Kerry Beal

Atomizer from a pottery place. Even cheaper atomizer. Of course they splatter more than they smoothly cover. A mister might work reasonably well - make sure it is really warm so there is a chance it will spray.

The traditional with fruit.

Yes

Interesting that a few short days after you posted this - I see this.

A fascinating article.

Cacao Barry has decent nibs - not cheap but reliable.

Almond for me!

Sous vide 64º C for 2-3 hours. Then Big Green Egg to finish.

Elaine Gonzalez Chocolate Artistry - an oldie but a goodie for techniques.

Mine has eggs, a bit of stock and some sherry.

Gotta be pre - kid so 23 years ago at least.

Here's my larb recipe based on a variety of recipes from eG Larb Asian, International, Main dishes, Salads and dressings Servings: 1 Source: eG adapted INGREDIENTS 1 pound chicken thigh meat diced in processor 1 tablespoon oil 1-2 tablespoon chicken stock 2 or 3 limes juiced 1 tablespoon palm sugar 2 or 3 tbsp fish sauce 2 or 3 cloves garlic 1 inch chunk ginger (or powdered ginger) 1 tablespoon frozen lemongrass 3 kaffir lime leaves 1 big squirt siracha sauce or a diced thai red chili or two 1 sliced shallot 1 tablespoon toasted rice powder DIRECTIONS Mix all the ingredients for topping together. Correct to get the right balance of sweet, salty, sour and hot. Heat the oil and add the chicken. When the chicken starts to lose it's pink colour add the broth to prevent the meat from browning. Cook until just loses the pink colour. Top with sliced scallions. Dress with sauce. Serve on romaine or endive. Top with toasted rice powder.

Soy sauce for vegans and celiacs!

Course I bought it used for a lot, lot, lot less than 8 grand.

Yup - Lamb's Navy Dark. the only one on that list suitable for rum cake. If you can find Myer's that would work well too.

Well - you can make a pretty respectable puree in the Thermomix - I'd poach the chicken in stock (or sous vide with some stock for flavor which is probably what I'd do) then puree it with as much of the stock as you need to get the texture you are after. I recall pureeing a Swiss Chalet chicken (sans skin and bones) in the Cuisinart a number of years ago for my mother in law when she was dying and couldn't handle solids without choking. Turned out very nicely.

So Pacojet has a whole program around foods for those who require purées. They even have a series of molds that lets you reform the purées into shapes that look like food. Marketed to posh nursing homes. I’m trying to talk the kitchen manager for Mission services into getting one cause we have a number of clients living in shelter who have special dietary needs and need to get their nutrition in an absorbable form that’s not Boost or Ensure.

Enabler! We are all going to run out and get a new microplane.

Start with about 1% butter oil - max is 4% but that will make it quite soft. See the book for the cream fondant recipe. I actually make my fondant following Ruth's recipe as a 'bob syrup' - cook to temperature, cool down to 60º C then add a glob of commercial soft white fondant to act as seed and avoid the need to beat.

I'll get you this if you can't find it again - Lane's Ancho Expresso Rub. I use it on a bark I make with dark chocolate and it's a hit!

About eight grand I think that’s Canadian, of course.

Quite likely - if you look on the creami thread, I think I might have shown making pate in it - that or somebody else did

Or for a good laugh - Dave Cooks a Turkey - Stuart McLean from CBC radio

And that you have in common with AnnaN - called turkey meatarian tofu. But she would happily take the carcass off my hands to make soup.

Sounds like you need a Pacojet. Chicken farce