jimb0

ah. it didn’t occur to me that this would be problematic for a batter.

certainly there are also preservatives you can add that won't impact flavour but will drastically improve shelf life. it depends on how label conscious your consumers are. some will care, some won't. to be honest i don't have a lot of patience for people who drone on about naturalism while eating a bonbon but it's not my opinion that matters in terms of sales.... that's wild. was the cinnamon 'just' a ganache with cinnamon added?

also: the potential for functional slave chocolate aside there’s not necessarily shame involved in using something that isn’t absurdly expensive. it’s certainly not cringeworthy. i use a local chains storebrand chocolate a lot: always for practice and often just because. it’s totally fine and closer to the expensive stuff in taste than it is different. this goes double for anything where you’re adding a lot of flavour from something that isn’t chocolate since you’re going to flatten the distinctiveness anyway.

the counter issue is a fair criticism but a little dish soap and blending would remove any batter issues imo.

fair, but i'm not sure how the vitamix turns it into a bigger project than the stick blender. it certainly doesn't take any longer to clean up. if you do decide to try pre-grinding the oats, the vitamix at least would be a good solution there, in part because you could just do a pound and keep them in a bag in the cupboard or freezer.

i also thought about chicken bones though i personally find them unpleasant. to the point of the topic, though, i think chocolate- or cocoa butter-coated broken sugar shards would be the way to go

given that it's a batter, how much does the blending affect the cooked texture, out of curiosity? have you tried powdering the oats dry, first, before attempting to make a batter with them with the stick blender? obviously a different price category but this is something i'd probably turn to the vitamix for. incidentally, if this batter is the main sticking point, you might be able to just purchase pre-ground oat flour and use the bamix for everything else.

i like doing them in an ethiopian style, which is basically dal with different spices - chicken broth, onion, garlic, tomato, niter kibbeh and berbere. i usually like the flavour profile better than the indian versions.

not really. as i mentioned before, commercial descaling solutions are mostly citric acid. there's often a couple of other things; dezcal, for example, adds sulfamic and sulfuric acids, but even it's still more than half citric acid. you can just buy a 5 pound bulk bag of citric and dissolve it in water for your appliance descaling. you can usually find out what's in them by looking up their msds.

i’ve not done a sauce like this in the instant pot but i do do sausage from time to time (usually five to ten minutes at high pressure followed by a natural release) and don’t find the texture to be problematic. out of curiosity why would you cook it for an hour at pressure? also personal opinion but i’m not sure i see the point in doing a parade for a ground meat sauce (versus folding into burgers, meatballs, or meatloaf). side note: heavy cream freezes great in ice cube trays for what it’s worth, after which it stores well in a freezer ziploc.

canada post stopped doing deliveries that require ID checks during the pandemic, unfortunately, so you'd just end up making them go pick up their bud at the post office, haha

imo i'm not sure it's worth a special order because at the end of the day, it's just a pea soup

depending on province, there's also a growing craft beer and wine shipping movement, though these are often limited to the province in which they're found. i'd also be on the lookout for birch syrup, not just maple. and maple butter (which is like a whipped, crystallized maple syrup - amazing to spread on buttered toast). you'll often find nun's farts for sale, especially from QC producers: https://en.wikipedia.org/wiki/Pets_de_sœurs and there's always the montreal bagels from st viateurs: https://www.stviateurbagel.com

for chocolate there are a couple of blog posts i've come across that talk about small time makers. some of it is good, some of it is just ok imo http://ultimatechocolateblog.blogspot.com/2014/01/canadas-growing-bean-to-bar-craft.html https://jojococo.ca/blogs/discover-more-about-our-chocolate/canadian-bean-to-bar-partners

i know what american buttercream is. but butterfat has a short shelf life in comparison to something like vegetable oil. i’m willing to bet that the powdered buttercream was either a mix of shortening and sweetener, or it’s like their modern mix which is just sweetener and powdered dairy and cornstarch, and you whip in your own softened butter. it’s possible that the original mix had no fat in it at all - milk powder is often adding to baked goods like cookies and brownies to help create a fudgy texture. i really think you’ll be happier shooting for your goal of something that is the cake’s spiritual successor in terms of flavour and texture versus trying to recreate a powder that we don’t have an ingredients list for.

i am aware, which goes back to my first post: i don't think there was any powdered butter in the cake. i think that "frosting mix" is going to be crisco and sugar and cocoa powder, salt, a lecithin, and some flavouring. if you aren't willing to use those things why go out of your way to use powdered butter since there was very likely not any in the original cake? why not just use real butter and cook it so that you get a chocolate cake with the fudgy centre?

right but that's my point - you're already going to be making something that isn't the original cake, especially if you don't want to use a bunch of stuff like crisco and maltodextrin (chemicals that aren't scary, it's just vegetable fat and cornstarch under a different name). why go out of your way to use something like powdered butter that was never used in the original cake when you could just, you know, use butter? imo you have two options: you can hew very closely to the original, or you can recreate the original using tastier ingredients that are easy to find.

pillsbury also has a version on their website these days, but i suspect the one linked above would be a good option. at least a few bloggers have substituted jiffy's fudge frosting mix instead. but, while i'm not against anything some might describe as "chemicals," i find those premade and boxed frostings just never taste as good as building one yourself. since the original ingredients are no longer made, anything you make will be a different version, so i'd go ahead and use the actual chocolate suggested. especially because, no disrespect intended, you're making quite an assumption about those four basic ingredients; i imagine that the mix was probably sugar, crisco, maltodextrin, and cocoa. maybe with some emulsifiers, salt, and flavour.

well their website explicitly mentions dura-kote, which is used as a protective coating in all sorts of situations, so i assume that’s what they’re talking about. yeah i agree and i mean in the video the guy didn’t say anything special about them either really, just was like this works better for searing meat high heat vs non-stick. which is true but also not unique, as mentioned. i dig the handles tho.

it may not be worth the trouble, but if you call and ask if they have it in stock, you might be able to request it as a custom request on instacart.

on the plus side if you have leftover brandy afterwards it makes for a bomb cocktail add

gelatin are always the best, ime, as frustrating as it might be for people wanting to do vegan options. if you were doing vegan ones, i'd look at using carrageenan, specifically iota carrageenan, as well. as i understand it produces a relatively elastic gel, dependent on the concentration of calcium ions present. you could play around with those and any other gels/gums to check for synergy.

does the 4 mile grocery that has shad occasionally support instacart? they have a website you can use, with an option for adding custom requests if there were, say, shad in stock when you called, but not listed on the website. i'm not sure what town you're in, but there's probably also some sort of local third party grocery delivery business that will simply go wherever you want versus a list of pre-approved stores.

fwiw he explicitly compares it to non-stick in that these aren't. they're no doubt nice pans, but they're just anodized aluminum with an aluminum zinc coating, i.e., using a metal tool isn't that surprising

it’s been a while since i looked at greweling and i haven’t read notter. i’m curious as to how they came up with these ranges and whether there’s any reasoning given for them. i can imagine that chocolate stored very cool or frozen will condense moisture on its surface if not properly brought up to temp. similarly, cold can both inhibit flavour release, and for chocolates with a lot of cocoa butter, cause textural issues. yet to my mind those are not necessarily always going to be reasons not to keep chocolates or bonbons at very cold or frozen temperatures (obviously many in this forum do just that with seemingly few to no ill effects).