curls

Are those chocolate slabs brownies or fudge? Kerry, congrats on converting Paul to the ways of the EZtemper!!! How is he planning to use it? Daily production?

Sounds interesting. Did you like the flavor & texture?

@andiesenji it looks like l'epicerie's website is still working. Have you tried ordering from them lately and had a problem? I sure hope not! Just did a search and it looks like some of the Agrimontana candied fruits are available from Market Hall Foods (https://www.markethallfoods.com/collections/agrimontana). I'll probably give them a try when I need to resupply.

Very pretty. What are the flavors?

Very helpful for those who dip chocolates and do not have an enrober, the wire cake leveling tool. This was first repurposed as a chocolate dipping scrapping device by our own @Chris Hennes. For a photo tutorial, just follow the link Works just as well and is so much cheaper than an official melter string scraper (http://www.pastrychef.com/CHOCOLATE-DIPPING-SCRAPING-WIRE-ATTACHMENT_p_2246.html).

Another safety check, put your turkey in the pot with enough water to submerge it. Remove the turkey from the pot and note how much water you needed to use. Later, when you fill the pot with oil, fill it to that same high water mark.

It is meant to taste like a chocolate malted, so one of the ingredients is malted milk powder.

And the chocolate making starts once more! Milk chocolate shells to make chocolate malteds & peanut butter & jelly bon bons.

I'd use this recipe from ChefSteps as a starting point https://www.chefsteps.com/activities/epic-grilled-turkey-with-amazing-ribs-meathead-goldwyn

Thanks to all for your guidance on my ML journey. Many great suggestions! Will have to get a journal and keep notes. Rotus, I’ll see if I can get a red journal. I don’t have a CSO but I’ve been reading about all the wonderful things all of you say about it. Even got the dimensions once and checked my counter to see how much room it would take — that CSO demands a fair bit of real estate. So far I’m resisting.

Thanks Captain and Okanagancook I did not mix it that way — will try it that way next time!

Glad they got the name right. Have they gotten the country right?

Late September cook... first attempt at meatloaf on the Kamado Joe. Turned out pretty well... liked the flavor but I need to work on the texture. Couldn't get a clean slice, loaf fell apart. I'm thinking about adding another egg to the mix the next time I make this -- hoping that will make for a more sliceable meatloaf. Meatloaf served with creamed spinach and box mac & cheese. Yup, may get me kicked off of eGullet. 😉

Baked a chocolate bundt for the office Halloween party. It needs to cool. Tomorrow morning, I'll pour on a chcolate glaze and add some Halloween sprinkles (there were on sale at World Market)..

Ditto. Rob, I live pretty close to Sterling. Definitely let me know if you are going to be in the area, need to check with husband and cat but I think we can put you up in the guest bedroom while you're here.

Brilliant @JoNorvelleWalker -- I google'd and found this Ozark set on Amazon https://www.amazon.com/OZARK-Trail-Hobo-Tool-7-in-1/dp/B00AR8069U. Rob, not really suggesting that this is what you use in your restaurant!

I was going to recommend my flatware but Oneida is no longer making that pattern. How about one of these... I prefer the first one but the second might be nice too depending on your dishes & food. https://www.bedbathandbeyond.com/store/product/gorham-reg-studio-trade-5-piece-place-setting/1010605156?poc=1041677032 https://www.bedbathandbeyond.com/store/product/gorham-reg-studio-trade-5-piece-place-setting/1010605156?poc=1041677032

You can have custom transfer sheets made and apply them to your chocolates. Have a look at this link for more information http://shop.chocotransfersheets.com/custom-transfer. There are several companies that offer this service. @Kerry Beal has made her own custom transfer sheets and she has given demos of the process at several of our eGullet Chocolate & Confection workshops.

@Haley not sure if you have already checked into your state and local laws but if you have not, I would definitely recommend that you do that before selling your chocolates. Depending on your state and county you may / may not be allowed to select items produced in a residential kitchen. There are many things to research before selling: business insuance, getting a tax id number, business license, collecting sales tax, packaging, labeling, etc.. Also, I'd recommend that you know the shelf life of your product and include some instruction about chocolate care & shelf life with each box of chocolates. There are always some that want to savor their chocolates and they may not be aware that perservative free chocolates will not last as long as store bought chocolates. Freezing can work well (and there are excellent instructions in Greweling's book for professionals) but I have found that not every bonbon responds as expected to freezing (some lose flavor, some flavors intensify and change the balance of flavors, texture can change, etc.). I always test portion of a batch of a new flavor to see how it does with the freeze - thaw cycle and then note if I should freeze future batches or it this is a flavor that I make within a week of sale. Good luck, have fun, and I hope you enjoy the holiday craziness!

Fascinating! Thank you @Haley.

@Haley they sound delicious. I was expecting layers of flavors for Saturn. How did you decide which flavors you wanted to put in each planet? Just curious about your creative process.

Lovely! @Haley what were the flavors?

Thanks for checking! I’m glad to hear they are still open. Great place for brunch & drinks in Adams Morgan if you want to sample a variety of bourbons.

Wow, didn’t know that Bourbon was closing! It has been a while since I went there but I really liked them the last few times I visited. Thanks for the information.

Chocosphere has many wonderful chocolates to choose from and they sell a lot of it in tasting sizes as well as chocolate making quantities. I sampled many brands and types from them before selecting the Valrhona chocolates that I use. I would recommend trying more selections from Cocoa Barry, Felchin, Valrhona, and eGuittard. There are, of course, many more but that should be a good start. Enjoy! 🙂