pastrygirl

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

Ok here's one - I'm not even sure it's a kitchen tool. It looks like it would crack nuts, but I didn't see anything similar in 8 pages of cast iron nut crackers on eBay. So two questions: what is it really, and if I try to sell it should it be $5 at a garage sale or $50 online? The wheel part that moves is about 1 or 1-1/2" wide. Thanks!

@pastryani My official minimum for any one thing is two dozen but I'm not always strict about it. Small orders are inefficient, for sure. I usually either suck it up or make more to freeze or try to sell to a different customer.

If the molds are filled and bottomed, a dot or two of chocolate makes easy "glue".

That is surprising, it looks bigger than 10g.

So you're saying one of us could go corner the market ...

Any chocolatiers to be found?

Scandal in Saskatoon! Who knew?

When I first saw frozen rice I thought it was ridiculous, but I've bought it a handful of times and it is super convenient! Lazy, yes, but if it gets us eating brown rice .... I like the TJ's brown rice but wish it wasn't so oily.