JoNorvelleWalker

Bear does not have to run faster than the cyclist...just run faster than the photographer.

Yesterday I got two dozen brown eggs from Whole Foods @$4.99. Only eggs they had.

That could be the problem, I wasn't doing any stirring.

I have the ingredients for meatloaf from recipetineats, a recipe I have made before, and which I can recommend. My question is about the grind of the meat. I have a kilogram of chuck roast. I'm thinking to double grind the meat as fine as possible. Thoughts or advice?

This evening I made a batch of salted caramel sauce (sugar, butter, cream, salt) to go over ice cream. Unfortunately it took two tries. On the first attempt the sugar started to burn before it fully melted. This happened in my lovely Falk copper sugar pot. Which is now soaking by the sink. For the second caramel batch I used a stainless steel sauce pan on my Paragon induction unit, where I can control the temperature. Is there some magic for making caramel in a traditional copper sugar pot, or is this the century to surrender and just rely on technology?

My first batch in the new KitchenAid ice cream attachment. I chilled the bowl to -39C, the best my blast freezer could do. For the recipe I went back to old times: https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/#findComment-2033500 Except that I used 8 yolks and a drop of Polysorbate 80. I cooked an hour and 15 minutes at 72C, to pasteurize and get a reduction of about 15%. This stirrer/hotplate controls temperature to +/- 0.5 degree C. Then I strained the mix and homogenized as usual. I refrigerated the mix overnight and then spun it for 10 minutes -- longer than necessary. Six minutes would have been OK. I portioned the finished ice cream into Nija Creami cups, and back to the blast freezer they went. I licked the dasher without getting anything in my hair. I call that success. Next time I might use less mix. I'd suggest leaving the volume well under a liter so the mix doesn't try to escape the bowl.

And did you buy it?

It fits.

-30 to -35C

About 12 inches wide by 9 1/4 inches deep.

Does the 11 3/4 inch width include the "ears" on the side of the bowl? If so what is the width in the other direction? Thanks.

@Tropicalsenior, what are the dimensions of the KitchenAid ice cream maker bowl? I'm wondering if it would fit in my blast freezer.

I shall never again knock a bowl of freshly ground beef off the counter, down my leg, and on the kitchen floor. Nor shall I ever then track said spilled ground beef around the apartment on my shoes.

I use this in my kitchen: (eG-friendly Amazon.com link)

Waiting with bated breath. I find my Creami wonderful for some lower fat recipes such as mango ice cream, the recipe for which I had posted somewhere previously. But full egg and milkfat ice cream comes out somewhat chalky from the Creami. I have a Cuisinart ICE-100 compressor unit but no room for it on the counter. It was replaced by an excellent ice machine that I use practically every day or two. I wonder if your new KitchenAid works as well or better than the Cuisinart ICE-100?

In this area there is group of several locally well regarded Thai restaurants, the owner/chef of which is actually Malaysian, not Thai. Recently he opened a Malaysian restaurant nearby that someday I would like to try.

After trying four or five over-door shelving units, this is the best pantry bedroom organizer I've found: (eG-friendly Amazon.com link)

Munavalgekook

I have a StirMATE. I use it primarily for polenta. Works well. I understand the newer models have variable speed.

I figured out what I did wrong. I tried to cram the paddle for the 8 quart KitchenAid bowl into the PHMB.

At the urging of @Kerry Beal I'll further shame myself. I had tempered a kilogram of chocolate in my KitchenAid Precise Heat Mixing Bowl, and made a set of bars to review a new mold from Amazon. So far so good. But I had wanted to make a batch of Rose Levy Beranbaum's chocolate buttercream for cupcakes I intended to bake and take to work. The recipe calls for melting chocolate and beating it into softened butter. But since I already had chocolate in the mixing bowl, I took a shortcut and added cubed butter before mixing. The problems then began. I seldom try to use the PHMB on the mixer. The beater paddle didn't fit right. I forced it. Still didn't fit right, but now the PHMB was stuck. I couldn't get it off. I couldn't get the beater out. I was so upset I couldn't sleep. I had visions of sending the bowl, buttercream, and mixer back to KitchenAid. Next day I took my largest screwdriver and a chance. I pried the bowl latch off the mixer's lift arm. After that I got the bowl disassembled. Never again. The PHMB is wonderful for tempering chocolate. But I shan't allow it near the mixer. It may be the PHMB is incompatible with my commercial KitchenAid. Now, if you will excuse me, breakfast is panettone with a bit of buttercream.

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.