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Not a question about baking, but I do have a bunch of dried adzuki beans-- any suggestions on how to cook them? Thanks!

Chocolate month??? Fabulous!

Any suggestions on a fabulous "chocolatier" cookbook? I've been doing research, but I'm a bit overwhelmed by the choices - there are a lot of mediocre cookbooks out there.

If it helps at all, I prefer belgian dark chocolate and smooth and creamy (buttery) caramel, and I absolutely detest "alcohol-ly" or "fruity" tastes in the basic chocolate.

I need some help learning how to cook beefalo. I've tried several different cuts, and it has always turned out as tough as shoe leather.

I understand that I need to cook it at a lower temperature and for less time than beef, but it still doesn't work out right.

This is a local product for us, and humanely raised, so I'd really like to continue to serve it... but if my family won't eat it, then it's just wasteful.

Any suggestions?

Hi Kelly!
I'm a pro with buffalo and grass-fed beef, so beefalo must have a cooking "concept" similar to the two, why don't you tell us how you've been preparing it and I'm sure I (and maybe others) can chime in with some tips!
Ann

anastasia,
I've always wanted to get the book Cocolat by Alice Medrich. (I'm also afraid to have a chocolate cookbook, since I'm such an addict!) She used to have a shop by the same name in Oakland when I lived there and I was completely blown away by the truffles and other things sold there.

Is chocolate week over yet?

wish they would make it a chocolate fortnight... or maybe a chocolate MONTH