JoNorvelleWalker

The year is not ending well. I wanted the buttercream for topping the (as yet unmade) cupcakes I intend to bring to work. I took a shortcut. Rather than beating the butter then adding the melted chocolate, since I had the chocolate in the bowl, I added cubes of softened butter. I now have the Precise Heat Mixing Bowl wedged in the KitchenAid. I cannot get the beater out. Thus both the mixer and the PHMB are out of commission. The buttercream tastes great but there are chunks of butter and chocolate throughout. Fortunately I have a spare KitchenAid in house, but no spare PHMB. And I have buttercream in my hair.

I used the "simplified" method @teonzo posted: https://forums.egullet.org/topic/157239-build-your-own-chocolate-tempering-machine/page/2/#findComment-2170021 It took two attempts, with more beating in between, but I got perfect temper on the second try. Good fluidity as well. The plan was to use 150g of the chocolate to play with bars and the remaining 850g for a chocolate buttercream. Now I can't decide.

FedEx came. Of course while I was naked and sitting on the toilet. I made it to the door as the driver was filling out the "Sorry we missed you" slip. I'm pleased to report I just finished off my first wedge. I did not take time to warm the wedge, but for those who do warm their panettone, what temperature do you recommend? For warming my own bread I usually use 82C at 90 relative humidity.

No Panettone, no note on door. I dislike FedEx with all my heart.

Not a happy camper: FedEx delivered my panettone...and just as quickly snatched them away again. FedEx requires a signature for what amounts to two loaves of bread. I have visions of them being sent back to Canada.

I have a few centrifuges but I finally have two that allow me to clarify citrus in a reasonable time and in enough quantity to make a drink. Tonight is a French 75 with lavender syrup substituted for the simple. Clarifying the lemon juice reduces the nucleation sites that deflate the Champagne or in my case methode rotuts. A crystal clear libation from a pretty crystal flute is the reward.

I hadn't visited @Ruben Porto's site in a while, but I see he has a review of the Creami with interesting observations about the recipes: https://www.icecreamscience.com/blog/ninja-creami-ice-cream-maker-a-comprehensive-review

I received the mixer at no cost but space is always a problem. In the end I relocated the deep fryer and am storing the new mixer on top of the blast freezer in the dining room.

Still cooling. New mixer. I had been using the Forkish method, which was convenient but I could not escape the fact that the Forkish loaves did not taste good.

(eG-friendly Amazon.com link) Had it for a few weeks but tonight was the first time I made bread with it. Wonderful mixer. It has a paddle like a bread machine paddle, but larger. I think this mixer will be my default choice for mixing bread dough.

Two of them are mine.

I have a couple bags of Felchlin from more than six years ago. I was afraid the milk solids of the Maracaibo Creole might be rancid by now but the chocolate tastes OK to me. Any reason not to use it?

At least I got the .ca right.

Yes, I just double checked -- "info@gauter.ca" Still no response. Do you think I should resend?

I wrote to the email address asking for a quotation to send one to me in New Jersey but they never got back to me. Just as well because I am broke as usual.