Kerry Beal

Try a health food store - or older pharmacy.

I found those the last time I was at TJ's - crack is right! They didn't make it home.

peggy welcome. I haven't reconstituted the pickles or kraut - I'm using them dry. Shall try to remember to try it and report.

Punjab market has it.

I might have some of that around the house.

Exactly what I suspected was happening. The other one fit so well - I could see these legs just didn't quite want to slide on!

Yesterday was a snow day - so instead of cleaning out my dad's basement I got a few things done around the house. A batch of strawberry marshmallow, caramel for dipping apples and pretzel rods. This morning I drizzled milk chocolate on the caramel and pecan encrusted pretzel rods, then this evening I attempted to finish off the apples as Chocolot and I had seen at Ethyl M. They clearly have a lot more experience than I - and I suspect they are using smaller apples. Live and learn - next apples will be much smaller as it makes them easier to hold between two fingers for the drizzling process. I also unmolded the reindeer and sleigh that keychris showed earlier in this thread - I'm going to have to build some wheels for the disabled reindeer.

If Im not using the sugar/cornstarch then I spray pretty much anything that contacts the marshmallow.

I think you use the same basic mixture as slabbed - just quickly get it into a pan sprayed piping bag and pipe away.

I think I'll do a trial of some sort of plain pasta to see what's involved in rehydration.

Nope - just cut a little slit in the packaging.

Ok - thoughts on pasta please. I made a batch of modernist mac and cheese and sent it over to Anna's place. She said that she rehydrated about an hour before heating and that it stayed way too firm. Anyone have trouble with pasta? Any hints?

I've never been able to keep the solo cup over the demister - it blows off when the vacuum starts up. I have a piece of a plastic placemat that I use to test the door seal each time. I run it around all 4 quadrants and make sure there is nowhere that it can fit between the door and the seal. Then I have a look at the the drain line and make sure it is closed! And then a second look at the drain line. And then a last check of the door seal! The oil spray issue only happens if there is air getting in to the system either through the unsealed door or the drain.

I second having a read of Greweling - he goes into the differences in detail.

Welcome Scotch827. Can't wait to hear what you are working on.

Indeed enough chocolate would probably round out the raisins - but there wouldn't be enough raisin to taste. The typical Glossette panned raisins have that nice lumpy look.

Too much sugar I'd bet.

Welcome Daymia - sounds like you'll fit right in here.

Mine will be delivered by Wednesday - I suspect actually today because it does show as being at the depot in my town already. Black.

Indeed - the dingy brown does need some disguising. Do you have any water based food colour that you could produce a grey to hide it?

Two of us were left this morning after we dropped Chocolot at the airport - so we headed off to 'Eat' in the old part of town right next to the container park. Shrimp and grits for me. Truffled egg sandwich for Ro. Grabbed a bottle of Laphroig at the duty free for the hubby. Food on the plane was not worth photographing (or eating for that matter)! Luggage totalled about 75 lbs and included a fair amount of panned product, a heat sealer that was a freebie with the freeze dryer but I had delivered to Chocolot, an extra set of trays for the freeze dryer, a bunch of mylar bags and oxygen absorbers, bottle of Lost Spirit rum, some transfer sheets and coloured cocoa butter, cheese and salumi...

Last night we had dinner at Pho Kim Long - Various appetizers. Pho for me. A chicken dish of some sort for Alleguede. A couple of bun were had as well as mayo shrimp. Too many people in the pictures.

A few more odds and ends that we produced. Raisins. Either cherries or cranberries. Malt balls.

The whole bowl rotates - the kitchen aid hub on the front of the machine provides the drive. You have your hand in there constantly to break up doubles, assess how the product is drying, whether it is getting lumpy etc. I can see what you mean by an inner bowl on the picture with the green M&Ms - but there is only a single bowl.

Put it in a nice chewy caramel - then don't take your blood pressure for a few days!