I got SO excited when I saw the 15% off code for D'Artagnan because some years ago I got great truffle flour from them, but they don't carry it any more! Poking around the internets turned up various companies carrying the stuff for wide-ranging prices, so I'm wondering if anyone has gotten some lately that they would recommend.
I got a huge (10-12 lb) head of cabbage at the farmer's market and I'm on day 3 of my first attempt at making sauerkraut and kimchi. My kitchen is about 60-65 degrees, with a little more warmth for a couple hours when I've been cooking. Everything's been sitting for about 3 days. Both are doing some of the things that they are supposed to- the amount of liquid in the sauerkraut jars is steadily increasing, the cabbage in both is getting wiltier and a bit translucent- but I can't tell if actual fermentation is happening. There's no scum on top of the sauerkraut brine, no bubbling in the kimchi. So how do I tell if stuff is fermenting, and if it isn't, can I still get it to?
In a moment of ridiculousness I promised my fella a birthday cake that involves 3 lbs of chocolate. Obviously decoration takes care of some of it- I'm thinking of rings of truffles on top, or hershey's kisses if I'm running short on time. And ganache is a no-brainer. But I'm having trouble figuring out how to incorporate a significant amount of chocolate into the cake itself, since most recipes use a fairly small amount. Suggestions?
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