jedovaty

And your piping example in turn reminds me of heston blumenthal's chocolate mousse. I've made it a few times and funny, never drew the connection! Sorry to go off topic, this stuff is great as a filling for alternative diets and/or allergies. https://www.youtube.com/watch?v=G4cMjxZc_54

When I was making my own hazelnut praline paste, I always wondered how to get it thicker.. running it in the melanger made it totally liquid. I tried varying the types and ratios of fat, including coconut oil and cacao butter, and I'd also try tempering. None really worked.. it would end up solid in the fridge and liquid at room temp/ Then I found it would nicely thicken up with water. VERY CAREFULLY, I'd add water drop by drop with the melanger running. Carefully being key, as just dropping it in could seize up and cause major problems like suddenly break the melanger. Later I switched to vanilla extract, again, drop by drop. Since I wasn't making this to sell or share commercially, and the paste never lasted more than a couple weeks in my fridge, I wasn't concerned about water activity, bacteria, mold, etc.

Slight tangent... for those of you suggesting MSG, errr... you do realize that the "S" stands for Sodium? I'm scratching my head why it is being suggested as a sub... so I've come up with some theories: - the sodium in MSG not as readily available compared to NaCl - fewer S molecules per unit of measurement since MSG includes the glutamate molecule which is bigger and heavier than chloride - less MSG required to make food "salty" - original post is about using less salt, not about reducing sodium - all the above - other Kindly edumacate me, (wo/it)mansplain away.

The end product here is similar to chicken paprikas. Neat! GERD will not be happy.

Hi! I have a nice crop of aji amarillo from my garden 😁. Sadly I cannot eat spicy foods like I used to, so I am trying to find ways to use them up and/or store them for a bit longer. I think I will wash, dry, and freeze whole for now. Meantime, while reviewing recipes and reading up on general use, I ended up with a few questions that I hope some of you more experienced with this might be able to help out. 1. To make paste, one blanches, peels, then blends with a little water or oil, and this can be stored in the freezer. The general recipes call for boiling the peppers 5-10 minutes, until the skin peels off easy. My eyebrow raises in response in an attempt to mimic the Rock: wouldn't boiling pull some of the beautiful flavor into the water? Why not roast and peel? I know I *can* do this, but I'm wondering why this is not the practice... I also generally like to try to attempt authentic techniques to learn about the flavors and uses, before playing my own. 2. Searching the forum here, I read many of you use the paste to make wings. Any other uses? 3. On a visit to Aruba earlier this year, I ate at a fancy pantsy fancy fance pinky out peruvian restaurant that had this amazing sauce alongside some grilled shrimp. They had same sauce for dipping bread into. When I asked what was in the sauce, they weren't keen to share. I just remember it was creamy, fruity, had that aji amarillo flavor right up front, and not overly spicy. They swore to me it did not have dairy in it, but there could've been errors in translation as our server must've been new and was not comfortable answering details questions. Oh, well. Anyone have aji amarillo sauce ideas that would pair well with seafood? I've been thinking of starting with a romesco-like technique, but feels like that might be too strong for fish. Lima Bistro's site only has an aji amarillo buerre blanc on their menu now, I don't see the dishes we had. Mmmm. GERD has already begun plotting its revenge on me just writing this 😭

Finally had a chance to make some chocolate with the new drum and scrapers! I usually start with a 2lb bag of beans from the chocolate alchemist, by the time roasting and winnowing is done, the weight of nibs comes to between 600 and 700 grams, and I generally make 80-95% darks. The stainless scrapers aren't really made for such a small amount, especially since the mass tends to be a bit thicker due to my humid environment. There are two solutions, either double up roasting or install the original scraper. I really wish there were a drum roaster that could handle 2-3kg cacao beans, all my troubles would be resolved!

Looks like it would be... grate... for the heels as well.

She must've had some mighty powerful arms, yikes!

Some people who know me in real life have called me "smart". I beg to differ, in support, here's exhibit A, which purpose I just figured out due to a completely random mistake this past weekend after 20+ years cursing the blasted (and now formerly useless) side of the box grater for scraping my hands to no end and failing to properly process lemon zest, ginger, and garlic. 🤦‍♂️

Mine has begun selling dry-farmed early girl tomatoes. They are among the tastiest grocery-store tomatoes I've had. I hope this is an ongoing thing Early Girl tomatoes are usually fairly bland even home-grown, however, dry farming seems to really give them a nice flavor boost.

I tried the Salt & Straw coconut cream based recipe again, this time I did not strain the coconut out of it and just blitzed it right up after freezing it for several days. Texture was slightly chewy, and the coconut wasn't fully blitzed smooth. I enjoyed the taste and it works for my lazy ways. It spins up very, very soft, easy to down a full pint friday night thanks to the week's work issues while watching random cartoons on netflix. What?

It states the interior is galvanized on one of the pictures. And then writes this: "The inner liner and baking tray are respectively coated with excellent zinc and aluminum". Aluminized steel is fine fine, but zinc-coated steel 😶 That.. that can't be safe? https://en.wikipedia.org/wiki/Metal_fume_fever Maybe it's something lost in translation.

I was gifted the Salt & Straw ice cream recipe book. It offers three bases: cow milk, sorbet/corn syrup, and coconut milk. Each requests xanthan gum, and coconut milk wants boxed coconut cream. Most recipes are based on the cow milk, and the book doesn't discuss whether one could swap the bases. Figured I might as well try. For 4th of July weekend, I tried two recipes using the coconut milk base since I have family who is alelrgic to dairy: salted caramel bars & coconut cream, and garam masala cauliflower (supposed to be milk based). The coconut milk base is fairly mild, and tasty on its own. One is supposed to strain out the toasted coconut before using the base, which I did, however, next time I might try leaving it in to see if the Creami would pulverize. The salted caramel bar recipe includes coconut cream caramel, a chocolate ganache, and caramel bars. I skipped the bars because it required way more effort (I should've read the recipe and started on all this much earlier), and instead subbed in roasted cashews. The ice cream base spun up almost liquid soft, I have no idea what happened, but it made hand-mixing in the ganache, caramel, and cashews easy. This was ridiculously tasty. The roasted cashews were perfect and kept it from becoming cloying. Highly recommended. For garam masala cauliflower, there were issues: first, their garam masala spice recipe looks more chai tea and heavy on the cinnamon (I do not like cinnamon). I didn't have the requisite spices, so used the london-made garam masala I picked up in St. Martin last year with some Badia jamaican curry spice mix I bought in Aruba this year, then extra ceylon cinnamon from Ralph's. Roasting per their instructions was ineffective, I had to up the temp to 400F and increase time an extra 10 minutes time to a little cauliflower browning and toasting of the spices. The blended cauliflower with the coconut base tasted very good, but it was so mild that I added double the cauliflower mix into the coconut base before freezing. Probably mistake #2. It froze up solid and spun well to a silky texture. The taste.. at first image like what a very ripe fart smells like, quite potent. Then the cauliflower came through along with the garam masala and curry spices. Although this was a strange experience and none of us seemed to like it, we kept digging in for more tastes, I think to try to figure it out because it was rather strange. It begun to taste like Indian restaurant steam tray lunch bar food.. so yeah, not bad? Despite the 1/2 pound turkey burgers we had an hour earlier, this ice cream kind of made us hungry. Anyway, I heated it up this afternoon and poured over some left over rice and garbanzo beans for lunch with a few pickled jalapenos, it was good sauce. I am intrigued with the garam masala recipe and will try it again using their spice combo and quantity, and TBD whether I'll use the milk or coconut base. The coconut base did go well with it, once you get over the flatulent-like aromatics of cauliflower. I'm also going to make more of the coconut base and try without straining to see how that works. Sorry, no photos of the salted caramel looked a complete mess. As you can see, the cauliflower one was an off-white beige color that looked like a poor paint job in a single-story bourgeoisie home in east Costa Mesa before going on the market at an over-priced sales number because of demand for the area.

Old thread bump I picked up Canadian hemp seeds at costco the other day, and I can't help but think in jest whether our neighbors up north are cheating.. these things taste exactly like shelled sunflower seeds. I can barely tell them apart. 😛

This sounds like similar results to my cottage cheese + strawberries experiment. It took 4 spins.. I did two respins, and the respins didn't look like they did much so I'd say try running the regular cycle a couple more times instead of re-spin. Then also listen to what BD wrote

I bought these the other week before seeing this thread and had them over the weekend topping a faux neapolitan pizza. I thought they were tasty, prefer them to cento, for now. I thought they were just the unsold mini san marzano cherry tomatoes they've been offering for a while now 🤫

New drum and roller stones received, they fit. Weekend project to clean/season and then away I go! This time, I won't lock things down all the way. Thanks again for the help

I suspect it's the small one, here you go. Based on their website, it looks like only the tilting unit has the large drum. For some reason, I thought the large drum was also available on the non-tilting units. Are the drums interchangeable, or do they have different diameters?

They got back to me and said I need to tighten to stop then turn two full rotations back. I also found instructions on their website which have similar steps. They didn't address whether the stone needs to be replaced. I asked them some follow up questions but haven't heard back, been over a week now. I will replace the stone since the epoxy is coming off and I'm too lazy to fix that. Having written that, any idea whether I have the large or small drum? My current drum has an 8.5" diameter and 5.5" internal height. I did not find drum dimensions on their site. Thank you!

A friend of mine told me about some quick ice-cream recipe going around: cottage cheese, strawberries, and maple syrup. Apparently you blend it then freeze it for 3 hours or so and you get "ice cream". I did a quick blend with the bamix before freezing it. Took 4 spins to get non-powder, it ended up silky smooth. Taste was weird -- cottage cheese, strawberries, and maple syrup, maybe it was the smooth texture throwing me off. I still ate the whole pint 🙃 Sorry, didn't take pics, take my word for it, though, it was pink in color.

Cool, thanks Before I posted, I was considering upgrading to the stainless scrapers, and their website shop shows that part comes with the rolling stones (🎶). So I'd just need the drum, and that is it. I'll reach out to them with what I have going on and report back what I learn.

Premier Chocolate grinder, model "wonder", purchased 2016, I make 5-10lbs chocolate a year with occasional praline nut butters. I tighten the nut until it stops, isn't that how it works? I don't pregrind my cacao beans, drop nibs in after winnow. I usually preheat everything in my oven at "warm" setting for 10-15 minutes to evaporate moisture from the stones, and warm up the nibs.

Hi: The stone base in my wet grinder/melanger has become smooth where the wheels track. It's quite polished, slippery to the touch. Time to replace, or fine to continue using as is?

There was a recipe on TFL that provided a sourdough flavor by adding acetic and lacid acids. I wish I kept the bookmark, it was a super easy, bread-machine compatible recipe. I did find this one looking for it, though I'm not sure that was it, been a long time and the date of that recipe is 2021 (I remember reading in 2016 or 2017). I'm also not sure how the vinegar would actually work, I have tried it in my pie dough and some dairy-free brownie recipies and never taste any acetic acid. I'd also be worried about the flour becoming overly extensible. That said, the dude on that forum has had success so might be worth a shot. I've got lactic acid powder and plenty of vinegar at home so maybe I'll give this a go and report back. You can also consider making sourdough bread using yeast-water from something like raisins. It takes a little bit of prep work, and you'll get the more lactic-acid sourness (e.g. yogurt) and probably no acetic-acid flavors.

Not original poster, but I really like this, thank you! I was further curious and put the asian looking text into google translate: "Chinese kitchen knife". 😁