Kerry Beal

I'm sure @Alleguede will post some pics a little later in his day - but I've been getting pics from their travels around to check out Bhavhani's equipment in various bean to bar establishments in Holland. Bhavhani - as those from the eG Chocolate and Confections workshop will recall - is the owner of Diamond Custom Machines (melangers.com) and sells various sizes of melangers for the production of bean to bar chocolate. So they are checking out chocolate shops. Repairs and fine tuning come before anything! I'm sue he's telling them about his new blade that will allow them to cool the chocolate in the melanger to the point where they can temper it insitu with the EZtemper.

By any chance do you make the burger buns for the Signature Lounge along with all the other breads and buns you make for them?

Have I mentioned how jealous I am? If I'd known you were going to scam the Signature Lounge - I'd have found a way to come!

So you need to build yourself a bigger one!

2 lbs of chocolate per batch is perhaps being a bit pedantic. I like to temper more than I'm going to need - so there is always lots of warm chocolate in the bowl to work with. If you want the CW2295 and don't want to order from Chocolat-chocolat in Montreal - you could order from Tomric. - costs a bit more typically but they have a decent supply of CW molds most of the time. I buy Richard brand taping knives from hardware stores here in Canada - then get my hubby to run the edge with the buffing wheel to remove any burrs that might scratch my molds.

Indeed - think cardboard ring stand adapted for egg - lets see if I can find some pics. https://selfpackaging.com/70-easter-gift-boxes have a look at the boxes with the hole that the egg sits in - from there you can slide the whole thing into a cello bag.

Serrated knife but no pan spray,

Some sort of ring attached to a heavy cardstock, placed inside a large cello bag or piece of cello basket wrap?

Who's got the link to @schneich's spreadsheet?

Perfect temper, waiting until they are starting to thicken around the edges before popping them in the fridge for enough time to separate.

Likely a bit fruity and astringent - but not as yogurty as the milk added version.

Ruby is made by acidifying the beans/nibs of cacao that are high in polyphenols. This causes the polyphenols to turn a more reddish color vs alkalizing which gives a deep brown color. It's not roasted so it goes through a hot air process to make it safe while avoiding the browning that roasting causes. It also 'avoids' the flavor development that roasting causes. In this preparation they also add milk powder. Might be interesting to see what the chocolate would taste like without the addition of milk. I was not a fan.

Welcome @Beckykp27. Looks like you did indeed pick some difficult molds to start with!. Large flat surfaces are always the most unforgiving and often show release marks.

Here's a link to Fragalino - illegal European wine made with labrusca grapes.

You'll have to forgive my wide ranging links here - I was down the rabbit hole for a while. https://en.wikipedia.org/wiki/Vitis_labrusca https://midwestwinepress.com/2014/10/26/denise-gardner/ https://midwestwinepress.com/2014/10/26/denise-gardner/ http://omahamagazine.com/articles/tag/vitis-labrusca/ https://www.nytimes.com/1986/07/06/magazine/wine-new-world-vine.html https://oakknollwinery.com/product/niagaraamerican/ https://doubleavineyards.com http://host31.spidergraphics.com/jos/jos_varieties.html http://host31.spidergraphics.com/jos/jos_varieties.html https://missouriwine.org https://blog.library.si.edu/blog/2015/10/02/the-concord-grape-and-american-wine-making/

Labrusca are still grown - for grape juice.

It certainly would be for celiacs!

Lol - I can see why it would appear that way! The hubby suffers from gut grief which often interferes with a good night sleep. I've seen a couple of patients who have been put on a low FODMAP diet by gastroenterologists - so we decided to give it a try to see if it would help his discomfort. It's the wheat fructans in the flour that need to be eliminated in the elimination phase of the diet so gluten free products are recommended. But it turns out that the gluten itself is actually low in fermentable carbohydrates so it occurred to me that if you started with the non wheat starches and added back the gluten for structure that you could make a better textured bread. There was some discussion in the Fresh Loaf website about it with suggestions of how much vital wheat gluten to add per 100 grams of starches so I decided to give it a try. It had a lovely chewy texture - the nurses made short work of it. I thought there was a bit of an aftertaste - not quite sure where that came from - perhaps the simmering in the malt syrup solution (decided bringing lye to work wasn't the best idea).

An interesting day at work today - the power was out for several hours this afternoon which interfered with my ability to cook what I wanted - but I got most of what I wanted to do early in the day. I started with a couple of loaves of Pain Rustique - took the first loaf out for the day shift - just took the second out for the night shift. Sous vide then pan fried in duck fat this lovely pork chop. The experiments with the bagel continue - this is gluten free flour with vital wheat gluten added. I think that this might have potential - I'll cut into it once it's completely cool to see the crumb. I suspect more gluten needed and more water. I know very little about gluten free baking.

Version 2 - just made two bagels. Added the sugar and more yeast. Better than version 1

But remember - this is melting temperatures - there is no graph available that gives the forming temperatures of various crystals we can only extrapolate.

Both Lagavulin and Laphroig are peaty and smoky.

Vaguely - still a bit of masa flavor.

Gluten free bagels The dough is solid! But wonderfully easy to shape because it's solid! Not very brown - but to be fair I forgot the sugar so that's probably why. Didn't think they'd have a crumb because they seemed like solid little blocks - but they did and were described as having potential by the hubby for whom they were made.

Perhaps they would be willing to give us some samples for our workshop? I still have some of their interference powders. Trying to recall the name of my contact there - but I don't think she's front line anymore anyway.