adey73

Kerry when you were playing with water based ganache, years ago, would you add the 'silk' before the water/oil or after?

what's the latest thinking on 'ceramic' pans?

will it do chorizo?

So Hummingbirdkiss, how do you make the shrimp paste?

Deryn & Hummingbirdkiss, what kind of tempurature and duration do you dehydrate the shrimp? do you brine them first to make them shelf stable?

Kerry, after you've added the 'silk' to the molten untempered chocolate, can you keep the chocolate at the temp of the silk? is that how you can pour and make thinner shells?

am very interested Rob, as I haven't the skills to wire a curing chamber. let m'know.

Kerry, does it need special cocoa butter; is there a cpu processor that will require software updates: does it run on 220V?

Thanks radtek. what interests me about the book is the skill. however as someone with no skill the pellet auger that delivers the fuel, the PID and the wifi in these smokers would be a good place to start?

ah! they have just started selling those PID/Wifi controlled BBQ's in the UK. Very interested. With the risk of a mod moving these posts...... can a Texan tell me if it's accurate and does it produce what "y'all" would consider decent brisket?

Can an English interloper ask a quick question....? (I've never even tried this style of barbecue) when I've seen half a pig/flitch put on a grate and cooked overnight what time of temp is the smoker at? They then remove the skin and bones, chop and mix with apple cider. Is this a Texas or Kansas thing?

.........and........ you're......... alive !!!! I am going to have to try this. Just spoke a Buchi employee and gargling Ebola was said to be safer. anything else Kerry?

and the vacuum valve and seals? how about the pump?

anyone done this and lived? ultrasonic waterbath, bleach, anyone bright ideas?

so let me get this straight..... that final photo (which is as close as I have seen to the original) is of the first attempt that has been left for an extra 10 minutes after the oven was turned off? Has any extra cocoa butter been added? what spead you whip?

different name but looks identical.... http://www.sbs.com.au/food/recipes/russian-honey-cake-ruskie-przekladaniec

Hi Tri that's them I've mailed you.

my harddrive went without a back-up! can anyone email the complete Michael Laiskonis Workbook PDF? I also lost a Valhrona workbook that was Frederic Bau wrote? Anyone help please

Rogan's Empire gets bigger every year, didn't he buy his local boozer recently? I've only seen one published recipe of his (in Nigel Howarth's Obsession). Has he any plans to put pen to paper like his pal Sat?

I don't get why the Kunz spoon is so highly regarded? (Kindly egulleters sent me some). Is there a Mercedes Benz of the Squeezy bottle out there, I've seen them with different nozels but can only track down generic?

Veraswhip isn't available in my location, but reading as much vague information as I can it appears to be a bleached soya protein. Is that all it is? can someone enlighten me a good replacement or should I just just use isolate?

Given the full range, the Kuhn Rikon model Cooks Illustrated chose to test is an odd call. It's the least good shape for anything other than stock.

Shame they still languishing in Imperial measurements. That's one buyer lost.

So what's the new Kuhn Rikon Duromatic Alcea? It just looks like a fancier lid but the words "two level steaming action" are used and we all know two of something you don't necessarily need must be better, than one thing you don't need. Advice from Psi-sters please?

Has anyone got an opinion about the Kuhn Rikon titanium non-stick fry pans? If I want to brown ground meat for stock, could I bring to a sizzle then put the top on, reduce heat and get Malliard brown goodness after a few minutes with an occasional shiggle.?