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Yes, it is not one of the two standard sizes. Greyas calls the size "Series 4000." The mold is 322mm x 203mm, each cavity is 30mm x 30mm, and weight is 16g. So the capacity is about the same as the large dome from CW that I use a lot. In comparison, the mold size for CW's Series 2000 is 175mm x 275mm. Greyas makes a Series 2000 version that has the same cavity dimensions except it's not as tall; I got those from Chef Rubber. For some odd reason, the smaller version does not have the "chocolate creeping up the outside and spoiling the color" that many shallow molds are prone to, but the larger version does. The first time I used the mold at least one third of the bonbons were spoiled by that problem. I scraped off a few, but that doesn't always work. So--long story short--that's why the lemon bonbons have not been sprayed with CCB, it's just dark chocolate you see. I think it's fine, and it does have a nice shine (some of which I edited out because the reflected lights ruined the yellow flowers).

Is that larger than the standard size? How big are the cavities?

Have you cleaned it? What was that like?

I did call last week and again this morning. The woman who answered my call said she would look into...with a distinct lack of interest and enthusiasm. I can't say as I blame her. Our MP is not in the party which is in power and food adminisration is not his known interest. So, now we sits and waits.

I'm still happy with the ventahood I have on a 6 burner BS range

Yup, I saw it with a lasagne when my kids were young. I'd put it down to just the acidity, though I scratched my head a little over the severity of the deterioration. Good to know what was actually happening.

Five minutes ago (via a crossword puzzle in The Atlantic) was the first I've heard about a "lasagna cell," aka "lasagna battery." Has anyone ever experienced this?

Quick addendum ... That Prestige hood I mentioned above is discontinued. They're no longer making anything in a functional size. Another company called Trade-Wind makes a solid looking contender. I've looked deeper into commercial hoods; they seem viable if you have space / tolerance for something 48" wide or more. Anything smaller would mean custom fabrication. Be aware that commercial hoods all work with remote blowers—either inline (installed in the duct, probably in an attic) or a powered roof exhaust fan.

Yes, please!

Far Breton... The Agen prunes were soaked in Armagnac, because it would be rude not to.

@AAQuesada If you want some homework, the bon appétit Bake Club podcast recently covered all things pavlova, explaining egg/sugar ratios, the role of acids and cornstarch, etc..

If you really want to see it, you can download a free VPN and point the server at one in Australia. The website will then think you're in Australia and should have no problem playing.

My experience is quite similar to yours. I'm revisiting this thread because I used the diffuser last night with my very wide All-Clad pot, which is wider than my widest hob, and the results were beautiful.

I've been using this diffuser for quite a while now, and it works better than expected. I am using an octagonal variant. I have several pots that are quite a bit wider than my hobb, and heating has always been uneven. No longer. Looking at the bubbles coming up through the sauces and stews, they are evenly spread across the entire surface. No need for special pliars, I just let the thing cool down of its own accord. pretty good I don't use it in the oven. No need to. My cookware is already pretty good. Using Al-Clad D5 and Le Creuset for the hob in question.

@AAQuesada Sorry, I just wing it. The usual formula is one egg white to 50g sugar, but I like to reduce the sugar although it’s not recommended.

You are so right. As we speak I've got a cabbage in the fridge, still edible as soon as I trim it, which is older than I want to admit publicly.

I recently made "cabbage roll soup". It made quite a bit such that I was able to freeze two meals of it. We have eaten one and I can't say i noticed any deterioration in the cabbage.

Well, I figured the cabbage may give off some liquid when it thaws, but if it could be reheated on the stovetop, it could easily be reduced back down. I’ve frozen things with chunks of cooked pork that didn’t suffer too much so it seemed promising to me. Just a hunch. Edited to add that I’ve mostly frozen cabbage in soups. Seems the worst that could happen is that it would be soup after thawing but a nice soup, at least!

That does look good. I wonder how it would fare if frozen and then thawed and reheated sometime during the recovery from surgery? Edited to add: @blue_dolphin, you and I posted at the same time, so I'll ask you why you think it would be amenable. (I may try it myself!)

Heck, I’m pretty sure I’ve had cabbages that lasted two months in the fridge so it could outlast the recovery period entirely 🙃 That sounds very amenable to freezing, too!

I signed up for an account but then was informed that that show is not available to be seen outside Australia. Too bad, I would have been interested in watching it.

I received my new square molds and have been enjoying the shape and the decorating possibilities. This is a lemon square (lemon butter ganache and shortbread crisp) molded in dark Felchlin Maracaibo chocolate: The catch is the size of the molds. I knew it before purchasing, of course, but I didn't realize how heavy the molds would be when filled with chocolate. I am assuming they were designed for use with machinery. Imagine filling it with melted chocolate, turning it upside down, and scraping it. I need some heavy wrist exercises in the gym.

I'm not much of a cooked cabbage fan either but I made this Braised Pork and Cabbage recipe the other day and it was delicious. I didn't have fresh dill so I used dried and since I made a small batch I didn't cook at the full hour in the oven. We really enjoyed it and I will make it again.

Thanks. I've bought a few trees from Four Winds growers - they're great! I actually looked at their website the other day and was surprised by the prices - they've doubled since I bought my last tree (at least 10 years ago). I appreciate the idea of seeds, but since I'd be growing it indoors, if I decide to do it, I'd get one grafted onto dwarf rootstock.

And for that matter, tossing a cabbage certainly would not put a dent in your fiances. No one throws out food lightly but it could be excused this once.