I'd have liked the chance to inspect it.

It appears to be a regular item in our store, so you might get that
chance at some time...

I think that it's violative of customary usage.
Maybe I'll see it sometime, but more likely I'm
going to avert my eyes.

Hey, you were the one that said you'd've liked the chance to inspect
it... ;) And it cooked up in the pan just fine.... ;)

Yeah, you can see my ambivalence - horrified
fascination I guess it might be. Or a hope against
hope that the cut labeled "steak" is not what I think
it is, because I prefer that the store be telling
some kind of functional truth.

After I'd been baking bread for a while, I found that I really wasn't worried about precision of measurement at all... and it always turned out fine anyway... :)

For sure. It's more a feel thing than
anything else.

Yup, that's what I learned... :)

Or you can let it rise an extra time or two.

If convenient... done that a time or two, also...

If time is of the essence, you'd better have your
stuff together.

I'm not going to generate an error just to
be able to quote it back to you.

No need.... :)

Heh. I tried to duplicate the situation just now and
was unable to do so.

But there are easy things that make life better.

And I've incorporated some of them... but using fresh garlic and onions does take more time... :) There can be trade-offs... ;)

But to me the pluses of real almost always far outweigh
the minuses.

And you're a real cook... (G) Even though it does take more time, I'm usually using the fresh garlic and onions nowadays, besides.... :)

The dried have some uses; it's just that most
lazy people use dried where fresh are called for.

I know how that goes... Where in Turkey...? Anywhere near Bodrum where the kid is...?

Her group did a cruise around the "Turkish Riviera," so
maybe, but they're in my favorite part, Cappadocia, now.

Bodrum is more inland, I'm pretty sure... on the Black Sea...

I must be confusing it with someplace else.

... A leading authority is someone who has guessed right more than once.

An ordinary authority is someone who has guessed right once.

Creamy chocolate mousse (no eggs)
categories: dessert
servings: 8 to 10

350 g dark 64% cacao chocolate
250 g whole milk
500 g liquid cream
4 g gelatin or Agar Agar

Melt the chocolate either by double bath or microwave.

In a pan bring the milk to a boil and add the thickener.
If using Agar Agar make sure you reach a total boil so it
can dissolve completely. If at a high altitude, use the
microwave to reach melting temperature.

Gradually pour the milk mixture into the chocolate and
mix as if making a Ganache. Beat the cream to soft
peaks. Once the temperature of the chocolate mix has
come down to 45C/115F, gently mix the beaten cream
into the chocolate. Bring it to a uniform color and
texture. Leave in the fridge for at least 12 hr.

after cacaoauthority.com
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Quoting Michael Loo to Nancy Backus on 04-26-19 09:28 <=-

I'd have liked the chance to inspect it.

It appears to be a regular item in our store, so you might get that chance at some time...

I think that it's violative of customary usage.
Maybe I'll see it sometime, but more likely I'm
going to avert my eyes.

Hey, you were the one that said you'd've liked the chance to inspect
it... ;) And it cooked up in the pan just fine.... ;)

Yeah, you can see my ambivalence - horrified
fascination I guess it might be. Or a hope against
hope that the cut labeled "steak" is not what I think
it is, because I prefer that the store be telling
some kind of functional truth.

I'd be curious to be around for your actual reaction to it... ;) Maybe
when (eventually) you get here for another visit, we can search it
out... ;)

After I'd been baking bread for a while, I found that I really
wasn't worried about precision of measurement at all... and it
always turned out fine anyway... :)

For sure. It's more a feel thing than
anything else.

Yup, that's what I learned... :)

Or you can let it rise an extra time or two.

If convenient... done that a time or two, also...

If time is of the essence, you'd better have your
stuff together.

Part of why I'm not baking any more... ;)

I'm not going to generate an error just to
be able to quote it back to you.

No need.... :)

Heh. I tried to duplicate the situation just now and
was unable to do so.

Murphy at work again... ;)

But there are easy things that make life better.

And I've incorporated some of them... but using fresh garlic and
onions does take more time... :) There can be trade-offs... ;)

But to me the pluses of real almost always far outweigh
the minuses.

And you're a real cook... (G) Even though it does take more time, I'm usually using the fresh garlic and onions nowadays, besides.... :)

The dried have some uses; it's just that most
lazy people use dried where fresh are called for.

Or uninformed people.... ;)

... A leading authority is someone who has guessed right more than once.

An ordinary authority is someone who has guessed right once.

Probably. :)

ttyl neb

... Boy: a noise with dirt on it.

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