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Rhemember dat ve are vatchink your effery move!
I wanna be a eunuchs developer! Pass me a bread knife!
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The picture is blocked! (private?)
I'm not questioning your powers of observation; I'm merely remarking upon the paradox of asking a masked man who he is. (V)
תפסיק לספר לה' כמה הצרות שלך גדולות, תספר לצרות שלך כמה ה' גדול!
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Bah! Google drive: "share link" gives you a link u you can't share...
I'll fix the stoooopid thing..
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I've never had that problem, but how did you get the OneDrive link? I use the Share command somewhere, and I'm sure that implies the link it generates is sharable.
No object is so beautiful that, under certain conditions, it will not look ugly. - Oscar Wilde
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I was on my tablet, so I opened Google drive, long tapped the image, and selected "Share link" from the context menu.
This brought up another menu, and I tapped "Copy to clipboard".
Seemed the sensible way to do it...
And of course I could only test it on the tablet & phone, both of which are logged into Google.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Ouch. I was thinking of OneDrive, having misread from where you cited Google Drive. The latter has been nothing but a confusing mess for me to use.
No object is so beautiful that, under certain conditions, it will not look ugly. - Oscar Wilde
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OK, try that!
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Looks good!!!
Does it get along with coffee? Or you eat them all before the water boiled?
I'm not questioning your powers of observation; I'm merely remarking upon the paradox of asking a masked man who he is. (V)
תפסיק לספר לה' כמה הצרות שלך גדולות, תספר לצרות שלך כמה ה' גדול!
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They go very nicely with espresso.
And Herself assures me they go really, really well with whiskey...
But I couldn't eat a lot of them - that chocolate is seriously rich.
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Herself would like to say thank you for the idea!
"Thank you very much, they are mega yummy and delicious! A mega mega yummy recipe!"
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My pleasure!
I'm not questioning your powers of observation; I'm merely remarking upon the paradox of asking a masked man who he is. (V)
תפסיק לספר לה' כמה הצרות שלך גדולות, תספר לצרות שלך כמה ה' גדול!
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Dang, quit teasing us here. Post a recipe....
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I don't know what Kornfeld does exactly, but my version (thanks to various recipes on t'interweb) was:
2 thick-skinned Valencia or navel oranges
350ml granulated sugar
150ml water
Caster sugar for rolling
100g Lindt 85% chocolate. (You can use a lower percentage, but the peels themselves are very sweet, and you really need the bitterness of a high-cocoa chocolate to offset it)
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange into quarters. Cut the peel into strips about 6mm wide.
Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Pour off the water. This is important to remove the bitter oils from the pith.
Cover again with cold water, bring to a boil again. Pour off the water.
Cover again with cold water, bring to a boil again. Strain the peels.
Whisk the sugar with the 150ml water while bring to a simmer and cook for 8 to 9 minutes (If you have a jam thermometer you want 230 to 234 degrees F, 110 to 112C.)
Reduce the heat to a simmer and add the peels - cook for about 45 minutes until the pith becomes translucent. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around.
Drain the peels, save the syrup for next time!
Roll the peels in caster sugar and dry on a rack for 5 hours.
Melt the chocolate in a bain-marie and half dip the peels, placing them on baking parchment or greaseproof paper to set – this will take a while, but it’s worth waiting.
Next time I might try using the juice instead of water to make the syrup to try an intensify the "oranginess" of the peels a little.
I know Kornfeld soaks his peels in cold water for three days, changing every 12 hours or so instead of the blanching I used (but this is lots quicker!)
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Only few comments...
1. I do not blanch the peels but soak them 3 days replacing the water twice a day
2. I do not add water while cooking - the peels already full of them (see 1.)
3. The amount of the sugar I use is exactly the half of the weight of the peels after 3 days soaking
4. I do not roll the peels in sugar after cooking, that makes them sticky but less sweet
5. You can eat them with no chocolate at all or use any kind you like - my favorite is 60% bittersweet (Belgian origin)
6. If you cut them up to little pieces it is wonderful to add to chocolate cakes (like those with no flour in it)
I'm not questioning your powers of observation; I'm merely remarking upon the paradox of asking a masked man who he is. (V)
תפסיק לספר לה' כמה הצרות שלך גדולות, תספר לצרות שלך כמה ה' גדול!
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The water is to dissolve the sugar before the peels get in there, and at that kind of temperature it's going to have boiled off before the peels arrive!
BTW: Is it right to call you "Kornfeld"? Or is "Peter" / "Eilyahu" more appropriate - I have no idea which it polite in Israel, and which is rude... (if I've been wrong, then please accept my apologies and I plead ignorance and general stupidity)
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In Israel we call each-other by first-name (with very rare exceptions), so I'm being called Peter by most (as that is my first first-name)...
Call someone using family name or full name is mostly sign of the beginning of some rebuke...
In any case I didn't took it like that (should I?) as I already aware of differences in culture (read my profile and learn that I moved form Hungary to Israel - I can tell that is was really hard)
I'm not questioning your powers of observation; I'm merely remarking upon the paradox of asking a masked man who he is. (V)
תפסיק לספר לה' כמה הצרות שלך גדולות, תספר לצרות שלך כמה ה' גדול!
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Peter it is then - sorry about that: that's why I asked, I suddenly realised it was probably your first name rather than family name...
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OriginalGriff wrote: The water is to dissolve the sugar before the peels get in there Sure, but in my case while the peels in the soak absorbed enough water for that...
Are you ready for some different cakes? After your hard work maybe? I did this weekend (mine is gone already) a no-flour chocolate cake - it was fantastic...Like a chocolate-intoxication...You need a week to forgot the intense taste of chocolate...
I'm not questioning your powers of observation; I'm merely remarking upon the paradox of asking a masked man who he is. (V)
תפסיק לספר לה' כמה הצרות שלך גדולות, תספר לצרות שלך כמה ה' גדול!
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I tried this recipe, worked very well. But I agree with you that the juice might help in giving a more intense orange flavor. Or perhaps the 3-days of soaking as Peter suggested would preserve the flavor better?
Thanks all around...
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My agency just put my work group and some select clients through an Agile Boot camp. Early on we were told that everyone is a developer and those sub humans who write code are just um… coders. Then my supervisor jumps up and says so anyone can be a coder. We can have testers or anyone be the coders.
So from this we get if everyone is a developer then no one is the developer, and code if written at all can be written by any warm body if we bother to write it at all.
Anyone interested in pipe welding as a career? I hear it pays well.
It's always darkest before it goes completely black.
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Just think of the lucrative contracts available to sort the resulting mess out!
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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Earl Owens wrote: code if written at all can be written by any warm body
I've been to QA. Warmed-over is sufficient.
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Does it matter if the bite marks show?
Software Zen: delete this;
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Depends.
Do you live (or undead) in Wales?[^]
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