I checked out the Mouli and that looks amazing but is the price of some eurorack module!
Elderly gouda, mature cheddar, mildly long-in-the-tooth blue, sipping Bordeaux…which is probably of our time.
'Tis the season for meat and cheese plates.
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I love you
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My personal ranking of kitchen around the world:
1: Italy
2: France
3: Japan
4: Peru
5: Thai
6: Arab (for pastry)
Last place: USA
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France
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Spain
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Greece
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Mexico
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Italy
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Japan
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Vietnam
The order of favorites changes from time to time.
Tidal Wave toffee bites
2-1/2 sticks of butter
1-1/4 cup granulated sugar
Mix together constantly on med hi heat (not wiping, just stir throughly) for about 15mins. Until your candy thermometer reaches 300drgrees (hard crack).
It will turn brownish at the end, and be the consistency of taffy.
Add a 1/2 tablespoon of vanilla and stir in well, 10-30seconds.
Remove from heat.
Add 1 to 1-1/2 ounces of dry ground mushroom powder, stir in vigorously.
As soon as it’s mixed in, pour entire contents over the candy molds.
Swiftly use a spatula to smear it in each mold. (It tends to get oily after adding the shrooms so work fast and don’t mind the excess butter oozing out)
As soon as you smear the toffee in the containers, swiftly top with small chocolate chips on each container.
Use a spatula to spread the chocolate, you can be messy.
Then sprinkle crushed nuts (I used walnuts) over all of it, top that with some nice salt sprinkled over all of em.
Gently “pat” the nuts down into each container.
Let sit out at room temp for a few hours, or over night.
Then pop em out and enjoy
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The Haribo in the background is a nice touch too.
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It’s good to be prepared 
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The Cola ones are my favorites but they tasted better when they were still made in German or so my mind tells me.
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Cola ones are amazing!
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Looks amazing, love the spread!
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I almost became a chef at one point and love to cook. Turmeric rice and grilled korean chicken I made this summer
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Looking good!
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Yes I made miso last year. Harvested it at 9 month. It was very pungent and powerful. Good book!
Went on a one day cookery course in Thailand to learn how to cook my absolute favourite Thai dish. Larb Moo (spicy pork salad) and I’m delighted to say that they taught me well.
Ingredients~
Pork mince
Toasted rice powder (made by dry frying raw Thai sticky rice and grinding in a pestal and mortar)
Two mashed cloves of garlic
A glug of rice vinegar
The juice of 4 limes
2 shallots thinly sliced
A handful of fresh coriander
A handful of fresh mint
A glug of fish sauce to taste
A fresh hot chilli
Some Thai basil for garnish
Some Lettuce leaves to make little parcels of joy with the meat mix.
So simple but a taste bud sensation! 
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