ElsieD

Welcome from one Ontario resident to another.

Welcome to eGullet, George A! I'm not too far away from you either and it's nice to have another Canadian member.

Just tahini or did you mix it with something?

I had never heard of Sugar Babies. Learn something almost every day on this forum.

My mistake then was heating, cooling via seeding and then reheating. Good to know. I am going to try again. It has been a long time since I tempered chocolate and i had forgotten what I had been taught. Thanks for your offer. If I can't find the CD I will accept your kind offer, but only if you let me pay for it.

Chicken stew with homemade focaccia.

Thank you so much for responding. Are you saying that I'd I don't seed, I can just heat to 45C, let cool to 31C and then I can use it? No reheat necessary? Reheat only necessary if seeding? I have your three videos. I dug them out this afternoon and as luck would have it, the first one is missing. The case is there, but no video.🙁 Shown below with my sad chocolate.

Genius!

Welcome!

We don't get the Cooking Channel so won't be watching it. Loved the original series.

Canadian Tire has the CSO this week for $229.99.

Used the CF yesterday to temper chocolate, or at least I tried to. I set the probe temperature to 131F and melted dark chocolate, stirring all the while. When it hit 131, I removed it from the CF, slowly adding chocolate pieces until the temperature got down to 83F. I then put it back on the CF and heated the chocolate back to 89F. I then filled these little molds, and what I didn't use I put on parchment. The molded chocolate has some nice shiny spots but also a lot of bloom. I cut one of them open and the bloom runs all the way through. Water never came anywhere near the chocolate and I stirred it the whole time. I didn't time it but my guess is it took about 40 or 45 minutes for about 20 ounces of chocolate. I'm going to melt it all down and try again. Any suggestions as to how to deal with the bloom will be appreciated. Oh, I also used my Thermapen and it and the probe temperatures were bang on.

Sad news. Fatima Ali, who was voted fan favourite has terminal cancer and has a year left to live.

Give it time.....

If I'm seeing the picture correctly, we call them thighs.

@heidih Maybe I just can't read, 😬 but you would use which one?

I happen to be making an Indonesian dish later this week that calls for Napa Cabbage. I need 1 sliced cup. I haven't bought one yet because the size they come in is way more than I need. Is Bok Choy or Shanghai a reasonable substitute?

Welcome! Lots of very nice and helpful people here.

Love this thread. Thank you.

Great chart. I've printed a copy.

You betcha! 😁 First up, though, I want to try tempering chocolate, possibly tomorrow. I have dark, milk and white on hand.

@CanadianHomeChef No, not yet. I got the dark chocolate a couple of days ago but then I decided I may as well try the milk and white chocolate while I was at it. Theee two I bought today. The three require tempering at different temperatures. I expect I may do some tinkering tomorrow. I will be posting my results here, for sure.

@CanadianHomeChef You are fearless. Should work though.

Starting Wednesday, Food Nerwork Canada will start airing Iron Chef Canada. I thought I would start a thread on it in case anyone is interested.

Something called English Cottage Pie from the cookbook Cooking Light Global Kitchen.