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  3. Chocoguyin Pemby

    funnel dispenser

    Uhhh your molds are on a whole different level than mine lol - I'm not going to show you mine..... you are playing in the NHL and I am playing senior mens rec league - I'm canadian eh so you figure that out. No seriously I love those molds but we are leagues apart and i will stick to my pot to pour and forget about it..... the funnel I mean...now I want those molds....damn you and your helpfulness...
  4. Chocoguyin Pemby

    Confections! What did we make? (2017 – )

    wow i love the concept - it gives a whole new way to interpret a bonbonbon bada boom!!! Not for everyone or every occasion but i could see myself incorperating this in a number of different ways? I don't have a shop and i can't see a long shelf life for this type of product but it has a unique place. Thanks for sharing.
  5. JoNorvelleWalker

    Dinner 2019

    Something new: asparagus steam baked in the CSO: Perfectly prepared but note the sulfurous demonic hue. Normally I boil my spears in a large pot of excess water which preserves the color. Typically tasty baked potato and lightly grilled tuna steak. I repent the years I tortured tuna before I learned what it could be. And before I acquired the tools and technology to make the apotheosis so.
  6. MetsFan5

    NE Road Trip

    My Californian husband hasn’t been north of Boston. I’d love to do a food centric road trip up to Maine and back within 4 days. Is this realistic? Should we fly to Portland or Bangor and drive down instead or just driving? I’m looking to eat lots of lobsters, both types of lobster rolls, fried clam bellies, clam pizza and anything else recommended. I’m going to research a few non chain hotels to mix in with two or so chain hotels. We have a lot of points with Hilton. Mostly I’d like to show him Rhode Island (I went to PC), Newport, I haven’t been to Maine for 25 year, and CT that isn’t Foxwoods. That was rough.
  7. JoNorvelleWalker

    What Beers Did You Drink Today? Or Yesterday? (Part 3)

    When I've had Duvel before it was at refrigerator temperature. Whatever Duvel is trying to be I don't think it is a light lager. According to Wikipedia Duvel is made from Scottish yeast. And in the immortal words of Michael Flanders: "One cannot drink stout."
  8. akonsu

    funnel dispenser

    I think that a funnel is mostly useful when pouring into corn starch molds.
  9. sartoric

    Dinner 2019

    Down at the cottage for Easter with limited cooking capacity, and eating a la lap. I pan fried chicken, feta and tomato sausages, then served them with reheated potato bake/veg and roasted asparagus. Tomato sauce and hot English mustard on the side. Crumb catcher at the ready.
  10. @Duvel - I think you're the authority here I actually don't know the answer but I'll give one in ignorance anyway bc I like dark beers and bc I'm bored with nothing better to do and possibly being wrong and embarrassing myself doesn't matter bc this is online world My guess is that drinking it at room temperature ( 70 F) will bring out the flavor but if it tastes too bitter then you don't want that much flavor and refrigerating it at under (40F) is better since it masks the bitter taste I would drink it after refrigerating it (to bring down bitterness) Can I guess that you are drinking Duvel? I tried it once but I believe it's an ale that tried to be a light lager bc light lagers were trendy at the time it was first produced (many decades ago I'm assuming) and Duvel wanted to sell its beer to the masses etc. So that might be why it's color is light unlike porters and stouts (real beer). so I wasn't a fan of Duvel (no offense) bc it's like a dark ale that is trying to be a light lager happy drinking
  11. Chocolot

    funnel dispenser

    I also use silicone molds for my caramel. I just pour the caramel into the molds, then using a wide sheet rock scraper, scrape the caramel into the cavities and at the same time, clean off the top of the mold so there are no trails. Using a funnel would drive me crazy having to release the flow for each cavity. The funnel gets real heavy at arms length. This isn't the best example of scrapping, but I have gotten better.
  12. Trying a whole new style: “open face bonbons”! (These were inspired by the geniuses over at Bonbonbon Chocolates).
  13. Sadly not -- I go on a pilgrimage to Daiso every time I'm in California or Texas for work. I did read recently that one has opened in Flushing, Queens, so maybe there's hope for us someday. If Muji and Uniqlo thought Boston was a good market...
  14. JoNorvelleWalker

    What Beers Did You Drink Today? Or Yesterday? (Part 3)

    At what temperature should Duvel optimally be served? The ale, that is. Tell me and I'll tell you what I'll be drinking.
  15. chromedome

    Food recalls

    Possible listeria in GPM brand pea shoots, BC and Alberta only. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-04-19/eng/1555725095376/1555725097506
  16. JoNorvelleWalker

    Grocery Shopping

    Amazon came through. No scurvy for another week.
  17. pastrygirl

    Cilantro

    OK, mission accomplished - I spent some quality time with my food processor and now have a tub of cilantro chutney with ginger, jalapeno, and lime in the freezer for future South Asian inspiration and a bowl of cilantro hummus in the fridge for lunch & snacks. Yum! I tend towards terribly lazy when it comes to cooking for myself but a little effort usually is worth it
  18. Safari offers a disclaimer: "Please be aware that formula calculations may differ in Excel." It's not asparagus exactly but I've read people pilot airplanes from documents on their iPads. Be that as it may -- the asparagus is in the CSO pan, waiting for my baked potato. And my mai tai. Thanks!
  19. Kerry Beal

    funnel dispenser

    I have a couple of the bigger confectionary funnels - one with a stick, the other like the Matfer above. I don't find them useful day to day - pate de fruit hardens too quickly to deposit with them, most ganache doesn't flow, and most caramel I make doesn't really lend itself to the funnel.
  20. Interestingly Safari on my iPad opened the spreadsheet. But the time for asparagus is listed as "01"?
  21. I toss with olive oil, S & P, then roast on steam-bake @ 400 F for 8-10 min depending on thickness.
  22. Any suggestions for asparagus in the CSO? Other than steam for 10 to 12 minutes from the CSO instruction book. (Unfortunately I don't have a program to open the spreadsheet to see if there is something for asparagus.)
  23. pastrygirl

    funnel dispenser

    I agree with @minas6907, the plastic one looks like it would have limited use. A funnel should work for your caramels and things that are too hot or fluid to pipe. It won't work as well for a thicker ganache because you're relying on gravity and flow rate instead of squeezing it through the piping bag.
  24. @Cyber Akuma I can't speak to longevity, but we just got this, and like it so far: https://us.toshiba-lifestyle.com/products/us/Cooking-Appliances/Microwave-Ovens/Toshiba-1.6-Cu.-Ft.-Invertech-Microwave-Oven,-Stainless-Steel.html The latest Wirecutter reviews rated Toshiba models very highly, and it seemed to be a good mix of power, features, and size for us. It's 1.6 cubic feet, but seems larger inside than the Kenmore it replaced. And it does have an inverter, 1200W, and a simple numeric keypad. My only slight irritation is that you have to hit "cook time" to enter a time directly -- but it has shortcuts for 1-6 minutes and +0:30, so I don't actually need to do that very often. I ended up getting it on sale at JCPenney (of all places!) for $145 shipped. They do have a 1.5 cu ft convection model, but I didn't consider that as my Breville already sits on top of the microwave
  25. Chocoguyin Pemby

    funnel dispenser

    Hi I am wondering if it will dispense caramel - i usually take the caramel to 245-245F and pour into silicone molds from the All-clad pot it is made in - this is very heavy to do 1 handed and I am just looking for an alternative. the molds have 24 cavities each and a batch fills 2 molds and I always end up with a little trail between cavities - just trying to work faster and cleaner. same for filling bonbons - not a big fan of piping - maybe i just need to do more to get better and improve my technique - I just love my gadgets though!! I think i don't really need this - I pour piping hot caramel into molds like 250F hot - thanks for your advice - i think i should just keep doing what I am doing and deal with it - it's not like i am doing huge batches - getting ready to make a batch of stout caramels
  26. minas6907

    funnel dispenser

    Heres my honest opinion, and I apologize if I sound a bit harsh, but I just have a thing against Fat Daddios. Is this the funnel your looking at? https://www.amazon.com/Fat-Daddios-Confectionary-Funnel-Nozzle/dp/B007OXRK4K/ref=sr_1_fkmrnull_1?keywords=confectionery+funnel+fat+daddios&qid=1555718739&s=gateway&sr=8-1-fkmrnull They show a picture of the funnel being used to deposit chocolate into a polycarbonate mold, but think about the clean up, its very time consuming, a disposable piping bag is much more effective for that task, or even a ladel. I've seen plenty of pictures online of cheap confectionery funnels being used to dispense chocolate, but I just don't see how that's practical. A confectionery funnel is extremely useful for depositing hot liquids or gels that one would be unable to pipe out from a bag (especially into a small cavity), such as caramel, gummies, jellies, fondants. Those are all candies that you cant load up a piping bag with and pipe out in a timely manner, they are just too hot, some are too viscus, and others would set up right in the bag because one wouldnt be able to go fast enough. May I ask, when you say that you want to portion caramel, are you boiling up a caramel, then using the funnel to deposit the hot caramel into a mold? Or are you having in mind doing something like preparing a caramel, cooling it, then filling the funnel with the room temp caramel mixture, and depositing the caramel filling into a polycarbonate mold? I ask because it almost sounds like you want a confectionery funnel to use instead of a piping bag. In all frankness, if you get the funnel for depositing tempered chocolate into a mold, it just wont work as well as you may imagine it would. However, if your getting it for depositing boiled caramels, thats different. But it its the latter, I would still not recommend the Fat Daddios funnel. Its made from polycarbonate plastic, which would form cracks over time because of the very hot liquid being poured into it, and I would be inclined to say that the little nozzle that screws onto the bottom would be garbage. Personally, I have this funnel from Matfer: https://www.amazon.com/Matfer-Bourgeat-Stainless-Confectionary-Nozzles/dp/B00201DJ46/ref=sr_1_28?keywords=confectionery+funnel&qid=1555718662&s=gateway&sr=8-28 Its a good funnel, I've had it for about 8ish years, never had a problem with it. I use it with a decent around of frequency, enough to sometimes consider getting another one. If I had to recommend another funnel, you can get a Winco for $50. https://www.amazon.com/Winco-SF-7-Stainless-Confectionery-Nozzles/dp/B009R97DSC/ref=sr_1_6?keywords=confectionery+funnel&qid=1555718662&s=gateway&sr=8-6 It does cost more the the Fat Daddios, but the stainless will last waaaaay longer then the plastic funnel. If you have any other questions feel free to ask.
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