________________
| Got a haircut with Zeke, my old guy, since Mesu is out of the country. - Made Coq au Vin and fallen chocolate cake. I want to capitalize recipes, like titles, no? - Recommended chocolates were Esprit d'Alpes, Vahlron (sp?) and Calloboalt (sp?). I can't read our notes. Turns out all fine domestic chocolate comes through San Francisco? - Milk chocolate is 20%, the legal minimum for chocolate. Anything at 70% is bitter. - Chef Dave's secret margarita recipe: 12oz each of Corona, limeade, Sprite, and tequila. - Equal part fat and flour is called "roux," and we use it as a thickening agent. |
# |
Comments on ""
-
Jessica Smith said ... (11:00 PM) :
-
Jessica Smith said ... (11:04 PM) :
-
-kaplan said ... (9:47 AM) :
-
John Sakkis said ... (10:17 AM) :
-
K. Lorraine Graham said ... (1:42 PM) :
post a commentwhat is "fallen" chocolate cake? sounds really decadent.
i like my chocolate b/t 60-80%-- my favorite is b/t 65 and 70. my mom likes hers 95-99%.
i also like m&ms.
"fallen chocolate cake" is like a flourless cake. it uses four eggs whipped in sugar. the cake rises up then collapses after baking. so yeah, very decadent, in name and flavor both.
one person asked, "how long will the cake keep?" and everyone in the class looked at this person like, "are you nuts? it'll be eaten the thing in three days tops!"
SF=Ghiradelli!
The modern chocolate cake is closer to fudge and less like the fluffy cakes with billowy chocolate frosting of yore.