Rhubarb

Ahh, *that's* an informational gem. Congrats on finding it! If you get a chance, could you post a reference...a document or authority? I'd like to see to what extent this applies in my area (and have the documentation to prove it). The wholesale/retail distinction is pretty muddy, as lots of us do both.

I just lost my scotch tape, so I decided I'd open up the Bagmaker I recently ordered on a whim. I am not old enough to remember their release (this stylish avocado model dates to 1970), but I can imagine it being a real cultural milestone. For those, like me, who aren't already familiar with them, it's like a FoodSaver machine, only without the vacuum or cutter. It comes with a roll of bags-to-be; you pull out the desired length and seal it, cut it (manually). Fill it, and seal again. Not so exciting on its own, but as a confectioner it's a very handy thing to have for sealing packaging etc. Anyone else who has a use for these should know that they're a mere four dollars at American Science and Surplus. The vintage packaging alone is worth it.

Heey, exactly right! Just switched 'er over. Soon all those thirtysomethings will seem like a crazy dream. Thanks! (O eGullet, is there anything you can't do?)

Heh heh, thanks. I'm not married to my thermometers, just lazily hoping for a quick return to normality. High time I got acquainted with Celsius anyway.

Yes, there should be! But none in evidence...hmm, maybe I tripped something on the inside when cleaning.

So the other night my ACMC chocolate temperer, on startup, started giving its temp. readings in Celsius. I've been working in Fahrenheit for ages, and now I'm doing a bunch of silly conversions with decimals. Anyone know how to switch it back? Thanks!

Wrapping caramels is definitely a drag, but cutting them is no picnic either. It seems like I was seeing these rolling cutters on all my regular sites a few months ago, but now that I've decided I need one...they turn out to be scarce. Anyone recommend a source? Thanks!

Also, I don't think raw beans could be powdered. They've got to sit in the roaster for a certain time/temp so that the cell structure starts to break down.

I've been making jams aplenty now that the markets have started up, and since reading the Ballymaloe Cookery Course, have stopped using commercial pectin. Recipes for low-pectin fruits call for other pectin sources--apple, lemon zest, lemon juice, etc. I understand why fresh (or underripe) fruit/juice is better--that being said, I'm wondering if grocery store, from-concentrate lemon juice can be any help at all? I wouldn't expect it to perform as well, but...can anyone say for sure that reconstituted lemon juice contributes no pectin? Or that they've had good results with it? Thanks-

Good heavens--if you ever find an enrober for a couple hundred bucks, do let us know. I think my heart would stop.

My experience is that a tempered chocolate sets up much faster than an untemepered chocolate in the same recipe--I've sometimes heated a batch too much and had to wait 2-3 days before the consistency settled to the firmness I'd expected.

I had the same reaction--interesting, but gross. Some things I don't put in, but I've probably combined half a dozen different ganaches for reprocessing. So far I've been impressed. The intense boiling seems to homogenize the different flavors, and the result reminds me of a brownie.

Yeah...that makes sense. Thanks Kerry! Still exploring the whys and wherefores of sugar work. Wybauw's book is great, but it can be kind of opaque...

I'm playing around with this recipe and wondering what the purpose of the baking soda is. Thoughts?

I like the orange splatters! Very sharp.

Red Hen Bread in Wicker Park (1623 N. Milaukee) makes a fine croissant. Their pain au chocolat is also darn good.

To me, the best bonbons are those that incorporate the same principles as the best bars. A good bonbon should be dominated by the flavors of the chocolate used, with a sophisticated flavor profile. As the subtler notes of the chocolate will be lost under the cream and sugars, the chocolatier's role is to create a new profile that highlights the chocolate's character while complementing it with well-chosen infusions etc. I like the opportunity to play with texture and presentation that a bonbon offers, so I guess I lean that way. Bonbons have a more universal appeal, and I like being able to relate to people who aren't chocolate enthusiasts.

I've played around with the Chef Rubber pop rocks, but I wonder if anyone can recommend other suppliers? Chef Rubber is, sadly, not my favorite shopping destination...

I think tiny samples would be a great idea. Sometimes people whose eyes glaze at product descriptions will fall in love at first taste. Don't be afraid to tout the virtues of your chocolate; it doesn't have to be a comparison. Maybe printed material, explaining your chocolates place of origin, "no vegetable oil", "natural cocoa butter", "high in antioxidants"--this ought to get the attention of the people who are more likely to prefer your product.

Yes! Yesterday I tromped across town through a heavy snowstorm to pick up the first rhubarb of the season (shipped in from CA). Totally worth it...made chocolate crepes with yogurt creme and a savory rhubarb compote. Mmm.

Just made my first batch of (chocolate-marbled) marshmallows. Like fallin' off a log. Thanks everyone!

Portlaoise, Ireland. Any good food eaten in Portlaoise is surprising. My siblings and I had our morale shaken by Egan's New Cafe, and were positively disturbed by Egan's Nasty Old Restaurant. I gave up vegeterianism and immediately wanted it back. Despite our Dad's recommendation (my Dad was not a gourmand), we walked into Jim's Kitchen, which is baffling in the best of ways. It works on a cafeteria-style concept. By the time we got in (early afternoon?), many of the dishes behind the sneeze guard were 86ed. Nonetheless I was delighted to find a sort of quiche-like baked lentil pie (lentils!), a *real* salad, and the best apple tart I have ever had in my life. The best apple tart I ever expect to have, actually, and I grew up with a yard full of excellent apple trees. There was even edgy modern art hanging on the walls. Jim, the Gannon family salutes you.

I don't see why it would take much longer--it was maybe 10 minutes in my Kitchen Aid, and that needed some scraping (the whisk doesn't reach the botoom/sides). I think the splashing would eb the bigger concern--maybe use a much bigger bowl than needed and don't wear anything nice...

I just made butter! I knew it was possible--many a time at work I'd be called away from the mixer and return to find some chunky whipped cream. But when you do it ON PURPOSE...cheap, slightly funky cream becomes fresh, awesome butter. With help from a little sel de guerande. And now I have buttermilk for my soda bread. Upon which, once baked, I will spread my awesome butter. Fruit becomes jam, cream becomes butter...life is good. Especially breakfast.

I love Pralus. One or two of the origins don't do it for me, but all are well made. And so many of them are dee-licious. It's been a minute, but Claudio Corallo and Caracas were keepers for sure. I wish I could get bulk Pralus at wholesale...