Kerry Beal

Here is a cheaper one that is adjustable - not crazy about the raised plastic ends - but still - price is right.

The 3rd time wasn't the charm. My first go at the 24 inch rabbit resulted in a few holes due to weak spots and a couple of cracks. So melted down and tried again. Second time resulted in a similar result to the smaller bunny - only a few more pieces - so back into the Selmi it went. Third go - the fractures aren't circumferential so I can't just remove the head - fill it with something and glue the head back on. Doesn't really follow a nice necklace pattern to pipe some royal icing or thickened chocolate on it. Any ideas?

Temperature control would be helpful - that sucker gets hot! The blue towels you see in that picture are Scott Shop Towels. I don't wash them, I use them like hefty paper towels and pitch them when I'm done. I also have the reusable cloth towels that I bring home (unused) from the disposable obstetrical packs - I don't let them get that dirty so those I do wash and reuse.

US Office C. Ian Mackenzie 1438 Soquel Avenue Santa Cruz, CA 95062 U.S.A. ian@jkvnl.com We haven't had a lot of luck getting molds we wanted from him in the past - when I've wanted JKV molds in the past I've ordered them directly and had them shipped. Don't know if they will ship to the US cause they have a distributor or just to Canada where they don't.

That's funny - was looking at the pics as I was posting and realized I should have taken the pics outside the car! The shipping would be atrocious.

I've have been lugging around this beautiful big pan for a whole lot of years, it was my mother's and I suspect her mother's before her. It appears that the Holcroft line is from Great Britain as I can find a bunch of pieces in the National Trust collection but I'm not seeing a lot in North America. I'm seeing similarly shaped pans but without the ridges that are called boiling pans. And there is a lid with this one - so perhaps it is a boiling pan as well. It's about 20 inches side to side. It would benefit from a good seasoning. I'd like to see it go to a good home where someone would restore it to it's former glory and then get some use out of it. Shipping is going to be rather expensive from Canada - I suspect around $70 to most locations in the US. Anyone want to take it off my hands for the cost of shipping and the promise they'll document the seasoning and use on eG? I would recommend the Sherry Canter method described on this eG thread.

LOL - I'm always looking at the spelling and thinking I should really spell it the other way.

Yup - one of the new CW molds - believe we saw it at Salon in November

Email Renee at Chocolat Chocolat with your original picture and ask her.

Me too - now I love it when I find an appliance made there.

Agree about the insulation interfering with retraction and release - but you could try!

LOL

I flunked straight lines in kindergarten. Teacher had a crying elf stamp - I saw it a lot! Would be neat on a big egg though - make an eye and some gills and scales.

Yup - same thought - life is too damn short!

Reading the literature - spores have been found in unprocessed raw sugars but not in refined brown sugar.

I have set mine up to have the rice ready when I get home from work - just fluff it and eat it. Never noticed any reduction in quality. i am not patient!

Toastess TWT-20

I would suggest if there is any question that you buy the extra one now and tuck it away. My Zo's gotta be 15 to 20 years old by now.

I buy a couple of the 5 avocado bags at Costco - once they are ripe - into the fridge. Keeps them for a lot of days.

I have one of these warming trays with no edges (and it's quite warm) I put shop towels on it Then rub with dirty molds across the warm shop towels

Excellent - I'd still be happy to forward the manual I have in case you might glean a little extra information from it if you choose.

They are really tasty - and the sauce is amazing. I don’t see the sauce recipe there - Avocado Eggrolls Recipe By: Serving Size: 4 Ingredients: - EGGROLLS - 4 eggroll wrappers - 1 avocado - 1 tablespoon red onion - 3 sun-dried tomatoes, oil-packed - 1 teaspoon cilantro - Sauce - 1/4 cup cashews - 2/3 cup cilantro - 2 cloves garlic - 2 green onions - 1 tablespoon sugar - 1 teaspoon black pepper - 1 teaspoon cumin - 4 teaspoons white vinegar - 1 teaspoon balsamic vinegar - pinch saffron - 1/2 cup honey - 1 teaspoon tamarind pulp - 1/4 cup olive oil Directions: 1. Sauce - process all but liquids in food processor. Heat honey, vinagers and tamarind to dissolve the pulp. Add to processor and then add oil and process. 2. Eggrolls - mix together chopped avocado, onion, sundried tomatoes and cilantro. Place egg roll wrapper diagonally in front of you, wet edge with beaten egg with a little water. Put avocado mixture in one corner, and fold over edge. Fold over again, then flip in sides, then roll up. Fry in a few inches of oil, until brown on both sides. 3. Cut diagonally and serve with sauce. 4. Description: 5. "Cheesecake Factory" 6. Yield: 7. "4 rolls"

Years ago I discovered the Avocado Eggrolls at the Cheesecake Factory. I believe the recipe that I used to make my own was from one of the Copycat books by Todd Wilbur. Haven't made them in forever so no picture available. Is about the only place I've used cilantro and liked it!

I was over at Walker's Chocolates in my home town - they do all sorts of stuff on the spinner. I asked how they decide how much to put in - Jen said trial and error - sometimes the bunny heads are solid!

Maybe later!