[Sca-cooks] Re: chocolate: the costuming passion - OOP--

[Phil Troy / G. Tacitus Adamantius]

On Feb 15, 2006, at 2:23 AM, Jim Davis wrote:

> Nutcase?  I think not.  Say rather that you were the one with both  
> the sufficiently discerning palate and the sense of experimentation  
> to make it so.  Didn't you do it for a convention party too, once?
>
> Besides, I loved it, and am pretty spoiled for any other way, now.
>
> Jared

Well, this begs the question, what other way is there than to use the  
best ingredients you can get? I was always taught not to cook with  
any booze I wasn't willing to drink, and  wouldn't waste good booze  
on bad coffee. I _might_ conceivably use a lower-octane cream, but if  
I had the good stuff, I'd certainly use it.

This is about respect for our art, folks ;-)

Adamantius


>
> On Feb 14, 2006, at 9:17 PM, Susan Fox wrote:
>>
> [snip]
>>
>> But then again, I'm the nutcase who made Irish coffee out of  
>> Jamaica Blue
>> Mountain, Tullimore Dew and Devon Clotted Cream so I can't talk  
>> much.  [It
>> was a wake, 'nuff said.]
>>
>> Selene Colfox
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brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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