Kerry Beal

They have it in all colours at the Isi store - and cheaper too. Although I stopped before looking at shipping.

After 3 days of sour fish - I'll bet that a sour crap is an easy accomplishment!

Yup - Greweling is the Bible - all the rest are helpful but not the Bible

Ain't that the truth!

As @pastrygirl says - sounds like your temper is a bit off. It's usually form 4 crystals that gives you the late streaks like that. They also break with some snap and appear acceptable, firm up in a reasonable period of time - but as form 5 crystals form during the cooling process they come out on the surface giving you the bloom.

That seems to make very good sense. And might explain part of why when very thick overtempered chocolate is left in a bowl it often looks like crap the next day in the middle. That and the latent heat of crystallization at work.

Once over tempered - raising the temperature to 32.5 for milk chocolate or 34.5 for dark will thin it out - I suspect it is happening because some crystals melt out and also that it is just less viscous at the higher temperature.

Then there is choux au craquelin - where a small cookie of flour, brown sugar and butter is baked on top of choux.

Pretty much!

PM'd you the recipe we used for the workshop.

Do you use induction?

souschef.co.uk Her name is apparently Nicola Lando - interview here.

The ones you have look quite similar - but are they induction compatible?

I found my first one (actually @Anna N eyeballed it) at Value Village - then shopped around and got one of each size for home and one for work.

These are the good ones - made in France - nice and heavy. T-fal character

I had a late night here last night - slept at the house they have for out of town family members. Wish I'd known to take towels from the hospital with me when I headed over there. Had a pre sous vided pork steak in the fridge - made a suitable breakfast. Cut up the brownies from the other day - some for the emerg, some for the family of the patient that kept me here so late last night.

Got a tour of our new ER (opening next month) - there are a couple of rooms available for naming yet (with a sizable donation). For a mere $10,000 this could be the ChocDoc WC - what do you think?

He makes them in full sheet pans. So doubling is just a start!

Sounds familiar

I'm away from this information for a day or two. I don't know where I'll go looking for it when I get home. But I shall try to remember to look.

I just scoop the rice into ziplock bags, let it cool in the fridge then put it in the freezer. Nuke for a minute or so from frozen.

One of the things I found in the freezer in the great freezer clean was a package of figs stuffed with chocolate left over from eggfests / so I nuked for a total of 60 seconds to get the chocolate melty. 3 left Also from the freezer were some raspberries - cooked down a bit with some sugar. Used some today for some Paul Young brownies that will be cut when I’m back on Saturday. For lunch I made red Thai curry with chicken from freezer.

But will I be able to move the baskets in 10 years?

Exactly my thought! He doesn't know the average eG'er.

Here’s my other downstairs freezer Sort of like at the end of the movie where all the evil has been banished - and a bloody hand comes up through the ground!