tortoise
Wild Hare
Beautiful! Those look amazing! Can you share a recipe?
Phaedra's Journal - Eat, Play, Live
- Thread starter Phaedra
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Phaedra
Lovin' The Homestead
I don't have a recipe; you only need to melt different kinds of chocolate and reassemble them.
My suggestion is to start with white chocolate (when the cacao content is higher than 30% is better, but whatever is available and easy to buy is always a good start) and dark chocolate (I use 85% and 70% mainly).
Ordinary milk chocolate, nuts, and dried berries are also nice for the initial practices - melting, re-forming (with silicone molds), cooling, de-molding, and done.
This is my praline-making box, and I am also a newbie explorer in this chocolate galaxy.
Last edited:
murphysranch
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I could look it up, but the word verwenden is very very familiar to my old brain. Ich habe funf yahren Deutche im Gymnasium.
flowerbug
Sustainability Master
interesting as i'd never gotten into the words used in different cultures. for me they were always called truffles or chocolates. pralines were other things to me (pecans or other nuts, etc.).
en.wikipedia.org
v.s.
en.wikipedia.org
Chocolate praline - Wikipedia
v.s.
Praline (nut confection) - Wikipedia
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- #15
Phaedra
Lovin' The Homestead
I love home food!
Fried dumplings with eggs, different styles of pickled veggies, and turkey veggie soup - this is something impossible to get here in Germany. The only chance is that we drive 90 minutes to Düsseldorf downtown and spend something around 35 Euro/per person.
Nope, spending so much money and time on a so-so meal somewhere is ridiculous.
When I have time, I will always make some dumplings and preserve them in the freezer.
I always have a nice clear soup on the stove, especially on cold days. Such soups can be the base of many delicious dishes; for example, our soup today was used for steaming the fried dumplings as well.
Pickled or fermented vegetables are essential elements for quick meals when I don't have time to prepare vegetables separately.
The homemade chocolate pralines are comforting, too.
Tea and coffee are always ready, too - a kind of self-sufficiency.
Fried dumplings with eggs, different styles of pickled veggies, and turkey veggie soup - this is something impossible to get here in Germany. The only chance is that we drive 90 minutes to Düsseldorf downtown and spend something around 35 Euro/per person.
Nope, spending so much money and time on a so-so meal somewhere is ridiculous.
When I have time, I will always make some dumplings and preserve them in the freezer.
I always have a nice clear soup on the stove, especially on cold days. Such soups can be the base of many delicious dishes; for example, our soup today was used for steaming the fried dumplings as well.
Pickled or fermented vegetables are essential elements for quick meals when I don't have time to prepare vegetables separately.
The homemade chocolate pralines are comforting, too.
Tea and coffee are always ready, too - a kind of self-sufficiency.
CrealCritter
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I was gonnat try to make that short rib dish, with sweet potatoes. Then she posts this and I'm thinking to myself 
Jesus is Lord and Christ
Jesus is Lord and Christ
Mini Horses
Sustainability Master
That you gonna be real busy or ya better get "farm babes" help?Then she posts this and I'm thinking to myself
CrealCritter
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UNCLE! I abandoned my initial thought. I would probably cook up something likeThat you gonna be real busy or ya better get "farm babes" help?
Jesus is Lord and Christ
flowerbug
Sustainability Master
mmM turkey soup! amazing you cannot get it easily...
amazing you cannot get it easily...- Thread starter
- #20
Phaedra
Lovin' The Homestead
Tsukimi-Style Rice
Tsukimi is a term from Japanese and can be used as a type of cuisine with one egg in the center of the dish, either raw or sunny-side up, with the yolk representing the full moon.
The chicken skins, meaty bones (I always debone the chicken thighs and use the meat for other dishes), and tallow are sometimes taken as scraps and discarded. Such wastes are unbelievable.
Well, first, the chicken skin and beef tallow - I usually cut them into smaller pieces, season them with salt and spices, and let them sit in the fridge for a couple of days.
With the middle-high heat (and some patience), we will get lovely cracklings and flavored oil.
I fried chopped scallion and smashed ginger in the oil; the final product is like this and can be used for many dishes. It can stay fresh in the fridge for weeks and in the freezer for at least one year. It will immediately boost umami and flavors to clear soup, noodles, rice, etc. I would love to share more about such seasonings in the future.
And I used chicken bones, garlic, and tomatoes to make today's broth. Pan-frying the meaty bones and garlic for 5-10 minutes first, and the broth will have a much richer flavor.
I used this broth to cook the rice then.
This Tsukimi-style Rice is a reunion of a few cheap ingredients. However, like a Shepherd's Pie or Farmer's Casserole, it's humble but won't let down.
Tsukimi is a term from Japanese and can be used as a type of cuisine with one egg in the center of the dish, either raw or sunny-side up, with the yolk representing the full moon.
The chicken skins, meaty bones (I always debone the chicken thighs and use the meat for other dishes), and tallow are sometimes taken as scraps and discarded. Such wastes are unbelievable.
Well, first, the chicken skin and beef tallow - I usually cut them into smaller pieces, season them with salt and spices, and let them sit in the fridge for a couple of days.
With the middle-high heat (and some patience), we will get lovely cracklings and flavored oil.
I fried chopped scallion and smashed ginger in the oil; the final product is like this and can be used for many dishes. It can stay fresh in the fridge for weeks and in the freezer for at least one year. It will immediately boost umami and flavors to clear soup, noodles, rice, etc. I would love to share more about such seasonings in the future.
And I used chicken bones, garlic, and tomatoes to make today's broth. Pan-frying the meaty bones and garlic for 5-10 minutes first, and the broth will have a much richer flavor.
I used this broth to cook the rice then.
This Tsukimi-style Rice is a reunion of a few cheap ingredients. However, like a Shepherd's Pie or Farmer's Casserole, it's humble but won't let down.
