Kerry Beal

the fruit layer is best if it's a PDF or jam I find - I've seen purees even cooked with sugar ferment and blow the top off the bonbons.

I do know that the CW on is the right one - I have one from back in the day.

Pretty sure this CW mold is the toucan mold. Closest I can find to the second one is the Haasnoot quenelle mold - here. Wait - here it is - it's a Martellato

The pastry fillings can be added without reduction - similar to jam. Fruit juice even reduced is still lots of free water.

The vegetables look so organized in there!

I tend to think of them as snack food rather than crackers! Love them though.

It can get pretty unpleasant - see Jim's post above re colored snot. I have a tendency to wheeze when surrounded by cocoa butter spray - and it's not good for your lungs. You can make a DIY booth with a fan, a big box (or I've built one in the past with a little rubbermaid shed)

Ideally humidity 40-50% - might not be a huge issue for the cocoa butter vs chocolate. Do you think you could get your hands on one of these - Cakesafe spray booth? They don't require ventilation. There is a thread in eG somewhere about these. And by the way welcome @jauhe.

I like my cocoa butter at 35º C when spraying and don't bother to temper it. So a not crazy warm day might actually help prevent the airbrush from seizing up as long as you have a runner to clean off the molds and pop them in the fridge for a few minutes.

Only one way to find out!

Yes - takes a lot of effort to remove it. Use a long wrench with the greatest torque (I got hubby to do it for me). Small bowl replaces the larger bowl.

What about just melanging dried coconut to add more coconut flavor?

I've got that disc for a couple of sizes of my Japanese made Cuisinart's.

Denninger's has it. And usually at $9.99/lb so $22.50/kg. I leave on the fat cap - cut into thick steaks - skewer onto my Espetosul battery powered rotating skewer and cook on the egg.

I've found mine useful for the times I haven't gotten around to sous viding a chunk of meat and need to do it on the BGE. I can watch from the kitchen - give it a flip and when it is approaching my desired temperature - head out back and take it off. Apparently there is a software update coming - not sure what that will do.

Not sure where you live but we can get Liberte here in Canada quite readily. I bought the 9% small containers the other day - and I see the larger ones are available as well.

Morse was around here in Canada for years before Endeavour came out. Endeavour is only on Saturday evening - and unfortunately I work in emerg every other Saturday for 12 hours - so if I'm lucky I might catch a few minutes in the call room - but I'm missing every other episode.

Are they drinking bourbon on Endeavour?

Belcolade - peanut and tree nut free

Chicken fried was my first thought too!

Here's what I looked up before I ordered it - Gobi Manchurian Think this recipe would duplicate nicely - Gobi Manchurian

This came in on my Facebook feed this am - great little article The Untold Tale of the Artichoke Parm, the Most Mysterious Sandwich in Brooklyn. One of those stories written by someone as obsessive as most eGulletiers!

This gets complicated - you are looking to replace a low methoxyl pectin (uses Calcium to set) - with a high methoxyl pectin (requires sugar and acid to set). So I'm not really sure what amounts you would use - but you will have to use different techniques to activate the pectin. Here's some information which might help I like tapioca starch for pies!

Dark milk chocolate is pretty common these days. The big companies milk chocolate would typically have been around 25% cocoa - like the Cadbury you grew up with in the UK. When the bean to bar revolution started in the early 2000's and the little guys started making their own chocolate it was all pretty much dark chocolate, but over the past few years they have started to branch out to making milk chocolate and seem to lean towards the darker side - you see lots these days that are mid 40's to mid 50% cocoa. Some of the big companies now have darker milk chocolates in their single origin lines - Belcolade makes a fabulous Vietnam origin - the dark is 73% - the milk is 45%. I tend to mix dark chocolate into milk chocolate and make my own - I like the darker milk for several of the barks I make like the burnt almond and smoked salt - less sweet just seems to work better with that combination.

Covid happened to Croquade I think - Westbend was bringing them in - they were being sold though Gygi in Utah for a really good price. I was importing some from the US to Canada. I think I imported two batches of them. Then all of a sudden I couldn't get an answer from anyone at Westbend anymore. Looks like the 240 version is still available in Europe. Actually maybe not - frifri