Kerry Beal

Where else in Ontario will you be in your travels?

Shall bring you some tomorrow if the hubby doesn't find them.

As mentioned mine is an Iwata - also a Smart Jet - and 1/8 HP but the specs on mine read 0-60 PSI whereas all the ones they list on their website are 0-35 PSI for that same size.

Yup - dark chocolate is plain chocolate in Britain.

Mine is an iwata 1/8 hp and while not fast like my Fuji turbine works fine

Coconut Stars and Caterer's Truffles for a Belgian course I'm developing for someone.

Luis - I'll let some other people who use it for bigger batches tell you about their experience. The only limit on the amount you can temper is really the amount of cocoa butter with the silk texture in the machine at any given time. If you seed chocolate that has been taken to 35 rather than 45 C - I have found you still get excellent temper - it does tend to thicken up more quickly than the chocolate taken to 45 in the melter. If for some reason it didn't temper and your silk appears to be the right texture - then likely your thermometer is the problem and your chocolate is warmer than it measures.

Thank you!

Two versions of cinnamon toast served in my house growing up - the buttered toast sprinkled with cinnamon and sugar - and the brown sugar, butter and cinnamon beaten together and used as a spread on the toast.

Andie - I went looking for your recipe for Dundee Cake in recipeGullet. Not seeing it anywhere - any chance you could share it? I know it's for a huge number but I'd be happy to scale it.

Dry fried green beans on the Big Green Egg

Mix of 70% dark chocolate and 30% cocoa butter sprayed into mold. It won't form a thick layer. Once dry - gold powder into mold with plushy makeup brush (Dollarama) - then a thicker layer of colour behind.

Depends - in the bottle I'll add about a knife's tip of seed.

So - my 25 year medical school reunion is coming up next weekend - I figure we need a bonbon for it! This is Tachycardia - there is a bourbon barrel aged maple syrup squirt in the bottom, backed by a very coffee ganache. Decorated as per Morato with a spray of diluted dark chocolate, gold powder, orange spray behind the gold powder. Took me about an hour altogether because I tempered the chocolate, the coloured cocoa butter and the ganache with the seed from the EZtemper.

Typically as low as the grunt element on my gas stove will go. They give off a lot of liquid when they are face down - I collect that and add it back when they are face up - it reduces into a sticky sweet syrup which I add to the freezer bags.

My egg lady didn't have eggs (apparently the hens don't like the heat) - but she did have some tomatoes. Tomatoes provencal. They cook 45 minutes cut side down, then another 45 cut side up - garlic, salt, a bit of sugar, herbs. The house smells pretty amazing right now. I'll pop them in the freezer for addition to pasta in the winter.

Now - did I say I actually use them?

I've got 4 within sight right now - 2 cast iron, 1 granite, 1 ceramic. And my internal magpie wants yours - it's shiny! I think there is one made out of a block of salt in a box in the next room.

How very helpful!

Seems tasty so far - think I'll go for more cultured next time though. That's not coming through as strongly as I'd like.

Couldn't be left behind - Picked up some culture from Glengarry Cheesemaking Supplies - had a carton of organic cream in freezer - augmented with some of the UHT cream I had in the fridge - 24º C for 12 hours or so. Beat the crap out of it in the thermomix. Followed Andi's directions from her blog. Rescued the buttermilk - note to self - make something with it today. After 4th ice water wash. Worked with wooden paddles I got from Glengarry - found my wooden board after I was done - so used a combination of working on parchment and mopping up the exuded water with paper towel. Worked in some Fleur de Sel Got 3 containers this size from about 750 ml of cream.

Kimchi Jigae Ingredients ⅓ lb. pork belly sliced very thin, or ground pork ½ small onion sliced 1 ½ cups loosely packed kimchi 4 cloves of garlic minced ½ cup kimchi juice 2 cups water 1 inch fresh ginger, grated or pressed 1 tablespoon cooking wine (such as mirin or shaoxing) 2 teaspoons gochujang (Korean chili paste) 2 teaspoons miso or dengjang 2 teaspoons Korean soup soy sauce (or light soy sauce) 2 tablespoons gochugaru (Korean dried chili flakes) optional 8 ounces silken tofu sliced into cubes 2 green onions thinly sliced 1 tablespoon butter Method 1.Heat a small enameled cast iron pot (like a Le Creuset) until hot, then add the pork belly and onion. Allow some of the fat to render out of the pork belly, then add the kimchi and garlic and ginger. Saute until the mixture is very fragrant, then add the kimchi juice, water, cooking wine, gochujang, miso and soy sauce, stirring everything together to combine. 2.Bring to a boil and taste for spiciness. Add as much gochugaru to taste until it’s pleasantly tingly (I usually add about 2 Tbs, but this may be way to much for some people). Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork and kimchi are tender. 3.When you’re ready to serve, add the green onions and butter and give it a quick stir to incorporate. Put a trivet on the table and serve it straight out of the pot along with a bowl of rice.

Kimchi jigae in ip

Costco had some absolutely lovely boneless short rib pieces - so into the bath at 54.5º C for the next 72 hours. Shall report back.

8 of these little bottles fit nicely into a small stainless hotel pan, topped with a silicone lid or two - more flan in the steam oven. I find it interesting that the little glass bottles take as long to cook as the larger vessels.