Kerry Beal

Sobey's has most of the Purity stuff in Ontario.

Totally aware the S is for Na+ - this is an interesting paper on maintaining palatability while reducing sodium content.

Which in turn is the Hervé This one ingredient chocolate mousse.

Takes me back to Elaine Gonzales book Chocolate Artistry . When you are piping chocolate around a double easter egg or a big figure you thicken it with a bit of water to get a pipe-able consistency.

Yes I am - I was heading out this am and didn't have time to link to this. The focus is ice cream but the theory applies - Underbelly.org

Lecithin tends to make chocolate products more fluid at certain levels. If you add too much, then it tends to make them more solid. There are certainly gums that hydrate at room temperature, but have to be thoroughly mixed. I believe that Guar, carboxymethylcellulose and lambda carrageenan will stabilize without heat. See if you can find the underbelly description of stabilizers written by one of eGullet‘s ice cream specialists. He goes through the various stabilizers.

Are you heating it to the temperature required to hydrate the locust bean gum?

Like Jim says - needs to be tempered.

Both! Totally unrefined I am.

I feel your pain! But I would actually use ketsup on fish and chips - not that I would’ve eaten those fish and chips!

I need to get them all into Eat My Books.

Hubby has been working on a renovation in the basement for quite a number of years (23 to be precise - but to be fair in that time there were a lot of other renovations that took precedence like making the house accessible for the rug rat). So finally the book shelves got completed - boxes that had been packed away for years were opened - and we soon discovered that there really wasn't enough shelf space for all the books we have purchased over the years. Of course any truly important books that had been packed away - we had to buy another copy of - so there was some duplication! I think I've run across 9 copies of the Bonnie Stern Cuisiart Cookbook - was never able to leave a copy behind in Value Village! I can now. Extra copies of The Best of Electric Crockery Cooking by Jacqueline Heriteau and Mable Hoffmans Crockery Cookbook to name a few. Couple of duplicates of some Maida Heatters. Low fat was in style when these books hit the boxes - straight to Value Village for them! I've been viciously culling. I have taken more than 30 boxes of books that hubby doesn't care for anymore to work and I am dropping a few at a time to various shelters. So this is my wall - there is another shelf of mine on the other side of the room - my Modernist volumes don't fit here - so they are in another room - along with my chocolate books and my old medical texts. I'm looking forward to going through the 8 volumes of The Netter Collection of Medical Illustrations that my father bought for me when I graduated from medical school (he was a little surprised at the cost I recall).

The toilet paper is a thoughtful touch. You must be itching to get cooking with the peanut oil!

Might - but I suspect you'd need to build an enclosure around it. And a charcoal filter would not be necessary. I'd be interested to know how noisy it might be.

How about replacing with MSG?

https://www.chocolat-chocolat.com/product/cw2376-double-pumpkin-mold/ They are few and far between!

Single or double mold?

I very rarely clean mine - more than anything I will blow hot air through it when there are clogs and at the end of use. I store it in a warm cabinet before use so any cocoa butter left in it melts. To switch colors I just dump out any left in it - and spray up against a piece of paper until it is empty - might blow some hot air through. Then add the next colour and spray the paper until the colour comes through. If there were to be a big clog I might pour boiling water through and spray into the sink.

I would be one of the savages!

Glucose to replace part of the maple syrup

Glucose - less sweet than maple syrup.

Some lie in bed planning their last meal - nice to hear you are planning your first meal!

the fruit layer is best if it's a PDF or jam I find - I've seen purees even cooked with sugar ferment and blow the top off the bonbons.

I do know that the CW on is the right one - I have one from back in the day.

Pretty sure this CW mold is the toucan mold. Closest I can find to the second one is the Haasnoot quenelle mold - here. Wait - here it is - it's a Martellato