Kerry Beal

Couple of guitars I found in my travels last night that someone might be interested in This one is located in San Diego Dedy guitar cutter base with 4 frames $2,000 15mm, 22.5mm, 30mm, 37.5mm There is a mini available in Vancouver British Columbia I have a lightly-used Martellato Double Mini Guitar Cutter for sale. It has a plastic base, two stainless steel cutting arms (22mm spacing), and comes with the stainless steel lifting sheet, long plastic scraper/"doctor blade", and extra replacement wire and tools. Cutting area is about 23 x 23 cm. I found it most efficient to get inexpensive custom frames made by asking a local business to cut stainless steel bar or plastic to a size that fits the base. You can read more about it on the Martellato website. I bought it from Chocolat-Chocolat in 2017. It has been used about twice a year each year since then. It has two broken wires that are missing and I have not prioritized the effort of replacing since I have a new one to use. The plastic has discoloration on the top of the base, but is in otherwise excellent shape. I am local to Vancouver, BC, Canada. I am asking $850 CAD. Local pick-up preferred, but I am willing to investigate shipping costs if the buyer is willing to pay them. It is quite heavy. I'm not comfortable posting contact info here - so if you are interested send me a PM and I can hook you up with the owner.

That's what I do with the 15's.

Savy Goiseau makes excellent equipment - they must have been using it to cut bars given the size. Maybe you could get them to send you pictures of the frames - perhaps you'll find that they have more holes.

I'm curious what this looked like before you applied the tool to it.

I have not reworked a frame before - but when I got a 30 frame it was just a 15 wired every other hole. A 22.5 is a nice one to have. What's the brand in Maine?

Wonder how well an ultrasonic cutter would work.

How many hours to Hogmanay where you are now?

I loved being the one to squish on the yellow dye blob

Do you remember if it used shortening vs butter? My mom's crispy oatmeal cookie recipe uses shortening.

Funny - when we were struggling with titles and content for our blogs and new topics - we talked about what our 'fans' would appreciate. "the Ladies who lunch can't eat there again - our fans need variety (and so do we)"

That makes sense - and I’m guessing there is a reason they have evolved that way. The very first vintage Dedy I bought and gave to my very first student was cast iron, weighed about a thousand pounds and wasn’t nearly as deep. I’ve forgotten how well it cut - it was enough of a struggle to get it up on the table.

So these are interestingly sized guitars - certainly not a standard size either for a regular guitar or for a mini guitar (kind of half way between) - about 12 inches square base vs the 8 inches for the Dedy mini and 14 inches for the standard size. I wish you could get a clear idea from the pictures about how the frame sits on the base and how it clears the end. Someone on eG made their own guitar a bunch of years back and as I recall the clearance was an issue when the frame came down. These ones appear to be OK - but you can't truly see it. Price is right though - and I would agree with your choice of frame sizes. Are they selling the ganache frames of the equivalent size to go with it so you don't have to have them custom made?

Which one are you considering?

Should last for a lot of months at that value.

I have an earlier edition - looking in Abebooks - looks like it's the first edition. By far my favourite sauce book is the Sauciers Apprentice though!

Sadly it wasn't that cheap! I've been making batches of BBQ sauce for my recently housed fellow - I have been trying to find the perfect combination of gums to thicken it to the way he would like it. I have a book on hydrocolloids but it really isn't all that helpful to make decisions around combinations of gums. My suspicion is that half guar and half xantham might be what I'm after - but I suspect the answer is in this book where someone else has done the research and I can just sit back and take advantage of that. Much like I rely on @paulraphael's gum combinations for ice creams and sorbets.

Bloody enablers!

Pyrographed wooden box!

Keep it below 53º C - I'm sure a couple of hours would heat it through in a single piece. Sliced it would probably only require 30 min or so.

Looks like there is a Boxing Day sale on the bigger Creami for Canadians - creami

Couple of thoughts - Your spread might be suffering from a broken emulsion - there isn't enough water to suspend the fat any more. You could try the various techniques to rehabilitate a broken emulsion and see if one would work. But if I were to try - I'd split this into a few bowls and try with only part of the mass. Can I ask what the rest of the ingredients are in there so we can make some suggestions around what to try? When you are making a batch of chocolate in a melanger - at first it is thick, then becomes thinner as the particle size get's smaller and each particle is coated with cocoa butter. When the particle size gets even smaller then the amount of cocoa butter is no longer sufficient to coat the increased number of particles so the chocolate becomes thicker again. For this issue you add more cocoa butter. I don't think that's necessarily what's going on here but the thought did cross my mind. Another thought - you say my 'chocolate/hazelnut paste' - is there anything else in there? Because if not this is just gianduja and I'd probably just process the nuts alone in the cuisinart to get the hazelnut paste - melt the chocolate and stir in the nut paste then temper the whole thing.

Messy!

Unlikely - but will be spending a day with 3 kids soon so maybe then.