JoNorvelleWalker

34.5C wasn't going anywhere fast. I set the bowl back up to 50C and I'll see what it looks like in the morning. Or much more likely, afternoon.

Short answer, with the bowl set for 34.5 (I'm translating to degrees Canadian here) the edges of the chocolate mass are melting. But the middle of the lump was still around 31 last time I looked. To back up here was the setup this afternoon: This is 600 grams of chocolate. The rest of the bag I vacuumed sealed in 500 gram aliquots. With the bowl set for 50C the chocolate melted readily. It never had to get warmer than 47C. However it took forever for the melted chocolate to cool down to 25C. I dared not try an ice bath because I did not want to risk seizing the chocolate. In this case "forever" was about two hours. The chocolate was fluid at 25C but I'm pretty sure too thick for molding. A dab on freezer paper refrigerated for about five minutes was shiny, crisp, and lovely. But as I stirred and stirred with the bowl set for 32C the mass of chocolate got more solid, not more fluid. I may keep the bowl at 34.5C overnight to see what transpires. Unfortunately I suspect I may have to melt the whole thing down and start over. If so, what should I do differently? I'm trying alcohol to help. I resisted the urge to add cocoa butter. Edit: the kitchen was 20C at 45% relative humidity.

Help! Without detailing the whole procedure, my chocolate is at about 89F 32C and is almost solid. I can't mold it, I would be hard pressed to cut it. The sample I tested was beautiful with a nice snap. I am increasing the heat. My guess is that it is over tempered. Should I add some cocoa butter?

I bought black cardamom...so far I have not found a recipe.

Two more slices for you or @liuzhou

What's that that looks like corn?

Philistine. Rice russets. I put my russets through the ricer then scrape them through a tamis. Incorporate warm milk, then butter. Lots of butter. But milk first. Or Herve This will haunt you.

And I saw Sweetzels in Shoprite this afternoon!

Vij's at Home is featured in this month's book display at our library with the theme of Asian cooking. I'm pretty sure I've read it, but I'll double check to make sure. Could be I am confusing it with Vij's. (They could have made them different colors.) Last weekend we dined at an Indian restaurant in New Jersey's little India, before stopping for Kwality ice cream. My granddaughter and I had lamb vindaloo. There were potatoes so the vindaloo may not have been authentic. (She is not a fan of potatoes in curry.) However the leftovers made a mighty fine meal for me when served with saffron rice. My son had a goat meat onion thickened curry, and my grandson and daughter-in-law had two different chicken curries. When I prepare my poor attempts at Indian curry I never include meat, though I may serve grilled meat as a separate dish. Japanese curry is a different story. Lovely topic, @David Ross

As much as I love nuts.com (a shipment arriving in a few hours), try porcini from parmashop.com... https://www.parmashop.com/english/gourmet/valtaro-porcini-mushrooms-and-other-parma-delights/valtaro-porcini-special-g-dried-mushrooms.html

It's not just Philadelphia. This afternoon I found myself with no bread for my work sandwich so in dire hunger I stopped by the local Wawa for a hoagie. Spiced wafers were prominently on display. I would not have given spiced wafers second thought were it not for this thread. Our area is north Jersey, if barely, and the cultural focus is much more on New York City. But sometimes you gotta have a Wawa.

Once again amazon has saved me from purchasing multiple kindle copies. Nonetheless I found a few.

I never said the Kwality flavors contain no eggs. My son said the ice cream didn't contain eggs. And the sign said the cakes did not contain eggs. If you told me what I ate was rich with golden yolks I'd just as soon believe you. Probably @mgaretz is right. If I ever visit Kwality again I should politely ask. Worst they could do is throw me out and tell me never to come back.

Obviously a redesign is in order.

What is the link to the deals page?

There's a little more ingredient information for some of the flavors. The pistachio saffron that I loved is made with Spanish saffron.

And I am flat stony broke but shall revisit in a few days.

Must they share that information? I would have asked but I thought the question might be rather rude. Granted imitation is the sincerest form of flattery. Not to mention the dipper was answering most questions in Hindi. Now that you mention it, there was a sign up that informed the ice cream is produced in a facility that processes nuts. (Pistachio saffron is a flavor to remember.)

Years ago (well, 2012) I tried adding ethanol of one persuasion or another, as recommended by Rose Levy Beranbaum in The Cake Bible. For me I found alcohol really did improve the texture: https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/ (First post of this topic.) A member replied suggesting icecreamscience.com (second post of this topic). Funny how things come round! I've been following Ruben's methods ever since. Though not necessarily Ruben's recipes. I like higher fat. Ruben has posted here from time to time and I have been grateful for his insight.

No packaged ice cream that I could find. The ice cream cakes have a sign that says egg free. I looked around the store and the website but could find no information about ingredients further than "all natural".

Different brand. Here's what I am speaking of: https://www.nytimes.com/2017/09/01/dining/kwality-ice-cream-india.html

I have not been making ice cream in a while. Yesterday I tasted (well, somewhat more than tasted) a commercial ice cream that I would like to rip off and recreate at home. The brand is Kwality. Kwality claims to be "all natural", whatever that may mean. According to the NY Times the Kwality butterfat is 14 percent. The ice cream is only slightly sweet. Not cloying on the palate. One could eat a lot. My son asserted it did not contain eggs. The texture was perfect. No iciness whatsoever and slow melting. If I made up a batch of low sugar, 14 percent butter fat ice cream, no eggs...I would have a hard, grainy, poorly melting mess. Any thoughts on how they do it? My best efforts at high fat eggless ice cream have been OK, sort of reminiscent of whipped cream, but they melt fast and don't store well at all.

Carry one home with you on the plane.

Now in my amazon shopping cart. At least it's just salt without the spam.

Deviled pig.