Kerry Beal

I've got some of that at home.

N. Ontario heat is pretty damn balmy today today too!

El Presidente - @Hassouni version. Mine now has some added St Germaine and some simple!

Saw this at Barney's - still a deal - just not the kind of deal we got before. All this was free. Had to dig through a bunch of peppers that weren't alright and a bunch of cucs - but happy with what I picked. Think I might make lebneh from the yogurt if I don't find a recipe to cook with it. Couple of other things from the regular store.

Gravy made according to slight variations on this recipe. Forgot the garlic and don't recall adding the pepper. Squeaky cheese curds purchased at Giant Tiger in Espanola.

Dave Arnold - Quest 1 55 C for 40 min to retrograde the starch. Then salt water boiled until done. Dried with hair dryer. First blanche in 170º C oil until crusty but still blonde. Then second cook at 195º C until brown. So far the best.

I don’t think I’ve paid too much attention to those labels with the diagonals, but looking at them now they indicate that the bar contains 49.9% fat made up of 34.6% cocoa butter and 6.3% milk fat. Now why composition would only refer to the fat - who knows!

It's the blower on them that calls out to me!

Here you go - slightly adapted for what I had available. No chopped nuts on top.

Love it! Welcome @Freds - I think you will fit in nicely here.

Attendees jbates Chocolot Pastrypastmidnight lambrecht gourmet (a definite maybe) MelissaH* tikidoc Chocomonster Sue PEI and Jane Gwbyls Desiderio curls JoNorvelleWalker (we will find a way) Haley Diana D DayGameCandy *God's willing and the river don't rise

Don’t recall ever seeing one there.

Ah - I’d like to see that!

I believe I said cocoa component = cocoa mass + cocoa butter. So either or both make up the cocoa referred to on the packaging. So a bar of cocoa butter is 100% cocoa as is a bar of cocoa mass as is a ‘bar’ of cocoa powder.

It says 33.1% min cocoa solids - referring to cocoa butter. Their funny little graph things seem designed to confuse.

Without getting into the argument that white chocolate isn’t really chocolate - real white chocolate is actually yellow and only turns white when it oxidizes. Cocoa butter is yellow not deep brown. Only cocoa mass is deep brown. But both cocoa butter and cocoa mass are considered the cocoa components - hence a 100% bar could be yellow or brown depending on how much of that 100% is mass and how much is cocoa butter.

Welcome @Freds - thanks for this. Very interesting information.

You need a Hunky Bill big pierogi maker - 2 sheets of dough - lots at the same time. Come in different sizes.

Brilliant!

Thoughts on what we could get Mark Heim to teach a master class on?

That is wonderful Jon - I’m sure Rob is thinking WTF have I gotten myself into!

Whisky Tango Foxtrot

Some sort of fund raiser today - the lab techs favourite taco maker

I was just noticing the gold seal on the front with Kimball’s pic on it. Kinda similar to a James Beard award seal.

Need the Goldilock’s temperer!