Kerry Beal

I believe this tamperproof packaging all started after the 'extra cyanide' tylenol incident.

I'm sure if we look back we can find proof of that! I know I used to drop the drippings over for her if I did a rib roast or roasted some rib bones.

That juice and fat would be ’drippings’ for Anna. Can’t recall if it’s on toast or bread.

Went for a meeting today at Good Shepherd with the boss Brother Richard - who happens to be a bit of a foodie. Apparently this was the Christmas present that had been waiting for me. Should make for good work lunches!

Maybe look up wheat berries?

Anna had one!

It is the same in Ontario - everything is faxed - supposedly the only secure way (until you send a fax with personal information to a random number) - now we receive faxes in our office through the computer - but not sure if that's the case at the pharmacies or specialists offices.

Not something I've used it for - but I suspect it would do it well.

I've got keylime juice in the freezer which is not palatable due to the amount of oil from the skin since I used a juice extractor - I really should pitch it. Last sopa de lima I made I used persian limes and I was very happy with it - and so much easier to juice!

Welcome @Irishgentleman. Let's start with how you are tempering the chocolate you are using to make the molds? Are you getting a good temper test? I usually have the chocolate at a few degrees cooler than I do for other things when I'm doing hollow molds. It usually takes me a couple of tries when the season for hollow molds come around before I don't break them. I have the molds at room temperature - I fill them with chocolate, let it sit a minute or two, then pour it back out into the bowl. They sometimes benefit from a second pour of chocolate into them. After they start to show signs of crystallizing (ie when the chocolate around the edges starts to get hazy - I put them in the fridge for 15 to 20 min or so.

I'm here - I'm here. Really about the only machine you need in the kitchen if you only have room for one. I use it for anything I would use a food processor for, to mix and knead doughs, to cook and stir. Beating cream, egg whites etc. About the only thing the model I have doesn't do well is caramel - but I'm under the impression that the next edition actually does that better. Cooking in your thermomix

Cheaper if you make your own alcohol - and I could suck the 95% ETOH back into a container for reuse.

I’m sure you already know - but I recommend the alcohol over the brine. I found with the machine I had that saline tended to show up in the ice cream

I prefer the point for the extra fat. When I get a sandwich at a Jewish deli - I specify fatty.

That was fun yesterday!