JoNorvelleWalker

After a late summer heatwave, today was cool and overcast. Perfect hiking weather. In fact I was minded to go have a flu shot.* At dark the rains came. This is Jersey.** I am reposing with my autumn in Jersey. *And if flu shot is not the name of a drink it should be. **That's actually New Jersey.

This chocolate is most certainly not in temper. I thought the whole idea of heating, cooling, and reheating was to get it into temper? (Maybe I should read the book.)

Thanks very much but I'll be fine for food and toilet paper.

My bedroom is well stocked. And there are always tomatoes.

If, due to fiscal imbecility, you found you had, oh, say, $20.72 to your name to get you though the next ten days, what would be your grocery shopping? My purchases today were: flour, always need flour cheese, on sale, for my sandwiches for work (see flour above) limes...just because

Thanks, I stopped at work for a copy of Chocolates and Confections on my way home from the store. Now on my dining room table. It looks well used. Yes, I'd say my bedroom has seen some extremes of temperature in the last six years. But I think just for fun I'll throw the stuff in the PHMB and see what happens. I'll use the video Kerry linked as my reference. Since what I have is milk chocolate, I assume I should adjust the temperature accordingly.

The chocolate in question has been sitting in my bedroom for about six years. What is some good reading material about the subject?

I bought Rose Levy Beranbaum's Cake Bible when it first came out. It is my goto reference for cakes.

Sounds like an autumn in Jersey with a little extra Angostura. When I make an autumn in Jersey I confess I up the Angostura also, maybe to around a quarter ounce. Maybe time for an autumn in Jersey for tonight.

Done. Thank you, Kerry.

I have 255 grams of ancient milk chocolate with almonds. No vegetable oils that I can see. Is that enough for the experiment?

Due to a terrible miscalculation of scale (of my paycheck) it will be close to two weeks before I can do any experiments beyond canned soup. Meanwhile I shall be studying the subject. But there is a possibility. I have about half a kilogram of several year old milk chocolate bars. Made in Canada. Some filled with caramel, some with almonds. In their present state the bars are pretty vile. In truth they were pretty vile when fresh. But I could melt them down in the Precise Heat Mixing Bowl if that would help for science. Unfortunately Trader Joe's is too far for me to get to. What chocolate should I use that one could find at Shoprite?

My new CSO finally came this afternoon. But for some reason the UPS driver did not take away the coffee maker that had been Cuisinart's first attempt at warranty replacement. A kind friend helped me take the coffee maker and the broken CSO over to the UPS store. Shipment on the coffee maker was prepaid. But I had to pay $28 to ship the CSO ten miles back to Cuisinart. Now I have two Cuisinarts. The newest one is reposing in a seldom visited corner of the living room.

Remember Kerry I know nothing (relatively speaking) about chocolate. When you say "some unmelted chocolate" what exactly do you have in mind? Would a grocery store chocolate bar be sufficient? And how can I tell if the experiment worked? Do I stir as this is going on? And if so with the whisk or with the flat beater? Oh, and I don't know what "seed" means in context.

Sure, what's involved?

Has one. Never tried for chocolate though.

I was thinking of galvanic corrosion in the CSO.

12x12 inch. Which I calculate should be about 14 pounds.

OK, I just took one for the team. One inch 6061. The expression on the UPS driver's face should be worth it. Maybe some pizza results next week. Perhaps a squad of eGullet operatives would like to come over and help me lift it in the oven.

Thanks again for the information and the links. I am not thinking of using aluminum in the CSO. Aluminum sitting on a steel rack in a hot steam oven seems asking for trouble. Meanwhile my 1/2 inch steel in the CSO is great for baking bread. If I get an aluminum plate I intend it for the big oven for baking pizza. I wouldn't say 6061 is what everyone is using for pizza, since a few posts up I read that @Syzygies is using MIC-6. But if you are sure 6061 can take the heat, I will consider it. Cost difference between alloys is not much of an issue. Weight is a much bigger issue. I understand aluminum alloys are all approximately the same density, and what I can lift limits the thickness of the plate.

@rotuts the BBC could never have invented you.

I use milkshake cups to clean my homogenizer. And more often to hold the olive wood and marble pestles for my Italian food processor.

No vongole?

I was about to click but this seems to be the older edition, not the new one.

OK, actually MB (p 1-323) says a dark (not shiny) half inch steel plate produces the best pizza crust. They do not say why. "Although it is staggeringly heavy." Ask me how I know. I've been keeping my steel shiny. Maybe I should let it blacken.