Kerry Beal

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

Looks like she's got two cookbooks and a YouTube channel! Definitely worth exploring further.

I know she had all the ingredients - and it sounds like it would have been just up her alley!

I sold undecorated chocolates for quite a number of years. Meant i had to have all sorts of molds with various patterns on them. Of course I was bitten by what you can do with colour just because playing in the chocolate room is really all I care about. The interference powder basically I’ve always used when I’ve had a problem with Bloom on something like a dipped rice crispy square, which is such a great insulator. The interference powder makes it look like it was meant to be.

aka pearlescent powder, mica powder

Yeah - I don't paint those molds - life is too short! At most I mold as is - then fluff with interference powder to make them 'purdy'.

https://scoop-n-save.com/sanding-sugar-1/?page=2

Can you smell the cocoa butter and the powdered colors on their own and see where the odor is coming from?

Yup - that's the one.

It's usually butter oil that is added to the chocolate - so just the fat not the the liquid part. Get a copy of @Chocolot's book - Candymaking - good book when you want to learn to make creams. Then pick her brain here!

From that ingredient list - it’s still a fondant cream - and the coating chocolate has butter in it to soften.

I had that same thought about the beans!

Toasted sandwiches?

Picture of the angle

My god - that is so Anna. It always fascinated me how she could clearly be starting to get down when everything was going to shit - and then after a couple of days she would just pull herself up by her bootstraps and be back - optimistic, interested in what she was reading or was listening to on a podcast and just getting on with it.

Actually it’s the Duxtop this friend got - but I love my paragons!

There is a wonderful index that @gfron1 created quite a few years back - index