Lior

Hi. Lovely demo! I noticed that you used a melter. I am looking into getting two. Which company do you have? Mol d'art? And what size is the smallest while still being able to use a mold over it to cleanly pour out the chocolate. Right now I do this over my x3210 tempering machine and it is a bit messy, due to the bowl diameter. Any info would be welcome! Thanks! Lior

Okay, I am going to try put a photo that I down sized-forgive me if something goes wrong! marshmallow gooey mess:

I just had to write and say thank you, Kerry. I just discovered the lovely course. I can't wait for cooler weather to try all the recipes. Do you have any pictures of the finished turtles? Every day I discover something new and amazing on egullet. I am lucky to be on holiday and spend hours going through everything! I will suggest egullet to everyone here who has these interests and well, thank you! Lior

okay. I will let you know! Thanks

Ok, thanks though!

Oh! I think there is "bovine" (?) gelatin- beef? I don't eat meat so I don't want this kind- and - here most people would rather meat not go with dairy so fish is a safer option for future customers. Does the heat and humidity have an effect? I must get a proper kitchenaid...

Hi all! I will surely try again! I have to!! I am using pure kosher fish gelatin powder. It comes in a box of 2 bags of 14gr each. No info is given on its strength or so forth. Its directions do say to let bloom for 25 mins and then stir while heating to 60-70 C until completely dissolved. Is this the normal box instructions! I took a photo of my "marshmallows" but I can't down -size it to show you!!! thanks! Lior

Am I missing out on something?? I already feel like a marshmallow brain by making gooey marshmallows after seeing 24 pages of amazing ones, and now it seems I understand that you put curry marshmallows swirled in your brownies?! Maybe my brained in swirled-I dreamt of marshmallows last night...

Oish.... I tried to make blackberry marshmallows... What went wrong: 1. thawed frozen whole blackberries (no strawberries fresh or frozen are to be found!) 2. Pureed them with a hand emulsifier thing 3. Strained out all the seeds through a mesh 4. added the water and gelatine 5. beat with a hand mixer (should I do this by hand?) 6. made the syrup - stirred now and then to 240F 7. Slowly poured while beating into the balckberry mixture 8. With a hand held mixer on highest speed for 12 minutes - whew 9. poured into a lasgna pyrex -rectangular shape -according to directions 10. Left overnight 11. turned onto a corn and powdered sugar spread on counter 12. bottom was sticky 13. I could not cut-too stretchy and sticky but tastes great. I must mention that it is hot and humid here and the air cond was not on at night. Any suggestions, tips or words of advice? Lior

Okay. Did you get a straight line? I realize I am still in need of much practice to perfect my techniques, but it seems so hard to get a straight line of chocolate. I will try again. Thanks so much! Lior

I am also looking for a Halvah recipe. No flour, just tehina, and I guess sugar, and I think arrowroot. Like the kind we can get here in Israel. None of the recipes I tried make a solid piece that can be cut... Thanks, Lior

That stuff is horrible. It seems to be made with equal parts plastic and wax with a little chocolate flavoring and artificial coloring added. ← Yes I agree, but hardly anyone else does! You cannot talk sense to most. I guess it is like Hershey's- plastic chocolate loved by most Americans! It is connected to childhood memories!!

Well yes it is one of them... However there is a national favorite here and no matter how delicious anyother kind is, gourmet or other, most people are almost fanatical about what they grew up with. It is like the american favorite: peanut butter and jelly sandwich. It is on many school sandwiches... Lior

Hello all! Salaam, shalom, etc I am from Israel, and just ran down to check my spice drawer-got curious... My Za'atar jar says, "Hyssop, sesame seeds, sumac, salt and lemon salt" We use it constantly. Some ideas: Pour olive oil on top of a plate of hummous and generously sprinkle za'atar on the top. sprinkle on soft white cheeses, dip triangles of fresh or toasted pita into olive oil and then into a bowl of za'atar. My daughter loves in on a piece of bread with chocolate spread! Bye Lior

Hello! OOOOH! I am sooo jealous of those of you who live in north America-everything is so accesible- and believe me, cheaper. I ordered the badger 250, had it shipped here, paid customs, taxes and a security tax and it was not inexpensive after all that. So now I will order a compressor... Even the chefrubber colors, the natural ones, were a hassle to get. C'est la vie, I should not complain-sorry! I am still learning, I am quite new, and the process takes longer as it is hard to obtain the items. I just adore this forum, there is such sharing and help! Thanks so much for everything-everyone. Lior

Hi! I emailed Badger and asked about the safety of the compressor can for food and they do not recommend using it for food products. Thank you somuch for warning me. I clearly remember seeing a N.Love demo in which he used the can!!! I will have to order the compressor- I need so many things to start up a little business!!! Lior

Hi. Okay, thanks! I have used the marshmellow recipe from Greweling's book, but will do a check anyway. Thanks. It is so hot and humid here, I think it will have to wait for fall. By the way, your dessert pictures are out of this world! Lior

WOW!! I am so impressed! Both delights look amazing! I have an indian curry mix but it is spicy. I have a curry plant growing in the garden... I can't get the kind of mix you mentioned. Any ideas of what to do? I just must try this recipe. Also, I tried to find the marshemellow recipe minus the vanilla, but could not. Could you direct me? Thanks so much-you are so helpful and kind! Lior

Hello. Thanks for all the help... I would love some details on your curried marshmellows-if you don' mind, of course!! They sound very, well, unusual! Lior

Hi Steve! I got mine from Belgium at chocolateworld: www.chocolateworld.be Lior

My apologies if this does not work

Hi. I hope this reply does not show up twice... I had some trouble... I used whole tehina, which I love, and anyway, tehina used savoury is almost a basic food here, so it is a well like taste. I am trying to attach a photo-with no luck... Lior

Hi everyone! I have been away for awhile and have been glued to the computer trying to catch up. The transfer demo is amazing. Thank you! I also made the sesame squares. As I do not have a guitar I had to cut them by hand. They came out too tall! I had great difficulty dipping them up to a certain point- it never came out an even dipping line. I ended up dipping the whole thing and then sprinkling sesame seeds on the top of the chocolate. I did like them a lot. Any suggestions about dipping and getting an even line? Thanks! Lior

Hello! I baked pumpkin, face down in the oven till soft. Theb I skinned and blenderized. Right now it has been sitting in a good strainer for 2 hours. Quite a lot of liquid came out. I am making Grewelings pumpkin truffles...Now is this the correct way to do this puree? Any tips? As usual, thanks! Lior

Well thanks very much Truffle guy and alanamoana! I will bite into one and see how thin the shell is! About pommegranates: According to Midrash (interpretations and hidden meanings of the bible), there are 613 kernels in each pomegranate, representing each of the 613 mitzvot (good deeds) that a Jew is commanded to perform every year. Also there is a detailed explanation in the bible of how the high priests' robe should be designed - with pommegrannates and gold. its hem make pomegranates of blue, purple, and crimson yarns, all around the hem. Then, on our new year ,in the fall, they are in season as are a part of the festive meal - also for decoration and there is even a prayer prior to eating it. It was also a symbol of fertility, in ancient times. It is interesting that it appears in other cultures as well - in the greek myth (Persephone). It is an interesting and very healthy food! Sorry for rambling! Lior