you are a wonder. you continue to inspire me. but now i have lots of questions ... the recipe for those scrumptious looking nutty chocolate meringues for one and the other question .. what is the usage for salt-cured yolks please? i have already started passover prep cooking and baking. 1st batch of chicken soup - done. pistachio macaroons - done. both in the freezer. so much more to do. xoxoxo
Ah, thank you for the nice comments. Chag Pesach Sameach to you and yours!
I'll get the meringue recipes up in a week or two. Taxes first. As far as the egg yolks go, think of them as a type of "parmesan" that you grate over pasta, or avocado toast, etc. It's a salty, umami hit that just goes well with whatever you'd put parmesan on.
you are a wonder. you continue to inspire me. but now i have lots of questions ... the recipe for those scrumptious looking nutty chocolate meringues for one and the other question .. what is the usage for salt-cured yolks please? i have already started passover prep cooking and baking. 1st batch of chicken soup - done. pistachio macaroons - done. both in the freezer. so much more to do. xoxoxo
Ah, thank you for the nice comments. Chag Pesach Sameach to you and yours!
I'll get the meringue recipes up in a week or two. Taxes first. As far as the egg yolks go, think of them as a type of "parmesan" that you grate over pasta, or avocado toast, etc. It's a salty, umami hit that just goes well with whatever you'd put parmesan on.
Mmmm.... two things I love. Cured egg yolks and meringues.
Yours are simply beautiful, chef!
You are very kind to say so, Dale. I am looking forward to trying the cured yolks. Have you seem the ones cured on Worcestershire sauce?
Oooh. I saw them on the IG. I wasn't sure about the texture though I am curious...
I'd try it, but it's hard to find gluten-free worcestershire.
Bloody hell. Gluten really IS in everything, isn't it? Sorry, my friend.