sf wrote:
> On Thu, 18 Mar 2010 11:38:10 -0500, Becca > wrote:
>
>
>> See if you can find some Chinese cinnamon while you are there. Here is
>> an interesting article I read a few months ago.
>>
>>
>> http://benross.net/wordpress/what-to...na/2008/06/12/
>>
>>
> I couldn't find a reference to chinese cinnamon, but I found cinnamon
> on the list of items to bring *to* China. I would buy jewelry, but
> frankly I don't trust that I'd be buying what I think I'm buying and I
> definitely will *not* buy antiques. In China, antiques are as old as
> you *think* they are.
>
>
>> http://www.wikihow.com/Haggle-in-China
>>
>
> KEWL! Sending this to hubby, he's the wheeler dealer in the family.
>
> Thanks, if you come across anything else of interest - you know how to
> find me1

Sure, no problem. :-)


Becca

ObFood:


Almond Roca

2 cups butter, plus extra for greasing pan
2 cups granulated sugar
1 1/4 cup slivered almonds
1/2 cup water
2 tablespoons light Karo corn syrup
12 ounces semisweet chocolate chips


Prepare a jelly roll pan or cookie sheet by greasing slightly with butter.

In a large, heavy saucepan, melt butter. Add sugar. Stir constantly,
bringing to a rolling boil. Add 1 cup of almonds, water and corn syrup,
in that order. Continue boiling and stirring until the mixture reaches
310 degrees on a candy thermometer (hard crack stage). The candy mixture
will be a dark golden brown.

Quickly pour the hot candy mixture onto the prepared pan. Use a
heatproof spatula or knife to spread evenly. Sprinkle chocolate chips
over the hot candy mixture. Let sit for 3-4 minutes. Smooth the softened
chocolate over the candy to coat evenly.

Sprinkle with the remaining 1/4 cup of almonds and allow to cool, about
one hour. Once set, the candy will break apart into pieces.