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Here’s a cocoa butter curiosity- this bottle of gold cb had been on its side in the melter for a while, I turned the melter off overnight, this morning there is a solid layer with all the color and clear CB that has separated out and is liquid at 72f. Separation happens, but I’ve never seen CB liquid at room temp. What’s up with that?

Ive been working w chicken legs recently , as Stop&ship has them on sale , $ 0.88 - $ 0.99 // lb. the trays have 10 - 12 , depending on the size of the legs. I try to get the 10 / tray , but it really does not matter that much. Initially I removed most of the skin from the legs , before using the InDoorSmoker for a 3 hour smoking session. I decided that was a lot of work for not much return , so now leave the skin on. after smoking for 3 hours , ( one tray at a time ) some go into a vac bag and get SV'd for 8 hours , rapidly chilled , etc. and several trays get turned into concentrated chicken stock , after the smoking. what was missing w this stock , although exceptionally delicious this way , was Maillard-ing some of the meat , for that ' brown' flavor So : I cut off most of the meat from the CkDrums and saute'd them in a 10 " Fondless : scraping up the Fond from the pan and adding it to the iPot I did two trays here , and the second set the next day that brown gell is the result of the first day's stock making , resulting in I then used this ( and the potato that snuck into the pic , for a ' creamed roasted chicken ' dinner over here : https://forums.egullet.org/topic/167297-dinner-2025/page/95/#comment-2463334

over here https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ I made roasted smoked chicken stock then I made dinner mise no added salt Campbells cream of Ck soup. had not used this is quite a while. its quite chicken-ey two scoops of jelled roastred Ck stock Diner peas , drained and ready for the Micro , top R Jell from one of the SV bags w the SV'd ChDrums . used one drum Chicken added to the creak of mizture . standard base I micro'd for starters 3 Idaho's then CSO'd them until very crispy . 425 40 - 45 minutes I chop them up while very hot , as they are easier to eat this way , vs cutting throuhg the skins w a knife later on the plate plate w peas and potato ( very hot ) added the micro's chicken mixture note the sauce along the rim of the plate . a House Specialty ! I knew this would be good . It was much better than good . the roasted creamed chicken was outstanding a real keeper for me , and most of the work is done in advance , and each dinner is very easy to assemble.

Not much, but we're not doing our usual. No whole roast bird, buying a whole duck and breaking down the legs for confit, breasts for pan-roast, jus/sauce of some sort from the carcass, Robuchon mashed, Tom Colicchio's brussel sprouts (love his recently released Why I Cook!) and a mix of Estonian and German sides. German or French dessert.

Many friendly and thoughtful folk here, Michael. You'll soon make fast friends! Welcome.

Welcome to the forum, Michael.

It would certainly take tout mon argent to purchase that pot d’argent!

What about a fait tout https://duparquet.com/products/solid-silver-cookware-8-1/2-in-fait-tout Something something about sealing my fate with a toot toot.

I am sad to report that I just learned that the Violet Oon location in the Jewel at Changi airport has relocated to the Dempsey Hill area (this is where we had fish head curry, here - scroll down a bit). I was really looking forward to going there again in a month or so when coming home from our next trip... After trying to go there so many times but not being able to because of time constraints, or one of us being really sick, I'm very happy that we were able to get there once, but I was hoping for at least one more repeat performance....

Some years ago, I took the Ontario version of your ServSafe course . Actually it was the year i joined eGullet and I had in mind becoming a chocolatier. The only thing that was really new to me was that the symptoms of Listeria can take up to four weeks to manifest. Who knew? Otherwise it was pretty much a known quantity. I would imagine that it would be somewhat tougher in post(ish)-Covid days. (I never did follow through with the chocolatier occupation, but spent the next five years meeting once a month or so with a friend to make a huge variety of delicious confectionary items. What wonderful fun we had. I still miss it. And I still eat dark chocolate in some form or other every day.)

If the bonbon has a dark color, the seepage doesn't show so much, but with the rose color in the photo, the chocolate was really obvious. I scraped it off for a few of them. Fortunately these molds make 40 bonbons per mold, so I had lots of extras. But for Christmas production, this is not acceptable. My "solution" for Christmas: I'm painting flowers similar to the ones shown and then shelling in Dulcey--no airbrushing involved, thus seepage will be invisible. Strangely, the shallower version of this same mold had no seepage at all. Work flow: Since I work alone in a very limited space, I have to color all the molds, then shell, fill, and seal the dark chocolate ones, follow the same process with the milk. I think the problem occurs between shelling and sealing, and I don't see a solution to the time it takes to make the fillings (depending on the recipe, I can do 3-4 per day). So I think my "Dulcey solution" is the only thing I can do. As you suggest, if I could shell, fill, and seal in a short period of time, the seepage probably would not occur. I can't do the fade trick with color as I ordinarily use the Fuji sprayer, which does not allow for such subtlety. What I lose with the Fuji I gain in speed--and, most importantly, with the lack of clogging of the gun. If I preheat it in a heating pad and keep it warm with a heat gun, it does not clog. I have frequent clogging with my Grex. With your much larger production, I think you would love the Fuji. No, I don't use cups. I bought trays so that I could stop using cups. Separating cups is a job I need to avoid for sanity's sake.

I forgot to add the seasoning.... Add 1.5T salt, 1/3t MSG and 1t chicken powder or mushroom powder to the mixture while being fried, just after incorporating the chilli/tomato mixture.

I saw this 7-layer bar variation from Claire Saffitz the other day and decided I’ll try them and if they’re OK, I’ll bring them along on Thanksgiving. It uses a Biscoff crumb crust with layers of crystallized ginger, cranberries, walnuts, oats, coconut and sweetened condensed milk.

Thanks. We’ve lived in this house in a pretty quiet neighborhood for 33 years, and we don’t really have grumpy neighbors, mostly just people who mind their own business and keep to themselves. I’ve wondered if our neighbors have noticed the car being loaded up for delivery, and if they think we might be selling food, but unless they’re Gladys Kravitz types, peeking through the window, I don’t think anyone has noticed a thing. The ServSafe courses are offered online, although I think I learn better face to face. We’ll see.

Gnocchi with charred tomatoes and bacon in a white wine reduction. Topped with parm and basil. FYI, I no longer boil the shelf gnocchi as directed; I simply add it to skillet making sure there's enough sauce/broth, put a lid on it and wait a few minutes.

Hi everyone! My name is Michael, and I’m joining you from Chicago. I’ve always loved exploring new flavors, cooking for friends, and learning about world cuisine (especially dishes with a bit of spice!) ❤️ I’m excited to be part of this community, eager to learn from you all, and looking forward to sharing my cooking experiences too. Thanks for having me! 😁 Michael

Finally, a change of pace: drinkable Yoplait yogurt is being recalled for foreign matter (pieces of plastic). https://recalls-rappels.canada.ca/en/alert-recall/yoplait-brand-yop-drinkable-yogurt-recalled-due-pieces-plastic

@pastrygirl Thanks for sharing your experience about some other ways to do samples! Very intrigued by the display case. I like the idea. I put some out in boxes but I think this kind of display would be more striking.

This doesn't happen to me to often, but it's a 'flaw' I let slide when it does. Couple thoughts: how spread out is your work flow? Same day shelling/filling/capping might help. If you concentrate the color on the top of the bonbon and let it fade out towards the bottom, the seepage won't be as obvious. And, I don't think you use cups, and cups are another step you might not want to add, but they would hide that bottom edge seepage.

samples really help sell but I agree that full size is expensive these are a good sample size but just about impossible to polish. https://www.bakedeco.com/detail.asp?id=67773&categoryid=347 I've also seen people give samples of just the ganache (no shell) on a mini tasting spoon you don't need to have samples of everything - for NW chocolate fest I brought 18 flavors of bonbons but only made sample size of 4 if you're letting people build their own assortments, consider a small display case - you can keep say 8 of each flavor out and re-stock from your larger bins as needed https://www.webstaurantstore.com/choice-3-tray-bakery-display-case-with-rear-doors-21-x-17-3-4-x-16-1-2/176BDC3.html

Some of you may have noticed that Costco is now carrying vanilla beans at 20 for about $10. This puts the beans in a price range where I am starting to think about making my own extract again. Is anyone else doing this currently?

I love reading about what you're doing and I know you are making a positive difference in the lives of the people you are serving. At some point you may well be facing scrutiny from the law of the land (or not) so I would encourage you to take that ServSafe class because if you are ever challenged by a cranky person or authority, you can show the certificate and while you may not be producing in a certified kitchen, you are following food safety guidelines. Takes some of the air out of the argument, so to speak. I think that's all the comment was about: be prepared for the challenge so you can flip the narrative from a position of strength (knowledge). Edited to add: what i meant by "cranky person" is someone in your neighborhood who sees what you're doing and wants to ruin it.

Chilli mince beef with black beans plus my simple accompaniments.

we've had tgis for years... it's great!!!!