Kerry Beal

I’m thinking it is ganged peltiers with a fan

Quite a while back Kickstarter launched the Drink Induction Chiller. My first thought when I saw it was 'mini' Antigriddle. So of course I had to have one. It arrived a couple of days ago. It very quickly cooled the surface down to around -10º C. A little bead of water was frozen solid in no time. Thoughts on what I can do with it?

Couple of really ripe bananas in the house this morning - seemed a good opportunity to make banana bread. Took the first loaf out hot - nurse Glenn is cutting the last little piece in half, then in half, then in half again. It's going to be a crumb! Kimchi Jigae - always an easy thing to make in the Instant Pot at work. I'll share the rest with the staff in a few minutes.

Back to Jo's question on how much chocolate to add to a mold. Apparently too much!

You could call them Identification Gummies!

I did while I was doing the course - the room has been warmer since!

I don't think I do it the same way twice. I like to keep my cocoa butter around 35º C - then cool it down a degree or two and optionally temper with the EZtemper.

Matthew - PM me your e-mail address and I'll forward the Plus manual. I think it might be for an older machine that one the ones you have. A lot of the settings aren't in any of the manuals and you need to compile a list yourself as you pick them up from other Selmi owners.

Ontario.Asking him to get you a picture.

I know someone who has a case like that they are looking to sell. It's in Canada.

The low Aw must be the shear volume of sugar in there!

We ate every last scrap! Most days we have leftovers - not today.

It would be useful if we could see the ingredients in each.

I put mine on a Corelle plate between a couple of paper towels and nuke it full power for perhaps a minute - depends on how much bacon and how much already cooked. It's always the best if cooked in pan first.

Yup - fancy French name for thick stencil. Not exactly sure how I would define insertion ratio thought

Or after the skillet a bit of time in the microwave for the stuff that’s too thick.

Maybe some bitter caramelized sugar to cut the sweet?

More about Nicolas Vanaise the chocolatier.

The Canadian one that I saw had an adapter on the wall end of the cord that I suspect steps it down to make it compatible with a regular wall outlet.

yup!

I do peanut butter, cream fondant or meltaway for eggs that size

I believe I have that cookbook somewhere

True that - dipping their butts then

I've just been down in the chocolate room dipping the feet of some Peeps. Will have to remember to take a picture in the morning.

Indeed I could! Wonder if it would be heavy enough.