Kerry Beal

Yup - spiral thing looks like that all the time - I give it a good wash each time. My lid stuck on the spiral thing this morning - I realized that when i was washing the lid I wasn't taking it apart each time and there was some guck between the blade and the lid that was probably the cause.

The 9 liter Meltinchoc would probably work - again I'd suggest not to temper in it - just use it as a melter. If it's like the Mini meltinchoc - it melts faster than the Mold'arts do.

Good question - one way to find out.

If you decide to go with the EZtemper - you don't need to take the chocolate all the way up to 50 and stir it back down, essentially get it melted at around 35, then let drop to 33.5 and add 1% silk from the EZtemper and it's ready to go. You could hold your chocolate at 34 in a melter and move as much as you need to a large bowl - add silk, stir - pour your molds. 6 or 7 seconds in the microwave if you need to reheat the chocolate in the bowl. When you are ready to mold the next batch - move over another 1 or 2 kg of chocolate and add the silk. How many kg are you working with in a day?

Yes - recipe from "better than Store-bought" Coupe aux Marrons Recipe By: Serving Size: 1 Ingredients: 1 pound dried chestnuts 9 cups water 3 cups sugar 1 1/2 cups corn syrup 1 1/2 vanilla beans 9 tablespoons cognac, brandy or dark rum Directions: 1. Soak chestnuts overnight in cool water. Alternately do the quick soak. Simmer 1 to 3 hours until tender. Cool in liquid. Drain the nuts and cut away any clinging bits of skin. Break each nut into 3 or 4 pieces. 2. Combine water with sugar, corn syrup and vanilla beans. Boil for 3 minutes. Add nuts and simmer until liquid is reduced by half. Remove vanilla bean and save. Pour into clean jars, top with liquor and seal. Keeps for months. 3. Description: 4. "chestnut pieces in syrup, better than store bought" 5. Yield: 6. "2 bottles"

Do a little reading on the distilling forums - You may discover that the feds actually do have quite an interest in tracking people down

They sell stills in Canada in some of the home-brew stores - but it is illegal to distill - unlikely to be prosecuted unless someone tries to sell - but still illegal.

Are you sure it's not 'pasta' made from hearts of palm? Like this?

it is?

NOPE!

You got it!

I picked up one at Kerekes in the bargain bin last time I was in NYC. I use it at trade shows - holds 34C reliably for my EZtemper demos. My only thought - it’s kind of deep for dipping. I prefer a shallower bowl- but that’s me. Like any warmer - tempered chocolate will thicken over time as it becomes overtempered.

Are there markings on the molds?

Is it a genuine CW mold?

@Jade S welcome to eGullet and particularly the chocolate forums - sounds like you'll find a place also in the grill forums as well. If you do decide on an EZtemper - shoot me an e-mail - pricing is a bit different in CDN dollars because I can receive payment via e-transfer. I can't imagine how challenging working with chocolate would be when you are blind - hard enough sighted!

Didn't see extra containers there before. Happy to buy two of them from you - I don't need 4 either!

But you can buy a single can - https://bulkmart.ca/products/stanislaus-alta-cucina-plum-tomato-6-x-100-oz

6

Check out @paulraphael’s website - it’s a mixture of a couple of different gums.

Yup - recommended by modernist bread for their pizza sauce. I had to buy them from a wholesaler in North York and I bought a case of the number 10 cans. I’ll have to do a bit of research to find the place again

When you open a #10 can of Stanislav Tomatoes and portion out 500 g bags to freeze, you are left with some of the tastiest tomato juice you will ever have. Decided to add a bit of salt to some and a bit of sorbet stabilizer and give it a go. After one sorbet spin after two re-spins and another sorbet spin drizzled with a bit of worstershire sauce The rest was returned to the bottle to be consumed as juice!

Lots of overrun -more like commercial cheap icecream!

3 batches spun yesterday and today. And no pictures taken - every time I got working - the damn phone rang! Chocolate - same as @andrewk512's but with a 70% chocolate from Kahkow - pudding like texture before freezing - used the 'general stabilizer' from @paulraphael. Not quite what I'm after in a chocolate ice cream. Salted caramel. Took the River Cafe's strawberry sorbet which was painfully lemon oily and added some whole milk powder and a bit of buttermilk as well as a bit of stabilizer Much less painful.

Curious about this recipe Orange Sherbet - it's got a pint of glucose.

What recipe is this?