Chocolate Sugar Crystal Geodes

A friend of my tipped me off to this and it’s absolutely incredible!  Students, Abby Wilcox and Alex Yeatts, of the Culinary Institute of America created gigantic chocolate sugar geodes with coloured sugar crystals, or rock candy inside.

I definitely won’t be attempting this as it took them 5  – 6 months of diligent work for this to happen.  But it is really amazing that they wanted to attempt this, followed through with the experiment not sure how it would turn out, and the results are truly spectacular.

Happy Watching!

I know the video starts off by giving all of the credits to Yeatts, but in the comments here, one is informed that it was a project which was conceived of and executed equally by both Wilcox and Yeatts; just so you are aware of the apparent discrepancy between my little write-up and that of the video.

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Chocolate Lace Sandwich Cookies

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Sometimes I get free subscriptions to various magazines; which while I do look at (some of) the content, I get them mainly for use in collages and to see the recipes.  I actually paid for a subscription to Sunset magazine as part of a school drive to help a friends son.  I may not be in the west, but it was nice to have recipes that aren’t the everyday of what’s shared by southern people or contained within the pages of magazines written for us.

I love chocolate lace cookies, so when I saw them in the December 2015 issue of Sunset Magazine, I promptly ripped it out and added it to my recipes binder, absolutely intending to make them.  It took a little over a year, but I did it.  They weren’t difficult, but they were a tiny bit tricky.

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A Well Stocked Kitchen: Soups

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Homemade Chili

To someone who is unfamiliar with cookery, the sheer amount of information can make ones head swim!  There’s always room for tweaking to personal preference, but when I started expanding my knowledge I was utterly befuddled by all the tools and gadgets and the myriad of spices the world has to offer.

There’s a lot of stuff out there; a lot of really cool things and a lot of things you really don’t need.  So, for basic cookery I’ve put together lists, divided by sections, on the handy items to have around.  If you decide to delve further into specific foods obviously you can expand your kitchen, but for now this’ll do ya just fine.

Soups encompass quite a bit of territory on its own; soups, chili’s, stocks, broths, bases and roux’s, stews, and gumbo.  You might not currently make these things, but they are good territory to ease yourself into, if you’re wishing to expand your cookery.  This post will tell you what you need to accomplish this.

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Frying Bacon

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I was frying up some bacon today to make a lovely bacon, egg, and cheese sandwich and figured I would show y’all my preferred method of bacon making.  Ha!  Bacon making is funny to say.  Anywho…

You might prefer to nuke yours in the microwave.  I, however, do not own a microwave.  I did, but not anymore; and really frying up bacon always tasted better to me than the microwaved version.  So, let’s talk about the love of bacon, as well as bacon grease and the wonderfully lovely things you can use it for!

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A Well Stocked Kitchen: Frying

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Beignets

To someone who is unfamiliar with cookery, the sheer amount of information can make ones head swim!  There’s always room for tweaking to personal preference, but when I started expanding my knowledge I was utterly befuddled by all the tools and gadgets and the myriad of spices the world has to offer.

There’s a lot of stuff out there; a lot of really cool things and a lot of things you really don’t need.  So, for basic cookery I’ve put together lists, divided by sections, on the handy items to have around.  If you decide to delve further into specific foods obviously you can expand your kitchen, but for now this’ll do ya just fine.

Frying is its own realm of cookery, though can extend slightly into baking, as with beignets which are a type of doughnut.  People all over the world fry foods in oil and have done so for hundreds, if not thousands, of years.  Perhaps you simply do not wish to implement frying into your life, but if you do, this is a good place to start.

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A Well Stocked Kitchen: Baking

 

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Strawberry cupcakes with piped strawberry & vanilla frosting – “Sweet” in German and Norwegian.

To someone who is unfamiliar with cookery, the sheer amount of information can make ones head swim!  There’s always room for tweaking to personal preference, but when I started expanding my knowledge I was utterly befuddled by all the tools and gadgets and the myriad of spices the world has to offer.

There’s a lot of stuff out there; a lot of really cool things and a lot of things you really don’t need.  So, for basic cookery I’ve put together lists, divided by sections, on the handy items to have around.  If you decide to delve further into specific foods obviously you can expand your kitchen, but for now this’ll do ya just fine.

Since baking’s my big thing, as in, it’s what makes me happy and baked goods are what I make most often, we’ll start here with this post.

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100 Years of Family Dinners

I always love to view Mode.com’s 100 Years of Beauty videos, but I had no idea that they made a food one; back in 2015 with 100 Years of Family Dinners!

 

While it is highly fascinating, it is pretty gross, to me… partly… mainly for the dishes I didn’t like.  At the end they ask which dinner was your favourite, and I’ve got answers!

Though I agree with my sister, who initially sent the video my way, that their version of fondue doesn’t look all that appetizing, we both really do love fondue, so 1975 would definitely go onto my list.  I also adore tacos, so 1995 would make my list as well.  My final contender would be 1965, and while I’d heard the term Chicken Kiev before, I didn’t really know that it was just basically fried chicken from the nations of Russia, Ukraine, and Poland.  Yes, I will need to make a note of this so that I can make it at some point!

The picks for my sister were 1975’s fondue, along with 2005’s sushi, and 2015’s kale salad with quinoa, and salmon because she really likes those sorts of things.  However, she chose 1935; chipped beef on toast because she’s crazy about it.  While neither of us like peas, the 1935 food colours together did make a pretty dinner.

1915 – 1945 all looked very unappetizing to me.  Especially 1915 with what I imagine as very bland, non seasoned (and obviously non gravied) roast and potatoes.  It was just so sad looking.  Never been a fan of Chicken à la King (besides the fact that it was the only “hot” dish that looked cold, which made it seem worse), nor peas, nor chipped beef, nor spam.

While I didn’t like the look of that particular TV dinner (though I liked the packaging, my grandmother would serve us TV dinners on our first night over with her because while being an easy meal, she found it to be quaint, so I have a good memory with TV dinners though I don’t eat them now.

Having been born in 1980, I start having real knowledge of the dishes starting with 1985.  Not a fan of sloppy joes or box mac & cheese, but they certainly were spot on about what mid-80s families were eating.  And then there were the taco and sushi crazes and now healthier dishes.

I know that I’ve stated that this blog is all about a girl who LOVES food, and this post is reading like a girl who is “not a fan”.  Both are true.  I don’t always see food and want to immediately put it in my mouth (try it), but I appreciate it all, especially in a historical context such as this.  I am fascinated with food and what people have decided to find delicious in different regions and time periods.

So, I’m just as curious for your answers as I was for my sisters:  Which dish (or dishes) were your favourite?