Jonathan J

Like the original poster and many others in this thread, I find that writers specifying organic ingredients annoys me. I think the reason it is so annoying is that I find that locally-grown, fresh, in-season food tastes bests. Many organic products are not local, but are grown in large industrial farms. Many small farmers can't afford the costs of organic certification although many I know minimize or eliminate their use of pesticides and chemical fertilizers. I cook for flavor and not to make a political statement. I think we all do best finding the best tasting ingredients and using them. If one brand of butter or olive oil or whatever fits the recipe best, then I don't mind having that suggested. I do appreciate when alternatives are suggested. As for the comments about salt, I like recipes that specify by weight. That way, I can use whichever salt I prefer.

I use a 5% salt solution (5g salt/100cc water). I use weight and make sure that my salt has no additives. This works well with a variety of vegetables, so don't just limit yourself to cucumbers. Make sure all the vegetables stay submerged and skim any scum. A basement is usually a great place to ferment it as you want to keep it at cool room temperature. When the pickles are sour enough for you, move them to the refrigerator to slow the fermentation.

Sorry said Professional when I meant Chef.

I'm having the same debate. The big differences that I can find out about are the Professional has a variable 12L/min circulator and the Creative has a fixed 6L/min one. The Professional will go up to 100C while the Creative only goes to 99C. With those differences for home use, I think I will go with the Creative. I will keep you posted as my adventure unfolds.

Thanks for sharing your saga. I agree baking for people who don't understand cooking is a constant surprise to me. They do usually appreciate anything homemade as long as it is not too far out there, but have no idea about the amount of work involved nor the number of truly incompetent recipes that are written. I try to guide my kids and friends to either cookbooks I trust or get a theme and modify a well practiced recipe. Alas like everyone, it does not always work. In that case chocolate with fresh fruit embedded in it will cover a multitude of sins.

Kim, I have had good luck drying them in either a dehydrator or an oven that is barely on. In the dehydrator, I used a setting of 140 F (60C). The key is low and slow with the drying and you will have some delicious figs. The smaller ones get very dry like your friend's. My sons like the bigger ones that are still a little moist in the center, but both are delicious. Hope this helps.

I candied the calamondins. They collapsed and were a somewhat off color (they weren't very orange when picked). The flavor was great, but they were very seedy. Don't think I will do it again as they were too much trouble picking out the seeds.

385 for me, although I have started borrowing more from the library.

Great thread. I wonder if anyone has experience candying calamondins. I usually make mine into marmalade, but want to try something different. Thanks.