JoNorvelleWalker

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.

Not a happy camper: FedEx delivered my panettone...and just as quickly snatched them away again. FedEx requires a signature for what amounts to two loaves of bread. I have visions of them being sent back to Canada.

I have a few centrifuges but I finally have two that allow me to clarify citrus in a reasonable time and in enough quantity to make a drink. Tonight is a French 75 with lavender syrup substituted for the simple. Clarifying the lemon juice reduces the nucleation sites that deflate the Champagne or in my case methode rotuts. A crystal clear libation from a pretty crystal flute is the reward.

I hadn't visited @Ruben Porto's site in a while, but I see he has a review of the Creami with interesting observations about the recipes: https://www.icecreamscience.com/blog/ninja-creami-ice-cream-maker-a-comprehensive-review

I received the mixer at no cost but space is always a problem. In the end I relocated the deep fryer and am storing the new mixer on top of the blast freezer in the dining room.

Still cooling. New mixer. I had been using the Forkish method, which was convenient but I could not escape the fact that the Forkish loaves did not taste good.

(eG-friendly Amazon.com link) Had it for a few weeks but tonight was the first time I made bread with it. Wonderful mixer. It has a paddle like a bread machine paddle, but larger. I think this mixer will be my default choice for mixing bread dough.

Two of them are mine.

I have a couple bags of Felchlin from more than six years ago. I was afraid the milk solids of the Maracaibo Creole might be rancid by now but the chocolate tastes OK to me. Any reason not to use it?

At least I got the .ca right.

Yes, I just double checked -- "info@gauter.ca" Still no response. Do you think I should resend?

I wrote to the email address asking for a quotation to send one to me in New Jersey but they never got back to me. Just as well because I am broke as usual.

Cake question: I've baked cakes in my Anova with good results, but I've tried only one pan at a time. Whether 9 inch or 10 inch I've had good results. Has anyone tried baking two layers at the same time on separate racks, as one might in a conventional oven? And how about cupcakes?

Pear cake, recipe from The Wall Street Journal. OK but not fantastic. Probably will not make again. Good pears are so much better enjoyed raw.

I second cake strips. They come in sizes that would work for 8x8 inch pans.

A mandoline? Though arguably a mandoline fails in the "mushing together" category. But your blender should cover that.

I have a crock pot, a real crock pot. In my experience and from what I've read crock pot temperatures are higher than optimal, probably to protect companies from being sued for wrongful death. At one point I had the idea to buy a stepdown transformer but that would be about $100, and would work only on old crock pots like mine, not the new fancy electronic ones. Besides, I can put a pot on my Paragon induction unit and simmer at a controlled temperature as low as I would ever want.

The heating element is about 8 inches by 4 1/2 inches. The pan is about 12 inches by 8 1/4 inches. I came here to posit the glad tidings, but I see the enablers are out early today. Mine is coming in Moon Blue. I hope to be seeing my granddaughter in a couple weeks, and I might convince her to take one home. If not I will have a spare. @rotuts the A4Box is wonderful for meatballs.

I was speaking of unlined solid copper.

I'm guessing solid copper should be safe.

So little kids could wear lipstick. Though the red pistachios I remember were a deeper shade of red. Possibly some long gone cariogenic dye.

Tonight's pan bread, Forkish method.

Thanks! I am in New Jersey. What is the last date to order?