Matthew McCormick Introduction Hi Matthew

[Guest guest]

Welcome in Matthew,

I'm Donna in California and have been a vegetarian for 25 yrs. I wanted to ask

a question and thought you might know being a chef. How can you melt carob

chips? Do you need to add oil? I want to dip mini pretzels in melted carob

instead of chocolate.

Thanks

 

Matthew Morris McCormick <mattmcco wrote:

 

Hello all,

 

First of all, Thank You to the moderators for approving my membership in the

group. I

absolutely LOVE food, and in particular vegetarian fare. I've worked in

restaurants as a

fine-dining waiter and sous-chef for most of my life.

 

The posts on the group are varied and interesting and generous, and I hope to be

able to

add to the mix.

 

Matthew Morris McCormick

From southwest Michigan, but culinarily from Berkeley, CA.

 

 

 

 

 

[Guest guest]

I don't know about carob chips, but I have a friend who melts milk chocolate

with cream, to use as dipping sauce for strawberries. It's very nice

 

Regards

Louise

South Australia

DogsBody Hydrobath

aussie_bullbreeds/

www.edba.org.au

 

-

GeminiDragon

Sunday, November 28, 2004 3:40 PM

Re: Matthew McCormick Introduction Hi Matthew

 

 

Welcome in Matthew,

I'm Donna in California and have been a vegetarian for 25 yrs. I wanted to

ask a question and thought you might know being a chef. How can you melt carob

chips? Do you need to add oil? I want to dip mini pretzels in melted carob

instead of chocolate.

Thanks

 

Matthew Morris McCormick <mattmcco wrote:

 

Hello all,

 

First of all, Thank You to the moderators for approving my membership in the

group. I

absolutely LOVE food, and in particular vegetarian fare. I've worked in

restaurants as a

fine-dining waiter and sous-chef for most of my life.

 

The posts on the group are varied and interesting and generous, and I hope to

be able to

add to the mix.

 

Matthew Morris McCormick

From southwest Michigan, but culinarily from Berkeley, CA.