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Post by joyojoy on Jan 5, 2008 23:02:30 GMT -5
Because it makes it easier to melt -- I get tired of mashing chunks (necessity may be the mother of invention, but laziness is definitely the father).
Plus if you get it to a powdered consistency, you can use it for cooking: Sprinkled over steak before cooking allows you to sear it at a high temperature to seal in the juices, without adding any fat or cholesterol.
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Post by Brad on Jan 5, 2008 23:51:40 GMT -5
Hmmm... Interesting concept. With regard to the steak.... Well.... I live in Alberta - home of some of the most famous (and tender) beef in the world. Serving someone a steak here in Alberta which is anything but flame broiled will most certainly see the chef dragged out back, beat up, and then promptly driven to the Saskatchewan border! Having said that, I'll play the "caution card" and believe you that it works. I like my nose right where it is, and I like living in Alberta! LOL Have a nice weekend! Brad
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Post by joyojoy on Jan 6, 2008 20:13:44 GMT -5
Meh... To tell the truth, I prefer grilling myself. I just read about using cocoa butter for steaks and thought it might be interesting to try (wish I had some cocoa butter around the other night when I found my grill was out of gas!). I'm also going to try making some lip balm with the cocoa butter.
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Post by Brad on Jan 6, 2008 23:11:20 GMT -5
Lip Balm.....
That's Right! I saw a recipe on this forum and it reminded me that I was going to do that with my daughter over the holidays.
Oh well. Something we can do together on her next trip to see me.
Thanks for the reminder.
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Post by mistacandy on Apr 7, 2008 15:24:59 GMT -5
Do you have the grinder wheels up-side-down? If you don't, I don't understand why it turned out so gritty. Try grinding your sugar in a blender until powdered. Thats what i do, but mine turns out nice and creamy after 14 hours. (7 am to 9pm) Any way, GOOD LUCK!!
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