I've just finished baking a batch of Parisian-style macarons. I've made
them several times before with excellent results but today they were an
absolute mess.
The Italian meringue didn't "come together" properly and in the oven
they spread out into odd shapes and joined their neighbours rather than
rise with perfect "feet".
They are only fit for crumbling up and sprinkling on icecream.
I don't think I'll risk any more baking projects today, as I had planned
to make cookies and tarts.
Graham

"graham" wrote in message news
I've just finished baking a batch of Parisian-style macarons. I've made
them several times before with excellent results but today they were an
absolute mess.
The Italian meringue didn't "come together" properly and in the oven
they spread out into odd shapes and joined their neighbours rather than
rise with perfect "feet".
They are only fit for crumbling up and sprinkling on icecream.
I don't think I'll risk any more baking projects today, as I had planned
to make cookies and tarts.
Graham

==

Oh dear. One of 'those' days At least they will still taste good



--
http://www.helpforheroes.org.uk

On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:

>I've just finished baking a batch of Parisian-style macarons. I've made
>them several times before with excellent results but today they were an
>absolute mess.
>The Italian meringue didn't "come together" properly and in the oven
>they spread out into odd shapes and joined their neighbours rather than
>rise with perfect "feet".
>They are only fit for crumbling up and sprinkling on icecream.
>I don't think I'll risk any more baking projects today, as I had planned
>to make cookies and tarts.
>Graham

Was it rainy and damp? My mother always said to never attempt a
meringue project when the weather was damp. Old Wives Tale? Don't
know. I just followed her advice, because . . . well, because.
Janet US

On Sunday, December 3, 2017 at 9:36:38 AM UTC-10, graham wrote:
> I've just finished baking a batch of Parisian-style macarons. I've made
> them several times before with excellent results but today they were an
> absolute mess.
> The Italian meringue didn't "come together" properly and in the oven
> they spread out into odd shapes and joined their neighbours rather than
> rise with perfect "feet".
> They are only fit for crumbling up and sprinkling on icecream.
> I don't think I'll risk any more baking projects today, as I had planned
> to make cookies and tarts.
> Graham

My daughter makes those things. I wouldn't try it myself. It's a lot easier to just watch her make them. They are grand.

"Ophelia" > wrote in message
...
> "graham" wrote in message news > I've just finished baking a batch of Parisian-style macarons. I've made
> them several times before with excellent results but today they were an
> absolute mess.
> The Italian meringue didn't "come together" properly and in the oven they
> spread out into odd shapes and joined their neighbours rather than rise
> with perfect "feet".
> They are only fit for crumbling up and sprinkling on icecream.
> I don't think I'll risk any more baking projects today, as I had planned
> to make cookies and tarts.
> Graham
>
> ==
>
> Oh dear. One of 'those' days At least they will still taste good

I hate when "those" days happen, but with the exception of Sheldon
apparently, we've all had them. ;-)

Cheri

On 2017-12-03 1:23 PM, U.S. Janet B. wrote:
> On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>
>> I've just finished baking a batch of Parisian-style macarons. I've made
>> them several times before with excellent results but today they were an
>> absolute mess.
>> The Italian meringue didn't "come together" properly and in the oven
>> they spread out into odd shapes and joined their neighbours rather than
>> rise with perfect "feet".
>> They are only fit for crumbling up and sprinkling on icecream.
>> I don't think I'll risk any more baking projects today, as I had planned
>> to make cookies and tarts.
>> Graham
>
> Was it rainy and damp? My mother always said to never attempt a
> meringue project when the weather was damp. Old Wives Tale? Don't
> know. I just followed her advice, because . . . well, because.
> Janet US
>
It's very dry at this time of the year and I get skin splits.
I'd like to blame something but I suppose I just wasn't organised as
much as usual. The syrup went past the soft-ball stage before the egg
whites were really ready. I was trying to make a batch to take to my son
and d-i-l in BC. As my mother always averred, when you are trying to
make something special, things go wrong.
Graham

On 2017-12-03 1:34 PM, dsi1 wrote:
> On Sunday, December 3, 2017 at 9:36:38 AM UTC-10, graham wrote:
>> I've just finished baking a batch of Parisian-style macarons. I've made
>> them several times before with excellent results but today they were an
>> absolute mess.
>> The Italian meringue didn't "come together" properly and in the oven
>> they spread out into odd shapes and joined their neighbours rather than
>> rise with perfect "feet".
>> They are only fit for crumbling up and sprinkling on icecream.
>> I don't think I'll risk any more baking projects today, as I had planned
>> to make cookies and tarts.
>> Graham
>
> My daughter makes those things. I wouldn't try it myself. It's a lot easier to just watch her make them. They are grand.
>
Does she make them with Italian or just basic meringue?
Graham

On 2017-12-03 1:08 PM, Ophelia wrote:
> "graham"Â* wrote in message news > I've just finished baking a batch of Parisian-style macarons. I've made
> them several times before with excellent results but today they were an
> absolute mess.
> The Italian meringue didn't "come together" properly and in the oven
> they spread out into odd shapes and joined their neighbours rather than
> rise with perfect "feet".
> They are only fit for crumbling up and sprinkling on icecream.
> I don't think I'll risk any more baking projects today, as I had planned
> to make cookies and tarts.
> Graham
>
> ==
>
> Oh dear.Â* One of 'those' daysÂ* At least they will still taste good
>
>
>
My teenage grandchildren now have most of them. They are not fussy!
Graham

On 2017-12-03 3:01 PM, Cheri wrote:
> "Ophelia" > wrote in message
> ...
>> "graham"* wrote in message news >> I've just finished baking a batch of Parisian-style macarons. I've
>> made them several times before with excellent results but today they
>> were an absolute mess.
>> The Italian meringue didn't "come together" properly and in the oven
>> they spread out into odd shapes and joined their neighbours rather
>> than rise with perfect "feet".
>> They are only fit for crumbling up and sprinkling on icecream.
>> I don't think I'll risk any more baking projects today, as I had
>> planned to make cookies and tarts.
>> Graham
>>
>> ==
>>
>> Oh dear.* One of 'those' days* At least they will still taste good
>
> I hate when "those" days happen, but with the exception of Sheldon
> apparently, we've all had them. ;-)
>
> Cheri
Tomorrow it will be pastry so I hope it's as light as I usually make it:-)
Graham

"graham" > wrote in message
news
> On 2017-12-03 3:01 PM, Cheri wrote:
>> "Ophelia" > wrote in message
>> ...
>>> "graham" wrote in message news >>> I've just finished baking a batch of Parisian-style macarons. I've made
>>> them several times before with excellent results but today they were an
>>> absolute mess.
>>> The Italian meringue didn't "come together" properly and in the oven
>>> they spread out into odd shapes and joined their neighbours rather than
>>> rise with perfect "feet".
>>> They are only fit for crumbling up and sprinkling on icecream.
>>> I don't think I'll risk any more baking projects today, as I had planned
>>> to make cookies and tarts.
>>> Graham
>>>
>>> ==
>>>
>>> Oh dear. One of 'those' days At least they will still taste good
>>
>> I hate when "those" days happen, but with the exception of Sheldon
>> apparently, we've all had them. ;-)
>>
>> Cheri
> Tomorrow it will be pastry so I hope it's as light as I usually make it:-)
> Graham


I'm sure it will be, you are a good cook as evidenced by your posts.

Cheri

On Sunday, December 3, 2017 at 12:48:40 PM UTC-10, graham wrote:
> Does she make them with Italian or just basic meringue?
> Graham

I don't know if it's Italian or not but it's made with almond flour. She also makes a cake with almond flour. Here's a picture of some desserts she made for her niece's birthday party. That's some kind of tart on the plate with the cake and macron. That grey material in the back is poi.

https://www.amazon.com/photos/share/...7asUTkWgLGXa0B

On Sunday, December 3, 2017 at 3:24:06 PM UTC-5, U.S. Janet B. wrote:
....
> Was it rainy and damp? My mother always said to never attempt a
> meringue project when the weather was damp. Old Wives Tale? Don't
> know. I just followed her advice, because . . . well, because.
> Janet US

Because SHE HAD SOME CULINARY SMARTS!!

It's the MOISTURE!! In the air. And can and usually does negatively affect a meringue!!

John Kuthe...

On Sun, 03 Dec 2017 13:23:57 -0700, U.S. Janet B. >
wrote:

>On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>
>>I've just finished baking a batch of Parisian-style macarons. I've made
>>them several times before with excellent results but today they were an
>>absolute mess.
>>The Italian meringue didn't "come together" properly and in the oven
>>they spread out into odd shapes and joined their neighbours rather than
>>rise with perfect "feet".
>>They are only fit for crumbling up and sprinkling on icecream.
>>I don't think I'll risk any more baking projects today, as I had planned
>>to make cookies and tarts.
>>Graham
>
>Was it rainy and damp? My mother always said to never attempt a
>meringue project when the weather was damp. Old Wives Tale? Don't
>know. I just followed her advice, because . . . well, because.
>Janet US

I was told not to make fudge on wet days - I never have so can't say
if it's true. Probably not so much now we live in such insulated,
heated homes.

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "graham" wrote in message news > I've just finished baking a batch of Parisian-style macarons. I've made
> them several times before with excellent results but today they were an
> absolute mess.
> The Italian meringue didn't "come together" properly and in the oven they
> spread out into odd shapes and joined their neighbours rather than rise
> with perfect "feet".
> They are only fit for crumbling up and sprinkling on icecream.
> I don't think I'll risk any more baking projects today, as I had planned
> to make cookies and tarts.
> Graham
>
> ==
>
> Oh dear. One of 'those' days At least they will still taste good

I hate when "those" days happen, but with the exception of Sheldon
apparently, we've all had them. ;-)

Cheri

==

lol I most certainly have)



--
http://www.helpforheroes.org.uk

"graham" wrote in message news
On 2017-12-03 1:23 PM, U.S. Janet B. wrote:
> On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>
>> I've just finished baking a batch of Parisian-style macarons. I've made
>> them several times before with excellent results but today they were an
>> absolute mess.
>> The Italian meringue didn't "come together" properly and in the oven
>> they spread out into odd shapes and joined their neighbours rather than
>> rise with perfect "feet".
>> They are only fit for crumbling up and sprinkling on icecream.
>> I don't think I'll risk any more baking projects today, as I had planned
>> to make cookies and tarts.
>> Graham
>
> Was it rainy and damp? My mother always said to never attempt a
> meringue project when the weather was damp. Old Wives Tale? Don't
> know. I just followed her advice, because . . . well, because.
> Janet US
>
It's very dry at this time of the year and I get skin splits.
I'd like to blame something but I suppose I just wasn't organised as
much as usual. The syrup went past the soft-ball stage before the egg
whites were really ready. I was trying to make a batch to take to my son
and d-i-l in BC. As my mother always averred, when you are trying to
make something special, things go wrong.
Graham

==

That is very true!

--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Sunday, December 3, 2017 at 12:48:40 PM UTC-10, graham wrote:
> Does she make them with Italian or just basic meringue?
> Graham

I don't know if it's Italian or not but it's made with almond flour. She
also makes a cake with almond flour. Here's a picture of some desserts she
made for her niece's birthday party. That's some kind of tart on the plate
with the cake and macron. That grey material in the back is poi.

https://www.amazon.com/photos/share/...7asUTkWgLGXa0B

==

They look lovely

--
http://www.helpforheroes.org.uk

"graham" wrote in message news
On 2017-12-03 1:08 PM, Ophelia wrote:
> "graham" wrote in message news > I've just finished baking a batch of Parisian-style macarons. I've made
> them several times before with excellent results but today they were an
> absolute mess.
> The Italian meringue didn't "come together" properly and in the oven
> they spread out into odd shapes and joined their neighbours rather than
> rise with perfect "feet".
> They are only fit for crumbling up and sprinkling on icecream.
> I don't think I'll risk any more baking projects today, as I had planned
> to make cookies and tarts.
> Graham
>
> ==
>
> Oh dear. One of 'those' days At least they will still taste good
>
>
>
My teenage grandchildren now have most of them. They are not fussy!
Graham

==

They know what tastes good



--
http://www.helpforheroes.org.uk

On Mon, 04 Dec 2017 09:15:38 -0400, wrote:

>On Sun, 03 Dec 2017 13:23:57 -0700, U.S. Janet B. >
>wrote:
>
>>On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>>
>>>I've just finished baking a batch of Parisian-style macarons. I've made
>>>them several times before with excellent results but today they were an
>>>absolute mess.
>>>The Italian meringue didn't "come together" properly and in the oven
>>>they spread out into odd shapes and joined their neighbours rather than
>>>rise with perfect "feet".
>>>They are only fit for crumbling up and sprinkling on icecream.
>>>I don't think I'll risk any more baking projects today, as I had planned
>>>to make cookies and tarts.
>>>Graham
>>
>>Was it rainy and damp? My mother always said to never attempt a
>>meringue project when the weather was damp. Old Wives Tale? Don't
>>know. I just followed her advice, because . . . well, because.
>>Janet US
>
>I was told not to make fudge on wet days - I never have so can't say
>if it's true. Probably not so much now we live in such insulated,
>heated homes.

It's just one of those 'rules' that you know the kitchen gremlins will
get you for if you break it. ;-)
Janet US

On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:

>I've just finished baking a batch of Parisian-style macarons. I've made
>them several times before with excellent results but today they were an
>absolute mess.
>The Italian meringue didn't "come together" properly and in the oven
>they spread out into odd shapes and joined their neighbours rather than
>rise with perfect "feet".
>They are only fit for crumbling up and sprinkling on icecream.
>I don't think I'll risk any more baking projects today, as I had planned
>to make cookies and tarts.
>Graham

My mother was always the go-to person for any spiffy function at
church or school. You know, tea sandwiches, pretty table setups, etc.
I was her sous chef, if one can be a sous chef at 9 or 10. Anyway, I
don't remember what the function was, but it required beau-coup
individual meringues. Holy Moley! None of the batch turned out. I
didn't know my mother ever said those words.
Janet US

On 2017-12-04 4:19 AM, dsi1 wrote:
> On Sunday, December 3, 2017 at 12:48:40 PM UTC-10, graham wrote:
>> Does she make them with Italian or just basic meringue?
>> Graham
>
> I don't know if it's Italian or not but it's made with almond flour. She also makes a cake with almond flour. Here's a picture of some desserts she made for her niece's birthday party. That's some kind of tart on the plate with the cake and macron. That grey material in the back is poi.
>
> https://www.amazon.com/photos/share/...7asUTkWgLGXa0B
>
That macaron tells me she has perfected the method. I'm jealous!

On 2017-12-04 8:11 AM, U.S. Janet B. wrote:
> On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>
>> I've just finished baking a batch of Parisian-style macarons. I've made
>> them several times before with excellent results but today they were an
>> absolute mess.
>> The Italian meringue didn't "come together" properly and in the oven
>> they spread out into odd shapes and joined their neighbours rather than
>> rise with perfect "feet".
>> They are only fit for crumbling up and sprinkling on icecream.
>> I don't think I'll risk any more baking projects today, as I had planned
>> to make cookies and tarts.
>> Graham
>
> My mother was always the go-to person for any spiffy function at
> church or school. You know, tea sandwiches, pretty table setups, etc.
> I was her sous chef, if one can be a sous chef at 9 or 10. Anyway, I
> don't remember what the function was, but it required beau-coup
> individual meringues. Holy Moley! None of the batch turned out. I
> didn't know my mother ever said those words.
> Janet US
>
One of the things that has arisen is that the speed control on my
~50year old mixer has deteriorated even further and is now a single
speed machine. I could import a new set of components but with all the
hassle, I think I will buy a new one. Now the research starts! is it KA
or Cuisinart?

On Mon, 04 Dec 2017 08:05:06 -0700, U.S. Janet B. >
wrote:

>On Mon, 04 Dec 2017 09:15:38 -0400, wrote:
>
>>On Sun, 03 Dec 2017 13:23:57 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>>>
>>>>I've just finished baking a batch of Parisian-style macarons. I've made
>>>>them several times before with excellent results but today they were an
>>>>absolute mess.
>>>>The Italian meringue didn't "come together" properly and in the oven
>>>>they spread out into odd shapes and joined their neighbours rather than
>>>>rise with perfect "feet".
>>>>They are only fit for crumbling up and sprinkling on icecream.
>>>>I don't think I'll risk any more baking projects today, as I had planned
>>>>to make cookies and tarts.
>>>>Graham
>>>
>>>Was it rainy and damp? My mother always said to never attempt a
>>>meringue project when the weather was damp. Old Wives Tale? Don't
>>>know. I just followed her advice, because . . . well, because.
>>>Janet US
>>
>>I was told not to make fudge on wet days - I never have so can't say
>>if it's true. Probably not so much now we live in such insulated,
>>heated homes.
>
>It's just one of those 'rules' that you know the kitchen gremlins will
>get you for if you break it. ;-)
>Janet US

True enough. Although I haven't actually made it on a wet day, wonder
if that applies to Microwaved fudge?

On Mon, 04 Dec 2017 11:23:36 -0400, wrote:

>On Mon, 04 Dec 2017 08:05:06 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 04 Dec 2017 09:15:38 -0400, wrote:
>>
>>>On Sun, 03 Dec 2017 13:23:57 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>>>>
>>>>>I've just finished baking a batch of Parisian-style macarons. I've made
>>>>>them several times before with excellent results but today they were an
>>>>>absolute mess.
>>>>>The Italian meringue didn't "come together" properly and in the oven
>>>>>they spread out into odd shapes and joined their neighbours rather than
>>>>>rise with perfect "feet".
>>>>>They are only fit for crumbling up and sprinkling on icecream.
>>>>>I don't think I'll risk any more baking projects today, as I had planned
>>>>>to make cookies and tarts.
>>>>>Graham
>>>>
>>>>Was it rainy and damp? My mother always said to never attempt a
>>>>meringue project when the weather was damp. Old Wives Tale? Don't
>>>>know. I just followed her advice, because . . . well, because.
>>>>Janet US
>>>
>>>I was told not to make fudge on wet days - I never have so can't say
>>>if it's true. Probably not so much now we live in such insulated,
>>>heated homes.
>>
>>It's just one of those 'rules' that you know the kitchen gremlins will
>>get you for if you break it. ;-)
>>Janet US
>
>True enough. Although I haven't actually made it on a wet day, wonder
>if that applies to Microwaved fudge?

the idea being the microwaves are too new for the gremlins to have
sway over?
Janet US

On Mon, 4 Dec 2017 08:21:22 -0700, graham > wrote:

>On 2017-12-04 8:11 AM, U.S. Janet B. wrote:
>> On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>>
>>> I've just finished baking a batch of Parisian-style macarons. I've made
>>> them several times before with excellent results but today they were an
>>> absolute mess.
>>> The Italian meringue didn't "come together" properly and in the oven
>>> they spread out into odd shapes and joined their neighbours rather than
>>> rise with perfect "feet".
>>> They are only fit for crumbling up and sprinkling on icecream.
>>> I don't think I'll risk any more baking projects today, as I had planned
>>> to make cookies and tarts.
>>> Graham
>>
>> My mother was always the go-to person for any spiffy function at
>> church or school. You know, tea sandwiches, pretty table setups, etc.
>> I was her sous chef, if one can be a sous chef at 9 or 10. Anyway, I
>> don't remember what the function was, but it required beau-coup
>> individual meringues. Holy Moley! None of the batch turned out. I
>> didn't know my mother ever said those words.
>> Janet US
>>
>One of the things that has arisen is that the speed control on my
>~50year old mixer has deteriorated even further and is now a single
>speed machine. I could import a new set of components but with all the
>hassle, I think I will buy a new one. Now the research starts! is it KA
>or Cuisinart?

I'd buy new. I had a problem with my old KA a couple of years ago. I
insisted we should buy new as it would cost about the same but my
husband is always of the mind to fix things. KA mixers are fixed much
the same way cars are fixed. They don't fix the little, bitty thing
that is wrong, they install 'the unit.' I could have had a new mixer.
Instead I have the old one that makes a lot of noise. :{ AND, the
cost was about $100 shy of a new mixer.
Janet US

On Sunday, December 3, 2017 at 9:36:38 AM UTC-10, graham wrote:
> I've just finished baking a batch of Parisian-style macarons. I've made
> them several times before with excellent results but today they were an
> absolute mess.
> The Italian meringue didn't "come together" properly and in the oven
> they spread out into odd shapes and joined their neighbours rather than
> rise with perfect "feet".
> They are only fit for crumbling up and sprinkling on icecream.
> I don't think I'll risk any more baking projects today, as I had planned
> to make cookies and tarts.
> Graham

I can no longer make mayo. It used to be easy to whip up a batch but about the turn of the century, my mayo would no longer set. My guess is that I have unknowingly offended a band of gypsies or a coven of witches. I have be cursed/hexed. It's the only logical explanation. God help you if a second batch of macarons fails.

On 12/4/2017 4:19 AM, dsi1 wrote:
> On Sunday, December 3, 2017 at 12:48:40 PM UTC-10, graham wrote:
>> Does she make them with Italian or just basic meringue?
>> Graham
>
> I don't know if it's Italian or not but it's made with almond flour. She also makes a cake with almond flour. Here's a picture of some desserts she made for her niece's birthday party. That's some kind of tart on the plate with the cake and macron. That grey material in the back is poi.
>
> https://www.amazon.com/photos/share/...7asUTkWgLGXa0B
>


Why that's not grey", it's mauve!

On 2017-12-04 10:45 AM, dsi1 wrote:
> On Sunday, December 3, 2017 at 9:36:38 AM UTC-10, graham wrote:
>> I've just finished baking a batch of Parisian-style macarons. I've made
>> them several times before with excellent results but today they were an
>> absolute mess.
>> The Italian meringue didn't "come together" properly and in the oven
>> they spread out into odd shapes and joined their neighbours rather than
>> rise with perfect "feet".
>> They are only fit for crumbling up and sprinkling on icecream.
>> I don't think I'll risk any more baking projects today, as I had planned
>> to make cookies and tarts.
>> Graham
>
> I can no longer make mayo. It used to be easy to whip up a batch but about the turn of the century, my mayo would no longer set. My guess is that I have unknowingly offended a band of gypsies or a coven of witches. I have be cursed/hexed. It's the only logical explanation. God help you if a second batch of macarons fails.
>
I made two batches of cookies this morning that look perfect - so all's
right with the world-------- so far (my ex is visiting later:-(
Graham

On Mon, 04 Dec 2017 08:27:10 -0700, U.S. Janet B. >
wrote:

>On Mon, 04 Dec 2017 11:23:36 -0400, wrote:
>
>>On Mon, 04 Dec 2017 08:05:06 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 04 Dec 2017 09:15:38 -0400, wrote:
>>>
>>>>On Sun, 03 Dec 2017 13:23:57 -0700, U.S. Janet B. >
>>>>wrote:
>>>>
>>>>>On Sun, 3 Dec 2017 12:36:34 -0700, graham > wrote:
>>>>>
>>>>>>I've just finished baking a batch of Parisian-style macarons. I've made
>>>>>>them several times before with excellent results but today they were an
>>>>>>absolute mess.
>>>>>>The Italian meringue didn't "come together" properly and in the oven
>>>>>>they spread out into odd shapes and joined their neighbours rather than
>>>>>>rise with perfect "feet".
>>>>>>They are only fit for crumbling up and sprinkling on icecream.
>>>>>>I don't think I'll risk any more baking projects today, as I had planned
>>>>>>to make cookies and tarts.
>>>>>>Graham
>>>>>
>>>>>Was it rainy and damp? My mother always said to never attempt a
>>>>>meringue project when the weather was damp. Old Wives Tale? Don't
>>>>>know. I just followed her advice, because . . . well, because.
>>>>>Janet US
>>>>
>>>>I was told not to make fudge on wet days - I never have so can't say
>>>>if it's true. Probably not so much now we live in such insulated,
>>>>heated homes.
>>>
>>>It's just one of those 'rules' that you know the kitchen gremlins will
>>>get you for if you break it. ;-)
>>>Janet US
>>
>>True enough. Although I haven't actually made it on a wet day, wonder
>>if that applies to Microwaved fudge?
>
>the idea being the microwaves are too new for the gremlins to have
>sway over?
>Janet US

Well I know my mother didn't have one, so I know she wouldn't have
meant that!

On 2017-12-04, Wayne Boatwright > wrote:

> Also check out Viking, Kenwood, and Breville.

Check out whatever is available for the right price.

My 'Kenwood' was relabeled "Rival" during the time (80's-90's) I
bought it. Up to 22 attachment were available, but beware. It also
had 2-3 pwr take-offs (diff speeds). OTOH, KA has some pretty cool
attachments, not available a few yrs back.

BTW, I see Katom recommended. I have some experience with them.
Their initial prices seem great, but their shipping costs are
totally off-the-hooK!

nb

On 2017-12-04 1:08 PM, Wayne Boatwright wrote:
> On Mon 04 Dec 2017 08:21:22a, graham told us...
>
>>>
>> One of the things that has arisen is that the speed control on my
>> ~50year old mixer has deteriorated even further and is now a
>> single speed machine. I could import a new set of components but
>> with all the hassle, I think I will buy a new one. Now the
>> research starts! is it KA or Cuisinart?
>>
>
> Also check out Viking, Kenwood, and Breville.
>
Thanks! What do you have?

The current one is a Kenwood, made in the UK, of course. The new ones
are very expensive and boast on the box: "Proudly engineered in Great
Britain". However, in small print: "Made in China".
I have a few attachments such as a coffee grinder, meat grinder and a
cream maker. The latter turns U/S butter back into cream! Of course they
won't fit the current model.
I'm not sure if the Viking is still being made. When I saw one some
years ago, it struck me that it was being made in the Kenwood factory as
there were so many points in common.
I'll certainly look at the Breville. I hadn't considered it.
The machine will be used for cake and cookie making only. I have another
heavy duty mixer for bread that is too large for, say, whipping a few
egg whites for macarons.
Graham

On Monday, December 4, 2017 at 9:07:42 AM UTC-10, graham wrote:
> I made two batches of cookies this morning that look perfect - so all's
> right with the world-------- so far (my ex is visiting later:-(
> Graham

Thank you Jesus!

On 12/4/2017 1:01 PM, Wayne Boatwright wrote:
> On Mon 04 Dec 2017 07:04:38a, Ophelia told us...
>
>> "Cheri" wrote in message news >>
>> "Ophelia" > wrote in message
>> ...
>>> "graham" wrote in message news >>> I've just finished baking a batch of Parisian-style macarons.
>>> I've made them several times before with excellent results but
>>> today they were an absolute mess.
>>> The Italian meringue didn't "come together" properly and in the
>>> oven they spread out into odd shapes and joined their neighbours
>>> rather than rise with perfect "feet".
>>> They are only fit for crumbling up and sprinkling on icecream.
>>> I don't think I'll risk any more baking projects today, as I had
>>> planned to make cookies and tarts.
>>> Graham
>>>
>>> ==
>>>
>>> Oh dear. One of 'those' days At least they will still taste
>>> good
>>
>> I hate when "those" days happen, but with the exception of Sheldon
>> apparently, we've all had them. ;-)
>>
>> Cheri
>>
>> ==
>>
>> lol I most certainly have)
>>
>>
>>
>
> Sheldon never has a failure, never makes a mistake, and is always
> right. :-)
>

He's like an upstate L. Ron Hubbard!

On Monday, December 4, 2017 at 4:13:00 AM UTC-10, Ophelia wrote:
>
> They look lovely
>
> --
> http://www.helpforheroes.org.uk

Those things cost $1.50 to $2.00 per but it's mostly free when she makes it.

On Monday, December 4, 2017 at 5:16:32 AM UTC-10, graham wrote:
>
> That macaron tells me she has perfected the method. I'm jealous!

I like to keep out of her way when she's baking although I recently saw her matching up macarons by size and shape. I thought that was odd but now that I think about it, that's what you have to do to make great ones. She has a couple of these mats. They're cool.

https://www.amazon.com/Silpat-AE4202...5E/ref=sr_1_20

On 2017-12-04 4:40 PM, Wayne Boatwright wrote:
> On Mon 04 Dec 2017 03:21:35p, graham told us...
>
>> On 2017-12-04 1:08 PM, Wayne Boatwright wrote:
>>> On Mon 04 Dec 2017 08:21:22a, graham told us...
>>>
>>>>>
>>>> One of the things that has arisen is that the speed control on
>>>> my ~50year old mixer has deteriorated even further and is now a
>>>> single speed machine. I could import a new set of components but
>>>> with all the hassle, I think I will buy a new one. Now the
>>>> research starts! is it KA or Cuisinart?
>>>>
>>>
>>> Also check out Viking, Kenwood, and Breville.
>>>
>> Thanks! What do you have?
>>
>> The current one is a Kenwood, made in the UK, of course. The new
>> ones are very expensive and boast on the box: "Proudly engineered
>> in Great Britain". However, in small print: "Made in China".
>> I have a few attachments such as a coffee grinder, meat grinder
>> and a cream maker. The latter turns U/S butter back into cream! Of
>> course they won't fit the current model.
>> I'm not sure if the Viking is still being made. When I saw one
>> some years ago, it struck me that it was being made in the Kenwood
>> factory as there were so many points in common.
>> I'll certainly look at the Breville. I hadn't considered it.
>> The machine will be used for cake and cookie making only. I have
>> another heavy duty mixer for bread that is too large for, say,
>> whipping a few egg whites for macarons.
>> Graham
>>
>
> I have a KItchenAid K5a that I bought in the late 1960s. It has had
> regular heavy use all those years, and I have a few attachmnets for
> it.
>
> There was a period of tiee when some of the gear assembly was made of
> plastic parts and there were numerous failures. However, KA
> abandoned that and everything is metal now.
>
A few years ago I bought my D-I-L a Cuisinart after favourable review in
Cooks Illustrated and after hearing of all the problems with the plastic
gears. However, the KA is better now and along with the Breville,
apparently whips egg-whites better than the Cuisinart. A small detail
perhaps, but I find that important when making macarons.
Of course, regular use of any of them does have one deleterious effect:
expanding waistline!

On 12/4/2017 4:47 PM, dsi1 wrote:
> On Monday, December 4, 2017 at 5:16:32 AM UTC-10, graham wrote:
>>
>> That macaron tells me she has perfected the method. I'm jealous!
>
> I like to keep out of her way when she's baking although I recently saw her matching up macarons by size and shape. I thought that was odd but now that I think about it, that's what you have to do to make great ones. She has a couple of these mats. They're cool.
>
> https://www.amazon.com/Silpat-AE4202...5E/ref=sr_1_20
>
Those are the best - but you have to make sure and get a US oven
compatible size.

On 12/4/2017 4:55 PM, Wayne Boatwright wrote:
> On Mon 04 Dec 2017 04:50:49p, Casa del Sol naciente told us...
>
>> On 12/4/2017 4:47 PM, dsi1 wrote:
>>> On Monday, December 4, 2017 at 5:16:32 AM UTC-10, graham wrote:
>>>>
>>>> That macaron tells me she has perfected the method. I'm jealous!
>>>
>>> I like to keep out of her way when she's baking although I
>>> recently saw her matching up macarons by size and shape. I
>>> thought that was odd but now that I think about it, that's what
>>> you have to do to make great ones. She has a couple of these
>>> mats. They're cool.
>>>
>>> https://www.amazon.com/Silpat-AE4202...t/dp/B00D461W5
>>> E/ref=sr_1_20
>>>
>> Those are the best - but you have to make sure and get a US oven
>> compatible size.
>>
>
> That would fit my pans perfectly, but I rarely make macaroons.
>

I bought one at BB&B that is to big for all my sheet pans.

Fits the oven racks edge to edge very tightly.

I keep threatening to trim it, but then I'd lose the printed measurement
markers.

:-(

On Monday, December 4, 2017 at 1:58:32 PM UTC-10, Casa del Sol naciente wrote:
>
> I bought one at BB&B that is to big for all my sheet pans.
>
> Fits the oven racks edge to edge very tightly.
>
> I keep threatening to trim it, but then I'd lose the printed measurement
> markers.
>
> :-(

That is a problem. We have a big, heavy, pan that's the right size. She also uses a rimless pan that is able to fit the sheets. There should parchment paper with markings and grids for various items printed on it. That would be sweet.

On 12/4/2017 5:07 PM, Wayne Boatwright wrote:
> On Mon 04 Dec 2017 04:58:26p, Casa del Sol naciente told us...
>
>> On 12/4/2017 4:55 PM, Wayne Boatwright wrote:
>>> On Mon 04 Dec 2017 04:50:49p, Casa del Sol naciente told us...
>>>
>>>> On 12/4/2017 4:47 PM, dsi1 wrote:
>>>>> On Monday, December 4, 2017 at 5:16:32 AM UTC-10, graham wrote:
>>>>>>
>>>>>> That macaron tells me she has perfected the method. I'm
>>>>>> jealous!
>>>>>
>>>>> I like to keep out of her way when she's baking although I
>>>>> recently saw her matching up macarons by size and shape. I
>>>>> thought that was odd but now that I think about it, that's what
>>>>> you have to do to make great ones. She has a couple of these
>>>>> mats. They're cool.
>>>>>
>>>>> https://www.amazon.com/Silpat-AE4202...Mat/dp/B00D461
>>>>> W5 E/ref=sr_1_20
>>>>>
>>>> Those are the best - but you have to make sure and get a US oven
>>>> compatible size.
>>>>
>>>
>>> That would fit my pans perfectly, but I rarely make macaroons.
>>>
>>
>> I bought one at BB&B that is to big for all my sheet pans.
>>
>> Fits the oven racks edge to edge very tightly.
>>
>> I keep threatening to trim it, but then I'd lose the printed
>> measurement markers.
>>
>> :-(
>>
>>
>>
>
> Can you get a bakng sheet with no raised edges? Then it wouldn't
> matter if there was a bit of an overlap.
>

Good call Wayne, I have a large carbon steel sheet pan with slightly
flared end lips that I use to backstop it, but it's still over an inch
all the way around.

Regardless it works and release is instant!

On 12/4/2017 5:25 PM, dsi1 wrote:
> On Monday, December 4, 2017 at 1:58:32 PM UTC-10, Casa del Sol naciente wrote:
>>
>> I bought one at BB&B that is to big for all my sheet pans.
>>
>> Fits the oven racks edge to edge very tightly.
>>
>> I keep threatening to trim it, but then I'd lose the printed measurement
>> markers.
>>
>> :-(
>
> That is a problem. We have a big, heavy, pan that's the right size. She also uses a rimless pan that is able to fit the sheets. There should parchment paper with markings and grids for various items printed on it. That would be sweet.
>

That's a great idea, not hard to run off either!

I still wince at the time I lifted if by the sides and all the cookies
ran together to the center.

Well...I had to try ya know...

%-)