Kerry Beal

Get the green tomato chutney - never heard of fried green tomato chutney. Got a recipe?

Frost for the last couple of nights - so I went out and picked everything on my two plants. Trying to decide my best option for ripening as I'm not really in the mood to make green tomato pickle. Cardboard boxes with newspaper?

So what I found about beds of salt had you put the potatoes on the bed of salt and then cover it for the first bit of cooking time and then uncover it for the second bit of cooking time. Do you do that? I recall that you were unimpressed with steam bake on the CSO for your baked potatoes.

Not sure what you mean?

I use a bowl rather than a bucket - most ganaches I mix 40 degree C liquids with 30 degree C melted chocolate. Generally it cools to 33 or less quite quickly and I add my 1%,stir, and pour into frames or pipe when it’s around 28 degrees C.

Was the waterless cookware sold via home demos? I recall someone coming over to the house - they took their fancy pot and a variety of my mom's other pots and lined them up just so on the stove ( we had a Tappan stove with four burners in a line that pulled out so they were all side by side). She boiled a little baking soda and water in each pot then starting with her fancy stainless pot had us taste the water in each successive pot. I recall the aluminum was the last one. Each material resulted in a more bitter taste - so of course mom's favorite aluminum pot was the worst. Mom then said - "well let's go back and taste the mixture in your pot again" - and surprise, surprise - it was the most bitter of all! Essentially it was the cumulative effect of the baking soda solution on the taste buds. So mom explained this to the person and why they had been instructed to line up the pots in a particular order. They apparently stopped selling them after that. Never diss my mom's favorite aluminum pot!

Sounds like the scrambled eggs you often get in a hotel buffet. And of course you need a little ketsup with them.

I typically wouldn't have tempered this in the past - now that I have the EZtemper - then I likely would so I could use it sooner.

$14.01 at Book Outlet in St Catherines. They have Deep Run Roots for a good price as well.

Indeed - gotta let your lymphatics run free I've alway said!

I'm getting a little Dr Oz feeling with that author - Institute for the Study of Culturogenic Disease

Show us a picture of the mold you are using. Often if you just have the shell (for example a cup mold) - it will be very challenging to get it out even when perfectly tempered. Once filled a a bottom put on they will come out much more easily. There are some tricks to getting cup molds out. Freezer for 3 minutes, twist of the mold and pull out with your finger. Dark chocolate is the only one that really gives a good snap. Run your finger along the surface of the chocolate and see if it marks - well tempered (dark) chocolate doesn't mark much.

Yup - should work.

Cold enough it might.

Ok - to modify above - if you put your temper test in the fridge - make sure it sits out long enough that if it isn't in temper then you'll know because it will melt again. I keep chocolate warm in the bowl by putting it 7 seconds at a time in the microwave.

So proper labelling should say ‘may contain’!

Can't recall if it was eG or elsewhere I was reading about Gateau Concorde - but seemed like it was made for the pacojet. Meringue easily made - added cocoa powder and almond powder. 3 discs into the oven after the turkey came out. Ganache added to cream also whipped in the pacojet. Too lazy to make curls - but had some ground chocolate (also done in the pacojet) to sprinkle on the top. After it spends the night in the fridge it should turn into the perfect dessert.

Looks like lemon balm to me!

I think these would be used for the non chamber vac version where you can't vacuum liquids. Your basic Food Saver.

But you have a chamber vac don't you?

That was my thought!

Pretty sure someone did that last time we were all playing with this.

Not I - all my experiments resulted in a lot of chocolate washed out of the siphon as I recall!

Melt it out to around 60º C. Let cool at room temperature until totally solidified again. You can then put back in your sous vide. If it still has these little chunks after that - it may just be too old to be rehabilitated.

lol