Kerry Beal

I will never again try to carry the pizza peel with pizza on board and also the turning peel to save myself a trip back outside. Toppings on my neighbors lawn Naked crust What it should have looked like!

I've heard of people trying that - can't hurt.

It drops about 10º C per cycle. Actually this morning the mango was quite firm - it's a bit elastic from the stabilizer - but otherwise quite fine!

Don't have pictures as I was taking video and I'm not cognizant of how to fish a picture out of them! As Anna mentions above I played with two containers of the same base - one done in the CREAMi on Lite plus respin and the other container in the Pacojet, one cycle using pos pressure to add overrun. The base was originally in one of the CREAMi beakers. I had noticed in the 2008 Starchefs presentation that Kriss Harvey suggested you could freeze in pint deli containers and just pop them in the Pacojet beakers. Since everything in Pacojets literature says you can't do that - I decided to drop Kriss a line and confirm. And indeed he said it was fine - just make sure that the empty beaker is straight from the freezer (essentially you use hot water to coax the base out of the deli container and putting the wet around the edges chunk sticks it down nicely to the ice cold beaker. So much for the no empty air spaces you must avoid since there is empty air all around! He suggested if it starts to move inside the container as it spins then you need to reverse - but that didn't happen. So the Pacojet takes longer to go through it's cycle but it's considerably quieter than the CREAMi and doesn't do the bump and grind when the blade first hits the product. The Pacojet batch was much softer and fluffier coming out and was not suitable to scoop into my little Tovolo containers right away. I stirred in the pecans and popped the bowl into the freezer for 20 minutes or so until it was. Hubby liked the batch with overrun more than the CREAMi batch - but he did eat all of both of them! I had 4 mangos lying around ripening and I sliced them up and put them in an immersion blender beaker and blended them with sugar heavy simple syrup, a bit of white rum and the juice of a lime. I also added a bit (or should I say a bit too much) sorbet stabilizer. This I froze in a deli container before I picked up the Pacojet so I would have something to play with as soon as possible. Again heated to get it out of the initial container and then stuck down to a frozen Pacojet beaker. Texture is all wrong - it's like a mousse rather than a sorbet - nothing wrong with the flavor though. I wonder what the texture would have been had I spun it without the added air? I also made the liver pate but I'm pretty sure the step where it was sous vided wasn't sufficient as it was pretty much pourable - so jars into the sous vide at 64º C for 90 minutes tonight and we'll see if it is properly set in the morning.

Woot has refurbished CREAMis on for $99 - 109 - here.

So typically on eG I'm the enabler not the enablee! However that bloody link above to the comparison between the CREAMi and the Pacojet reignited my desire for a Pacojet that I must confess has been brewing for a number of years. I've kept an eye open for used units for a long time - but none has jumped into my lap until now. I wandered in to Nella (a restaurant supply) the day after I watched that video - of course they didn't have one to examine - but I texted @Alleguede and asked if he knew of anyone who wanted to get rid of one that he knew of - and within an hour I had agreed to drive to Toronto today and pick it up. So it's set up downstairs beside the CREAMi and by tomorrow I should be able to try it out.

I'm guessing that's a test one of us could do if we were to make a big old batch of something and run one container through each. How many containers do most of us have?

As I recall when @patris ordered from there she didn't get it? Does say it's in stock though.

I still love those melters - unfortunately Westbend doesn't seem to be bringing them in anymore - I have been unable to to get any more. I notice that Gygi's doesn't list them anymore either.

Here are the ones from Belgium - another rabbit hole.

Ok - I've been down the rabbit hole now going back over Paris - here But got sufficiently distracted that I didn't see where we discussed them - I think it might have been Belgium the next year.

Yes - brushed with a stiff brush then fluffed with cocoa powder mixed with some orange and red oil based powder colour. I made some after I first saw them at the Salon du Chocolat in Paris the first year I showed there. I'll see if I can find my discussion about them.

Ah - then it is the 'chocolate package'I put together with Fuji. 3 ounce gravity cup 0.8 mm air cap wireless remote Q4 platinum turbine with T-75G gun whip hose 6 foot

PM you what exactly?

And the empty countertops!

Not going to happen sadly!

In need of some comfort food today - Pork Wreck Banh Mi for @Anna N and bun for me.

Mine’s pink

A pleasure as always - thanks @Smithy

I'm more accustomed to being the enabler rather than the enabelee - however I am now the proud owner of the little Zojirushi NP- GBC05 mentioned above. I didn't need it - I have a 5.5 cup Fuzzy Logic Zo and most of the time I have been cooking rice on the stovetop in the interest of speed - but the review posted where she said it did a nice job on glutinous rice was what convinced me. My old Zo will head off to a new home this week - it's battery is long gone but it should still give @Alleguedemany years of service.

Correct

Bag of frozen bones hit me on the head - blood dripped off my nose - wandered back over to the ER applying pressure. No one could find the spot that was bleeding on my scalp.

I like the lick-able TV screen!

Throw it in your chamber vac - that'll suck the foam out of it!

There was discussion about the Microwave Peanut Brittle (recipe supplied by @Kim Shook I seem to recall) somewhere on eG recently - which seemed like good reason to make it. Very satisfactory and very simple to make. Made a few adaptions to the basics - put the oiled sheet pan in the oven to keep it warm before pouring out the brittle on it to give me a bit more time to work with it, used glucose instead of the less viscous white corn syrup and forgot to mix them before the first nuking so had to add some water to get things back on track.