Jump to content

tikidoc

participating member
 View Profile  See their activity

  • Posts

    645

  • Joined

 Content Type 

Everything posted by tikidoc

  1. tikidoc
    One of Benton’s kids is a doctor, who I taught when he was a medical student around 10 years ago. Super nice, very bright young man. He missed fresh farm eggs so I traded a couple dozen (we had a bunch of chickens back then and always had a surplus) for some of his dad’s famous bacon. Wonderful stuff.
  2. tikidoc
    No experience necessary. I knew absolutely nothing the first time I went. I still have a lot to learn as I am one of the hobbyists in the group. Everyone is kind and there are several who enjoy teaching and are happy to show you the basics. And we all chip in on the dish washing!
  3. tikidoc
    We are delayed as well. Our original flight was pushed back 4 hours (would have missed dinner tonight) so we switched departing airports. Still routed through Chicago but we have delays here due to storms - had to wait on the tarmac because nobody allowed out to hook runway to plane, then we got off and another delay so we had to wait to get our bags (which we had to gate check). Then we got to our gate, then a gate change. And now we are waiting on our plane to get here.
  4. tikidoc
    if there was much residue, I would think you would not get a shine there on the finished piece...
  5. tikidoc
    If there is no visible residue (and the chocolate or cocoa butter that is applied after removing the tape still comes off shiny), I would guess that the amount of stuff that you could consume from eating the chocolate would be pretty minuscule. If the tape didn't come off really clean, it wouldn't work for chocolates. If a small amount of the adhesive was seriously toxic, I would think that the label would be covered with warnings.
  6. tikidoc
    We're in (Maddie = Choco Monster).
  7. tikidoc
    Just plain adhesive vinyl? I have a bunch of it. That stuff is made to stick to stuff permanently. You didn't have an issue getting it off or leaving a residue? If you have a design you want made, let me know, I can cut it for you and pop it in an envelope.
  8. tikidoc
    The link for the tape did not work. I do have a Cricut, so if you want me to cut anything for you, let me know.
  9. tikidoc
    What kind of sponge did you use? That was the big issue I had working on a smaller egg - an open enough texture to get the right effect, but small enough to have some precision in dabbing color...
  10. tikidoc
    Gorgeous as always, Jim. I see you have mastered the stripe! I'd love to know more about your technique for the galaxy eggs. I watched the Savour video but it is hard to translate to a smaller egg.
  11. tikidoc
    I could use some!
  12. tikidoc
    Dark chocolate eggs filled with peanut (fro fresh peanuts) and bean to bar dark milk chocolate mixture made in the melanger.
  13. tikidoc
    Flight still not scheduled so later probably safer for us. Tasting sounds great. We are looking forward to it.
  14. tikidoc
    Sorry, still interested. Tried to PM you but I don't see the option...
  15. tikidoc
    Count Maddie and me in please.
  16. tikidoc
    It's pleasant. I dislike most white chocolate, and I'd much rather eat this than white (unadulterated white - I do like some fruity ganaches made with white chocolate). My kid LOVES the ruby (and she tends to have a pretty developed palate for a teen - she's very much a cheese snob), but she also likes white and milk chocolates, so it's not too surprising. For me? Overall, meh. I think it will be useful to provide additional color to a box of chocolates, and I think it will be nice with an appropriately matched fruity ganache. But nothing to get excited about. If my kid wasn't so enthusiastic, I would have stopped at one 5 oz bag.
  17. tikidoc
    Sorry, life got busy. If we can still do $6 cheap shipping, I can get the 3 discussed.
  18. tikidoc
    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!
  19. tikidoc
    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.
  20. tikidoc
    ‘Although now that you mention it, I could see adding a little powdered dehydrated fruit to kick up the color and flavor a bit...
  21. tikidoc
    Sure, but Trader Joe’s doesn’t carry that!
  22. tikidoc
    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.
  23. tikidoc
    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.
  24. tikidoc
    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.
  25. tikidoc
    Makes sense I guess. Isn’t Callebaut rumored to be the source of TJ’s branded chocolates?
×
×
  • Create New...