Kerry Beal

I'm sure they are local, free range, non GMO - no wait they were in the bargain bin - got 6 nice big ones for $1.99. They were however organic - cause that's what was in the bin.

Cooked up a couple of artichokes in the IP for my lunch. Cooked for 15 minutes - but 20 would have been more ideal. KImche jigae for dinner - the rest of the pot is out at the nurses station.

Galette de rois - made by @Alleguede - given to me frozen - steam baked for 35 minutes at 400 in CSO. Is it cheating when someone sees the feve in the next piece and plucks it out? Have they stolen someone else's luck?

It's a deep hole - a very deep hole - and a very expensive hole.

Pearls before swine!

Question is at what cost!

3D machines that print with resin would work - but very expensive even in table top versions. Wonder what my machine shop could do with their CNC machine.

Nope - fizzles will disappear on their own.

Marc de Champagne doesn't taste like champagne anyway - it tastes like brandy because it is brandy. Why not make one of Paul Young's water ganaches - use champagne and orange juice as the liquid.

So I wandered in to the shop today where they sell the thermoform units. He told me that given the temperature they operate at the thicker poly should be usable. They had a chocolate mold they had made from a Jack o Lantern they had printed on a 3d printer - it had significant lines on the mold from the 3D process.

Tiger Lemons - and I didn’t get any.

Nice snap!

I’m guessing, as Jo has suggested, that it’s the ‘water’ competent of the gel causing the problem. Candy melts will seize just as well as chocolate will in the presence of liquids.

Nice - mine is quite basic

Paasche or Iwata trigger differently but I think they would create more problems in the long term. Usually splints are worn at night - with the addition of day if that is not helping as much as hoped. Steroid injections might help. Nerve/muscle studies might suggest further treatment.

But if you let it go through the cycle it will still release the vacuum - this way you can keep it under vacuum until it solidifies.

Both wrists - so it's not all down to the Grex. The left wrist must be from lifting and flipping the molds. I don't know if a different airbrush might help or not. I seem to recall the Grex still requires a fair amount of trigger action so there might be some benefit from a brush/gun that requires less effort. Also don't know if you could look at the motions you go through with each mold and see if there are any changes you could make to minimize the movement at the wrist. Are you wearing the splints day or night or both? Most of my experience with carpal tunnel involves a medical approach more so than the ergonomics I'm afraid. Hopefully others on the board might have more useful suggestions.

The suggestion I saw was to turn on the chamber vac - when it reaches the neg pressure you want - flip it off. It will stay sealed with the same negative pressure. After enough time for the chocolate to set - turn it on again to release the vacuum.

Yes - it was pretty damn cold!

Remember these ones @Anna N?

Apparently between 0.1% and 1% - so lots of room to experiment.

I think it’s really all about adding the perfect amount of seed.

I believe one of Edna Stabler's books contain a recipe for vinegar pie. Thought Queen Anne's Lace was poisonous myself.

Because you don't want to lose your skills? Must confess though - the EZtemper really helps in high humidity.

I saw the chicken bones in the reduced section at Sobey’s yesterday on my way into work. I resisted!