TdeV

Probably there's something going on with her relationship with the world. Maybe not dementia, but something. And she's definitely not happy about it, so she's bullying you and Jessica. Empathy needed, if you can. And then come and tell us all about it. 🤣 😝 🤣

Two pieces of equipment recommended in one thread. Amazing. eGulleters are such enablers!

@Kim Shook, you realize that they're probably jealous of how well you and Jessica cook and contribute, don't you?

FP, @heidih ?

Calculation should be: Annualized Equipment Expense ÷ Total Chocolates per year My math was backwards. In this case, now $0.72 for each chocolate. Note that "data" was an unrealistic WAG (wild-axxed guess).

A local grocery store sells a lot of small number of d'Artagnan items. I postulate that the items might be approaching sell-by dates, so they were had at very good prices. Tasty stuff!

How long will the $3000 tempering machine last (years)?(a) How much will you need to spend in repairs & maintenance of the machine? Base cost + repairs = Machine Cost (b). How many hours/month do you spend making chocolates? How many chocolates are produced? (c) Reduce those numbers to 70% - 80% because you're going to get sick, or want to go on vacation. I'm not a chocolatier, so I have no idea, but I did work in business. Let's say (a) is 10 years (b) $6000 Then you'll need to recover equipment expense of $600 in retail sales per year. Then (c), e.g. 100 x 12 (annualized) x .7 (efficiency) = 840 chocolates Then 840 chocolates need to pay for raw materials PLUS $1.40 each chocolate for use of the tempering machine. P.S. If someone wants to PM me with more realistic numbers here, I can update these figures.

I bought some pineapple vinegar some time back. How do you use if, @blue_dolphin ?

@Maison Rustique, there is an RG Bean Club subscription LIGHT. I get fewer beans (probably miss some great varieties), but my cabinet is less full!

Okay, have at it @AlaMoi !

If you have to cook something at 300ºF and then you need to reheat something at 200ºF, how do you cool down the APO? I have discovered that if the oven is hot, and then the door is opened to cool down the oven, the oven cannot maintain the cooler temperature. Instead it goes up 80ºF! So what do you do?

Sounds interesting! Are the cardamom pods used whole?

Actually, my library didn't have it, but ILL does.

Well, I'm starting with the library. 😄

I knew you were a charmer, @weinoo ! @Becky R's hubbage sounds like a treat too.

TropicalSenior, how long did you sauté the pork belly for? How hot was the pan? Any memory of what the cooking procedures were, Margaret? Thanks.

Hello Becky. I'm so looking forward to getting to know you. There are lots of great folk here — you'll soon make many friends. Welcome!

@JoNorvelleWalker, could you tell us about the taco holder (which itself looks fine, BTW 😀 ).

@Rickbern, what is in the tagine pictured? Looks delicious!

I have quite a few Paula Wolfert books which feature tagines, so I bought one (some time ago) from claycoyote.com which made the tagine to her specifications.

My Dad used to tell stories about his aunt. In the war they had rationing, so only a tiny bit of butter; his aunt elected to save her butter slivers all week so she could finally have one good slice of toast! I've really enjoyed Consider the Fork: History of How We Cook and Eat by British food writer Bee Wilson.

How did your mom's version go, @heidih?

What's the difference between bacon and thinly-sliced pork belly? Do they cook differently?

Isn't that a good thing? 😁

Hello @Tempest63. Some great folk here on eG for you to find. Welcome!