Kerry Beal

I used a combination of malted milk powder and malt syrup.

Today I met up with my high school friend who is visiting her family island in Georgian Bay for a few weeks. She came down and met me at Gouter. It was closed today but we let ourselves in and visited for a while until @Alleguede had completed some repairs on a big mixer and his sister and Bianca showed up. Bianca made us some iced lattes - We took the opportunity to grab a late lunch at Pho Ngoc Yen - I think this is the other location for the place that @curls visited when she was here for the workshop. Spring rolls Bun for a couple of us. Chicken with coconut sticky rice. Fresh rolls The foliage for Cya's pho - which apparently I neglected to get a picture of. There was a lot of food! We took home as much as we ate. Passion fruit juice.

The Hamilton Fringe Festival was happening and one of the docs who is a researcher in aging and infectious disease and was heavily involved with our research lab during COVID was doing a presentation called 'The Peril's of Being Born in the Fall' A bunch of us associated with the lab decided we needed to attend. Of course lunch first - a place called undefined was chosen by one of our number. Started with biscuits and marmalade (out of practice remembering to take pictures) I think this was a croque madam Burger Burger with 'gluten free' bun! Short rib and yorkshire benny.

Would be nice if someone could create a similar dicing unit for my old cuisinarts!

I suspect that the mixing bowl wouldn’t be too practical for what you’re doing

So can't really answer the question on available parts as I haven't gone looking for them. Have you contacted Fizzler directly?

Don't know if it counts for anything - but I've basically abandoned all my regular pressure cookers in favour of the Instant Pot. I still use the heavy bottoms for candy making if I need something that size.

They look an awful lot like these which we can get at pretty much every grocery store.

It is in my world!

Yup - just a melter. You will still have to temper the chocolate. After having dealt with a lot of similar melters in the past - I've found them to be inconsistent in holding a reliable temperature.

You could put corn in them if you wanted something worse!

Picked up one of these a few years back, used at a restaurant supply for a fraction of its original cost. It's been great when I buy a half wheel of gouda that needs cutting into wedges before I smoke it in my BGE.

Guess what - Punjab market has it for $3.99 (might have been $2.99). I was out running around picking up some juices to help one of my guys with his withdrawal symptoms - was in the right end of town - had to check.

I've seen fat straws with a little 'paddle' on the end - I assume to pick up the pearls. Here

It does indeed seem interesting. Report back!

Think I've seen those made of materials other than metal (of course I'm old).

Not for bubble tea is it?

It must be necessary to scrape the item - perhaps for something like watermelon or mango?

Well it appears to be a straw and spoon combination - meant to strain some kind of liquid so you can suck it through the straw successfully?

Might be a bit expensive!

Welcome @Kiwiross. I'd love it if you'd tell us a bit more about the cooling unit you have built in to your panner?

Welcome Katelyn - you've changed your name - I've enjoyed watching your career develop on Facebook. You were such a great help to us in St Louis. Strangely having gone over the thread from the 2019 we didn't manage to include you in any of the pictures. And it doesn't look like we took a group photo. Here's a good place to start scouring - Pastry and Baking Index - put together a few years back by Rob Connelly of Bulrush in STL - aka @gfron1 Feel free to PM if you need anything.

Garabaldi biscuits?

Chef Rubber has some glazes and polishes I believe. I tend to use whatever chocolate I'm partial to at the time - not the most expensive for sure. Looks like you've picked a couple of challenging items to start!

You can hook it up to a battery and take it with you.