Deryn

I don't use a mortar and pestle either for my pastes - nor do I have an Indian wet grinder ... no Bullet either .. I use my Thermomix or my Vitamix or a food processor (big or little) depending on what is closest. The reason I make my own curry pastes is just because I found the jarred ones flat somehow (not sure how to describe it but they were not 'fresh') so I was always adding more of the same ingredients they contained anyway. I am not trying to be authentic. Just trying to get to the taste/balance of flavours I like. And I have never grated my own coconut - not 'that' ambitious. Good luck with the curry tomorrow, Darienne. I am sure it will be wonderful.

Excellent series. So pleased that I didn't have to wait till I got down to the States to be able to watch them (as often the offerings on Netflix differ between the two countries). I hope there are many more like this in the pipeline.

$157.92 Can on amazon.ca Same price as everyone else when I log into my amazon.com (not Prime) account (US dollars)

Hi Bart. Welcome to eGullet. Wonderful that searching for freeze-drier info is what brought you here. Some of us are enthusiasts in that area but yes, this is an amazing place with people interested in all facets of the culinary world.

I now know what to do with my old pots when I remodel my bathrooms! Love that bathroom vignette. I am drooling over the tapas too - especially the olives, ham and tomato bread.

Thanks for letting me know that W-S is carrying these bowls. I should have guessed they would. Yes, their site says they have a model which fits Artisan tilt mixers. Almost makes the dilemma worse mind you because I have to decide now which model I own to fit one for. The concept is growing me. Scary for a self-admitted kitchen gadget 'junkie'.

Someone call Kerry and get some Valrhona for JoNorvelleWalker, please! Thanks for the explanation about tempering (and the attachments), JoNorvelle. It sounds as though they thought that through so I would expect it should work. I have both an old Artisan KA (5l, tilt) and a relatively new Pro 600 (6l, lift). I don't have a clue what models they are (they are really on the floor in the living room and heavy to lift up to see what the actual model # is) but I am assuming that maybe the Pro 600 might fit even if it is not listed by name. I don't use the Pro at all right now because I hate the lift design - so much easier to just tilt back the head so the Artisan gets more use. I would consider one of these heated bowls for the single purpose of tempering (even if that isn't really a good financial decision) but wish it would fit on the Artisan.

Ah yes. Will all these recipes likely be meatless? What about pork or as Thanks for the Crepes mentioned, skirt steak?

Oh, oh, oh. IBC Power Flowers you say! What an amazing trip you have been on, Kerry. I am so jealous - mainly because if I were to go I am sure I would have missed most of what you seem to have found because I would not have a clue where to find them. Did you plan all the shop visits yourself or do you have a guide? Thank you SO very much for chronicling your adventures in Europe for us. I am living vicariously through you right now and enjoying every bite!

Those (French version) 'manuals' are awful. My gosh. Where is the one that tells you how to use the system? Did you receive the mixer paddle attachments pictured in the French manual also with yours? Strange if those are included since every KA comes with them already (save the paddle with scraper) and if you use it standalone, you can't use those attachments. I admit I am at a pre-novice level when it comes to chocolate making but I am struggling to understand how that setup can be used to temper chocolate or even hold at temper if it takes hours to raise the temperature of even water with the lid on and if one fitted it to the KA and actually stirred the mixture the lid would have to be removed ... at which point presumably the temperature would drop and be harder to control. And, since I can see no instructions I cannot tell how that 'chocolate' button functions but can it be set for different types of chocolate? Tempering chocolate seems to be one of the main selling points but I am somehow missing how that would work well with this bowl. I really want to like it. I do. But, I can't yet see what its best purpose is.

I have 2 unused KA mixers in my living room. I think they make for an interesting décor statement. You would not be alone if you chose to go that direction.

The Sorbent Systems site is a very good place to do some reading about mylar bags as well. I have ordered most of my bags from them because it has become apparent to me over the years that not all 'mylar' bags are the same at all. One doesn't know exactly the quality of bags purchased from many other sources - though they may be just fine. Suffice it to say that, over time, I have learned that thickness is not the only important criteria when choosing a mylar bag for long term storage (which I deem to be > 10 years). If you are just trying to store your food for shorter than a decade, as long as the bag is a decent thickness and your food has enough H2O removed (as it should have with freeze-drying) and they are food-grade with an appropriately sized O2 absorber and properly sealed, most Mylar bags should be fine however. Gypsyman - thanks for linking to that site. I was about to post a similar SS link about mylar but there is a list on the left of the page you linked to so Tony can explore that whole site from there if he wishes.

Thanks, Tony. Most people who pack foods in mylar for long storage use either suction or an appropriately sized O2 absorber, but definitely not both. If you suction, the O2 absorber is a waste. Mylar will not suck down on its own with just an absorber (since air is comprised of more than just oxygen) but that is not an issue because it is oxygen (and water) that cause storage issues. Among preppers, the predominant method is to use an absorber only. If you have a good mylar bag (and by the way, you should use 7 mil mylar bag in my opinion and it is also good to get the manufacturer/supplier to specify the O2 and H2O penetration stats for their particular bag - not all bags are created the same), it is definitely not necessary to suction out the air if you throw in the absorber. Mountain House certainly doesn't and they vouch that most of their freeze-dried foods last for 20 plus years (and that number is going up every year as they review the state of the bags they packed years ago). In contrast, bags of other manufacturers/suppliers of ready packed freeze-dried foods have been shown to be less able to go that distance - even if they were actually thicker than the bags Mountain House uses (which they have manufactured according to their proprietary specifications).

Patrickamory, I second everything you said but since Darienne now has her ingredients and intends to try her first Thai curry on Saturday, I doubt she will be able to acquire a south Indian wet grinder in the next day. She could pound her own in a mortar and pestle but that may be a bit much for a first timer. My recommendation (and I know it is not perfect or authentic) for this first time is that she use a food processor or coffee grinder but make sure she does not over process and make it all smooth. I gave her a brief overview of ingredients to get and a general 'how to' primer (with the same balance is key cautionary) but since I am so used to just tossing things together without really thinking to make whatever type of curry I feel in the mood for, I was not able to provide her with a specific recipe I have used (and therefore can vouch that it works and describe exactly how it tastes, etc.) to get her started.

I am sorry that I cannot help you with the technicalities/culinary merits of replacing your corn syrup with agave, but, from a health perspective, since agave is much higher in fructose than even high-fructose corn syrup, I hope not too many people eat much of your caramel if you choose to use agave.

The smell doesn't bother me at all. The fatty film is annoying but can be handled. My main problem is that the humidity from boiling stuff I guess has ruined my cabinets unfortunately.

You have my sympathies. I have exactly the same issue. Big two storey house. I have an unvented island cooktop (with no hood or downdraft) set directly under 2 lights that open downward. As a result of having no way to clear the humidity, etc. my cabinets have begun to peel and every door/drawer front must now be replaced. The kitchen is 4 years old. So it is not just a nuisance factor, it is a major expense now, even if I don't have a hood install to pay for. I didn't design/build it - the previous owner did. I knew when I bought it that there was no hood over the island but thought that was probably just because the previous owner didn't do much stovetop cooking so she didn't care much. I didn't realize it was probably because she must have been told that putting in a hood would be nigh on impossible here. I did see the difficulty in going up but assumed I could put in a downdraft. It turns out a vent cannot go downward because the basement walls are 3 foot thick granite rock topped by very little wood that could be cut through. To go up I would have to go through the equivalent of 3 floors and the pipe would likely have to go through the center of a bedroom. The stove apparently cannot be moved to along the wall and vented out the side because that is where my oil tank is. I just paid a fortune to re-vent the oil burner furnace in my basement and install a chimney pipe about 30 feet away from it (because the furnace was blowing out all winter - that is the northeast/west side of the house and that is where the evil wind blows here in winter) so even if someone could figure out how to install a kitchen hood/vent here (and there are no experts to call within about 300 miles), it would, I am sure, cost a small fortune times 3 at the very least. I have never met a recirculating vent that was worth having. So, yep - you are not alone in having a large standalone house that has no kitchen vent and where there are barriers to putting one in. Misery loves company?

Thanks, Tony. I have masses of tools. Pretty sure I have those wrenches, etc. Just haven't braved it yet. But, I would very much appreciate a step by step with pics if/when you get around to posting them.

I really love curried anything, including soups. My only issue is that all 'curry powders' and 'curry pastes' are not the same. There are many brands and none of them taste very fresh to me any more. I got spoiled when I started to make my own - which also vary, but intentionally (unless I cannot find some ingredient locally and have to make do or just leave it out) just as they would in each home in Thailand or India I suspect, much less in each region of those countries. Because of that I find I cannot actually use recipes for curry soups or anything any more if they specify storebought versions - particularly if they do not list a brand to buy. I have to wing it - if it tastes good, it works.

I had so hoped I would be able to attend this year, but, my trip to NC in a week or two is going to be much more jam packed than I had expected it will be (and will be followed right after by another 8k mile drive west and north to the Yukon) so I don't think I can spare energy and time to drive the 9 hours up to DC for the weekend after all. Sorry, Kerry et al. I hope you all have a wonderful time and take loads of pictures, please. And I will try to prioritize at least one workshop (US or Canada) next year.

Almost double the price here in Canada - but thanks for the specs. I will get some of those. Thanks everyone for all these very helpful posts today. Tony .. we missed you. Thanks for answering my query - yes, I was confused but as everyone has said, despite the confusion sometimes, the machine works very well. I just wish I was as 'handy' as some of you are at figuring out pump issues and solutions, etc. But, please keep the posts coming as you discover new things because someday I will find someone to help me try out some of your innovative ideas.

To me, there is a big difference between 'bringing something to the attention of' someone (the waitstaff in this case) and 'complaining'. I try to save the latter for those times when I use the former and am met with indifference or rudeness - since having to use the 'complaint' strategy to get results can ruin my meal as much as the offense that warranted it in the first place. I can be very assertive, but, having been raised as a 'nice Canadian girl', my first approach, I know, can make me look like a patsy at times, especially when I dine in the US where people are often much more outspoken about everything. I know I have cringed when I have been out for dinner with a few American friends whose standard approach is complaint first - and not always in a quiet manner. They got results (and strangely, to me, were not thrown out but were kowtowed to for the rest of the meal) but that is just not my style. All that to note that, depending on where one roams, there can be quite a culture difference between north of the border and south of the border (and between big cities and country/small towns - and probably between genders as well) when it comes to what is standard/acceptable/desirable behaviour, how one gets what one wants and is paying for, in restaurants and other milieus.

My thoughts and condolences go out to her family and friends.

If there is a hair in my food, I return it. If there is meat that is not done, and it is beef, unless it is really rare and bleeding hard (I like med-rare), I will eat it but I will inform the waiter that it wasn't quite as ordered. If it is overdone but not yet turned to jerky, I might attempt to eat a few bites but most of it would remain on my plate, and the waiter would again be informed. If chicken or any other meat which should not be served undercooked, I would return it. If the soup is stone cold, I would ask for it to be heated, please. I would not ask for a free dessert (though, in my experience, I might be offered something or the bill reduced). Unless the service, and/or the food, is truly awful, I usually pay the full bill despite the errors. If the waiter is seemingly uncaring or it is something he/she probably actually plated themselves (salads and soup are often in large bowls or hotpots in less expensive restaurants and waiters bring those along with bread, water/soft drinks, etc. without interaction with the cook staff - which means the wait staff retains responsibility for its condition upon arrival at the table), he/she might notice my face is not as pleasant as it was when I entered and, in most cases, I probably would not return. I don't make a big fuss but I do get my point across in one way or another. Mistakes happen but good restaurants and waiters are responsive and willing to make it right in some way. On the other hand, you are asking for pat answers to varying situations and one's response may be different depending on the situation/restaurant, etc. This is going to be one interesting poem, palo. I do hope you publish it here for us to enjoy. And, by the way, what are YOUR thoughts on this topic?

I wish Meld (and those who buy/use it) every success. I have been an 'early adopter' often in my life (I absolutely adore my freeze-drier for instance) but this product would be very difficult for me to buy into since I have no smartphone (on purpose) and I have (by default - not by choice) an electric cooktop with no knobs. Perhaps someday this 'solution' will be built into home stoves (and not necessitate the use of an 'app') - that I would be interested in if I am ready to change out my appliances. I hope that restaurants buy Meld and use it for poached eggs since I have rarely encountered one (even so-called 'breakfast' restaurants) that can produce even decent versions of that dish. Luckily, I have no trouble making them at home - the old fashioned way. I appreciate 'progress' but I wish younger people would first learn the basics (in this case, of cooking) before they jump into using technology to do every job for them. I guess I am too old for products like this but I, again, hope it works for others.