I felt like I was eating celery for the first time.
Then I wrote to Glenn and he just said, "OK, just tell us what you want, how much he wants.We'll send it to you."
He did that for two years.. How did you educate your cafe diners about how special the rice was?.When we got Carolina Gold rice, Mike told me in the heyday of Carolina rice, the planters shipped away all of the whole-grain rice and they kept for themselves the cracked rice, the broken rice.Every once in a while I might get whole-grain rice for something special, but for the most part that's what I would use, I put it in a dish that was like a North African chicken that had citrus fruit in it and kind of a cumin rub.
I made a warm salad that was like couscous that had currants in it.I would have people say, "I don't usually like couscous."
I'd tell them it actually isn't couscous, it's rice, but it has a mouthfeel like couscous.
And for the same reason, I would make risotto with that rice because it was high starch content.If you do not have a cornet, you can use a spoon; drop a spoonful of the chocolate onto the parchment paper and spread it into a 1 1/2-inch round with the back of the spoon.
In either case, keep the thickness of the round as even as possible.Makes about 10 rounds.
Then, create your own design as you top each round with the roasted nuts and candied fruits.Work quickly, or the chocolate will set before you've accomplished this.