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curls

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    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    Set a timer and placed my order with Misfits Market - everything was in stock! Box is scheduled to arrive Friday. I'll post again after I get my delivery. Hopefully it goes smoother than @chefmd's delivery. @chefmd have you heard back from Misfits Market about the issues with your order? I'm hoping that they credited your account for the spoiled produce.

    • Like 2

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    Trader Joe’s has UHT cream. I try to always have one box in the pantry. Nice to have around as a just in case pantry item.

     

    I did manage to get 2 boxes of UHT whole milk at some point in this pandemic. Usually I see lowfat UHT milk. Would be nice if they had UHT buttermilk but I have yet to see that.

     

    It is pretty easy to find small containers of UHT milk in the regular grocery store. I think a lot of it is/was packaged so that it would be easy to add to a child’s lunchbox.

    • Like 2

    Molded and Filled Chocolates: Troubleshooting and Techniques

    in Pastry & Baking

    Posted

    1 hour ago, Douglas K said:

    @curls I will never discourage anyone from doing something like tabling chocolate to temper it. Full bore ahead if you want to learn it. For many of us it is impractical to say the least. I’m definitely a novice, and I have no desire to be a professional, so doing the easiest possible thing for what is possibly the most daunting task in chocolate is what I’m about. Seeding chocolate, especially since I am taking it from the melanger is the simplest most foolproof (me being the fool) method I’ve done. I realize that there is some honor and tradition in learning the old method, but for me if the end product is the same, I’m all for easy and slightly skilled. This is coming from someone who is generally more of a traditionalist. Ultimately I’m not about screwing up a bunch of batches to learn when I get it right every time with little skill. I guess I’m a bit of an idiot, but proud of it this time.

     

    @Douglas K I am puzzled, why have you mentioned me? I was responding to Rajala and putting out a positive message for all who choose to temper chocolate via tabling. Temper your chocolate with whatever methods you like and that work for you. 

    Molded and Filled Chocolates: Troubleshooting and Techniques

    in Pastry & Baking

    Posted

    Tabling chocolate to temper it doesn’t have to be messy. I took a 3 day  chocolate showpiece and bon bons class that was taught by Ewald Notter; he tempered all of the chocolate that we used for the class via tabling. In the hands of a master tabling is fast and clean. Ewald tempered huge amounts of chocolate quickly, cleanly, and effortlessly. It was amazing to learn from him and watch him work. 
     

    @Rajalaif tabling is your preferred method, keep doing it and enjoy. If I recall correctly, tabling is also the method that  @Chris Hennes prefers.

    Andrey Dubovic online classes

    in Pastry & Baking

    Posted

    9 hours ago, lironp said:

    I do not temper my cocoa butters and have 0 problems with shine and release.

    I melt them in their bottles, let them cool down to about 32 celsius, shake them like crazy in the bottle for about a minute and then use. 

     

    For cleaning- dishwasher, and then alcohol with exfoliating rounds. I don't see much of a difference with/without alcohol in the molds that have round cavities, but in those that have some sort of detail (such as the skulls i did for halloween), I need it to really get everything out.

    Dishwasher!!!? A standard household one or something special for moulds? Are you using soap? If so, what kind?

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted · Edited by curls (log)

    9 hours ago, kayb said:

    I've learned it's best to sign on as early as you can when your window opens. I was late last time, and several items were out.

    Yes, I’m going to try to log in when they open. I liked a lot of the produce that was sold out — need to sign in sooner so that I can get a box that I want to cook from!  Want to try this out a few times so that I know if this is the right thing for me or if I just stick with grocery shopping & delivery (if/when COVID gets worse around here).

    • Like 1

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    On 11/27/2020 at 7:12 AM, chefmd said:

    I ordered a box from misfits market with 50% off code BLACKFRIDAY50 code.  A cheap way to see if I like it.

     

    @chefmd have you ordered or received your box yet? What do you think?

     

    Yesterday I was scheduled to make selections for my box. Scheduling opens around 4pm... I was busy and couldn't get to the site until around 8:30pm... there was still a selection but not too many things that I interested me (did not need  onions, limes, lemons, or green bell peppers) so I cancelled this weeks box and will try again next week.

     

    I hope that your experience was better!

    • Sad 1

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    Every time I go grocery shopping I look for Lysol, Clorox wipes, and Ball jar canning lids. I have seen various wipes. Yesterday, at Wegmans, they had restocked Ball canning lids (regular and wide mouth)! They also had Ball jar bands and one case of jars. Strangely other aisles had added limits to things I hadn’t seen issues with previously — only one per customer for aluminum foil, plastic wrap, and plastic take away containers. I did not check the status of the toilet paper and paper towel aisle (we have a good supply).

    • Like 5

    Food in the time of a pandemic

    in Food Traditions & Culture

    Posted

    16 hours ago, chefmd said:

    I ordered a box from misfits market with 50% off code BLACKFRIDAY50 code.  A cheap way to see if I like it.

     

    Thank you for the info! I’ve ordered a box too. Mine is scheduled to arrive next Saturday. Looking forward to seeing how this all works. Went with the smaller of the two box sizes.

    • Like 3

    Breakfast 2020!

    in Cooking

    Posted

    18 hours ago, Kim Shook said:

    I find myself craving a hot breakfast lately.  I’ve looked for some frozen prepared things that might be a good breakfast for when I’m alone here – stuff that I can microwave quickly (if I sit down, I’m down for a long time without a boost), but I’m guessing that that is the kind of thing that folks are stocking up on because no one seems to have them.


    Trader Joe’s has sous vide egg bites in the refrigerated section that may help. They can be reheated in the microwave or the oven. I picked some up this week and had them for breakfast with an English muffin — heated them in the CSO. Quite tasty. Same issue with them that I have with other egg bites, they are sticky, had issues removing them from portions of the ceramic ovenware that I used to warm them in the CSO. 

    • Thanks 1

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

    in Cooking

    Posted

    Went to Trader Joe’s today and got their kraut with Persian cucumbers. Thank you for mentioning that this could be a substitute for Vivian’s can do kraut! A few more weeks until my citrus shrine is done but I sampled a lemon quarter today... chopped it up and added it to the kraut. Tasted good, hoping my gut bacteria like it too.
     

    Also feeling very lucky that I got to TJ’s early, while I was in the store they were ringing the bells and adding cashiers. When I made my way out, there was a long line of socially distanced people waiting for permission to enter the store (COVID restrictions are tightening back up in Virginia). Still haven’t picked up any Thanksgiving groceries, think I’ll go to the store early tomorrow or see if I can do curbside pickup or delivery.

    • Like 4

    Chocovision Revolation 2 vs. 2B

    in Pastry & Baking

    Posted

    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?

    Making chocolate bars - type of chocolate to use and inclusions

    in Pastry & Baking

    Posted

    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.

     

    • Like 1
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