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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).

Yes, that is what I am seeing now too. Guess it was just available at $99 for a few hours. My order was confirmed at that price.

I recommend setting Amazon price alerts on CamelCamelCamel (https://camelcamelcamel.com/) and waiting until your replacement items drop to a price you would like to pay. For spices, replace them as you need them from a store with fresh spices (or order from Penzeys). And most importantly, don't replace any of your stuff until you have a new flatmate!

Cuisinart Steam Oven on sale for $99! Thought I had set a ridiculous watch point for CamelCamelCamel — now I’m going to have to find room for a CSO! Probably a prime members only deal. Time to stock up. And I only got one, no backups for me... yet.

Amazon price drop, probably Prime members only, $99! Not sure about Pricing for areas outside of the USA. https://www.amazon.com/Cuisinart-CSO-300N1-Steam-Convection-Stainless/dp/B01JRT2WOG/ref=mp_s_a_1_3?keywords=cuisinart+steam+oven&qid=1574946416&sr=8-3

Looks great. How did it taste?

@JoNorvelleWalker so glad the videos helped. I saw your first loaves with the new mixer, they look different from your previous loaves. I hope you get the Ankrasrum to produce the results you are looking for. Yeah, their attachments are pricey but when my Kitchen Aid meat grinder attachment goes, I think I'll buy the Ankrasrum attachment.

One of the videos that I found helpful another video... this one demonstrates many of the accessories and some addtional videos from the manufacturer https://www.youtube.com/channel/UCvbrvIzz39VJsLSAT2SqPQA

Congratulations on the new mixer! I recommend using the roller. Have yet to use the dough hook with my DLX and have been very happy with my results. Going to search for some of the tutorial videos that I found helpful... this mixer is not at all like most others.

And then there were truffles and coconut rum.

A fun polycarbonate mould I ordered from JKV, the peanut shell. These are filled with peanutbutter meltaways. Meltaway filling tempered with EZ Temper silk & piped into the shells.

Cooler weather has come to Virginia so it is time to start making chocolates! Picked up some moulds from JKV chocolates while on vacation this summer (took lots of photos to share but have yet to sort thru them all). JKV has a great showroom and amazing "museum" with a collection of antique metal moulds. I found a 50 gram bar mould that I liked -- using it to make dark chocolate bars. The pictured bar is with Agrimontana orange peel.

Yes, I make a cranberry pdf based on Notter’s pdf recipe and charts.

@liamsaunt best of luck making it thru the storm, hope you're soon back to your regular schedule of wonderful meal and beautiful sunsets.