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I've also been making garden beef burgers, that's ground beef mixed with an egg and spices, then cooked like normal burgers. Of course then you need the full bun outfit, cheese, lettuce, the works (though I'm not a huge fan of the tomato, to each their own).
Spice include but are not limited to (for me): chili powder, onion powder, garlic powder, ground cumin, salt, pepper, ginger powder...
Since I'm not a big fan of dark chocolate when I make those chocolate icings I basically make fudge and then poor it over the cake while it's still liquidy.
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Apparently. If it makes you feel better, it's the French who teach the melding of milk and chocolate to create a virtual... ummm, classy French word for orgy of tastes.
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ganache should have cream, not milk. sillies.
My mom made my sister's wedding cake with white chocolate ganache poured over the top. She tested it out several times in Arkansas to great succes, but when she did her final one in California (where the wedding was held) she forgot to take into account the difference in humidity. The Arkansas cake was silky smooth, but the California cake was rough and unpleasant looking. My mom, the intrepid woman she was, took a hairdryer and a butterknife and sculpted the cake until it had the look of stucco. It was brilliant.
Posts: 4089 | Registered: Apr 2003
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posted
I just mixed up a new rub and prepped some ribs for tomorrow. I'll be making a new sauce and am anxious to try it out.
Posts: 514 | Registered: May 2005
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posted
Yum! Good luck with it, new rubs and sauces are always so much fun!
Speaking of which, my Mom and I went out to replace our old, 20 cent girl with a full blown apparatus! 600 square inches of grilling space and 42,000 BTUs. We had some people over and I made hamburgers, which was good (threw on spices, that's when you feel like a cook!) Then tonight, for a after dinner thing (desert really, only it was dinner food) I made a garden burger on the grill. Egg and beef plus an array of spices. I sealed in in foil and cooked it for a solid 12 minutes. The foil kept the juices in and I used the extra heat to toast the buns which I topped with some mayo and a touch of freshly ground, black pepper. That's good eats!
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For my school formal, I had some friends over before for dinner and I made them Goats Cheese and Walnut souffle, Bosc Pear and Pinot Grigio Granita, 5 Mushroom Canneloni with Gruyere and Fennel, and a Chocolate Marquee for desert.
It was delicious, if I do say so myself.
Posts: 17 | Registered: May 2005
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