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bought a maybe polycarbonate maybe not mould on a lark from amazon for $14 cad. mixed reviews, in part because a number of people complained about chocolates sticking. i snobbishly assumed that it was because they didn’t temper correctly. pretty sure this was probably the case. anyway long story short certainly good enough to try out flavours at a minimum.

I find myself doing this more and more with chocolate dragees, usually nuts, for me it is a much faster way to engross the items. I normally won't chill the centers to begin with, but after they have a thin layer of chocolate, they go into the fridge. Then I add pull them out, add chocolate, toss by hand, and then the chocolate sets up quite fast. Normally I'll do two of three coats like this, then give it some more time in the fridge. I'll keep building it to the desired size, then it goes into the pan for smoothing. That may be the next day or a later time, but just charge it with warm choco

When I do them this way though - it's in and out of the fridge.

would it be as smooth?

if you don't need them perfect and shiny, one could also, i suppose, do it the harder way by hand in a bowl or pan with slow drips of chocolate. no cooler required, but you'll be at it a while (i've never done it personally ofc so it's easy to recommend :V)

say Hello! to our dinner . . .

Hahahah...I really need to get that book! Lol

By way of an update, I've been grating my Parmesan by hand. I confess I never once tried the new Cuisinart grating disc I bought. The Cuisinart still works but the spindle appears cracked and I don't want to put unneeded stress on the part. Last week when I grated some Parmesan I became frustrated with the aptly named hand grater. For a long time I've been wanting the grating attachment for my Ankarsrum. Because of the pandemic Ankarsrum parts have been almost impossible to find. The US distributor has a page of anticipated restocking times, looking at next summer for some and

No, for two reasons. 1. The panko provides a buffer between the egg and the basket. 2. I don't use the stock basket (never have). Instead I use something like this: https://www.amazon.com/Gotham-1463-Elevated-Nonstick-Crisper/dp/B06W55WL7Q/ref=as_li_ss_tl?dchild=1&keywords=crisper+tray&qid=1611346003&sr=8-3&linkCode=ll1&tag=blasphemy08-20&linkId=106de9a8d16e57fed5a182b73426607d&language=en_US It cleans up pretty easily. I have a small one and a big one and I really like the fact that there's a pan underneath to catch the drippings and c

Thanks! Did the batter stick to the basket? That's a big problem for me

Two more uses of Community Organizer. This morning, I made the Barbecue Potatoes from the book (p 196) and put an egg on top: The potatoes get par-boiled, smashed, roasted then tossed with puréed Community Organizer and back into the oven. I suspect my potatoes were bigger than Vivian's and I smashed them enough that they fell apart when I tossed them with the CO but they tasted good. The salty feta is a nice contrast to the sweetness of CO. The puréed CO kinda tastes like ketchup but a lot better so I tried it as a dipping sauce for tots. What's not to like?

Sorry for the delayed reply. I made a mental note to respond when I got back to a computer, but of course that's the wrong place for reminders! The breading was 3 steps: flour seasoned with salt and pepper, beaten egg and panko seasoned with salt, pepper, onion and garlic powders (actually granulated), paprika and sugar. I don't measure but about 1/2 cup of panko, a tsp of salt and sugar, and about 1/2 tsp of the rest. Dry the chops (onion rings don't need it) then dredge in flour, then dip in the egg then coat with panko. Place in the air fryer tray. Once they are

"Bob Evans Farms Inc. Recalls Pork Sausage Product Due to Possible Foreign Matter Contamination" Product specifics are in the article.

Yep, wasn't trying to sound discouraging. A lot of ideas have floated through my head for things I could potentially do. I just decided I have enough learning going on as it is with the amount of time I have to dedicate to chocolate work and probably shouldn't start down another path at this point. But those who can most definitely should because it looks fun in that challenging learning curve way that I enjoy.

Massaman gai ...

I made some "dip" with labneh and furikake, a drop of toasted sesame oil would have been good. Ate with rice cracker and carrots/celery.

Went to our local Trader Joe's just before 10:30 a.m. today, did not need to wait in line outside to get in, first time in a while. Store was well-stocked, no big holes in the shelves like I had seen in the past. I spent too much, as usual.

You can use a portable air conditioner and make a baffle arrangement to take the cold air over to the opening.

Yup.. Part of me thinks "how hard can it be...", while another part is screaming "STAY AWAY!!!" 🙄 Though, it sort of seems like if you skip the polishing part and accept that there'll be doubles and ones that look something other than uniformly round, that it COULD be doable!

Yeah, I was never really tempted towards getting into panning because of the expense of the machine. Then I started following the panning discussions here and discovered the expense of the machine was the least of the difficulties involved. 😆

Thanks Kerry! I was going to write initially that dry ice isn't likely a solution this time, as that seems pretty difficult to get your hands on over here at small amounts. Need to think about ways of rigging the cooling air somehow then, not sure it's worth thousands of euros to have that from the factory..

We had chili last night. A Kenji Recipe using just dried chilis and no tomato. Serious deep flavor. Used a 3lb chuck roast cut into bite size pieces. topped with pickled onion, pickled jalapeños, chopped raw onion/cilantro and sour cream My vaccinated friend came over and brought this new release Rhys Alpine pinot. very new world and fruity

Tonkatsu seems to be a popular choice recently! I made mine with chicken

@Kim Shook, thanks for the inspiration. I'm working today and Moe needs soft food for another day or two, so I think on my way to work I'll pick up a rotisserie chicken, one with enough drippings to make gravy and make hot chicken sandwiches for dinner. Last night's dinner spaghetti with my favourite Pork, garlic and fresh basil meatballs.

ooooh intreaguing.... I'm going to have to find some of this too when I can get out to a bigger city again!