Kerry Beal

Not Hassouni - but I have the same pot - it's one 4 litre pot and you can set the holding temperature to 208, 195 or 175. You can hit the boil button for it to get up to 212.

Interesting discussion here on Chowhound - suggesting if you meet certain criteria you just might be able to get it in Toronto. I have a bottle I bought back from California that doesn't contain salt.

I use basil with lemon in chocolate fillings so I suspect it would compliment orange nicely. I suspect chervil might be nice too.

Probably about 1/8 tsp to each of the soaking liquid and the ganache. Might taste though to make sure more not needed.

If you have some citric acid I'd add a bit to the soaking syrup and the ganache.

Today's offerings - Kimchi Raspberry and frais de bois purees Whole strawberries

Reese's Peanut butter cereal covered in a PB gianduja with added salt. A little sweet for my taste. It's actually the cereal that is too sweet.

Welcome Cindy. I suspect you can leave them whole with no problem.

The elusive almond eggs. Rarely seen beyond April.

The fix I'm interested in considering is a diaphragm pump in place of the oil filled pump so that moisture isn't an issue. Anyone know if you can get a diaphragm pump that can achieve the vacuum required for the freeze dryer?

No and no.

You are in the land of IBC and PCB - those are some of the ones I'd be looking for. Here's one, another, I've purchased from these guys before.

Ok - crushed up bug spit in alcohol then!

Too bumpy = too cold. I don't always use the cool air - sometimes I throw in dry ice directly with the product. Chocolate is something above 35 C - can be much warmer. Found the coconut at the local bulk shop - I know trader joes has some nice big pieces of coconut that could be cut into cubes if one had the patience.

Yeah it is - crushed up bug bodies in alcohol.

Spice mill - I've used it to make powdered sugar from regular sugar and chocolate liquor from nibs.

Like a coffee grinder on steroids. Mine will grind 2 inch saigon cinnamon to a powder.

Sumeet should be available again soon - apparently there were some family issues that resulted in stopping production - however those have been sorted and production has again started.

Some fillings match a thin shell, others a thicker shell - so it really varies with what you are making. I like a thin shell with a flowing caramel filling and a thicker one with something like a gianduja.

24 hours

Couple of nice meaty lamb shanks have been Anovaing for 24 hours at 80 C.

Here's what Matt said - The filter is very simple, but has been working great. You only need 4 things: Quilt BattingActivated Charcoal: Usually found in pet stores. You need the pellet kinda, not the powder2 liter soda bottle:Jar or bucket to catch the clean oil in: Steps to make:1. Cut 2 liter bottle in half2. Roll up pieces of the quilt batting as tightly as possible and put it in the neck of the bottle. Put more quilt batting in the bottle to create a bed for the activated charcoal.3. Pour activated charcoal on top of the quilt batting4. Add more quilt batting on top of the activated charcoal5. Put a bucket or jar underneath your filter to catch the oil.

Yup - but I think it's just a matter of some fine tuning with the left sided polish to get the same effect.