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  1. came to post this. especially if you enjoy toast there's essentially little to no quality loss. it actually holds up very well even for heating up to eat "fresh." with that said, you could also bake half the amount of dough, just divided into small rolls or buns.
  2. thank you; you’re very kind. this was actually my first go at moulded chocolates. i hadn’t wanted to shell out for moulds...but i am tired of hand dipping things, haha. i’m just happy they all popped out easily. inside was a milk chocolate butter ganache with blueberry powder. nice, though the blueberry was subtle enough that it mostly came across as a fruit-forward chocolate more than anything else.
  3. jimb0

    Making Pizza at Home

    made pizza for lunch for the so. i’m a terrible planner so i made this dough about 90 minutes before i baked the pizza. took about five and a half minutes in my oven, probably could have gotten away with a little less but i put too much cheese on it since i didn’t want to put what i had left back in the fridge. pesto, chicken from some “stuffs” i baked last night, bowl of defrosted corn and peas that was in the fridge, sesame. i was out of pine nuts and parmesan so i subbed cashews and vegemite for the pesto. honestly it came out extremely well.
  4. I have no proof either way but I suppose it's possible that covering a piece of meat with a layer of fat can interfere with evaporation to the extent that it might prevent moisture loss to some degree.
  5. bought a maybe polycarbonate maybe not mould on a lark from amazon for $14 cad. mixed reviews, in part because a number of people complained about chocolates sticking. i snobbishly assumed that it was because they didn’t temper correctly. pretty sure this was probably the case. anyway long story short certainly good enough to try out flavours at a minimum.
  6. if you don't need them perfect and shiny, one could also, i suppose, do it the harder way by hand in a bowl or pan with slow drips of chocolate. no cooler required, but you'll be at it a while (i've never done it personally ofc so it's easy to recommend :V)
  7. imo the best way to do that would be to just bake it separately on a sheet and set it on top when the fruit was still hot so it's glued on
  8. i'm skeptical the silicone itself had anything to do with it but silicone can be hard to clean sometimes given its structure; i wonder if there may have been some soap left on something somewhere?
  9. i tend to grind my own and the smell alone tells me how potent new bay can be. i like to blend it with dairy and strain before making ice creams or custards.
  10. that looks great, @Cahoot! did you braid it manually or use a mould?
  11. this is correct. i tend to keep both on hand mostly because i make our soaps and lotions.
  12. nice. honestly the lack of an on-device UI (display+buttons) is why i don't like or recommend the joule, personally (though the size is for sure attractive). everything polyscience makes is good, imo, if expensive for some things.
  13. jimb0

    Lunch 2021

    leftover pie. half a batch of laminated dough in the fridge, a bowl of extra mornay from some lasagna last week, some maitakes on the verge, a few green onions found in the back of the crisper.
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