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Everything posted by tikidoc

  1. Thanks, Jim. I'm afraid I could not replicate that one if I tried... it was pretty much accidental. There was some blue cocoa butter left in the Fuji, just a little, so I dumped in a pale pink on top of it, figuring if it came out partly purple, that was fine. Sprayed one end of the mold, turned the mold, sprayed the other end, when it was mostly pink coming out. On the hearts, I spattered a little with silver with a paint brush before spraying.
  2. Never replaced, Ruth! Just expanding the group!
  3. I had zero idea what I was doing on my first trip. I still have a TON to learn, but I at least have some basics now. Kerry can likely be talked into going through the basics of tempering (my daughter will be there and could use this as well) and there are always lots of people willing to teach. Looking forward to meeting you!
  4. Getting ready for Niagara. We had one mold stick badly (one that is difficult to polish - not sure how to rectify this), but I mostly used the medium sized half spheres I got from Jim, and they came out well. Blue is apple caramel, striped is passion fruit and mango caramel. We have a couple more trays of shells ready to fill, and will make one more flavor if we have time before Niagara (I’m much slower at this than you pros) but I’m relieved to have something out of the molds.
  5. Me too, really liked that stuff. Maybe a project for this trip?
  6. Also, from the FAQs section. It appears the materials are not available forever after taking the course. It’s just a month. It’s too rich for my taste, but even if it wasn’t, this would be a deal breaker for me. ”After the course has finished you will continue to have access to all study materials for one month.”
  7. Is it too late to put in an order from Chocolot Chocolot?
  8. This stuff just does not sound delicious to me. Full disclosure, I love dark chocolate, I like a few milk chocolates but will always choose dark over milk, and the only things I think white chocolate is good for are fruit-flavored ganaches and decoration.
  9. I have had good luck with this one, and the price seems reasonable. For full disclosure, it’s the only pectin I have ever used for PDF, but the texture seems similar to others I have tasted. http://www.lepicerie.com/Yellow-Pectin.html
  10. Sweet: Desserts from London's Ottolenghi
  11. I just signed up to Instagram to comment. ”Looks very similar to the EZTemper, which has been out for a couple of years in North America. Indeed, the description is virtually identical. I love my EZTemper. http://www.eztemper.com/purchase.html”
  12. If you have a local Asian grocery (especially Thai), you should be able to get coconut cream powder.
  13. I’m with Nick on this one... as someone who HAD to eat them, I have no desire to consume them now. Although I understand that they have improved quite a bit since the late ‘80s when I ate them. They used to be pretty rude. I did find them useful for one thing - bartering. I spent 9 years in the Army National Guard, much of it in a medical company. During that time, I went on several trips to Central and South America, where we set up free clinics and provided care to locals. Very often, the locals found the MREs to be a novelty, and I think the sheer number of calories in a pack was attractive, so I was able to barter for local meals and goods. I ate on the local economy whenever possible, and traded away my 2 daily MREs (we got MREs for breakfast and lunch, and hot meals for dinner). I came home with all sorts of hand made items, including some lovely alpaca sweaters from Bolivia.
  14. American here, who had to look it up. For my fellow Americans, courgette = zucchini. And the muffins look delicious.
  15. tikidoc

    Apple pie

    I think a mix of apples tends to work well. I use predominantly tart firm apples like Granny Smiths, but with a portion of a softer apple like a jonagold thrown in, as these tend to cook down. I love Honeycrisps for eating but they are super juicy, as others have mentioned. Precook to reduce the liquid (Granny Smiths tend to hold up well to precooking) and add a small amount of thickener. Like Martin, I use a little reduced apple juice (in the form of cider jelly, which is just super reduced cider) to add more apple flavor, and I go very light on sugar because I like my pies tart. Precooking also prevents that huge air space between the top of the filling and the crust, and allows for more apples! As as far as the crust, others have said this but it’s worth repeating. Get the fat worked in well (I use a food processor for his and it works well) before you add any water. Once the water goes in, any working of the dough will result in gluten development, so just bring it together. I also use a trick from an old recipe from Cooks Illustrated - substitute vodka for about half of the water. Alcohol does not result in the development of gluten (water does) and it burns off in the cooking. So it helps the dough stay tender and flaky, since you end up having less water in the dough.
  16. I’d be happy to bring some up, Kerry. I’m not sure if I’m going to swing by Jim’s on my Kentucky trip or have him ship them, but I’m driving to Niagara, so bringing them up is no problem.
  17. I’d be interested in a few. Will you be going to Niagara?
  18. We put in a LaCanche when we redid our kitchen a couple of years ago. We have been very happy with it. We have a gas cooktop and electric ovens with convection, one full width, and one narrow one. Four regular burners plus one large one for a French top that also doubles as a wok burner, which gets super hot. The smallest burner does very well at the low end. We have the Saulieu, which is 43 1/2” wide. The electronics are super simple. Bonus, it comes in lots of pretty colors.
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