Kerry Beal

Actually the motor on most I see are actually a Bamix. Oops - I see I'm stating the obvious.

They are aren't they? I got addicted to them in Hawaii. Every little convenience store had a warmed cabinet with a bunch of them in there.

Think I got distracted by the name 'range'.

Can't tell from looking - is it just a hob or an entire stove top?

Excellent!

The Royal Botanical Gardens had a workshop about growing them a couple of years back - here. Theres a great link there with lots of advice. Looks like there a couple of places in Niagara on the Lake when you can get them. Nice description here from the University of Guelph Arboretum.

That is a fine looking clubhouse!

Maybe try 240F

We've seen the single headed garlic for sure - noticed it again the other day when I was in the Asian store that is on my way home from the Mission. We could blacken it ourselves.

Have you any way of testing the accuracy of your thermometer?

The chocolate is always the boss! How sure are you of the accuracy of your thermometer?

Polenta with mushroom sauce in IP

Lentils with roasted red peppers and feta in the Instant Pot Chicken thighs, fennel and salami also made in the IP. Sous vide NY strip. Browned in it's own fat in the nice T-fal pan from the thrift store on the induction hob.

Power Flowers are actually IBC from Belgium. Chef Rubber has powdered colours - I’m unsure if Glarus Gourmet does or not.

Of those two - I'd get the Mold'art.

Here is what Anna noticed for me at that same thrift store. This is one of the French made T-fal pans - very substantial and induction compatible.

Just a nice cutting board.

You'd have to build a spinner I think. I totally agree that by hand is not the best option.

Hans Brunner makes lovely molds albeit not inexpensive. The minimal seams are definately a plus. Tomric does have some stock on better European 3D molds. I know I’ve seen them there. As to filling them via a hole - for something the texture of a mousse - I guess it would work. Would be fun to try anyway.

Try Chefs Warehouse or I think it’s Chocosphere

I take white chocolate down to 25.

PCB-creations based in Europe make the powdered colours. You can order directly from them if you are in the UK - here. If you buy the primary colours, white and black you can mix your own. Another option is the Power Flowers - again you can mix your own into cocoa butter instead of white chocolate and make your colours that way.

Modernist Focaccia with roasted garlic - baked in the Big Green Egg at the eggfest yesterday

Perhaps try tempering again by cooling down to 26 or so celcius then heating back up to 29-30.

One green hot pepper (not a jalapeño) in amongst the banana pepper and the shepherd pepper.