curls

Me too!

Just set a price in camel camel camel and buy when/if it hits that price. As you have all noticed, the pricing on the CSO fluctuates quite a bit.

Had Thanksgiving at the in-laws and was not sent home with any leftovers. CSO turkey breast (1/2 a turkey breast with skin & bones) to the rescue! Had a few turkey sandwiches to take to lunch. 🙂

And some pictures of that lasagna...

Those tarts are delicious! I have made them a few times since I had them at a chocolate workshop at NOTL. Excellent reminder that I should make them for an upcoming holiday party (or two).

Yup, that is the way my husband's family likes their fudge, grainy. My MIL can't always get it to go grainy but when she does, that is their favorite.

Some suggestions for streamlining without minimum increase in equipment if you are streamlining you chocolate making for friends / starting to get into artisan professional levels. 1. Purchase Peter Greweling's book, https://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0470424419/ref=asc_df_0470424419/?tag=hyprod-20&linkCode=df0&hvadid=311990507415&hvpos=1o1&hvnetw=g&hvrand=8583461089994955786&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9007564&hvtargid=aud-801738734305:pla-455468897198&psc=1 2. Purchase enough moulds to shell on batch of bon bons 3. Melt & temper twice the amount of chocolate you will need to shell the moulds. This will make it easier to maintain the heat and temper of the chocolate. This "extra" chocolate is not lost, you can use it the next time you make chocolates. 4. Wrap, label, and freeze your chocolates (following Greweling's instructions for freezing chocolates) in small enough quantities that you only need to defrost one box of each flavor to make up chocolate boxes for your friends/customers. 5. Repeat steps 3 & 4 until you have an inventory of flavors that makes you happy. 6. Follow Greweling's instructions for chocolate defrosting & box up your selection of bon bonds. I hope you continue to enjoy making chocolates. Perhaps you would like to join us (dabblers, professionals, semi pro hobbyists, novices, etc.) at the next eGullet Chocolate & Confections workshop... were meeting in Buffalo, New York May 2020. More details to be posted here https://forums.egullet.org/topic/158984-planning-egullet-chocolate-and-confectionery-workshop-2020/.

I think you'll find a lot of uses for them. I'm mostly using them in applications where I would add dried fruit or fruit sauce to the main dish. Very nice strawberry flavor. Of course they would also be delicious with dessert items... over vanilla ice cream, pound cake, pavlova, etc..

This Thanksgiving some of the family that lives in Rochester can down to help us celebrate. Since they were driving, I asked if they would mind bringing some apples from their favorite farm store Schutt's Apple Mill.... They brought a wonderful selection of cooking and eating apples. The majority of the cooking apples because applesause (I reserved a few to make baked apples). This made for one of the best applesauce batches I have canned in years. cook's treat 🙂

Similar packaging to Trader Joe's Pitted Amarena Cherries, spotted these Italian strawberries on my last visit. Very tasty! First tried them with some cream of wheat. Will be part of today's breakfast, spooned on top of some Trader Joe's cheese blintzes.

I have heard good things about the King Arthur Flour school & classes by Cirl Hitz (http://breadhitz.com/events.html). Have not taken classes at either location but I think eGullet member @tikidoc has taken bread classes at both, perhaps she will share her experiences.

Agreed, that sounds like a super small batch for the big bowl. Ditto what @chefmd said, you can roll that cookie dough!

Whoops, guess I should have mentioned, I use the metal bowl and dough roller when I mix cookie dough. Haven't tried the plastic bowl & dual whisks for cookie dough (based on your results I'm even less inclined to try that combo). I hope the cookies are tasty!

Good numbers but a bit less chocolate than we use for the eGullet chocolate workshop.I'm contemplating a chocolate class for friends and trying to get a sense of how much chocolate to have prepared. Guess it really depends on what we make. Did you go thru more chocolate in your early workshops when your friends filled their own chocolate moulds?

Good luck fixing the computer!

Looks like a bit of Becolade chocolate was used today (unless I am reading the boxes incorrectly)! Any idea how much you went thru today?

Did you use this recipe (https://sweets.seriouseats.com/2011/10/bravetart-cereal-marshmallows-how-to-make-lucky-charms-at-home.html) for the crispy marshmallows? Sounds like a bit of work to make -- especially the homemade corn syrup.

Interesting! Have you used the caramelized rice before... how long does it stay crispy if you use it in a chocolate bark or leave it on top of a confection? If you used it in a ganache would it go soggy ( I’m guessing it would)? I might have to play with this! @patris did you make the David Lebovitz peanuts this year? Looks like it will be a wonderful event!

Either mixer should have no problems mixing cookie dough. Go with whichever mixer you want to use when the cookie mood strikes. Now, if you triple your normal recipe, go with the Ankarsrum.

Thanks Jo I’ll keep that in mind.

CSO chicken thighs for dinner tonight. Delicious! 🙂 Found a corning casserole dish in my cabinets that will fit in the oven — planning to make a small cheese lasagna sometime this week.

My CSO arrived yesterday. This morning I enjoyed two CSO firsts: toast and a steamed slice of two year old fruitcake. Both were great. Now I'm trying to figure out my next projects... obviously chicken thighs but what else... maybe bake some bread. Happy to join the CSO group/cult. 🙂

Thanks for the video link, enjoyed it and discovered some new to me Bob Newhart!

Thank you very much @blue_dolphin!

I've seen mention of a spreadsheet for CSO cooking, if that is available would someone mind giving me a link to it. Looking forward to using my CSO (scheduled to arrive Sunday).