Kerry Beal

Anna's daughter Lynn Marie wanted to add a little something here - so I am attaching. Like all of you that have posted your feelings and reasons why our mom and Nana, Anna N left a hole in your heart we Anna’s family all feel that too. We will miss her wit, her knowledge, determination, wisdom and her guts. As her daughter writing this, I will personally miss the ability to just talk to her, to ask Mom for help finding an answer to cooking or kitchen questions. Mom’s knowledge went way beyond the kitchen but I will try to stick to eGullet’s reason for being. If Mom didn’t know the answer, she asked all of you. Mom would either send me the link or the answer. I have missed Mom’s amazing cooking for a few years now and will forever miss the breads she made, the new dishes she tried and our family favorites that bored her to keep making but mostly relented to a grateful and hungry family. One dish Mom refused to continue making was stuffed mushrooms. Mushrooms, garlic, cream cheese, onion and hot Italian sausage. So very basic but still a favorite for my family and friends. Now I make them and yeah, it’s boring but what the heck. Fortunately, as long as mom was still able to cook, she never stopped making Chicken Tikka and Butter Chicken. Just like Kerry, I will personally miss my mom’s writing and editing skills. I apologize for any editing needed here as Mom is now resting peacefully. All of us have to learn to live with our memories and mom’s writings. Mostly I will miss mom’s wisdom. Wisdom in my opinion is so much more powerful than smarts and intelligence which mom had plenty of as well. To me wisdom is taking whatever level of intelligence you have and combining it with common sense and life experiences and then using your wisdom to help others. Mom had that and then some. Thank you to everyone that has or will post their thoughts and sympathies, my family and I are grateful to each and everyone of you that filled my mom’s life with laughter, conversation, friendship, challenges and knowledge along with many other uplifting descriptive words I have read. As you remember Anna N while making cocktails or breads or the dishes that will trigger an Anna smile, please remember her when you try something new, mom would love that. Our mom truly loved learning! I second Kerry’s statement. QUIT smoking. I am currently watching my father-in-law experience the devastating, suffocating effects of COPD. I am not looking forward to the day when like my mom, he starts to panic because he can’t catch his breath, and as a survivor of lung cancer he has less lungs than my mom had. Rest peacefully Mom.

She's lovely. @alleguede and I took her for dinner last time we were in Paris.

Look where the refrigerated pickles are.

Not sure about limited quantities - https://www.mantrose.com/products/confectionery-coatings/ I'd be looking at the waxes. They are going to be at a show in Vegas Oct 25, 26 - Visit us at SupplySide West! Mantrose-Haeuser Co., Inc., is a world leader in edible coatings and specialty products for the confectionery, food, pharmaceutical, agricultural, industrial, and cosmetic industries. Be sure to check out Mantrose at Booth# 1832, and speak with a Sales Representative to learn the latest about our products. Certiseal® Particulate Adhesive System - Fat and preservative free dry blend system dissolvable in water or vinegar - Adheres particulates such as seeds, herbs, and spices - Suitable for applications such as nuts, granola, nut bars, chips, pretzels, and jerky Pharmaceutical Applications Our line of proven performers are suitable for use in major pharmaceutical marketsand developed using compendial ingredients that meet global requirements. Please contact Mantrose for all of your edible coating and specialty product needs! Ask about our organic product line. Show: SupplySide West Where: Las Vegas, NV When: October 25-26, 2023 Mantrose Sales Team Mantrose-Haeuser Co., Inc. 203-344-4229 info@mantrose.com

So I am out with Anna’s family - thought I’d share the food Mikey having the goat burger - not real goat apparently! jacked up chicken club for Mark mixed greens and peaches with boccaccini and Buffalo chicken dip for Lynn-Marie pizza for Jess I stayed masked so naught for me

Just need an industrial sized autoclave and Bob’s your uncle

I use one of the Chef Alarm thermometers for candy that I linked to above - here. You can get longer probes for it and there is a clip that comes with it that attaches to the side of the pot.

Wonder if you can 'shake' it down like you do a mercury thermometer. That said I would have changed to one of these long before now.

Found a lot of options under oval, slope sided gratin pan.

That is a bit dear. I thought the 50 odd bucks I spent for it in the US was a bit usurious.

You could add some milk chocolate to the praline to stabilize it a bit. Texture of course will change. or put a disc of a crunchy layer or something between it and the bottom.

Apparently online ordering will be available in a couple of weeks for shipping within Canada.

Well - if one is in Canada - one only needs to know me! A little more challenging in the US.

I must confess that I either say "siri - what is the weight of 175 ml of sunflower oil in grams" or type it into my search engine and it tells me the weight.

I know that I have certainly shipped them for him - it’s probably not routine, more like special people.

Because of the fermentation process it's kind of like a sour dough and has a much longer time fresh.

Joe might make pannetone - I don't recall when I was there last many years ago. Rodney's Bathurst shop is easy to get to off the 401 for sure. Closed Monday and Tuesday though so keep that in mind.

Gouter

Makes wonderful bread pudding as well!

That is terribly sad - but I'll bet in fresh soil and not potbound it starts to thrive.

Watch with the subtitles if you want a good laugh!

@gfron1 made poptarts as you may recall here. I do believe that occasionally they may make an appearance at Bulrush?

Yes he does.

@Alleguede does. During the development stage we got pannatone from all over the place. We went to Rulli, visited with him and toured the kitchen. I paid an outrageous price for a couple of Roy loaves that I brought back from the states. By far the best was one we got in Italy - Simone DeFeo - Rodney wanted to go and do a course with him. I'm going to recommend that if you are down in the area closer to the holiday that you let me know and I'll get one of Rodney's for you. It really is one of the best in Toronto - Blog TO

You do indeed need to get back to cooking!