Kerry Beal

Not cinnamon rolls - actually lamb and goat cheese - spiced with Penseys Turkish seasoning Kicked up cornbread Frittata - artichoke, potato and oven dried tomato - handful of scallions left over from kicked up cornbread Finished off with Summer Torte with Caramelized apples - cause it’s not summer anymore!

Dickson's BBQ in Toronto has been hosting an Eggfest for a number of years - they have gradually added a number of other BBQs, smokers and pellet grills. This is my little piece of the world for the day. \ Two years ago Anna N and I shared a tent with a lovely couple and their child was just learning to print - she made our sign for us. Today she was there again and Anna's son and I took advantage of her good penmanship to get another sign made. \\ Focaccia with roasted garlic. Mac and cheese. The lines for the two tents beside ours when there is no food to be had. We put down a tray of Mac and cheese. And they come. I made a video - they picked that tray clean in a few short minutes.

Yes - If you search the chocolate index in eGullet you will find my demo on panning that uses dry ice. I have improved my technique considerably since that time. You can see some of the results in other threads about panning.

I think if you bake that the Edna Staebler books are still relevant.

Actually a little handfull of dry ice in the panner will work very nicely. If things are getting too lumpy just take out a bit of the dry ice. Alternating with your heat gun/hairdryer will help round things out.

Hairdryer to warm the molds - shop towels to wipe if you don’t want to wash. I also have a heated catering warmer that I put shop towels on and rub the molds on. If the chocolate released normally I don’t find the cavities need anything more than a polish.

Got a chuckle when I read about the water cooled option!

Summer torte with caramelized apples. Foccacia Duck with saba.

Excellent! Can't wait.

Yes it will. They need to be in the ziplock/airtight container before they go into the fridge/freezer.

Looks great - thanks!

Get a Coolbot and make your own.

I for one would love to see it. I compiled a similar list a few years back. I'd have to dig to figure out where I've put it.

Welcome @prashamk. Look forward to watching your progress. Looks like you are off to a good start.

I can't see if they turned down the temperature after adding the seed - but it looks like it's worked. Start with some cheap chocolate for your trials.

Are you successful in getting chocolate to temper using this method?

I was never happy with the thermomix tempering. And you lost a ton of chocolate to the bowl.

Speed racks, sheet pans - will be useful both for the baking and the chocolate. Lots of airtight containers.

How about a tabletop sheeter if you are thinking of some viennosiere? I assume molds and the rest of the equipment you will need to produce bonbons and bars has already been considered?

Not really any way to test - but it does cause the chocolate to get thicker and difficult to work with.

Do you think your chocolate has been subjected to humidity?

Trying to remember what chocolate it is. I think it was the same stuff we used in Texas and it wasn't too viscous - but we didn't do any shell molding with it.

I vote for 27 then warm back up to 31 or so.

I find the easiest way to make fondant is to start with a small quantity of the commercial stuff - make a 'bob' syrup (ie all the fondant ingredients cooked to 115º C), cool to 60º C or so, add the pre-made fondant and pour into your container for storage. It may require a bit of kneading when you are ready to use it.

What if while they were just sprayed you ran your rubber nubbin along the side of the tape you want to lift before extracting the cocoa butter? Wonder if you could get a more even line.