Posts by kthull

There are a number of uses for ganache. When first combined, you can use it as an enrobing glaze. As it begins to cool, you can use it as a filling between cookies. Chill it further as a base for truffles. Whip it to make a creamy icing....

Too late for Thanksgiving, but if you're a fan of Brussels sprouts, you might enjoy them in a more simplistic way. Whenever I can get my hands on them, I'll thinly slice about a pound along with a diced medium onion. Saute the the two...

A quick shot of a hair dryer (not the one in the bathroom) will bring out the shine on a dull ganache without the need for any additional 'stuff.':lips:

Thanks vloglady...I've been using the large rolls of the breakfast sausage for recipes calling for bulk pork sausage but this time thought I'd get a second opinion. Mainly for stuffings and a nice twist on stuffed peppers from Emeril!

I just want to double check, but whenever I come across bulk pork sausage in a recipe, I assume breakfast sausage. Am I wrong in this? Thanks!