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Everything posted by curls

  1. For drip, I use 15 grams of coffee for 12 ounces of water. @rotuts how do you like the Popper?
  2. Beautiful bars and the flavor combination sounds great too. How long does it take you to decorate these? How many do you make per batch / session?
  3. I haven’t used them all that much but I don’t airbrush or use a lot of color on my chocolates. When I have used them they have worked well.
  4. All I see at MAG is pricing for individual colors. Don’t know how it compares to what I bought since I got the starter kit. If you aren’t going to go thru them quickly, you may want to seal them up and store them in the freezer. I think @Kerry Beal had issues with her white flowers going bad.
  5. Waiting for it to get cool enough to make chocolates! 🙂 Not planning to move until my husband and I are ready to retire from our current full time jobs. During non pandemic times it is nice to be near restaurants, museums, universities, airports, Chef’s Warehouse, AUI, and all the people who are drawn to a major metropolitan area.
  6. Jim just remember that the traffic and pace of life are much better in your area.
  7. Sorry that your cleaning angel has Lyme’s disease. Thanks in advance for this segment of the blog, so looking forward to it!!! Your tomatoes look amazing!
  8. Talk to your rep at AUI. It’s been a while since I bought something from them but when I took advantage of counter service/pickup they were willing to sell 1 kg of frozen purée.
  9. I am so tempted by this toy! Kerry, the mango sorbet that you made is calling my name. I’m imagining taking all sorts of fruit purees for a spin.
  10. Pastrygirl, sorry your packaging company is dropping stock boxes. Have a look at Sweet Packaging, lots of stock boxes and they do custom too. Not the best website. I started using them when I talked to them at the Philly Candy Show. https://sweetpackaging.com/Solid-Lid-Candy-Boxes/Solid-Everyday-Boxes/808-Series
  11. @InfinityCandies welcome to eGullet. I suspect more people will see your questions if you post them to the Pastry & Baking forum. This is the area for new members to be welcomed and to share a bit of information about themselves. If you don’t mind sharing… where are you located? What brought you to eGullet? Do you have a candy store? What types of candies do you make?
  12. Jim I am puzzled by your post. Do you mean to say that you wouldn’t use a melter to melt your chocolate overnight? I use my melters to melt my chocolate and then I use them to hold tempered chocolate for a day of bonbon making.
  13. Some small peach pies with my canned peach pie filling.
  14. curls

    Preserving Summer

    Used the method from the National Center for Home Food Preservation and I was very happy with the results. 5 1/2 quarts of peach pie filling! Used 1.5 quarts of filling to make some small peach pies.
  15. Sourdough discard plus a bit of yeast. One sandwich loaf and one with a cinnamon sugar swirl (I plan to use more cinnamon sugar next time).
  16. Simple chocolate chip ice cream using my freezer bowl Cuisinart. Thanks to everyone for posting so much ice cream, it got me to make some of my own.
  17. Are you trying to release chocolate shells (no filling) or shelled, filled, and capped chocolates?
  18. Thanks for mentioning the Vermont Creamery cheese. I went to Trader Joe’s today to see if I could get some. They had plenty in stock and I picked up three. I don’t know why but they are a $1 more in DC area and are going for $4.99. Let one cheese sit out while we were having dinner and shared it for dessert. A tasty cheese! Thank you @blue_dolphin! I also picked up some fresh figs, brioche split top buns, their Cuban Style Citrusy Garlic Seasoning Blend, and their refrigerated pesto. I hadn’t tried their Cuban spice blend (https://www.traderjoes.com/home/products/pdp/065967) before but I like it and am looking forward to experimenting with it.
  19. curls

    Preserving Summer

    Thanks @FauxPas I don’t mind using the Clear Jel; ordered it from Amazon yesterday. I use Instant Clear Jel for other applications and it works well. No time to can during the week so I’m monitoring the peaches and moving them from countertop to fridge as needed. I’ll most likely go with the recipe that I linked to in my previous post. The peaches are Red Havens and they are delicious, I’m having at least one a day as a snack / dessert.
  20. curls

    Preserving Summer

    It is peach season!!! Usually I make peach jam using one of the recipes from "Mes Confitures" by Christine Ferber. This year I would like to do something different and can (water bath method) peach pie filling. The plan is to use this peach pie filling for a variety of things: pies, crisps, topping for waffles, topping for pancakes,etc.. Does anyone have a favorite recipe for method that they would be willing to share? I am thinking about trying this recipe (https://nchfp.uga.edu/how/can_02/can_pie/peach_filling.html) from the National Center for Home Food Preservation.
  21. Mid Atlantic! How far from Washington DC? I would love to have a good fish monger.
  22. Can’t you extrapolate based on your current production metrics?
  23. @DJ Silverchild you may want to look at the various Selmi moulding lines. Here is a link to one of them https://www.selmi-group.com/mouldingLine275.html
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