Kerry Beal

This is my favourite scale - I have one in the kitchen and one in the chocolate room. Getting harder to find though - Soehnle 67080 Page Profi

Resistance is futile!

If you want transparent colours to pop - then you have to put white behind them. If you use white chocolate behind you can get somewhat the same effect - but it's not quite the same. It's a bit of a challenge anymore telling which ones are transparent and which aren't - typically if they say they have titanium dioxide in them - not transparent. But these days as titanium dioxide has become evil - I guess you look for calcium carbonate. Look for one of the newer whites made with calcium carbonate. I often make my own with either Power Flowers or powdered fat soluble colours.

Hmmm - probably 30 minutes each end. Might want to set up some sort of holder for the heater so that you can let it do it's thing without having the hold it.

Hot air gun - you go out of temper before you finish - after you disconnect the flow - you keep the chain moving and hit with the heat gun until you remove as much chocolate as possible. Before starting the chain again - heat with the heat gun until the chocolate is clearly melted before turning back on the chain.

She's a smart cookie is that Maddie!

Used to get a chocolate cherry sourdough at the market on Granville Island that was wonderful!

I use that temp for all airbrushes - even more important for compressors cause they blow cold. Extra silk does cause over tempering and thus less contraction.

I don't temper coloured CCB for the Fuji (or any airbrush) - 35º C.

Good way to celebrate graduation!

I think that @andiesenji is the expert on steam juicers.

yes

Damn!

It looks like there are a lot of local Facebook versions - I deleted the app as soon as all it was showing me was things in SFO.

I seem to recall once upon a time - we discussed the stainless version of the traditional aluminum ice cube trays that are hinged and when you pull up on the handle it breaks the ice into pieces. Folks were making the cubes and then freezing them in freezer bags. Course you can do the same with silicone ice cube trays.

It's cultured milk - already 'contaminated' with enough bugs to keep bad bugs out. It gets more tart but is still fine after expiry date - up to a point. If it's got green or blue mold on it - out it goes. Otherwise I happily use it, and sour cream, and yogurt. Used to drive me nuts when the EA's at Kira's school would throw out the yogurt I sent her with if it was past the best by date.

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown

Course I'm not sure if she was born to it or picked it up after she emigrated. I have inherited it - and it's funny when you ask the butcher for some chicken marylands and they have no clue - which is likely why I continue to do it!

Anna always referred to the leg and thigh as a Maryland - but she was a brit!

Couple of thoughts - too thin? but doesn't look that way - over tempered chocolate?

A fork outstanding in its field?

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney

So best of both worlds - why don't you do the strawberry PDF (or seedless strawberry jam) backed with Greweling's butter ganache.