curls

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.

Please report back when you do. Hope you like them.

Started seasoning my 20 using the stovetop method from Serious Eats (https://www.seriouseats.com/2019/06/how-to-season-carbon-steel-pans.html). Liked the way that it looked so switched to the Serious Eats oven method and added seasoning to the 25 & the 20. Here is a picture of the 20 with 6 coats of seasoning (the 25 has more but I've lost count). Will cook on the 20 tomorrow (and clean the cooktop!) and see if it does as well with eggs as the 25. @Hassouni, @j89k, and other new Darto owners how are your pans doing?

Concept sounds similar to a pizza chain restaurant we have in Virginia, Mod Pizza https://modpizza.com/.

@Nickos perhaps you may be interested in the online courses at Savour... a number of people here have taken these online classes and spoken well of them --> http://www.savourschool.com.au/online-classes.aspx What in particular do you want to learn from Ksenia Penkina? Perhaps if we know that, people can provide a better answer to your question.

Looks like the OP x-posted on Facebook and Renee from Chocolat-Chocolat has a packaging solution for him.

Have you checked Nashville Wraps, Gleurp Revere, and ULine? Please let us know where you have oozed so we can suggest other shops.

Started seasoning and using the 25. Was able to cook a sunny side up egg and some potatoes after following one round of the oil, salt, potato skins stove top method. Following up with some thin coats of oil done on the stove top. May try an oven seasoning method on one of the other pans. Really enjoying the Darto pan!

Just wondering how much chocolate you usually work with at one time and how long you want to hold the temper of your chocolate... knowing the answers to this may help us give you better advice. As Jim D. mentions, the Rev 2 machines are very noisy. They also do not hold a lot of chocolate. When I first started, I was given a Rev 2 as a very generous gift from a wonderful and well-meaning person. Honestly, I haven't pulled it out of its box in years. It may be the right solution for you but I would not recommend it for many scenarios. Where do you live? If you're nearby, perhaps you would like to purchase my lightly used Rev2. The larger Rev machines are far more capable and quiet... still, my general recommendation is getting a melter and the EZ Temper.

Mine have arrived! Next, find the time for cleaning, seasoning, and cooking.

Some great recommendations donk79. To your list I would add the following recommendations: Linden Vineyards and Pearmund.

Haven't gotten mine yet but I also got a DHL shipping notice.

Looks delicious. How was their croissant?