Kerry Beal

I think that the hole in the flat bone gives it away as pelvis - shoulder blades don't have a hole, pelvises do. It's the obturator canal and various nerves and blood vessels pass through it. The shoulder blade (scapula) bone is solid.

Would you be willing to share your proportions so those with expertise in this area can help you adjust the recipe? I suspect that the corn syrup doctor probably needs to be increased to prevent the crystallization.

Patience Grasshopper! Are you pre freezing the stuff you have waiting?

I'm storing some stuff in vacuum bags and drawing just enough of a vacuum not to crush. Stuff won't last years - but long enough for what I need it for. And welcome!

Started a couple of loaves of the Poolish White Bread. Were in their last rise, had the oven preheating - when I got a call from work asking why I was half an hour late. Well - likely because I had lost track of the shift I had today! So popped the loaves in the garage (about 5º C) and turned off the oven. Called hubby about half an hour before work ended and asked him to turn the oven back on. Cold loaves into preheated cast iron - 50 minutes later - I'm listening to them crack like mad. Of course it's too late at night to eat them!

Any of the prep items aluminum - measuring cups, juicer? Here is some discussion on Serious Eats.

I have seen refurbished units for less than $150 - sadly doesn't change my serious lack of counter space.

Fresh for sure. Bought one of those great big bags of russet potatoes from Costco.

I'm doing some experiments with blanched, unblanched and fully cooked. I think I would like the fully cooked green beans best.

I did pre salt - sprinkled it on while blanching - I've used too much on somethings before - but I didn't use enough this time I guess.

If I need the cheese to go in the oven and melt - I rehydrate - if not I sprinkle. So on cream soup I sprinkle.

Sounds like they are vacuum fried. And apparently that means fried under vacuum - requiring less heat.

Navy beans for me.

Welcome Tango Chariie - don't hesitate to ask if you come up with more questions. Cracked open Freeze Girl this morning with the following - Mashed potatoes Pineapple Green beans and dill pickles The gummy bears that tried to eat Freeze Girl - these suckers expand!

Ruth's book Candymaking has a recipe for mazetta - frappe without starch. Wonder if it would sub?

I got mine from one of the companies at the PMCA. Picked it up from a guys garage here in Burlington. The pens they hand out have corn cobs on them if that helps. Think it might be Cargill.

Baked potato soup - stock made in the pressure cooker with the bones from a rib roast, cooked leeks in beef fat from the stock, pureed with part of the potatoes, the remaining potatoes added in chunks with the skins. Bacon, cheese and green onions.

I made a recipe from the latest Wybauw - uses sorbitol, invert and glucose. Cuts like a dream - lovely, lovely texture!

I would - but I'm not a fan of pumpkin. Bet it would be similar to mashed potatoes though. So 70 grams of mashed potatoes with 250 ml of water gives you back the initial mashed texture.

Yup - candied stem ginger. The recipes I tested above I made with young ginger that I candied before I headed north.

I've made DDL in my thermomix - only issue is the max 1 hour timer.

Hmmm... I'd say it's being used as a humectant - holding water in the center for improved mouthfeel.

Hotmix PRO Twin 220 volts, but would let you make both at the same time.

It would typically use an airbrush. However Albert Uster does sell a product that would work - here. Chef Rubber used to sell it - but I can't find it easily on their website.

Here's another idea. It's using cherries in heavy syrup but I'm sure you could adjust for lighter syrup.