Ranee wrote:

> I love chocolate, everything from milk to darkest. I just haven't liked
> most of the savory dishes including chocolate.

Hmmm... How do you feel about some of the more unusual chocolates listed
here? (e.g, milk chocolate enrobing salt butter caramel infused with
rosemary, or dark chocolate enrobing roasted panko bread crumbs and olive
oil ganache with a touch of sea salt)

http://www.chuaochocolatier.com/bonbons_dark.html
http://www.chuaochocolatier.com/bonbons_milk.html

Bob

denisa wrote:
> Very unusually it is necessary to try
> ____________________
> 'generic online pharmacy' (www.x-generic-spamacy.com)
> 'generic pharmacy' (www.x-generic-spamacy.com)

Strewth... spammers replying in threads now



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

koko wrote:
> On Wed, 03 Mar 2010 14:13:57 -0800, > wrote:
>
>> On Wed, 3 Mar 2010 20:44:51 +0000 (UTC), (Steve
>> Pope) wrote:
>>
>>> Are you trying to duplicate flavor, texture, or both?
>>>
>> Everything, but especially the flavor. I'm a mole failure. It would
>> have been good mole if I didn't know what I was trying to duplicate
>> tasted like, but I didn't do it.
>>
>>> IMO gwtting the right flavor for a mole' poblano is reasonably do-able,
>>> getting a desired texture a little less so. (The crumbled tortilla
>>> ingredient being one approach here, but they must be good,
>>> fresh tortillas.)
>>>
>>> But if the mole' is going in a burrito, as opposed to say on enchiladas,
>>> the texture is less important.
>>>
>>> This has been a favorite way to consume leftover holiday
>>> turkey... mole' burritos.
>> I think I need some hands on experience making mole with someone who
>> knows how.
>
> Here is my first attempt at making mole. It's really, really good.
> http://kokoscorner.typepad.com/mycor...tyle_Mole.html
>
> I usually double the recipe and freeze the extra since it's not a
> quick fix recipe.

Wow, looks very nice indeed... as does your Blog in general!


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Jeßus wrote:
> Wouldn't mind seeing your recipe if you have the time Jen - and yes,

Sure I didn't write it down properly, but I think I remember
everything, so here goes:

about 15 dried chiles - I used ones with a heat scale of about 2-4,
mostly. Like New Mexicos, Guajillos, Anchos, Mulatos, and Cascabels,
but I also had one chipotle and a habanero. Most were New Mexico and Ancho.

Leave the chiles intact and toast them in a hot, dry frying pan for
about 10 seconds per side - be careful not to scorch them or they turn
bitter. Once toasted, put them in a glass bowl with just boiled water
to cover - leave for about 45 minutes or until all of the next steps
are complete. I leave the stems and seeds intact for this, too.

10 - 15 blanched almonds
1 tbls sesame seeds
1/2 large onion, chopped
10 - 15 raisins
2 large tomatoes, skinned, seeded and chopped, and drained
or 2 tins of chopped tomatoes, drained of juice and rinsed,
and drained until needed
3 cloves garlic, peeled, crushed and chopped
1 tsp oregano
1 tsp thyme
1 tsp cinnamon
a little lard

Toast the almonds and seeds in a dry skillet until the almonds start to
turn golden and the sesame seeds start to pop. Remove and set aside.

Put a little lard in the skillet (enough to just coat the bottom) and
fry the onions on high heat until they start to go black at the edges.
Set aside. In the same pan, fry the garlic and raisins until they start
to turn brown and puff up a bit and the garlic goes golden. Remove and
set aside (in the same place you put the almonds and seeds is fine -
they all get mixed together, anyway!).

Put the herbs and spices in the frying pan and toast for a few seconds;
until you can start to smell them. Add the tomatoes and cook until
they're nearly dry and paste-like. Takes a while - about 20 minutes.
It's ok if they start to go black around the edges, too.

Mix the last set of ingredients together and pop it into a food
processor or blender and blend to a paste. That said, in doing it
again, I think I'd grind the sesame seeds in a mortar before I add them
to the tomato/onion mixture. That way you don't get left with any whole
seeds. Remove the paste and set it aside. Time to play with the chiles!

For this step, you need 2-3 corn tortillas.

The chiles should now be well soaked. Take them out of the water and
split them to get rid of the seeds and pith. Add the corn tortillas to
the chile water and leave them for a few minutes until they're almost
ready to fall apart. Pop them into the food precessor and whizz them up
for a few seconds with the cleaned chiles. Press this mixture through a
fine sieve with a big spoon. This will also get rid of any remaining
seeds and membranes.

Lastly, you need about 100g good, dark chocolate (needs to be at least
70% cocoa solids)

Add the chile paste and the tomato/onion paste to the frying pan along
with a little lard. Fry this mixture until it starts to go dry and
pasty. Basically, you want to cook a lot of the liquid out. Add the
chocolate at the very last minute and stir until it's thoroughly melted
and mixed through. Leave to meld the flavours overnight.

To make up, add 1 cup of chicken stock per 1 1/2 - 2 heaping tablespoons
of paste - or so... it depends on what you want to do with it and how
thick you want it to be - and cook for about 10 minutes. Add salt to
taste. I've used it for enchiladas and as a sauce for arroz con pollo,
so far. Mostly enchiladas, because that's a relatively unknown Mexican
food item in my area of the UK and I was sharing with friends. heh

Anyway, hope it's useful!

-Jen

Jen P. > wrote:

>Sure I didn't write it down properly, but I think I remember
>everything, so here goes:
>
>about 15 dried chiles - I used ones with a heat scale of about 2-4,
>mostly. Like New Mexicos, Guajillos, Anchos, Mulatos, and Cascabels,
>but I also had one chipotle and a habanero. Most were New Mexico and Ancho.
>
>Leave the chiles intact and toast them in a hot, dry frying pan for
>about 10 seconds per side - be careful not to scorch them or they turn
>bitter. Once toasted, put them in a glass bowl with just boiled water
>to cover - leave for about 45 minutes or until all of the next steps
>are complete. I leave the stems and seeds intact for this, too.
>
>10 - 15 blanched almonds
>1 tbls sesame seeds
>1/2 large onion, chopped
>10 - 15 raisins
>2 large tomatoes, skinned, seeded and chopped, and drained
> or 2 tins of chopped tomatoes, drained of juice and rinsed,
> and drained until needed
>3 cloves garlic, peeled, crushed and chopped
>1 tsp oregano
>1 tsp thyme
>1 tsp cinnamon
>a little lard
>
>Toast the almonds and seeds in a dry skillet until the almonds start to
>turn golden and the sesame seeds start to pop. Remove and set aside.
>
>Put a little lard in the skillet (enough to just coat the bottom) and
>fry the onions on high heat until they start to go black at the edges.
>Set aside. In the same pan, fry the garlic and raisins until they start
>to turn brown and puff up a bit and the garlic goes golden. Remove and
>set aside (in the same place you put the almonds and seeds is fine -
>they all get mixed together, anyway!).
>
>Put the herbs and spices in the frying pan and toast for a few seconds;
>until you can start to smell them. Add the tomatoes and cook until
>they're nearly dry and paste-like. Takes a while - about 20 minutes.
>It's ok if they start to go black around the edges, too.
>
>Mix the last set of ingredients together and pop it into a food
>processor or blender and blend to a paste. That said, in doing it
>again, I think I'd grind the sesame seeds in a mortar before I add them
>to the tomato/onion mixture. That way you don't get left with any whole
>seeds. Remove the paste and set it aside. Time to play with the chiles!
>
>For this step, you need 2-3 corn tortillas.
>
>The chiles should now be well soaked. Take them out of the water and
>split them to get rid of the seeds and pith. Add the corn tortillas to
>the chile water and leave them for a few minutes until they're almost
>ready to fall apart. Pop them into the food precessor and whizz them up
>for a few seconds with the cleaned chiles. Press this mixture through a
>fine sieve with a big spoon. This will also get rid of any remaining
>seeds and membranes.
>
>Lastly, you need about 100g good, dark chocolate (needs to be at least
>70% cocoa solids)
>
>Add the chile paste and the tomato/onion paste to the frying pan along
>with a little lard. Fry this mixture until it starts to go dry and
>pasty. Basically, you want to cook a lot of the liquid out. Add the
>chocolate at the very last minute and stir until it's thoroughly melted
>and mixed through. Leave to meld the flavours overnight.

Sounds totally excellent!

>To make up, add 1 cup of chicken stock per 1 1/2 - 2 heaping tablespoons
>of paste

Arg! Chicken Stock! Noooo!!!!!

(Sorry, just had to say that.)


Steve

On Fri, 05 Mar 2010 17:04:37 +1100, Jeßus > wrote:

>koko wrote:
>> On Wed, 03 Mar 2010 14:13:57 -0800, > wrote:
>>
>>> On Wed, 3 Mar 2010 20:44:51 +0000 (UTC), (Steve
>>> Pope) wrote:
>>>
>>>> Are you trying to duplicate flavor, texture, or both?
>>>>
>>> Everything, but especially the flavor. I'm a mole failure. It would
>>> have been good mole if I didn't know what I was trying to duplicate
>>> tasted like, but I didn't do it.
snippage
>>>> turkey... mole' burritos.
>>> I think I need some hands on experience making mole with someone who
>>> knows how.
>>
>> Here is my first attempt at making mole. It's really, really good.
>> http://kokoscorner.typepad.com/mycor...tyle_Mole.html
>>
>> I usually double the recipe and freeze the extra since it's not a
>> quick fix recipe.
>
>Wow, looks very nice indeed... as does your Blog in general!

Thank you JeBus, I appreciate your compiments.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/20/10

Jen P. wrote:
> Jeßus wrote:
>> Wouldn't mind seeing your recipe if you have the time Jen - and yes,
>
> Sure I didn't write it down properly, but I think I remember
> everything, so here goes:
>
> about 15 dried chiles - I used ones with a heat scale of about 2-4,
> mostly. Like New Mexicos, Guajillos, Anchos, Mulatos, and Cascabels, but
> I also had one chipotle and a habanero. Most were New Mexico and Ancho.
>
> Leave the chiles intact and toast them in a hot, dry frying pan for
> about 10 seconds per side - be careful not to scorch them or they turn
> bitter. Once toasted, put them in a glass bowl with just boiled water to
> cover - leave for about 45 minutes or until all of the next steps are
> complete. I leave the stems and seeds intact for this, too.
>
> 10 - 15 blanched almonds
> 1 tbls sesame seeds
> 1/2 large onion, chopped
> 10 - 15 raisins
> 2 large tomatoes, skinned, seeded and chopped, and drained
> or 2 tins of chopped tomatoes, drained of juice and rinsed,
> and drained until needed
> 3 cloves garlic, peeled, crushed and chopped
> 1 tsp oregano
> 1 tsp thyme
> 1 tsp cinnamon
> a little lard
>
> Toast the almonds and seeds in a dry skillet until the almonds start to
> turn golden and the sesame seeds start to pop. Remove and set aside.
>
> Put a little lard in the skillet (enough to just coat the bottom) and
> fry the onions on high heat until they start to go black at the edges.
> Set aside. In the same pan, fry the garlic and raisins until they start
> to turn brown and puff up a bit and the garlic goes golden. Remove and
> set aside (in the same place you put the almonds and seeds is fine -
> they all get mixed together, anyway!).
>
> Put the herbs and spices in the frying pan and toast for a few seconds;
> until you can start to smell them. Add the tomatoes and cook until
> they're nearly dry and paste-like. Takes a while - about 20 minutes.
> It's ok if they start to go black around the edges, too.
>
> Mix the last set of ingredients together and pop it into a food
> processor or blender and blend to a paste. That said, in doing it again,
> I think I'd grind the sesame seeds in a mortar before I add them to the
> tomato/onion mixture. That way you don't get left with any whole seeds.
> Remove the paste and set it aside. Time to play with the chiles!
>
> For this step, you need 2-3 corn tortillas.
>
> The chiles should now be well soaked. Take them out of the water and
> split them to get rid of the seeds and pith. Add the corn tortillas to
> the chile water and leave them for a few minutes until they're almost
> ready to fall apart. Pop them into the food precessor and whizz them up
> for a few seconds with the cleaned chiles. Press this mixture through a
> fine sieve with a big spoon. This will also get rid of any remaining
> seeds and membranes.
>
> Lastly, you need about 100g good, dark chocolate (needs to be at least
> 70% cocoa solids)
>
> Add the chile paste and the tomato/onion paste to the frying pan along
> with a little lard. Fry this mixture until it starts to go dry and
> pasty. Basically, you want to cook a lot of the liquid out. Add the
> chocolate at the very last minute and stir until it's thoroughly melted
> and mixed through. Leave to meld the flavours overnight.
>
> To make up, add 1 cup of chicken stock per 1 1/2 - 2 heaping tablespoons
> of paste - or so... it depends on what you want to do with it and how
> thick you want it to be - and cook for about 10 minutes. Add salt to
> taste. I've used it for enchiladas and as a sauce for arroz con pollo,
> so far. Mostly enchiladas, because that's a relatively unknown Mexican
> food item in my area of the UK and I was sharing with friends. heh
>
> Anyway, hope it's useful!

Thank you very much Jen for typing all that out - most useful and
appreciated! I won't be able to round up all those specific chilis, so
will have to adapt to what I can find next time I head into the big
smoke. I have plenty of habaneros growing here at the moment, though. I
will certainly give your recipe a go just as soon as I have everything I
need, thanks again



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Steve Pope wrote:
> Sounds totally excellent!

Cool It did taste nice! I'm thinking of using up the last little bit
in this week's menu, so I'll need to make some more soon.

>> To make up, add 1 cup of chicken stock per 1 1/2 - 2 heaping tablespoons
>> of paste
>
> Arg! Chicken Stock! Noooo!!!!!
>
> (Sorry, just had to say that.)

*laugh* Proper home made chicken stock... does that help? Or water
and then season to taste. I've even had beer suggested (by someone who
*does* like his beer a bit too much and might have been joking, but it
doesn't sound like it'd be too awful with a good dark ale... maybe
adjust the spices a bit, but I'd have to play around with it). What
would you do?

-Jen

Jen P. > wrote:

>Steve Pope wrote:

>> Sounds totally excellent!

>Cool It did taste nice! I'm thinking of using up the last little bit
>in this week's menu, so I'll need to make some more soon.

>> Arg! Chicken Stock! Noooo!!!!!

>> (Sorry, just had to say that.)

>*laugh* Proper home made chicken stock... does that help?

It does help.

>Or water
>and then season to taste. I've even had beer suggested (by someone who
>*does* like his beer a bit too much and might have been joking, but it
>doesn't sound like it'd be too awful with a good dark ale... maybe
>adjust the spices a bit, but I'd have to play around with it). What
>would you do?

Anytime a recipe calls for chicken stock, I use vegetable stock.
We did formerly make chicken stock and keep it on hand, but have
found we never prefer it.

I'm glad the mole' came out well.

Steve

Steve Pope wrote:
> Anytime a recipe calls for chicken stock, I use vegetable stock.
> We did formerly make chicken stock and keep it on hand, but have
> found we never prefer it.

Ahh, fair enough. I cheat at vegetable stock and use Marigold
Vegetable Bouillon. (1) It's not bad and it's not as... pungent as some
of the other commercial veg stocks I've tried. When I get my new
fridge-freezer, though, I plan to start making my own and keeping some
in stock. (My current fridge doesn't have a real freezer compartment and
my house is a mite too small for having a separate freezer.) I don't
keep chicken stock on hand, either, I usually just make it on the day
and use it up.

Hurry up, second week of April! I want my new kitchen! heh

-Jen ... Back to work. These computers won't set themselves up. Dang
it. Where's my robot army!?

(1) <http://www.kenreilly.co.uk/webtrans/BouillonReduced.html>