pastrygirl

After years - years! - of peeling, cooking, and ricing potatoes for potato bread, I finally switched to Bob's Red Mill potato flakes. Since this particular recipe had lots of olive oil and rosemary and the potatoes mostly added fluffiness, I don't think you could tell any difference. Or chefs throwing huge amounts of veg into the large Hobart and mix with the paddle to break them down smaller for stock. I definitely remember chefs doing this with mushrooms, pretty sure they did it with other veg because I was worried about them warping the paddle. Actually, that may have been what one chef was doing when he did break the paddle on a stand mixer - I wouldn't have been as annoyed if it happened during routine pastry work, but he was mashing up carrots or chicken bones or something hard.

I was just thinking, that's not a shortcut, it's just not dicking around wasting time! Not just you

Is there no molasses in Germany? How about black treacle?

Shhh, don't tell millennials! I have to agree on the generations though. I associate the cooked to death thing more with people of my late grandparents generation (they were both born in 1910). My parents ('34/'43) are/were much more adventurous. Dad has passed, but my sister and I took my mom to Thai food last night and she was wishing it was spicier. The idea of sushi creeps her out but she's definitely not into bland and mushy. Julia Child and Jacques Pepin were influencers too. "Gourmet" cooking, imported ingredients and techniques became available to boomers as they were entering their prime. So marketing may be a factor, but also the shifts in global commerce and imports. Wasn't the low salt thing bigger in the '80s or so? Older people may have more issues with hypertension etc and need to watch salt, but I think salt got some unfair demonization for a while and was seen as unhealthy for everyone.

To extend it and make it thicker. The colors are expensive - $40+/lb, way more than chocolate. If you're airbrushing, there's more limit to how thick you can work with, but for finger-painting and Jackson Pollock-ing I like it with a little substance. This may be a quirk limited to me

Thanks! The yellow & green were mixed with a little white chocolate and just dripped/flung from a spoon. Yes, the yellow on the hemisphere was (gloved) finger-painted. I do have a little cheap set of brushes that I use sometimes. The trouble with brushes is that the cocoa butter quickly cools and forms thick chunks in the bristles. It helps to keep them on a heating pad and wipe out the bristles every now and then.

There's only so much that stabilizer can do. If you don't have enough sugar, it's going to freeze harder.

A couple of thoughts I don't think have been discussed - Is it a gas or wood/charcoal grill? If the latter, consider how much grilling you can do while the fire is at its prime. Hubby may need to re-build the fire or have extra fuel to maintain it if you're going to be grilling all day long - if he's the grill master, make sure he has a plan so it will be good for burgers for an hour or two plus whatever else you want grilled for dinner. If you want to do a grilled salmon entree for dinner, just quickly mark the pieces on the grill to get the char marks, then refrigerate on sheet pans and heat through in the oven for dinner. Much easier to get them all cooked & on the plates faster. Are there any dishes that can do double duty for both parties? Maybe the teens prefer chips and the adults prefer crudite with their dips, but both parties could get hummus and guacamole as an appetizer. Make a big batch and divide into a few bowls so you can refresh and have a nice one out as needed. Or sides - maybe cook a enough new potatoes for both parties, turn some into potato salad to go with burgers and crisp the rest in the oven with olive oil and herbs for dinner. Likewise with green salads, fruit trays, grilled or roasted veggies - maybe they get a slightly different garnish or presentation but it's easier to prep more of fewer items. Add goat cheese and pecans to the dinner salad, dress, and plate it vs. a bowl of mixed greens on ice with a few bottled dressings with the burgers. As much overlap in ingredients as possible will make it easier.

The taller dome is CW 2295

You can also mix in a little milk or white chocolate to make the CB thicker and more opaque, like the red on these cacao pods - finger painted in but shows up decently. I've definitely experienced thinner layers of red all but disappearing on dark chocolate. The white (Chef Rubber white diamond) was also mixed with more white chocolate (callebaut zephyr). These are 60% dark shells.

I had never heard of Micelli, but that may be a good thing. I'm working with Tomric on custom molds, I think they mostly do the vacuum formed, not the injection? DO NOT convince me that I need to spend extra for injection molds, it's already a temptation!

Some chocolate makers have incredibly intricate chocolate molds that boggle my mind. How do they clean them? Or do they not clean/polish them? Or have an army of interns? Or just do it perfectly every time and polishing molds is for suckers anyway? They are beautiful, but seem so very impractical. What am I missing? The Soma is not bad, mostly thin lines, but the Askinosie ...

Who is this everyone? Lots of people are fans of rice cookers for rice, but I can't imagine rice coming out better after three hours in a slow cooker than 20 minutes on a low burner. But then I don't really "get" slow cookers. Anyway, I'd either try less water or go back to stove top.

Been bonbon-ing lately these were for a wine tasting/fundraiser cherry-almond, salty caramel, and lemon Whipped these out today to have something special for moms at opening day of the farmers market tomorrow. Same old salty caramel but gold on gold in tall domes.

Indian Atta flour? Isn't that whole wheat? It might be a possible substitute but not necessarily a perfect substitute.

As for the variations in the red tone, that looks finger-painted.

They're fairly new, introduced in the last 6 months or year. It's probably big enough for a home baker making single batches, and should take up less counter space.

@Merry Berry I think you're on the right track, the edges don't look as sharp as you should get with tape.

@paulraphael thanks I'll give it a shot. If I can't put it back together then I'll get a new one I've used KAs for a lot of years but never seen this happen. Mine is about 11 years old but has only seen significant use in the past 3.

My kitchenaid is not dead yet, but the part that moves the beater came all the way off today. I shoved it back on most of the way and continued with my cupcakes and buttercream, but maybe this is a sign to start shopping around. Anyone else have this issue and successful long term repair? I have the 6 quart, up to 10 quarts would be useful.

Is that on the honor system?

We're talking passion fruit? I prefer Perfect Puree, it is concentrated while some other brands are not.

One man's response to kitchen clutter: http://www.justincousson.com/passiveaggressive-art-gallery/

You're right, the few on eBay are listed for more. Glad I asked!

Cool! Sort of kitchen-y