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Author Topic: Panettone  (Read 8313 times)
Thermomixer
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« Reply #15 on: December 11, 2009, 11:52:49 PM »

Sounds like lots of fun there Andi.  Good work.

Chocdoc - there is an American - Warren ( Unconudrum ), who also has a monstrous kitchen http://www.forumthermomix.com/index.php?topic=374.msg1179#msg1179 and http://www.forumthermomix.com/index.php?topic=374.msg1192#msg1192

There are other posts where he has his big green egg cooker with temperature sensors......  I will show MrsT your posts to show her how small my collections is - maybe she'll let me buy myself something like a Rational Combi Oven for xmas??  Oh look another flying pig just went past my window.  Grin Grin Grin
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Thermomixer in Australia

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« Reply #16 on: December 12, 2009, 12:04:27 AM »

Sounds like lots of fun there Andi.  Good work.

Chocdoc - there is an American - Warren ( Unconudrum ), who also has a monstrous kitchen http://www.forumthermomix.com/index.php?topic=374.msg1179#msg1179 and http://www.forumthermomix.com/index.php?topic=374.msg1192#msg1192

There are other posts where he has his big green egg cooker with temperature sensors......  I will show MrsT your posts to show her how small my collections is - maybe she'll let me buy myself something like a Rational Combi Oven for xmas??  Oh look another flying pig just went past my window.  Grin Grin Grin

Warren is another eG'er. 

Good luck with your Combi Oven - may want to start out smaller with a nice little Bradley smoker first!  Although nothing wrong with a Big Green Egg.

 
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judydawn
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« Reply #17 on: December 12, 2009, 12:06:08 AM »

He's dreaming chocdoc  Grin Grin Grin 
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Judy from North Haven, South Australia

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« Reply #18 on: December 14, 2009, 03:03:45 AM »

I've made a couple of batches of panettone - the first my second batch of the recipe from the UK site.  In spite of the proofing time it was quite dense and doughy (likely underbaked).

The second was from this site .   A much more satisfactory crumb, the final rise was 6 hours.  Still not quite the flavour I'm after. 

Still trying to figure out how to attach photos here. 
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« Reply #19 on: December 14, 2009, 05:54:04 AM »

With photos - there are a few alternatives.  Check this thread - others may have better ideas too.

http://www.forumthermomix.com/index.php?topic=191.0

I use either Photobucket or Flickr or copy the link locations from my blog photos.

I am not a computer whizz and others have given good tips to make it easy

You can attach photos - but that limits the size of the picture too.
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Thermomixer in Australia

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« Reply #20 on: December 14, 2009, 01:43:48 PM »

Thank Thermomoxer.  I was trying to do it via additional options but the file sizes must have been to big.  Anyone know what 600 by 400 translates to in kb's?

Interesting - today they worked and I didn't resize.  I'll have to label before I upload next time.

11007 is the new recipe - 11008 the one from the UK site.
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« Reply #21 on: December 14, 2009, 10:19:23 PM »

Thanks Kerry - they look pretty good - but you are a pastry chef !!!! Grin Grin -perfection guaranteed

Adding pics drives me mad sometimes - sure there must be an easy way.
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Thermomixer in Australia

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« Reply #22 on: December 14, 2009, 10:35:53 PM »

Thanks Kerry - they look pretty good - but you are a pastry chef !!!! Grin Grin -perfection guaranteed

Adding pics drives me mad sometimes - sure there must be an easy way.

Damn it Jim, I'm a doctor - not a pastry chef!  Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time.  No perfection - ever!
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« Reply #23 on: December 14, 2009, 11:38:24 PM »

Thanks Kerry - they look pretty good - but you are a pastry chef !!!! Grin Grin -perfection guaranteed

Adding pics drives me mad sometimes - sure there must be an easy way.

Damn it Jim, I'm a doctor - not a pastry chef!  Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time.  No perfection - ever!

No, Never!   Just the closest thing to it that is humanly possible! Grin

Your panettone look lovely, especially the second photo. 
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I'm not OverWeight, I'm UnderTall!
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« Reply #24 on: December 15, 2009, 08:09:51 AM »


Damn it Jim, I'm a doctor - not a pastry chef!  Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time.  No perfection - ever!

LOL - I assumed !!!!! from your professional approach and all the info on eG that it must be your day job.   Grin Grin Grin

I'm an animal doctor by day, so need to spend more time in the kitchen to catch up to you two.
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Thermomixer in Australia

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« Reply #25 on: December 15, 2009, 05:04:16 PM »


Damn it Jim, I'm a doctor - not a pastry chef!  Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time.  No perfection - ever!

LOL - I assumed !!!!! from your professional approach and all the info on eG that it must be your day job.   Grin Grin Grin

I'm an animal doctor by day, so need to spend more time in the kitchen to catch up to you two.


I'm retired and I require very little sleep so don't try to keep up with me... Cheesy
When I was still working, people always wondered how I was able to do so many things but when one rarely sleeps more than 4 or 5 hours a night, think of all that extra time one has to accomplish various things.  Especially in the kitchen!  When it is quiet, and there is no one underfoot! 
I did have one housekeeper quit because she complained that my "banging around in the kitchen" kept her awake. Roll Eyes
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I'm not OverWeight, I'm UnderTall!
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« Reply #26 on: December 16, 2009, 03:03:06 AM »

MrsT would shoot me if I started using Bimby before 7 in the morning.    Even then it is only for making her breakfast in bed - or else.

I am always getting into trouble for spending too much time with Bimby Roll Eyes Roll Eyes
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Thermomixer in Australia

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