JoNorvelleWalker

As I am from Philadelphia I have to ask: what is Philadelphia in context?

I live in an apartment so more amps in the kitchen is not going to happen. If I run the CSO and, say, the DeLonghi griddle the breaker trips.

I wonder what would happen if you put the Japanese name into google?

Roast chicken breast, baked potato, roast Brussels sprouts. This created a conundrum as I could use only one Cuisinart Steam Oven.* Then I searched around for a small roasting pan and found it full of chocolate. *Astute observers will recall I actually have two Cuisinart Steam Ovens, but the second is in its box in the living room, with no place to put it.

We are speaking of ISBN 9780714874746, correct?

I am most surprised and delighted yours was bone free!

It looks to me like each recipe has a Japanese name and an English translation? Am I missing something?

My second day of chocolate making. Same bars and hearts as shown before. Things went more smoothly. Still mess, but mess was less. Some observations: The KitchenAid Precise Heat Mixing Bowl shuts off after about ten hours if no timer is set. Only two quick checks with the thermometer -- I've learned that I can pretty much trust the bowl to do its thing. A Zerostat works before unmolding to prevent finished pieces from attracting all the little chocolate fragments in the kitchen. Edit: since it was in a different thread, here's what *not* using the zerostat looked like...

Received my copy of Hachisu yesterday. Very pretty but I haven't started reading. Problem with Prime same day delivery, had to purchase more than one book. (The other was Dandelion, Making Chocolate.) I blame @Anna N and her Nipponese food porn.

Is the Chattanooga Choo Choo still in operation? I stayed there with my son on a business trip circa 1980. Had an acceptably nice dinner, don't remember what. But with the fancy drinks we ordered we got to keep the glassware. His is still my little boy's favorite glass.

Could this have to do with the viscosity of the chocolate? I can't help but think thinner chocolate would give better results in an enclosed 3D mold. I could be wrong.

What problems result from hand spinning? Other than possibly uneven shell thickness.

Thanks! I went for it. From a Polish Country House Kitchen is a gorgeous book. I know nothing about Polish food but the recipes are interesting. However I can't help but think the amazon reviewers are writing about one of the other books by Applebaum.

In her recipe (p 257) Capalbo calls for pureeing half the beans and cutting the rest of the beans into 1 inch pieces. By contrast, Tiko Tuskadze in her recipe for Mtsvane Lobios Pkhali calls for the beans to be simply sliced before cooking, still with bite, and not pureed. My beans were young, tiny haricots verts so I left them whole. Also I am lazy. My favorite pkhali remains Ispanakhis Pakhali, I think. That's spinach with walnut sauce.

Tonight I was preparing my 30 second green beans but was inspired to make Mtsvane Lobios Pkhali. Basically green beans in walnut sauce. Mtsvane Lobios means green beans in Georgian. Not sure how to say 30 second.

I'd put in a plug for Carla Capalbo's Tasting Georgia (2017). It is as much travelogue and wine book as a Georgian cookbook. With a goodly dose of Georgian geography and history. As Anna alluded Georgia is one of the few places in the world that I would love to visit.

Where I work we use timetrex with what I believe are USB based iButtons. Some of us had doubts at first but speaking as an employee it seems pretty painless. I haven't heard complaints from anyone. I certainly would not want to go back to filling out a timesheet.

Thanks, I went with it.

I enjoy Tempus Fugit but I don't have much experience with other brands.

Neapolitan style pizza: I said "style". Having eaten in Naples I would sooner eat week old rice or garlic six months in oil. Not for nothing is Naples called the Calcutta of Europe, no aspersions on Calcutta of India. In Naples I observed they didn't wash glassware between patrons. And yes, I almost died. OK, slight exaggeration, it was in Kenya I almost died. It was after dining in Naples that I wished I'd died. Sorry. Pizza was excellent, baked just short of four minutes. Bottom blackened and crisp. This was retarded Modernist Bread French Lean Dough to which I'd added a shot of diastatic malt. I find French Lean Dough makes more than acceptable pizza, while Modernist Bread Neapolitan Pizza Dough makes atrocious bread. Your mileage may vary. Anyhow it was good.

Any place with zombies on the lunch menu can't be all bad.

How fast do the spinners rotate? ...glancing over towards the drill press.

Question three: my high school aged grandson (see above) munching on my bars, mused that a filled chocolate egg might be lovely. I know from years in business one cannot ignore one's customers. I suspect he had in mind something like a Cadbury Cream Egg. I however envision a large hollow egg filled with, oh, say, chocolate espuma. Any suggestions for quality egg molds? Maybe it's just the photography but Tomric egg molds don't do it for me. There appears to be a disconcerting seam in all of them. (As much as I am pleased with the Tomric bar molds that I bought.) Brunner makes some pretty 3D magnetic egg molds but they are pricey: https://www.brunnershop.com/en/Spinning-Moulds/Eggs/ Does it seem reasonable that one could cast a hollow egg, say from one of these Brunner molds, then make a small hole and inject filling with the iSi needle attachments which I have?

Question two: Kerry kindly sent me some Cacao Barry https://www.cacao-barry.com/en-OC/chocolate-couverture-cocoa/chd-p64exbg/extra-bitter-guayaquil What's a good place to buy more? Is there another chocolate markedly superior that I should consider? As I was freezing* on some high school bleachers close to midnight night before last, it seemed this was in the running for the finest chocolate to have passed my lips. Certainly better than the produce of our local chocolate shop. *Technically at the same temperature as my chocolate storage cabinet.

As I said the PHMB heats for at least ten hours. Maybe continuously. I had anovaed only twelve grams of silk and the silk cooled and solidified very rapidly after I removed the bag from the water bath. My silk was definitely powdery but it seemed to work. Or something worked, the chocolate was in perfect temper. Are you preparing a larger quantity of silk at one time so that it stays silky longer?