Kerry Beal

I suspect using that much - not only will it taste rather revolting - it will have a serious laxation effect from the propylene gycol.

Brought along the carcass of a rotisserie chicken and a few rather sad veggies from the crisper. Some RG Christmas limas cooked for 25 minutes first. A very satisfactory lunch!

Selmi is indeed 220V and if you get an old one you'll need 3 phase power. The newer ones are single phase for the north american market.

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters TandemChocoPC patris and Chris mkayahara Matthew Hayday Tentative prabha Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters TandemChocoPC jim loellbach Tikidoc

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters TandemChocoPC patris and Chris Tentative prabha Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters TandemChocoPC jim loellbach Tikidoc

Yup - you can - I do it all the time. I probably add a slightly larger amount of booze at the end though. I mix my tartaric acid solution with about 10 ml of alcohol and add it all together at the end to stop the boiling.

Here's what @alleguede did with the propellors - Propellor Coffee roasts excellent coffee in Toronto - Alleguede will be providing them with baked goods for their stores. And chocolate!

I'd probably go for the Browne.

Saw these at the pharmacy the other day - was prepared to buy and take one for the team until I saw the store lineup. Hence they have not been purchased or tried.

24 hour shift on Saturday - took along some lamb shanks. Well salted and peppered. Browned well and a little bit of tomato paste browned for a bit of umami - added some chicken stock I had in the freezer at work. 45 minutes, natural release. Potatoes and onions. Added back in the shanks - 3 minutes with quick release.

That will be up to @alleguede to report on!

Bought a WW2 Fokker triplane model at Homesense because I wanted the little wooden propeller. Fortunately hubby likes the plane and is prepared to put the prop back on it after I'm done with it. So I made a gelatin mold with it and I'm knocking out a few props for a project that @alleguede is working on.

I go three minutes at a time in the freezer for things that won't let go that's usually enough to make a difference. And that's after they've already spent their time in the fridge.I go three minutes at a time in the freezer for things that won't let go that's usually enough to make a difference. And that's after they've already spent their time in the fridge.

Yeah - there's a topic on eG called working clean in the chocolate kitchen if I'm not mistaken.

I saw your question earlier and was all set to answer - but the alligators at work got me first. If its firm enough that the chocolate can't push it out of the mold you're usually good to go.

Deck oven has steam.

One of the other rooms has a Pavallier deck oven and a professional convection (can't recall brand). Proofer retarder, depositor, chamber vac on list before Rational.

Workshop location under production - Selmi's settling in - a bit of work required on one today. A couple of young children were visiting - we folded up a few bunnies - no fridge big enough yet so popped them outside to cool.

Yup - most of them have holes that line up to align them. Only problem can be the ones that have pegs or raised edges - they don't scrape well. They are generally twice the cost of single molds.

So got around to making this today - picked up the ginger a couple of weeks back - kept looking at it every time I walked past - today was the day! Followed the Khymos method - cutting back to a few grams of ginger juice in each of two cups - heating the milk with a bit of sugar to 65º C in the microwave - pouring from a bit of a height to mix. Finished production just before heading out to work - so popped them in the fridge uncertain if they would turn out. Pretty perfect!

I love the coconut charcoal I buy (not at TJ's though) - it is hard to get started but no volatiles so you can use it almost immediately in a Big Green Egg and it burns very hot, lasts forever.

I think we could hook something up that pulls down from the ceiling - that's what I need to do at my house.

Only $229 CDN on Amazon.ca - and given the exchange that's about $1.50 american.

Wonder if you could bake in the rice cooker? I know that I've got a book around here somewhere that shows how to do all sorts of non rice things in the rice cooker.

The folks looking over my shoulder at work found it entertaining!