Kerry Beal

It was to me!

Sugar

Just to make you all jealous - I have the small bowl with the stainless parts that is still in development and I've been doing some beta testing. I've made a couple of batches of strawberry chocolate and a batch of hazelnut paste. The beauty of this one is the brass bushings - they don't get chewed up like the nylon ones. The ring from the top of a Donvier ice cream maker to serve as a splash guard. Used my ultrasonic cutter to cut the top of a Chinese food container to make a lid.

Which part did he think was defective? The stem or the knob?

I was trying to think of a way he could 'cook' the moisture out of the sticky praline - and significant changes in texture were all that came to mind. This might be the solution.

Million dollar question - it probably depends on the proportions.

I think I recall having that issue initially and it was a matter of making sure every part was in it's place if that makes sense.

Some holes are there for temperature probes - but thought they were down further inside the two pieces that go into the mass. You don’t want to tighten too much - just til kinda snug then one turn I believe - you want a little space between stones for best results. Here’s what he told me - ‘Also keep the top spring pressure just to one turn of pressure. With stainless it is easy to put a lot of pressure to the stones and it will take longer time to grind. ‘

Put the whole thing inside a big box if you are making a small batch - it spits.

Whats the large part? I'm sure I can tell you DUH - missed the picture - yes - splash guard and roller holder.

Think I've still got a couple of the pumps around somewhere - Reynolds wasn't it? They stopped making the bags I think.

So had a lovely chat this morning with Paul Yochum who is at the instructor at the Chicago Chocolate Academy. We batted around some ideas for masters classes - I don't have the paper where I wrote down the titles we came up with - but essentially ganache flavour development in the morning and rethinking childhood favorites in the afternoon. We will flesh it out over time. He is still waiting for permission from his overlords but it seems promising.

Can you do the paper and rub a pencil over it trick so we can read it better?

I have that book - strangely a bunch of the pages are upside down.

That is indeed the one. Couldn't be easier to make.

This the Powdered Donut Cake from Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi There is a tiny sliver left.

Kerry Beal lironp tandemchocoPC YetiChocolates curls chocolot patris Audrey Brown +1 (Melanie) alleguede tikidoc +1 (maybe Maddie) Sue and Jane Maggie Smith Anniebakes carol lang

I gave away my fb - it is doing yeoman's service in its new home - gets used every day and they couldn't be more thrilled with it.

If the hotel cost is going to be $215/night plus tax - will that be a huge issue? Because it's looking like that might be the best we can do.

Kerry Beal lironp tandemchocoPC YetiChocolates curls chocolot patris Audrey Brown +1 (Melanie) alleguede tikidoc +1 (maybe Maddie) Sue and Jane Maggie Smith Anniebakes

It should

Ok - just laughed my ass off Switch between ºC and ºF Hold temp for 1 second to toggle between American (ºF) and science-units (ºC).

First test of the new toy. Kicked in and out a bit because it's inside the Big Green Egg - but most of the time I was getting a reading. Now I need to change to degrees C so I don't have to translate every time.

Kerry Beal lironp tandemchocoPC YetiChocolates curls chocolot patris Audrey Brown +1 (Melanie) alleguede tikidoc +1 (maybe Maddie) Sue and Jane Maggie Smith

See above - post of Nov 11 - the gizmo would work exactly the same way.