Kerry Beal

I tasted it at the Fancy Food show - tastes quite wonderfully pistachio.

For sure - one of my favorites!

Why not try it with skins on?

I have never yet seen a recipe that specifies a variety of rhubarb. Can you point me to one? I have found that rhubarb flavour is generally overwhelmed by chocolate - when I make a rhubarb center I generally do it as a buttercream to minimize the interference.

Denninger's also carries the Sheldon Farm. Picked up a couple of bottles of chocolate milk there for half price the other day. Hubby and child made short work of them.

There is a program called Prochoc that will allow you to calculate aW. link here Still not inexpensive - but less costly than an aW meter. I got my aW meter by calling the company when they happened to have a refurbished unit around. I've found another for someone on e-bay and I think one was on Craigslist If I recall correctly.

Imitation being the sincerest form of flattery - this morning I made a batch of ChocoMom's Fluffernutter filling and filled about half a dozen big eggs with it. Very happy with the result! I used salted butter and a bit of molasses instead of the vanilla.

Well - you'll get much better results if you remove the product from the pan and put it in rather flat pans overnight to cystallize before returning it to the pan to apply the polish and shellac. A ribbed pan is like this one - ribbed pan. It works best for the polishing part. But you can use a ribbed pan for both coating and polishing without too much trouble.

@Alleguede isn't much of a lady - but he was my lunch companion today as we visited a restaurant supply. Lunch at the Memphis Fire BBQ in Winona. Pork rinds Pulled pork sandwiches for himself brisket for me - collards and biscuit

Modernist Sourdough. Again just took levain out of the fridge where it had been languishing for a few weeks and used it. Mixed in thermomix and allowed about 4 hours of turns before putting in a banneton and bunging it into the garage until this morning when I gave it about 40 minutes steam bake at 425 in the CSO.

Will do.

Nor I!

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Are you thinking that you won't take the product out between coating and polishing steps - or that you just want to use one pan for both functions? Is it a ribbed or non ribbed pan?

Golden fried rice.

Only one way to find out! Post your experiments.

Thanks Dave. Got two copies now so I'm good to go. I'm surprised it doesn't have a final temperature to cook it to.

Can someone PM me the Turkish delight recipe from Greweling's At Home book? I know the book is here somewhere...

Salt pepper and a bit of onion soup mix - about 3/4 cup water - 65 minutes high pressure. Texture was nice. Still able to cut it. Apparently 10 minutes more would have made it more shredded. I was going for the texture of the stuff you get sliced in a Jewish deli.

Brisket in IP Nice and fatty

Cheesy Chive Spoonbread

Have you got a larger amount of plain cocoa butter that you can table to make your seed?

I tend to use the deodorized from Cacao Barry, Belcolade, Felchlin and lately some from Shokinag.

I've had samples from Sensient before - the natural colours were in the very early stages of development way back then and didn't last long. I suspect they may have improved over the years.

Some Peruvian cocoa butter seems to be claiming a melting point of 33º C - which is about a degree lower than others - so perhaps that might be a factor. I know that Brazilian cocoa butter has a significantly lower melting point than others.