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  1. Past hour
  2. That's an amazing video. Not only is the machinery beautiful, but as pastrygirl and teonzo point out there must be quite a learning curve to learning to handle the material. I was especially interested in and surprised by the early stage on the slab, where the maker grabbed a cooling batch, lifted it, poured the inner contents back onto the slab and then set the outer skin onto it to remelt. It looked for all the world like he was pouring the stuff out of a cellophane bag, but then the entire "bag" (outer skin) went back into the mix! I also think the splash guard made of dominos is cool.
  3. rotuts

    The Bread Topic (2016-)

    So , ..... I have to get an Oster soon ?
  4. rotuts

    Tasting Japan

    I guess its a good thing I don't live near any of the delicious looking markets in this thread Id be broke ! but happy
  5. Finding those machines is not easy of course, but neither really difficult, at least here. There were many artisans that made those candies in the past, most of them stopped for lots of reasons, so their machines are available if someone searches (and pays, more than all). The big problem is learning that craft. You can count on less than 2 hands the artisans in Italy who have the knowledge, they are not willing to teach to anyone, neither to their own employes, it's an art destined for dying here, it's really sad. Learning to do those things is much more difficult than what it seems. It takes years of experience and tons of sensibility to master those candies. You can learn the basics in few time, but the step from making an average product to making a top class product is HUGE. Teo
  6. Today
  7. Prior going to Vienna last year, I used the "My Maps" feature in Google Maps to creative an interactive map: Vienna Cafes and Cake Shops. In addition to pinning the locations on the map, I included address information, as well as text and images that I culled from local travel sites/blogs, which can be viewed (in IE/Edge, at least) by clicking on the name of the café/cake shop in the menu on the left. Have fun!
  8. JoNorvelleWalker

    Dinner 2019

    Some may recall I was searching for a recipe for tenderloin: Dorie Greenspan, Around My French Table, Fresh Orange Pork Tenderloin. Tenderloin is browned in butter and grapeseed oil, then braised with black cardamom, orange juice, orange segments, orange zest, and shallots*. Will make again. Soon. Gave me an excuse to employ one of my battery of copper pans. Sadly black cardamom does not agree with me. A seed went in my shoe and caused me untold pain. *Greenspan calls for onions. Trust me, use shallots.
  9. jmacnaughtan

    Writing in chocolate

    I've always found it much easier using a very small paper cone - no more than about 10-15cm long. It makes it more like writing with a pen. Also, you can put the tip directly onto the surface and write like a pen, too.
  10. sartoric

    Tasting Japan

    From Tokyo we bulleted to Kanazawa for more delicious food, sake and sights. The Nihishi fish market has much more than fish, one could almost live there. Two little stools to sit and enjoy your fresh seafood. Not inexpensive. Bamboo shoots and forest vegetables were in season. A walk through sashimi bar where you pay first, then eat standing, moving along as necessary. We had salmon sashimi and a giant oyster. Shrimp, salmon roe, pickled fish and others, oh my. The market was surrounded by restaurants, a basement brimming with food options and a feeling of safety not common in other Asian countries. We returned here several times in our 3 day stay. It was crowded at times.
  11. Ann_T

    The Bread Topic (2016-)

    Today's bake. Fed my starter this morning and decided I wanted to bake today. rather than make a biga and wait for it to double, I just added 80g of the discard into a batch of dough along with 3g of yeast. Starter doubled in less than seven hours and it is back in the fridge. I've been trying to remember to feed it once a week. Baked four batards and four small bun size rounds. Started each loaf off in the CSO using the bread steam setting. After 10 to 12 minutes moved the loaf to the Oster to finish baking. This method allows me to bake a number of loaves with the benefit of the steam, in a short period of time.
  12. JoNorvelleWalker

    Dinner 2019

    I got married in 1970. Lot of good it did me. But I kept most of the cookbooks.
  13. Ann_T

    Dinner 2019

    @Okanagancook, We got married in 1979. Will be married 40 years come August 25th. But we were together 6 years before we married.
  14. paulraphael

    Best chicken?

    I just wrote to Bo Bo to ask for a list of retailers. I used to get them from my old butcher on the lower east side but he's long gone. My understanding is that the birds they call "white plume" are conventional chickens that are just raised well. The black plume ones are the heritage hybrids and are completely different. They call the breed "barred-silver cross," if I remember correctly. No idea what that means. I'd love to try a poulet rouge birds. Does anyone have a source in NYC? And a price?
  15. liuzhou

    Breakfast 2019

    Well-done "Viennese" sausage (made in China) with poached egg (laid in China) on toast. The egg was just past prime poaching freshness, hence the visual peculiarity, but it tasted fine.
  16. heidih

    Joe Beef, and getting sober

    Yup In a similar vein Michael Solomonov of Zahav (James Beard "America's Most Outstanding Restaurant 2019") in a Roads & Kingdoms interview https://roadsandkingdoms.com/2019/making-hummus-winning-awards-michael-solomonov/
  17. Okanagancook

    Dinner 2019

    I just hope Moe does the dishes.😍 46 years, so 1973? We are 1974, may 24 Friends here in the Okanagan are 1974....married "between apples and pear picking"...former tree fruit farms.....= August Not many of us folks around Your chicken looks yummy as usual with the nice vermicelli Tonight with brother "Kootnaycook" I am smoking some Costco Pork ribs in the Bradley....I don't use this machine much and want to get more familiar with it. I will post later. But right now we are enjoying a fabulous Chardonnay, Attack, from Checkmate Winery down near Oliver, BC. Not cheap but stunning,,,,,,and delaying dinner, i might add.
  18. Duvel

    Breakfast 2019

    Soylent Green ... tastes a bit like beans, though.
  19. @gfron1 Maybe you mentioned this earlier but my mind leapt to you when I saw this blurb about Sean Brock: " In late 2019/early 2020, he will open a two-story restaurant in East Nashville, Tennessee centered around Appalachian cuisine. "
  20. Good article in the New Yorker.
  21. Ann_T

    Dinner 2019

    @JoNorvelleWalker, we worked that out 46 years ago. He is just happy to have a salad whenever I want to make him one. Tonight's dinner. I asked Moe earlier today what he would like for dinner and the answer was Chicken Piccata. So that is what we had. With a side of pasta Aglio E Olio. I always make it with green peppercorns because I don't like capers.
  22. The hubby is already into the caramel corn.
  23. I have one of these. I bought it, according to Amazon, on September 27, 2007. It still works fine, and is accurate. The display has gotten hard to read, there's some thing in between layers of hte display. I also have a little scale by american weigh scales. 1Kg by 0.1 g. It sucks. switch doesn't work right, the tare switch sticks, and it's generally chinese crap. Amusingly, for a while after I I bought it, Amazon was convinced I needed very small zip lock bags.
  24. robirdstx

    Dinner 2019

    Spicy Pork Tenderloin and Vegetable Stir Fry
  25. I think finding the antique machines might be the hardest part. This guy has several and makes nice videos. I suppose the key is cooling the candy just the right amount.
  26. jimb0

    The Bread Topic (2016-)

    I wonder, if the glutathione is denatured by simple heat, whether one might also quick toast the instant milk powder to achieve the same or similar results.
  27. JoNorvelleWalker

    Gardening: (2016– )

    First strawberry.
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