Comments for bruce's best http://brucesbest.com/blog handrolled chocolate truffles Sat, 22 Nov 2008 04:18:20 +0000 http://wordpress.org/?v=2.6 Comment on Hot Fudge! by mama nomad http://brucesbest.com/blog/2008/04/02/hot-fudge/#comment-23 mama nomad Tue, 15 Jul 2008 04:32:10 +0000 http://brucesbest.com/blog/?p=22#comment-23 that sounds wonderful! and very different that what is currently out there on the market. there is a great non-dairy "ice cream" made in this region called Coconut Bliss that introduced me to agave nectar as a sweetener. also xanthan gum is a must in our gluten-free baking adventures. good luck on Mayan Thunder's debut! that sounds wonderful! and very different that what is currently out there on the market. there is a great non-dairy “ice cream” made in this region called Coconut Bliss that introduced me to agave nectar as a sweetener. also xanthan gum is a must in our gluten-free baking adventures. good luck on Mayan Thunder’s debut!

]]> Comment on Caramelize This! by amplifier http://brucesbest.com/blog/2008/03/27/caramelize-this/#comment-21 amplifier Wed, 11 Jun 2008 19:48:47 +0000 http://brucesbest.com/blog/2008/03/27/caramelize-this/#comment-21 Wow, I have a new appreciation for your truffles! It seems there is a story behind each flavor. And I look forward to trying this one! Wow, I have a new appreciation for your truffles! It seems there is a story behind each flavor. And I look forward to trying this one!

]]> Comment on Caramelize This! by mama nomad http://brucesbest.com/blog/2008/03/27/caramelize-this/#comment-20 mama nomad Sat, 07 Jun 2008 23:45:35 +0000 http://brucesbest.com/blog/2008/03/27/caramelize-this/#comment-20 i was sold at lavender:-) it sounds devine! i was sold at lavender:-) it sounds devine!

]]> Comment on Caramelize This! by mama nomad http://brucesbest.com/blog/2008/03/27/caramelize-this/#comment-19 mama nomad Sat, 07 Jun 2008 23:43:12 +0000 http://brucesbest.com/blog/2008/03/27/caramelize-this/#comment-19 mole is by far my favorite hispanic dish....before my soy allergy (and having to nix chocolate) if there was mole on the menu, that was what i ordered, no question. but its such a complex recipe i have never had the guts to make it at home. some day, maybe, some day! mole is by far my favorite hispanic dish….before my soy allergy (and having to nix chocolate) if there was mole on the menu, that was what i ordered, no question. but its such a complex recipe i have never had the guts to make it at home. some day, maybe, some day!

]]> Comment on Dear Friends by mikeywes http://brucesbest.com/blog/2008/02/25/dear-friends-2/#comment-17 mikeywes Mon, 31 Mar 2008 15:01:09 +0000 http://brucesbest.com/blog/2008/02/25/dear-friends-2/#comment-17 Hi Bruce....thanks for the mole enlightenment....a late summer project with fresh backyard stuff.....shall I add feathers? Hi Bruce….thanks for the mole enlightenment….a late summer project with fresh backyard stuff…..shall I add feathers?

]]> Comment on Dear Friends by Bruce http://brucesbest.com/blog/2008/02/25/dear-friends-2/#comment-13 Bruce Tue, 11 Mar 2008 02:16:35 +0000 http://brucesbest.com/blog/2008/02/25/dear-friends-2/#comment-13 Hi mikeywes, Many thanks for checking in. I promised all chocolate, all the time, so I guess we can rule in mole poblano and other red moles with a touch of chocolate (mole de Xico, in Veracruz state, can also be wonderful, for instance). I can’t say that I have tasted a great mole outside Mexico, though I am sometimes very pleased with mine, and there are fond memories of the ones that Mrs. Howard (of Rosa Mexicano) taught me to make. It’s about ingredients. And oddly enough, the dried chiles and other quintessentially Mexican ingredients are the easy part. It’s the fresh fruits and vegetables here in the Northeast that are so lackluster compared to their Mexican counterparts. So often cooking here is about compensating, coaxing, cajoling. I’m hoping readers will weigh in on the subject, and we can trade some recipes if you want to go there. I’m certainly happy to share mine. Let’s see what develops. Best, Bruce Hi mikeywes,
Many thanks for checking in. I promised all chocolate, all the time, so I guess we can rule in mole poblano and other red moles with a touch of chocolate (mole de Xico, in Veracruz state, can also be wonderful, for instance).
I can’t say that I have tasted a great mole outside Mexico, though I am sometimes very pleased with mine, and there are fond memories of the ones that Mrs. Howard (of Rosa Mexicano) taught me to make. It’s about ingredients. And oddly enough, the dried chiles and other quintessentially Mexican ingredients are the easy part. It’s the fresh fruits and vegetables here in the Northeast that are so lackluster compared to their Mexican counterparts. So often cooking here is about compensating, coaxing, cajoling.
I’m hoping readers will weigh in on the subject, and we can trade some recipes if you want to go there. I’m certainly happy to share mine. Let’s see what develops.
Best,
Bruce

]]> Comment on Dear Friends by mikeywes http://brucesbest.com/blog/2008/02/25/dear-friends-2/#comment-12 mikeywes Mon, 10 Mar 2008 16:00:44 +0000 http://brucesbest.com/blog/2008/02/25/dear-friends-2/#comment-12 Hi Bruce.....learned so much already....mmmmmmmm who makes the best mole in the East coast? Mike Hi Bruce…..learned so much already….mmmmmmmm who makes the best mole in the East coast? Mike

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