thegreatdane

I was wondering exactly what you were comparing against. Just how small is "too small"? Because things like http://1st-line.com/machines/home_mod/capresso/560565.htm ought to be able to handle quite a lot of volume for you. I'm sure there are heavier duty machines available at a higher price, EDIT for example http://www.1st-line.com/machines/home_mod/mazzer/index.htm but any adjustable conical burr grinder would be a huge step up from any whirling blade type grinder. ← Thanks for the links. Have you any experience with these, features you like, or a preference in model? What does "doserless" mean?

Just a consumer model. Too small. Any suggestions for grinding spices in quantity? Thanks.

Can anyone suggest a good grinder for making spice rubs? I want to go the next step, or two, up and the ol' coffee grinder isn't cutting it. Thanks!

I think that's it; sugar and corn syrup. I think the corn syrup keeps the sugar from crystallizing and possibly browning, too. We'll see.

Thanks, but I don't remember the texture of sugar binding in the Lance bar. I'm looking for a thin clear sugar binding.

Thanks for the links. I've had the Munch bar and it's good but not what I'm looking for. I may try some corn syrup with sugar and see what happens.

Is there a way to bind nuts together with a sugar base that's clear and light, so it's mostly nuts and very little sugar?

Every time I melt sugar by itself, no water or glucose, it browns immediately. By the way, I think by adding an acid, lemon juice in this case, it makes the sugar invert, like glucose. (Or am I sinking in the deep end right now?)

Thanks for the Peanut Plank recipe. Pretty simple. It seems that to make a clear binder one might want to use glucose. Is that true?

No, peanut brittle has lots of cooked sugars with baking soda to make the bubble texture. What I'm looking for is a clear minimal binder. Less sugar is better.

Anyone remember the Peanut Plank? It was roasted peanuts held together with a clear hard sugar coating. It's no longer made so I can't check the ingredients. Does anyone know what sugar or combination of sugars held the nuts together and how they were made? I'd like to try making one. Thanks, Tom

Kerry's suggestion is spot on, only I'd suggest you use TWO bowls; transferring between the two so you can remelt what chocolate has stuck to the first bowl. Otherwise, most of your chocolate will coat the bowl and not the beans. Good luck! Tom

It's my experience with sourdough that it acclimates to your environment as the local gang of wild yeast takes over. As in all fermentation, the yeast creates alcohol and CO2, then the bacteria jump in and create acetic acid, or the sour flavor you may like. If you feed it regularly, and make bread frequently, the culture stays very active. It can go dormant in the refrigerator over time but can be revived by getting back to a regular feeding schedule. And, if you want the bread to taste more sour, let the bacteria kick in as you proof the actual dough. Everyone everywhere should enjoy making sourdough bread from little more than water, flour, and a bit of salt, which retards the yeast. Have fun!

Yep, xanthan works and carrageenan at about .02% will work too but you have to heat it to about 150f so that requires advanced planning for cold chocolate. ← Thanks! I was at the local grocery yesterday and noticed some cold chocolate milk and checked ingredients... carrageenan was listed. Where does one get xanthan and carrageenan?

Thanks! I'll try that. Tomorrow morning... Tom

Hi, all, I thought about making some 'cold' chocolate for my daughter before school today and wondered how to keep cocoa in suspension in water or milk. Does there need to be some sort of binder or emulsifier? Thanks, Tom

I called Dave at Centerchem last week and left a message, which was returned by a lady who promised to get back to me. We'll see what they say. I like your recipe for fried walnuts. All that oil might prevent moisture. Have you kept some around long enough to know if rancidity is a problem?

It's a candy glaze, like glass, that coats the nuts. After a few days, it turns almost into syrup, it gets so sticky. How did you glaze your walnuts, and how did you use meringue? Thanks.

Sebastian, I contacted Chef Rubber and they said the confectioner's glaze they have leaves sugar looking cloudy. There's one other possible lead, but if you have another idea I'd appreciate it. Thanks, Tom

Thanks, Sebastian. I'm off to research that now, and then some trial and hopefully success soon. I appreciate your help. Tom

Sebastian, Thanks for that idea. Where can I learn more about applying sealants and obtain some to try out? Is that how Cracker Jack or sugar coated cereals do it? Many thanks, Tom

Yeah, a sealed package may be all I need. I'll try that and keep looking for something that'll protect it in the open air. Thanks, all! This is a great group of people. Tom

Gum arabic as a coating over a sugar coating? May work. This is where an industrial producer could be helpful; how to coat with sugar and keep it from becoming sticky? Surely, here's a way. How about breakfast cereals? How do they do that?

If there was, I bet the Cracker Jack people would be right on it. ← That does make me wonder how they keep Cracker Jacks from sticking together.

Agave does not have the same properties as refined sugar, but is still hygroscopic. So even if you were able to get a hard coating with agave (which I don't believe you can-agave is more similar to honey than sugar), you'd still have the same problem. ← Thanks for the Agave info. I'll skip that for now. I'll bet there's a technique, probably patented, that allows the sugar coating to remain clear, hard, and non-sticky. Hmmm... Still looking. Tom