[Santa's Spectactular Tonawanda Workshop]

Great setup. So organized! I hope everyone has lot of fun.

 

How are you cutting your marshmallow? Confectionary guitar?

[New]

Not done with chocolate moulds but an example of creating dendrite patterns

 

And some discussion about how to do this in the pastry forum

 

[Santa's Spectactular Tonawanda Workshop]

48 minutes ago, Kerry Beal said:

 

 

Gorgeous pottery! I also spy a wonderful collection of custom chocolate dipping bowls and the new dipping wires.  🙂

Looking forward to seeing the results of this year's Tonawanda Workshop.

[PLANNING: eGullet Chocolate and Confectionery Workshop 2019]

14 hours ago, gfron1 said:

Floating an idea for the Master Class - anyone interested in 3D molding? I know Bissingers does quite a bit of this. Still exploring a few other ideas as well.

Regular filling of 3D chocolate moulds or do they have some unusual techniques to share?

['Tis Hunting Time—A smallish blog]

Yippee, more posts to the hunting blog!  🙂

 

I really need to follow your lead and make my own egg rolls. Haven't had a really good one from a restaurant in decades -- they may fry them well but they don't fill them with much more than cabbage. The ones I remember enjoying were filled with a nice mix of veggies, shrimp, and meat (probably pork). The coleslaw mix idea sounds like a great shortcut. @Shelby what kind of dipping sauce do you like for your egg rolls? Have a recipe?

[Le Creuset -- is it worth it?]

I bought mine decades ago and mostly at the outlet store (back when there were true outlet stores). I still use & love my Le Creuset.  My favorite colors are the reds/oranges and the blues.

 

If I were buying now I'm not sure what I would get but I'd definitely consider the less expensive options.

[What Are You Preserving, and How Are You Doing It? (2016–)]

1 hour ago, Shelby said:

@HungryChris  I've been up since 3 this morning so forgive me if this is a dumb question--I'm a little loopy lol.  I bought a bunch of mushrooms yesterday so I can make your marinated ones today (our hunter comes next week and I think he'll love them).  I have a bunch of the marinade (brine? juice? lol) left in my jar.  Do you ever re-use it or should I just start from scratch?

Probably best to wait for HungryChris to reply but I'm pretty sure he has re-used the marinade/brine for his marinated mushrooms.

 

The hunter is returning, more posts in @Shelby's hunting blog!!!

[Confections! What did we make? (2017 – )]

November 2018 chocolates & confections
clockwise from the top left: fig & port, coffee, chocolate malted, pb & j
and in the center: cranberry-orange pâte de fruit

 

[Chocdoc and eG friends in LaLa Land]

11 hours ago, Chocolot said:

Funniest thing ever! Kerry stirred in the silk and showed it to Paul. She said it is in temper and his jaw actually dropped.

If only you had a video or photo of his reaction!

I’m sure his shop is going to have wonderful time experimenting with the EZtemper.

Found a few of Paul Young’s brownie recipes online. Hope to try them out for the next party or office event.

[Chocdoc and eG friends in LaLa Land]

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?

[Chocdoc and eG friends in LaLa Land]

44 minutes ago, Kerry Beal said:

They are a buttermilk ganache with sourdough crumbs on the outside.

Sounds interesting. Did you like the flavor & texture?

[The Fruitcake Topic]

2 hours ago, andiesenji said:

I used to order from another source but L;epicerie is now defunct. 

 

@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.

[Chocolates with that Showroom Finish, 2012 –]

46 minutes ago, Nickos said:

Enjoy the weekend guys, that we can make a lot of chocolates.

 

Very pretty. What are the flavors?

[Useful Gadgets for Chocolatiers]

 

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).

[Ok, i'm gonna deep fry a turkey.]

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.

[Confections! What did we make? (2017 – )]

1 hour ago, sbain said:

Sounds delicious. What’s in a “chocolate malted”?

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

[Confections! What did we make? (2017 – )]

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

[Sous Vide Turkey]

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

[Cooking on a Big Green Egg]

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. 

[Cooking on a Big Green Egg]

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

[Le Chocdoc Goûte Paris]

4 hours ago, Kerry Beal said:

Took a couple of tries to get the name right on the sign -  in the process we apparently became American.

 

 

 

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

[Cooking on a Big Green Egg]

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.  😉

[Your Daily Sweets: What Are You Making and Baking? (2017 – )]

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)..

 

[Restaurant flatware thoughts]

3 hours ago, gfron1 said:

I have been sitting on this lead til now. Gonna start shopping some of these ideas.

 

1 hour ago, chefmd said:

Let me know if u r in town!

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.

[Restaurant flatware thoughts]

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!