[Chocovision Revolation 2 vs. 2B]

34 minutes ago, amyneill said:

I have the Rev Delta and I have issues with it constantly with chocolate falling out of temper or not able to temper correctly because it doesn't have a cooling mechanism and only a heating one. I keep struggling with it over crystallizing because it takes so long to drop from 115-85. Does anyone have any advice on this? I've always tempered by hand but we've taken on a big new project and upgraded to this and now I can't seem to temper for the life of me and I'm going insane.  

What temperature is your room? Which chocolates are you trying to temper? Why are you taking your chocolate up to 115 degrees?

[EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!]

43 minutes ago, Kerry Beal said:

This was one being shipped to Montréal - the courier did it. It’s cost me a fortune - the haven’t refunded the shipping so I’ve paid for shipping it, shipping it back and shipping a second one. 

That is horrible! They should refund you; they damaged it.

[EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!]

9 hours ago, Kerry Beal said:

Here's what happens when a fork truck goes through an EZtemper box. 

 

 

Here's what it looks like after hubby gets to work on it.

 

 

Lid doesn't open quite as it should - but it appears to still work. 

 

 

Wow! Your husband did an amazing job. Hopefully no other EZtempers were injured by the fork truck.

[Making chocolate bars - type of chocolate to use and inclusions]

10 hours ago, David Ross said:

I'm planning on making chocolate coins for the Holidays.  Now mind you I am not a candy maker and don't work with chocolate.  Do you have a good resource for plastic molds for chocolate coins?

 

If you know anyone with a vacuum former, they could make the coin molds for you using real coins to create the mold. A few of us played with this technology at the St. Louis eGullet Chocolate & Confections workshop.

 

[Apple Cultivars, New And Old]

Very interesting apple @BeeZee. I’m going to see if it is available in my area. Did you get the Lucy Glo apples at a speciality or regular supermarket?

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

10 hours ago, JoNorvelleWalker said:

 

You label and date your jars?

 

Yes I do. Most are labeled with blue painters tape. I usually hold off on labeling until after the picture taking.

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

Now the waiting begins...

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

9 minutes ago, Shelby said:

I think clementines would work great. IMO, the more juice the better!

 

I ordered some half gallon mason jars from Amazon,  but they didn't get here until yesterday (shipping ain't what it used to be).  So, I used some random old jar I had downstairs.  If you slice your fruit differently than Vivian does, I think you can fit it in a quart  wide mouth jar (maybe not the whole recipe though). I need to go out and visit my batch.  It's in the garage fridge.  A couple days ago it looked good.

Thank you! Largest canning jars that I have are quart sized. Will try slicing my fruit in halves or quarters and see how much I can fit into one quart jar. Can always make more later when the winter citrus is in abundance. I look forward to trying her margaritas and lemon pie. Also using it as an addition to various recipes. The summer squash with citrus shrine is also calling my name.

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

On 11/7/2020 at 8:49 AM, Shelby said:

Got the pickled shrimp made yesterday and the citrus shrine as well.

 

 

We will sample the shrimp tonight...they smell delicious.

 

Here is the citrus shrine.  I think there is a reason why it wasn't pictured in the book---not very photogenic lol.  I know the lime aren't fully covered here.  I poked them back down after the picture.  She says they can sit on the counter, but I chose to put them in the fridge.  Now we wait for 4 weeks.   Oh, and it took way more than 2 lemons to get enough juice...I think my lemons were smaller and less juicy.

 

Getting ready to make my own batch of citrus shrine. Going to start with lemons and limes... the oranges that I saw didn’t impress me. Do you think you could add clementines to the mix or are they a too much juice / too little skin citrus? I haven’t made preserved citrus before so not sure what types of citrus will work best for this preservation method.  @Shelby what size jar (or jars) did you use for your batch and how is it coming along?

[Dinner 2020]

14 hours ago, Kim Shook said:

@Captain & @Okanagancook– Oh, dear Lord.  That crackling.  I would seriously eat it all and explain that it caught on fire and had to be cut off and discarded. 

 

@David Ross – I’ve saved your sauerbraten recipe.  I love that dish and need to make it again.

 

@Ann_T – what beautiful little roasted potatoes to go with your gorgeous duck.  I can almost taste them. 

 

@Shelby – your fried shrimp look really good.  Are those cornflake crumbs?

 

I am starting to call myself Calamity Kim.  Last fall I was diagnosed with “runner’s knee” in both knees.  It can also affect older knees and I apparently have the old people version because I am decidedly NOT a runner.  Nothing really helped a lot, though physical therapy (PT) did a little and I’ve been doing a regimen at home.  I went back into PT to get some additional exercises and managed to hurt myself doing one of them.  I am now basically bed/couch-ridden.  They have me using a wheelchair or walker, icing my knee on and off and keeping it elevated.  It happened last Tuesday, and it is not improving.  I’m getting an MRI on the 17^th.  So, I’m just not cooking right now.  At least until I can figure out how to do it on my back. 

 

Last week we finally cut into one of the huge radishes that Jessica got in her vegetable box.  It was really pretty and fairly tasty.  I put it with English cucumber and rice wine vinegar:

 

Used more of the char siu that night on top of what was basically vegetable fried rice:

The rest of it went into the freezer for our next family project – eggrolls.

 

Night before last, bless his heart, Mr. Kim made spaghetti:

 

Then last night he used the leftover sauce and some frozen cooked fried chicken cutlets to make chicken parm:

 

He served it with a crusty roll, salad, and apricots:

 

Pretty sure I'm getting spaghetti tonight, too.  😳😉

 

@Kim Shook sorry to hear about your injuries; wishing you a speedy recovery. Perhaps instead of repeated spaghetti dinners Mr. Kim can pick up takeout from some of your favorite restaurants.

[Black Walnuts]

Black walnuts are great in banana bread. Not sure how you would translate that into a bon bon. I like your cheesecake & black walnut idea.

[Salad 2016 –]

Unseasonably warm weather in Virginia along with time to prepare lunch = tuna salad on greens with assorted nibbles. (Cross posted to the Cooking with "This Will Make It Taste Good", by Vivian Howard topic)

 

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

I don't taste the mint in my batch of LGD, it is in there and the scent of mint was almost overwhelming when I made the LGD. I get a mix of flavors and what I pick up most is the acidic notes of brine, lemon, and vinegar. From what I have seen and read of Vivian Howard she would encourage everyone to make their own versions of the her "master" condiments.

 

Today I made her LGD tuna salad but left out the celery and used Ortiz tuna. I really like the use of LGD with the tuna. Very different from my normal tuna salad.

 

[Online Fruitcakes]

@gfron1 thanks for mentioning that Red Truck bakery has a fruit cake! They are less than an hour away from me. I have been there once before and liked the baked goods that I sampled.

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

18 minutes ago, teonzo said:

 

Chocolate Doctor Who.

 

 

 

Teo

 

 

3 minutes ago, JoNorvelleWalker said:

 

Shouldn't that be Chocolate Doctor Strange?

 

 

Or Chocolate Doctor, Time Lord.  😉

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

57 minutes ago, Shelby said:

Yeah, it's addictive!  What kind of olives did you use?

I used a combination of pimento stuffed manzanilla olives and chalkidiki olives.

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

Still haven't made it to the grocery store to get the olives that Vivian recommends but I so wanted to start playing along that I made a jar of Little Green Dress today with the olives that I have on hand. My this stuff is tasty! I added some to my dinner salad and to the chicken that I grilled on the Kamado Joe for tonight's dinner. Please say hello to my jar of Little Green Dress. I'll definitely make this again and buy a jar of the castelvetrano olives so I can compare flavors in the two batches.

[New Stand Mixer - is an integrated possibility to heat the bowl / an integrated cooking function worth it?]

You could most probably use cold butter in the Ankarsrum if you grated the butter. You can also use cold butter if you just Cut it into pats, leave it in the bowl, and start creaming it with the sugar until the butter warms up enough to be incorporated.

[Homemade Macaroni and Cheese: The Topic]

Ah well, kick me out now.... I like just about all forms of “low brow” Mac & cheese: Kraft blue box, Annie’s, cafeteria, BBQ joints, etc. what I don’t care for are the very rich and creamy Mac & cheese versions that are so saucey that you can hardly tell that there are any noodles in the cheese sauce.

[Hot Chocolate bombs]

2 hours ago, Dark side said:

That's an interesting idea.... I'll have to look into ratios of gelatin to booze, as I've never made a jelly before. Any recipe suggestions?
Don't think it'll make for as pretty a picture of the insides, lol, but it might do the trick! thank you!

The recipes from this book (https://www.amazon.com/dp/0762440546/ref=cm_sw_em_r_mt_dp_AJnOFbXR56EQP?_encoding=UTF8&psc=1) are a good jumping off point... I tried this at one of the eGullet Chocolate & Confection workshops.

[Dinner 2020]

@pastameshugana wishing you and your family a speed recovery. Your dinner looked delicious; I'm sorry that you lost your sense of taste and smell.

[Dinner 2020]

9 hours ago, heidih said:

@curls  Is it similar to Alton's which looks quite basic? https://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710

@heidih it is not the same as Alton's gyro recipe.

[Dinner 2020]

@Shelby @robirdstx I’ll PM the gyro recipe to you as soon as I can. Just in case you have the book, the recipe is from “One Dish Meals” from the CIA.

[Dinner 2020]

There was quite a bit of discussion about gyros and our favorite kabob & gyro place closed a few years ago so I was pushed to give this a try. Oven baked gyro loaf of lamb & beef. Turned out rather well; it is our new favorite!  🙂

 

 

 

[Cooking with "This Will Make It Taste Good", by Vivian Howard]

11 minutes ago, Anna N said:

And yet…

”My plan for this book was only to offer recipes with ingredients I could find in my local Walmart. Not out of love for Walmart, but because I want you to be empowered by these recipes, not discouraged by what you can’t find because of where you live.”

(Can you imagine any other chef saying somethings so revolutionary?) So she does give you some options for LGD. But like you I would hold off for the castelvetrano olives. 

 

 

Yes, I am keeping this bit of Vivian’s advice in mind. I will be using some bulbing onions from my garden instead of the shallots that she recommends. Those olives sound so different from the ones that I have that I want to try the recipe with them before I start making too many other tweaks.