Kerry Beal

Sausage rolls - 375 convection bake for about 30 minutes.

In my next life I want to come back as a moleskinner - no wait - I don't!

Moleskin of course!

Thanks - I know Sobey's is the place I've been able to get the paper cartons much, much cheaper than elsewhere. Always funny when you go through the line with a dozen of them and people think you're baking!

They got those too!

Here is what you need. STOP rest supply in Sudbury has one reduced - I eye it every time I'm in there.

What do they charge for the 4 litre size?

Of course I got my CSO for work for $179 - refurb apparently - wrong box for model but didn't appear it had been used.

Here is what one site says - Is water retained in the product? No, the amount of water used is negligible and the speed of the waterjet is so high that virtually no water is absorbed.

I always wondered the same thing about those cutters - clearly they work - but I'm stumped as to how without soaking what they are cutting..

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interesting to see caldo verde on a festival menu - does the area have a large Portuguese population - or is kale just sexy now?

I've bought it from Richter's before. Wrong time of year now of course. Or maybe not - here

What are you after exactly - yuzu?

You can't turn down a Zo for $40

Was thinking I wanted to go to bed and not spend time cooling it.

I find maple subtle - I often add a bit of Lorann CDN maple - but the old kind.

The edges of most honey comb are hard and not really great for eating - so you really need the "hearts". I think that a Crunchie Bar (Canadian sponge toffee bar) is made in huge pieces and cut on a bandsaw or some other form of cutter into the pieces they need. I know that is what they do in the company that I do some consulting for - (they don't coat in chocolate though just cut into large chunks). We have been working on what to do with the scrap for them. I've certainly done the smashing to bits and making bark or molds with it - so I suspect that might be your best bet if you want to include it in small manageable sized pieces. That or seeing if you can cut a bunch of equal sized squares with an electric carving knife (or a bandsaw)!

Digging around in one of the freezers last night I found some very meaty bones from a rib roast, and the remains of a rib cap. Cut an onion in half, added to the bones and some water and cooked high pressure for an hour - then left then on keep warm overnight. This am, added the rib cap to the stock, cooked for 15 minutes on high pressure. Half the stock went to make baked potato soup - then other half a vegetable beef soup with the cut up cap meat, onion, potato and carrots. Here's all I've got for pics I'm afraid.

This one might be a bit bigger than you want - it's really for pate but it's steel.

This appears to be the same pan that King Arthur was selling as the 3 channel pan. Might work. Clearly the pricing on this one from Amazon.ca is out of line - but I'm sure you could find it on Amazon.com for a whole lot less. Here's a good one - totally unrelated - but I always assumed metal was naturally gluten free!

I do use it the right way up in the middle for some things - it's hard to get stuff off it though because of the edge.

My issue is usually should I turn the rack upside down on the top rungs or right side up on the bottom rungs?

Cup of tea - used all the buttercream - it's pretty rich!

Went looking for mine this afternoon to determine the brand - it's got to be around here somewhere!