Kerry Beal

Almost same recipe I got from my mother except only 1 tsp baking powder and 1 tbsp of vinegar. I think it was the one published on the lard box. I make up to 3/4 cup with ice water. I add some everclear to make it easier to handle - it disappears in the baking.

I certainly have one in each of my 3 fridges (and in the drawers of a big chest of drawers I bought a few years back that didn't smell so good - in spite of being new). But it was a bag of charcoal that was the winner to get rid of the odor after the dry aging primal that was in the fridge on the week that I was away and hubby decided to do some electrical work and unplugged the all fridge fridge.

Damn - it is particularly good this year.

For those with panettone envy And I've got a broken one to enjoy all by myself!

What is a Nesco calrod? I could attach the A4 box to my Kill-a-Watt but it will probably be on its way to its new home before I can do that.

Ball thingy for aebleskiver and takoyaki.

Give them my phone number and I'll get it to them.

I'm in Aldershot. Where are they coming from?

Know anyone home down here soon?

Anna's A4 box is sitting in the kitchen here at work, waiting to someone to recognize how wonderful it is and take it home.

You can simply use the RevX as a melter - get your chocolate melted and at 33.5 º C (you don't need to go all the way up to a higher temperature and back down) and add 1% EZtemper silk. You can have melted chocolate on both sides of the baffle.

Looks enrobed to me.

Same price I think - with any luck shipping will be less but don't hold your breath with Canada Post out.

I shit you not!

The structural webs are very fine in a dough that has as much fermentation, eggs, butter and sugar as panettone and hanging them upside down until they cool keeps them from collapsing on themselves and gives that lovely soft fluffy texture. Those hangers are outrageously expensive - but a good machine shop owned by Italians will often work for panettone!