Kerry Beal

Willow brought transfers to the workshop to re-home - you might want to contact her to see what she has left.

I believe it was Willow and they may well be Choco transfer sheets

It's a transfer sheet - coloured cocoa butter stripes on acetate laid on top of a square of ganache after it goes through the enrober. When you pull up the acetate the coloured cocoa butter stays on the top of the chocolate.

And? Whatdo you think? @Alleguede thought you said WhatABurger was in the airport - it's not!

Garlic Bread in the Park?

Cleanup today went rather more smoothly than we had anticipated and we left around 1:30 or 2 - everyone took a couple of boxes of product and we left behind around 20 boxes or so for Tom at TCF to find homes for. I had hoped we could drop them at a homeless shelter but given the heat and the fact that no one seemed to know where to find a homeless shelter in Austin they will have to find other places for them. @Alleguede and I headed off to Austin proper to see the sites and find a bite to eat. The state capital building - if you want to look around inside you need to go through airport style screening - we decided we weren't that interested. So back outside we came to check out the grounds. We saw a photographer set up across the way and went to see what was happening and that's when we caught site of these teens out walking their 15 year old friend to her photography session for her quinceanera. . Couldn't help but think of one of those cakes with a Barbie doll stuffed in the middle Then off to dinner at the Elizabeth Street Cafe A tasty mocktail Bahn Xeo for me - though they were calling it a crepe. Drunken noodles for @Alleguede. Gelato from Dolce Neve.

This was yesterday! Didn't get any pics to day - but I'm sure someone will post. They were very efficient turning out product and what needed to get enrobed today got done. It was a huge display.

Last night - dinner at Dos Salsa and the show and tell.

Saw this at home depot - if we have trouble with our fancy panning machine we can run out and get one! Dinner on Wednesday - Stiles Switch near us Thursday am - Ruth got doughnuts - she will have to provide the name Lunch was In and Out Dinner at 600 degree Pizza in Georgetown And this lovely tree noted while walking around the square after dinner.

I believe this tamperproof packaging all started after the 'extra cyanide' tylenol incident.

I'm sure if we look back we can find proof of that! I know I used to drop the drippings over for her if I did a rib roast or roasted some rib bones.

That juice and fat would be ’drippings’ for Anna. Can’t recall if it’s on toast or bread.

Went for a meeting today at Good Shepherd with the boss Brother Richard - who happens to be a bit of a foodie. Apparently this was the Christmas present that had been waiting for me. Should make for good work lunches!

Maybe look up wheat berries?

Anna had one!

It is the same in Ontario - everything is faxed - supposedly the only secure way (until you send a fax with personal information to a random number) - now we receive faxes in our office through the computer - but not sure if that's the case at the pharmacies or specialists offices.

Not something I've used it for - but I suspect it would do it well.

I've got keylime juice in the freezer which is not palatable due to the amount of oil from the skin since I used a juice extractor - I really should pitch it. Last sopa de lima I made I used persian limes and I was very happy with it - and so much easier to juice!

Welcome @Irishgentleman. Let's start with how you are tempering the chocolate you are using to make the molds? Are you getting a good temper test? I usually have the chocolate at a few degrees cooler than I do for other things when I'm doing hollow molds. It usually takes me a couple of tries when the season for hollow molds come around before I don't break them. I have the molds at room temperature - I fill them with chocolate, let it sit a minute or two, then pour it back out into the bowl. They sometimes benefit from a second pour of chocolate into them. After they start to show signs of crystallizing (ie when the chocolate around the edges starts to get hazy - I put them in the fridge for 15 to 20 min or so.

I'm here - I'm here. Really about the only machine you need in the kitchen if you only have room for one. I use it for anything I would use a food processor for, to mix and knead doughs, to cook and stir. Beating cream, egg whites etc. About the only thing the model I have doesn't do well is caramel - but I'm under the impression that the next edition actually does that better. Cooking in your thermomix

Cheaper if you make your own alcohol - and I could suck the 95% ETOH back into a container for reuse.

I’m sure you already know - but I recommend the alcohol over the brine. I found with the machine I had that saline tended to show up in the ice cream

I prefer the point for the extra fat. When I get a sandwich at a Jewish deli - I specify fatty.

That was fun yesterday!

For sure - hubby would happily take it apart. He doesn’t recall taking one apart before and noticing if there we’re proprietary parts