curls

I've seen that warning before. I definitely enjoy black licorice; especially Dutch licorice (but not the double salt variety)!

@Kerry Beal wow, bloom in the good Paris shops too! Thank you for taking us with you.

Shelby, in this case a MOF is an elite chef who has studied and passed a very difficult set of exams. More details here https://en.m.wikipedia.org/wiki/Meilleur_Ouvrier_de_France. There is also at least one movie about the process, http://kingsofpastry.com/.

No pics of your rachlette meal? Hope is was delicious!

You’re going to wow them in Europe with the irresistible EZtemper. Hope you have time to enjoy Paris.

If you like, we can share the blame. They were still quite tasty just a bit challenging to consume.

Just made up a batch of mango & passionfruit caramels. Slab is cooling and it will be cut and wrapped tomorrow. Think I hit the right temperature on these (unlike the cassis caramels that I made at the eGullet Vegas workshop -- where I overshot the final temperature).

@Anna N thank you for the recipe link! I keep seeing @HungryChris's posts with marinated mushrooms and I want to try them too. I like raw and cooked versions but I don't think I have ever had marinated mushrooms.

Finally starting to get cool -- starting to make chocolates & confections. Three flavors for October: dark chocolate truffle, fig & port ganache, and hazelnut gianduja with feuilletine... cooks treat fourth flavor -- port ganache (really just because I had extra port ganache & some extra shelled molds).

I appreciate the warning. Now I'll be sure to start testing it / using it when it arrives. @boilsover I hope your replacement works Anova is trouble free. Were they easy to work with on the first problem unit?

Enablers. Darn it, resistance was futile! Thanks for the information @Coogles, guess I'm going to need to read that Sous vide for a newbie thread a bit more closely. My Anova is on the way! :-)

Thanks for the Firefly reference. Thought that was what you were doing earlier. ;-)

For those of you interested in the melter that Kerry crammed in her suitcase to take home for a trial run, I found a video/advertisement for that melter. At about the 30 second mark you can see the melter in relation to a chocolate mold. Also a link to Croquade's US website http://www.croquade.us/chocolate-machine.html. Looks like this group in Delaware is a reseller and they have more details about the melter http://www.croquade.com/la-chocolatiere.

Found a bit more information on the melter and posted it in the topic about your trip to Belgium.

A melter or three with an EZTemper will mean no more bowl juggling at all.

Indeed! There is not much space between the cooktop and the bottom of the microwave. If you can do without the cabinets that are currently above the microwave, you can move it up quite a bit.

Sprite!??? In a negroni? Scary! Very glad they were out of it!

Thank you for all the pictures! Glad you found that electronics shop. Everywhere you go, you provide exceptional customer support for the EZtemper. Very nice to see the menu -- now I know that at least one place in Belgium has ice cream desserts like they have in the Netherlands! I'm surprised to see them selling bloomed chocolates. So many beautiful and yummy looking things! Did you pick up anything at the cheese shop? Hope you are enjoying yourself on this trip. I'm sure Anna would like you to enjoy a few more plates of mussels. ;-)

Would be great to have you back on eGullet and to see what you have been doing.

Sorry about your car but thanks so much for sharing your trip with us. Hope you get into your own restaurant space soon!

Congratulations @Mmmpomps!

Recently purchased a small raclette grill -- gave it trial run for dinner tonight. Served raclette cheese, grilled onions, tiny potatoes, and cornichons. Enjoyed with a nice glass of Sauvignon Blanc. For dessert Instant Pot cheesecake and homemade raspberry sauce. I think I am good on a calcium for a few days!

Interesting! I did not know about Valrhona's passion fruit and strawberry varieties -- will have to check them out. I do like their hazelnut chocolate, Azelia, but haven't found it to add much more havelnut flavor to my gianduja & feuilltine bon bon -- maybe because I am already adding additional hazelnut paste. The Azelia is wonderful for munching & would be very nice as a bar with hazelnut inclusions.

Canned some tomatoes this weekend using the Tomatoes in jars recipe from Vivian Howard's "Deep Run Roots". Looking forward to making some of her recipes that call for these tomatoes. Have enough tomatoes to can some more tomorrow night.

Not a great tomato harvest but far better than last year's. Last year I had a visiting squirrel that was in love with tomatoes and ate most of my crop. :-( So, I augmented my harvest by visiting a local pick-your-own farm. They had tons of tomatoes to pick at $1 per pound, delicious raspberries, and some sweet white corn.