That would be one bad ... mod!
Rob! Get on this!..... Please?:what:
Sent with the power of telemechanics....... and Tapatalk.
Dare I ask it? Yes, I must know. What kind of cocoa do you use? Hmmmmmm???? That will tell me the rest of the ingredients
Hard to believe what I have forgotten in three long years.
The REO I use most is a mechanical, and I love it. I still have my 'vela but it sits there looking all sexy now that I have the REO. Since I learned on the little itty bitty rba clone (can't remember the name of that atty?) and then the AGA (like the one I sent you) coiling to what I want is a breeze. I am using the xc-116 so I don't even have to do it often anymore. I just burn it, rinse it, burn it dry and it is good as new. I haven't made a new coil or wick in weeks. Nothing beats that!
I sure hope you come hang out here more often!
ETA: As for me, I guess it's been so long since I have "seen" you around you wouldn't know that I had a 4th surgery on the knee back in February. It healed all wrong and grew a kickstand which tweaked the kneecap. All that pain for so long could have been avoided had they just taken an x-ray from the angle where it would show. Once they found it, surgery was immediate. It was the largest one the surgeon had ever seen (and not because of my complaints but because they let it get that way). I still have a lot of pain from all the scarring and damage, and a torn meniscus and I need a total knee replacement, but learned just last weekend that even though it's painful, I can get around pretty well
Good company and thanks to everyone for all the likes. Really know how to make a guy feel at home.
many would consider it superior solely based upon the single battery requirement.
also, i don't *think* the Pvari will drain the battery if left to sit, but since mine just gathers dust i can't verify that
Callebaut Royal Dutch Cocoa Powder in the cake and semisweet chocolate drops in the mousse. I can not for the life of me remember the brand, but it came in a big purple box. Might also be Callebaut, but I can't say for sure.
Welcome, SkinyFatMan
If it is dutch process you won't get the chemical reaction that turns the cocoa red. You have to use natural cocoa with buttermilk for the acid. Otherwise, you are just making a red food colored chocolate cake and not true Red Velvet. My niece taught me that
When Great Chemistry Has You Seeing Red | those3chicks
"Another ingredient found in every Red Velvet Cake recipe today is red food colouring, but this was not always the case. Many years ago natural cocoa was used in baking. Natural Cocoa is acidic and lends itself well to the chemical reaction necessary to produce the red anthocyanin. In more recent years, however, Dutch Processed cocoa powder has taken its place. This processed or refined cocoa is treated with alkalizing agents thus enhancing the cocoa’ brown colour and smoothing out the flavour while at the same time lowering its acidity. The use of a more alkaline cocoa tends to produce a lighter red colour than natural cocoa. It is thought that red food colouring was introduced to the Red Velvet Cake recipe to deepen the colour when using refined cocoa and /or because somewhere along the line the old fashioned red was thought to be just not red enough."
If it is dutch process you won't get the chemical reaction that turns the cocoa red. You have to use natural cocoa with buttermilk for the acid. Otherwise, you are just making a red food colored chocolate cake and not true Red Velvet. My niece taught me that
When Great Chemistry Has You Seeing Red | those3chicks
"Another ingredient found in every Red Velvet Cake recipe today is red food colouring, but this was not always the case. Many years ago natural cocoa was used in baking. Natural Cocoa is acidic and lends itself well to the chemical reaction necessary to produce the red anthocyanin. In more recent years, however, Dutch Processed cocoa powder has taken its place. This processed or refined cocoa is treated with alkalizing agents thus enhancing the cocoa brown colour and smoothing out the flavour while at the same time lowering its acidity. The use of a more alkaline cocoa tends to produce a lighter red colour than natural cocoa. It is thought that red food colouring was introduced to the Red Velvet Cake recipe to deepen the colour when using refined cocoa and /or because somewhere along the line the old fashioned red was thought to be just not red enough."
Oops..I thought you meant the chocolate mousse cake. I believe most Texans will stand by your statement of "the old fashioned red was thought to be just not red enough." Lots of red food coloring.
I have to let you guys know that I am not a fancy shmancy chef...just got my degree in Restaurant/Hotel management and worked my azz off and pulled myself up from prep cook to sous chef to pastry chef. There are many things I would still like to learn and classes I want to take.
I'm off to find something healthy to eat
Ever hear of Alton Brown? He is all about that. DH will even watch his show
