The melted chocolate is blended with hot milk and half and half and accented with a pinch of salt. The drink is taken in small doses, preferably in pretty little glasses. It's like liquid velvet with notes of butterscotch, toast, and dulce de leche.via the ever magnificent Ideas in Food.
Hot cheese bread: grip it and rip it! | King Arthur Flour - Bakers’ Banter: " If you’re a yeast bread baker, you know that different loaves provoke different visceral responses. There are sandwich loaves, golden brown and perfectly domed, that seem almost too beautiful to cut into. And there’s country sourdough bread, whose occasional lack of beauty is made up for by its enticing aroma. Focaccia begs you to cut it into squares and dip it in seasoned olive oil; a baguette makes you bend down and listen to it ‘singing’ as it cools. But one response all homemade yeast breads invoke in common: they all say RIP INTO ME RIGHT NOW. Hot-from-the-oven bread envelops your house with a yeasty aura of warmth and comfort. But it’s not enough to simply enjoy the aroma of bread, or to admire it as it cools. Though you’re cautioned not to cut into a hot sandwich loaf, lest your precipitous cut turn it gummy (and yes, if you cut oven-hot bread, that does happ"
(Via Slashfood.)Must…make…bread. Wow.
1 large mixing bowl
1 mixer (stand or hand)
2-3 small bowls for separating egg yolks and whites
8 egg yolk, pasteurized
1 cup sugar
½ gallon whole milk
1 pint heavy cream
5 oz. bourbon, (Or to taste - I'll generally add a bit more) (Well, I say a bit...)
1 teaspoon nutmeg, freshly grated In the bowl of a stand mixer or hand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, and nutmeg. Stir to combine. Chill and serve. Or, as I generally do, just drink it right then and there.