JoNorvelleWalker

I went to work with the Felchlin Maracaibo Creole 49% today. Before bed I fired up 500 grams in the PHMB at 45C. Overnight melting works fine but seems unnecessary. Dialed in 30C, seeded, stirred, and molded. No thermometer*, no temper test, no mess. Well, a little mess but these are the molds and work area before clean up. A major factor was ditching the soup ladle in favor of a plastic waffle batter cup (shown above) that came with my DeLonghi griddle. I also found Felchlin easier to work with. Still unmolding marks on the finished bars. But not as pronounced as the marks on my last batch shown here: https://forums.egullet.org/topic/156096-chocolate-making-things-i-learned-in-my-early-months/?do=findComment&comment=2177956 I let these sit in the refrigerator for a full twenty minutes followed by three minutes in the freezer. I wonder if I am preparing my molds properly? I just rub them at room temperature with a microfiber cloth before filling. Anything else I should be doing? Nonetheless I am quite pleased. I am making progress. If I had the storage space I could knock out a lot of bars in one sitting. I wouldn't be afraid to try 1.5 kg in the PHMB. Oh, and the Felchlin tastes pretty good too. I had a compliment from another chocolate friend who sampled my handiwork. She said she could get her bars in temper but they did not have the shine and snap of mine. I credit everything to the PHMB and eGullet assistance. *except to measure the ambient kitchen temperature, which was 69-70F.

The Norwegian name is given as Blodpannekake. Finns also have Uunipannukakku, thick oven baked pancakes, "a bit like a fried Danish pastry." Nordics have a lot of firs but they bake bread from lichens and the bark.

I am currently reading Magnus Nilsson's The Nordic Baking Book. Sadly there is a dearth of Finish pancakes, but there is one recipe, veriohukaiset, blood pancakes, that might appeal to you. Onions are optional, if inauthentic -- sugared lingonberries are suggested.

Picture does not work for me.

Worse, I fell down the rabbit hole.

Today's paper had a bit of news. Whole Foods is going to be opening here. The local government has given all the approvals. Personally I'm much happier with the prospect of a Whole Foods in walking distance than an HQ2.

No DARTO delivery for me today, though I did receive a Falk pot that sort of makes up for it.

Mine were supposed to come today also. However I just received two emails that my package had cleared customs.

Thanks, I did buy 6 kg but there was nothing on the box.

If I'd been in a spelling class I would not have graduated.

Since we seem to have no thread "What did you buy at the chocolate store today?" Now I need advice adapting my methods to milk. I understand one is supposed to use lower temperatures for milk than for dark? Edit: odd that Felchlin doesn't list ingredients on their packaging.

I was measuring Cherenkov radiation in college, just not for culinary applications. (Though I did churn ice cream in the same facility.)

Cleaning the refrigerator, primordial meats and vegetables, at least I think that's what they were. Nuked to oblivion. Pretty sure there was turkey and what once was steak. By nuked I mean super steamed in the CSO, I do not own a microwave. No neutrinos were harmed in these experiments.

Dishwasher door does it to me about every other week.

Seriously I am hungering for some mushrooms. I wonder what amazon prime now will deliver from the local Whole Foods?

My homogenizer has a Bamix motor. I can't figure out how the assembly comes apart but some things are best left to mystery.

I "liked" this even if the "schnitzel" looks unbreaded.

Fabulous, I don't understand how I could have missed most of this.

Last week Jeff tempted me and I did eat. Sorry, left out part of the recipe...Jeff tempted me and I bought a popover pan: USA Pans 6-Well Popover Pan Now $9 more than what I paid on sale. To my remembrance I'd not made popovers previously. Dutch baby pancakes, creampuffs, Yorkshire pudding, yes. But now I had a popover pan! Naturally I read everything on the subject I could find. The most interesting treatise was by KAF's PJ Hamel. https://blog.kingarthurflour.com/2018/06/14/the-art-and-science-of-popovers/ I note her recipe calls for more egg than the popover recipe in the KAF Baking Book. I like eggs. A useful tip was to place a baking sheet on the highest oven shelf to shield the popover tops from becoming over browned. Another tip was *not* to pierce the tops. Hamel and I seem to favor the same popover texture. Two changes I made to her procedure: because these popovers were mainly for a savory application I omitted the butter from the batter. Instead I partially filled the cups with ghee I'd used to deep fry schnitzel. It wasn't clear whether Hamel preheats her pan. I don't think so, but I preheated mine. I was most pleased with the result: https://forums.egullet.org/topic/156030-dinner-2018-part-1/?do=findComment&comment=2179052 (Please ignore steak, Hollandaise, and broccolini.)

I buy milk with a screw cap, but then the bottle is glass. Most recently I store used cooking oil in an old plastic cooking oil container.

Do you have Dandelion's Making Chocolate?

Not an earthshaking bargain but I just picked up a Matfer Bourgeat spatula I'd long had my eye on, for apparently the lowest price it's ever been on amazon: http://amzn.com/B0043WDTQI

Just received a DHL missive that I can't decipher. Much beyond "Por favor, no responda..."

Which will all ripen the same minute.

Yes, top rack. With 1 inch aluminum plate on top of that.