curls

@Becky R while the link you included shows enrobed chocolates, there are square magnetic chocolate molds that you can use with that transfer sheet. You might need to cut the transfer sheet to fit the mold but you should be able to use it. I'm not sure which mold will work but here is a link to a bunch of magnetic molds -- some are square. https://www.chocolat-chocolat.com/product-category/molds/magnetic-molds/

Thanksgiving 2024 chocolate selection: - windmill - coffee ganache - rectangular piece - flowing caramel - sphere - whole hazelnut in hazelnut paste

Last year I paid $166.50 -- for two panettone, taxes, and shipping. I'm rather sure that was $166.50 Canadian dollars not US dollars. About a year ago 1 CAD = 0.7356 USD. Today's rate is 1 CAD = 0.71 USD.

@Alleguede makes wonderful panettone! Pretty sure I posted about his panettone last year. My favorite is the traditional version but there were both delicious. 😋

My eggnog is pourable and I followed Nina Gluck’s recipe and only used egg yolks.

It is very important to sample the eggnog to see how it is progressing. 😉

Since you typically use Pamona's Pectin for your jam recipes, you can also use it for your quince jam. The jamming process will be much quicker. I don't know how the shorter cooking time will effect the flavor of the quince. Sounds like you have enough fruit to do some experiments. https://pomonapectin.com/quince-jam/

Ack! I bought a box of these based on your recommendation and they are delicious. 😋 Picked up a box of their ginger cookies too but haven't sampled them yet.

This video looks like it will be helpful. Lots of detail and recipes. @Smithy I'm looking forward to seeing your petit fours.

Update. Just spent a bit more time shaking the bottle and the eggnog is pourable. Will do a taste test end of November.

Mine has thickened a lot too. I mixed it in my blender (old fashioned standard blender not a Vitamix orBlendtec). Still wondering if it got a bit warm and if I wound up make eggnog custard. What is everyone else using to mix the Nina Gluck eggnog?

Definitely planning to let it age. Just wanted to see what it tasted like when it was fresh. Did the same thing with my green walnut liquor. It was horrible for the first six months. 3 years later, it is amazing. The eggnog is already palatable.

Looks like they need to sample some real kouign amman! How was the lemon tart? It looks yummy.

Put together a batch of @ninagluck eggnog. First time trying it. Definitely very strong alcohol taste when sampling before bottling but tastes of custard too. Curious to sample again at the end of December.

I saw a post about Salon du Chocolate in NYC cancelling and was stunned. Glad that you and the crew are still going. I have a tourist trip to NYT planned for December and hope to get some shopping and dining suggestions from your trip! Are you going to visit JB Prince too? Just checked a map and I don't think that you'll be in Manhattan -- looks like Brooklyn, Hicksville, and New Jersey. Lots of interesting places. Thank you for taking us along with you!

Cleared a bed and planted two varieties of hard neck garlic that I picked up from a local nursery. First time planting both of these varieties but I liked the descriptions. The varieties are Duganski and Romanian Red. I’m hoping that the wildlife doesn’t dig them up. Nursery descriptions: - Duganski is a mid-season purple stripe type. A stunningly beautiful garlic with large bulbs and an amazing flavor that matches its looks and size. Purple outer wrappers protect the violet-tinged cloves that burst with a fiery flavor and mellow out with a pleasant aftertaste. - Romanian Red is a late-season porcelain type. A magnificent garlic in every way, these huge heads contain 4-5 fat cloves with a hot, pungent, long-lasting flavor. The silken skin on the cloves is streaked with purple-red, and the heads are wrapped in creamy white. Excellent storage too.

Does the wife have a gluten free bread that she likes? Perhaps that will work for the bread in your meatballs.

Probably just a matter of time. 🙂

Could you gift some chocolates and nut pastes to your neighbor? That might make them happier about hearing the melanger. 😉

Perhaps. It does sound like something that @Kerry Beal would have at home. 😀 She has a PacoJet, Thermomix, melanger, and so much more... so why not a micron ball refiner too.

Yes, apparently a ball mill refiner will also make smooth nut pastes (and other things). https://www.selmi-group.com/micron50-spreadable-creams-refiner.html

I agree with @&roid on timing. I have a classic sized Kamado Joe, which is one size smaller. For a quick steak cook, I’m usually ready to go in 30 minutes. Brisket, cast iron cooking, etc. it is a longer setup. The other gotcha can be waiting for the hardwood charcoal to burn off the nasty smelling compounds — sometimes it is smelling good in 20 minutes and other times it is 45 minutes to an hour. Wait for a clean smelling burn and then you can start cooking.

Yikes! What a freak accident. Very glad to hear that you are mostly ok!

You are correct. The potatoes do prevent the inner side of the chicken from browning and the potatoes get a nice coating of chicken drippings. Chicken skin was nicely crisped. For last night’s cook, I added a few sprigs of rosemary under the chicken. Also, I now have a combustion thermometer so I was able to monitor temperatures while the rotisserie was spinning. Cook time was 45 to 50 minutes. I am very happy with how this turned out and need to remember to make this more often.

Came here to see my notes from the last time I cooked in the Kamado Joe basket and discovered that I did not post! So... July 2023 I made a spatchcocked chicken and potatoes. Chicken on one side of the basket and potatoes on the other side. Planning to do this again for tonight's dinner. Hopefully I take more notes but planning to cook at around 350 F with the dome closed. Including photos from the July 2023 cook.