pastrygirl

Yes, they contain freeze dried fruit powder, some have sugar and milk. Ingredients are listed on AUI's site, here's the strawberry I'm not sure about the pectin claim either, I thought you needed water for pectin to have effect. But why not add flavor? Why settle for just pretty when you can have pretty and delicious?

This looks interesting - I know some of us have lamented the lack of flavor or off flavors of additives to colored cocoa butter - anyone seen or tried these? Looks like they can be used either to mix into chocolate as a fat-based flavor or to decorate molds as usual with colored CB ... More expensive than Valrhona Inspiration or regular colored CB, I wonder how they compare in flavor intensity, the Valrhonas I've tried were fairly intense. I also wonder what flavors brown, black, and amber are ... https://www.pcb-creation.com/pure-emotion-colour-by-pcb-creation/?lang=en Edited to add: the black/ brown flavors are chocolate, of course! 🙃

I've never had a slow cooker or a rice cooker, instead make do with a pot on the stove but agree that a lack of repair or replacement parts is frustrating and wasteful. Instead of throwing small appliances in the landfill, are there any electronics recyclers in your area? Or even Salvation Army/Goodwill, I believe they sort through donations and recycle materials. A church down the street from me hosts these folks with a couple of large trucks a few times a year - https://www.1greenplanet.com/recycle.html - I still don't know what to do with my dead chest freezer but I was able to drop off my leaky old espresso maker that I'd had since college.

Ice cream?

Aha! Thank you.

Here’s an easy one, I hope ... which manufacturer is it that has the little whale symbol? Pavoni, martellato, or another Italian company?

Thanks @teonzo I guess I wasn’t very thorough looking through Valrhona’s info. I had attended a Felchlin demo with Susan Notter last week and asked her; she just emailed me their statement on being non-gmo so this is looking good!

There are two local grocery stores here who I'd like to try to sell chocolate to but they have policies forbidding GMO soy, Soy lecithin is allowed only if organic or certified non-GMO. I use a lot of Felchlin, some Valrhona, a little Cacao Barry. The only mention of GMOs I've found from Felchlin is this note in a brochure: GMO absence: Felchlin fulfills current legislative requirements regarding GMO absence. All Felchlin products comply with the Swiss Regulation and the European Council Regulation related to genetically modified organisms in food and feed. Does anybody know what those requirements are? Is anything European going to be GMO-free? Or labeled above some %?

Keeping it simple & bringing over take-out fried chicken.

Indeed! It just fits inside a 24 qt pot I already had so I’m thinking 20 qt. Can make lots of either caramel sauce or ice cream!

Went back for more ... 3 display stands for $1 each snd a 10” stainless skillet that just needed a scrub for $3

My neighborhood has an annual garage sale weekend with hundreds of sales. You can have one of your own any time, but this one is mapped and draws people from all over. https://westseattleblog.com/wsgaragesaledaymap I strolled around the neighborhood for a while and this is what I came home with: A colander for 25 cents and a bag of cookie cutters for $1 and a 12" diameter heavy bottom stainless stockpot for $10

In this instance, how does 'hand ground' add value? Is your friend doing hard labor with a mortar and pestle? $20-30 is too rich for my blood, but then ramps have never wowed me.

I hope your assistant is being overly cautious, because I warm and re-emulsify ganaches and buttercream icings all the time. Usually it's leftovers kept in the freezer, but it might sit in the fridge a few days. I guess any time you touch something there is potential to introduce contamination, but if it's high sugar and low AW and not that hospitable to mold or microbes in the first place I don't see where the danger is.

The health dept doesn't care if there are upholstered booths and carpet in the dining room as long as the kitchen is easily cleanable.

That's interesting, I don't have the option of German for subtitles, or at least not for Street Food. If anyone can't find their language/subtitles options, it's a box at the lower right of the screen.

Ha, it's still faster than my one at a time 😆

You can turn on closed captioning for all subtitles all the time.

I try to do that, but if I wait too long and the chocolate is too firm it can crack or cave in, as @SweetandSnappyJen experienced. Yet another of those things that you have to time juuuuuuuust right. I haven't tried it but maybe warming the edge of the scraper would help? Or giving the mold a quick warm-up with the heat gun just to soften those edges.

I disagree with the salt theory. I make a bar with flakes of Maldon inside and it’s not a problem. Lots of people put salt in or on chocolate.

How much olive oil are we talking about? Maybe it's getting squeezed out of the crumbs as the chocolate contracts around them.

Regarding cantaloupe, I find it most palatable when wrapped in prosciutto ... the Italian classic prosciutto e melone. So that's a 'yay' for salted melon!

Even the cello made from plants isn't necessarily compost-able. Do you have commercial composting on the island? Might be wise to check with them on what materials they can actually compost. I don't have any recs for you, other than to look for something that specifies compost-able. Good luck!

I admit, sometimes I glue-stick it.