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Everything posted by tikidoc

  1. Sorry, life got busy. If we can still do $6 cheap shipping, I can get the 3 discussed.
  2. And thanks to Kerry’s enabling (and mild paranoia about the political situation in the US, thanks to the current WH occupant) I have a freeze dryer!
  3. Thanks, Jim. I came up with the P100 as well, doing a little googling. A couple years ago, I had a respiratory illness that took about 3 months to go away. I even broke a rib coughing. In retrospect, I’m pretty sure I had pertussis. It left me with some mild asthma, so I’m being a bit more cautious these days. Also, since Maddie is getting more interested in working with chocolate, I want her protected.
  4. ‘Although now that you mention it, I could see adding a little powdered dehydrated fruit to kick up the color and flavor a bit...
  5. Sure, but Trader Joe’s doesn’t carry that!
  6. Oh, cool! Thoughts on fillings? Maddie really loves this stuff, so it appears I am making a Trader Joe's run this afternoon after we finish playing with the horses.
  7. I'm looking into getting a couple respirators for Maddie and I (currently using face masks made for painting). Which filters do you use? There are so many, I'm not sure which is best.
  8. Ha, great minds think alike, right? My daughter just tried the ruby, and she really loved it, so I guess I'm going to have to go buy a bunch of it. She's more of a milk chocolate girl than I, so not surprised. I think it's mildly interesting and an improvement on white (which I dislike, other than in select highly flavored ganaches), for eating out of hand anyway, but give me a good 70+% dark any day. And I'm not part of the cadre of the super intimidating people. I'll leave that to Kerry and Rob and others. Intermittent chocolate hobbyist here. I just play with chocolate, and not nearly often enough.
  9. Makes sense I guess. Isn’t Callebaut rumored to be the source of TJ’s branded chocolates?
  10. How big is the champagne bottle? Might throw that in as well. Cheap shipping is fine, I’m just trying to expand my stash - I don’t need them in a hurry.
  11. The flavor is decent so I could see making one bon bon out of a box with the ruby chocolate, for visual appeal. Maybe just a spattering of colored cocoa butter in in the mold to make it look interesting. I’m assuming I’d have to add some cocoa butter to decrease the viscosity and make it useable as a couverture? Not sure on the filling though. My first impulse was something fruity, but I don’t know if the fruitiness of the chocolate might compete with the filling. The chocolate almost gives me a hint of strawberry, so maybe a strawberry lemonade ganache with a fairly neutral white? I was thinking of making some chocolates for gifts for friends and relatives this month (since I was too busy with work to do much for Christmas), so I might play with it a little. It comes in 5 oz. bags, but it was a reasonable price as I remember, so not cost prohibitive to pick up a couple pounds to play with.
  12. I have no basis for comparison - never tried another ruby. It’s very smooth, sweet, and a little tart. I prefer darks, so not something I would eat a lot of but it’s better than most white chocolates. It’s ok. Has anyone who has tried higher end versions tried this? How does it compare?
  13. Did you happen to check on shipping, dans?
  14. The shapes. Any idea cost of shipping (23117) - slow and cheap is fine.
  15. Interested in the grapes and the 12 well one.
  16. I'd be interested in the bars, the hearts if not gone, and maybe the rectangle swedges.
  17. tikidoc

    DARTO pans

    Got my pans today. I have not yet started scrubbing off the coating, since that appears to be a big job. I got one skillet and one large paella pan. The box was pretty smashed in transit, like many others. There was zero packing material in the box - not even paper wrapping the pans. The paella pan looks fine. The handle of the skillet is pretty banged up, with multiple small gashes on both edges of the handle, giving it potential to cut or at least cause discomfort to someone grasping the handle. I think they can be sanded out, but it will take a fair amount of effort. The cooking surface is also fairly scratched, but those appear more superficial. The quality and heft of the pans are excellent, but I cannot understand why they don't just use a little packing material of some sort. Even a couple wrappings with newspaper would likely have prevented most or all of the damage.
  18. My rep has never made me buy 12. Usually 3 or 4. Unfortunately, I have a new rep, so I don't know if the same rules will apply with my next order. I have not ordered since the rep change. I get most of my fruit purees from Hispanic groceries anyway (mango and passionfruit are a fraction of the price of the cartons).
  19. I am not a business, just a hobbyist, but I love AUI. I buy couverture and a few other ingredients (frozen fruit purees mostly) from them once or twice a year, and my rep drops it off at my office or meets me somewhere along his route when he is in town (Richmond VA). The savings on shipping keep me a loyal customer.
  20. The link worked, thanks! When I called, the person from Marriot said they had nothing. The rep called the hotel, and they said they had nothing either. I'm assuming she didn't talk to the right person. Rob already knows this, but the Science Museum is amazing. I went on a school trip with my older daughter when she was in elementary school, and we had a blast. Looking forward to taking Maddie too!
  21. Just spoke to the Marriot and they said no reservation exists for us.
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