well yours looks delicious. I do a simple one in a siphon - just chocolate melted into cream, chilled and zapped in the siphon.

Traditionally, here anyway, there would be egg yolk mixed in with the chocolate and stiffly beaten egg whites added to the cream/chocolate mixture.

Bobby, that just looks amazing. Cream and chocolate, how could it be bad?

Welcome back, I've missed you.

Annie

Super looking pot roast!

A little vacuum thing I did.

I have a few Black&Decker cordless vacs. They are very good vacs because they use replaceable VersaPak batteries. Other cordless vacs are useless because the rechargeable batteries don't last and they are not replaceable.

However, you still need to replace the VersaPak batteries and they are not cheap.

So I salvaged a few laptop li-ion batteries and installed them in the B&D vacs. Li-ion batteries last a long time and have more power, anfd you don't need to plug them in the charger all the time.

dcarch.

Bobby, Bobby, Bobby, I was just thinking of you (like this morning) and missing your posts!! I'm so glad to see and read what you are up to; thanks for checking in Big Guy.

It all looks fantastic.

(((Cathy)))

I haven't gotten around to cooking meat in my pressure cooker, but yours looks inspiring. I'll bet I could cook a pot roast with turkey thigh, since DB won't eat beef (although I will). I recently learned that I am supposed to clean the pressure valve after each use, and I'm hoping that will make it work better. The instructions also say to oil the gasket before each use, and I have not been doing that either!

I tried microwaving chocolate maybe two times and went back to the double boiler. I will never microwave chocolate again - I like the double boiler so much better. My microwave refuses to die - maybe you could come over and kill it for me so that I could justify getting a new one.

I haven't made chocolate mousse in a long time, but I used to use the Joy of Cooking recipe, and it had egg whites as well as cream, but I do not think it had egg yolks. I used to make mousse to use up extra egg whites after making Chocolate Hazelnut Bavarian Cream Pie, which uses a creme Anglaise type of recipe. I use Frangelico in the Bavarian Cream, and I'm thinking you could experiment with adding liqueur to your mousse. You might need to add an egg yolk to the chocolate first to get that to work, however. A touch of Kahlua would give it a nice mocha flavor. OTOH, keeping it simple is nice also, especially if you are pressed for time.

Lars

This post was edited by publickman on Tue, Jun 3, 14 at 14:12

Missed you!

It looks wonderful.

Thanks, I feel the love ;O)

Islay, I've seen some recipes that had eggs or parts of eggs and should really try them sometime to see what the difference is! I've never heard of a siphon (well, not in the kitchen anyway)... I need to learn about that!

Cathy, can you believe it's been a year since we got together? I need to try to it to that store again one of these days! I hope Raymond is doing well...

Lars, how are you getting along with your induction burner? Pressure cookers are almost as much fun as induction cookers... I've never cleaned my vent hole on purpose, but I look through it to make sure I can still see light before using it... it does a great job with meats... chicken, ribs, roast, everything. I made maple sweet potatoes one time and they were amazing... and for dried beans, i hear they are great... I've only done those once.

Boy I love the look of your pot roast Bobby!
PC's scare the beejeebers out of me. Now I'm hungry for roast beef, potatoes and carrots, my favourite meal.

My mother in law was from France, and according to my wife she would make chocolate mousse all the time. Her recipe involved chocolate and eggs, and nothing else. I remember her asserting quite strongly that there should not be any cream in mousse. To her that was a clear sign that you were doing it wrong.

I'm not saying your recipe is wrong or even that Julia Child's recipe is wrong, but my MIL would have.

Oh, Bobby, YUM YUM!!!! Good to see ya!

Smiles,
Sooz

Btw, Lars, I'd love to kill your microwave for you! I seem to have a uncanny talent for assassinating appliances just by looking at them... ironic since I love them so much!

Jasdip, I've heard of people who are scared of pressure cookers! The safety features in the new ones make them not so scary... but to me, they are really just a fast slow cooker and if you have the time, you can do almost everything you'd do in a pressure cooker in a slow cooker without the fear factor... I'm sure you already know that ;)

I'm on a roll getting back into cooking... made country ribs and sweet potatoes in the halogen oven tonight.... of course I only cook to play with the appliances ;-)

Bobby, we're having an Open House on June 28, and so if you want to join in, we'd love to have you!

As for my induction burner - I never use it except with the pressure cooker, partly because most of my pans (except for the cast iron) are not compatible. When it comes to heat in cooking, I prefer to see flames or coals - not something electric, although I do use my electric toaster oven a lot. I like the induction burner with the pressure cooker because I can set it for specific times, and things get done properly - but only things that do not require stirring. I've only used the induction burner/pressure cooker for beans, rice, and potatoes, but I often add vegetables to the rice, and I cook a lot of different types of beans. Meat will be a new adventure, but we generally cook meat outdoors, either barbequing it or smoking it, but then we do not cook that much meat. Kevin prefers to cook pizza outside (since we have a specific pizza stone for our BGE), but I prefer to cook it inside, providing it is cool enough.

Lars