Kerry Beal

XO 20th anniversary Barbados

The sugar might be an issue - bet creme caramel would work better - or just FD the custard part and make a sugar powder to put on top with the silicone in the oven technique.

$77 at the LCBO!

Out of curiosity - what are you paying for the 20th Anniversary?

Eaten FD'd they kinda squeak.

Doesn't look like they ship to Canada or the US. We might have to use some connections in the UK to get some sent.

Sounds a bit expensive for aluminum - but location determines cost I think. Stainless is much more expensive and really heavy.

I suppose if you used over tempered chocolate it wouldn't contract as much and might help.

The cream cheese from the last run wasn't dry so I ran it again today. A couple of boxes of mini ice cream sandwiches. Brie, cheese curd and jarlsberg. Second run on 35% cream and some aloe that was sitting around! Not quite sure what use freeze dried aloe has however.

Used the leaves/whole spices rather than powdered.

I lacked blessed thistle and quinine - other than that I followed it - I wonder if those would have made a big difference.

Couple of previous threads - here and here I use mine on silicone, parchment or acetate -depending on the project.

The corn cake - I want to try the corn cake!

Breakfast this morning for eG's Patris and myself at Bertha's in Buffalo. It's a little hole in the wall diner - excellent food! Breakfast burrito for me. Somehow managed to lose the picture of Patris's breakfast - but it was a piece of grilled blueberry banana bread and behind you can see toad in the hole with american cheese - they called it Sitting Pretty.

However - you expressed it far more eloquently!

Perhaps a look at Lee Valley's catalogue for pantry items. Something shorter but with this sort of a set up to hold a maximum amount of stuff in a minimum amount of space. Perhaps some of their shelving could be retrofitted into your existing cupboards?

We didn't get it for you porthos - however we did take some pictures. Salvation Army Thrift store - $9.99

I think you should consider a Freeze drier this year!

Beckett is my go to.

The condensation softened them - so they were like fresh raisins!

Interesting thing - I did reseat the seal - and was satisfied it was OK, but suspect it might have been frozen still and shifted before the vacuum came back on. I think the mistake was turning it off at all. I should have just flipped the switch back on and reset so I could remove stuff when I got home later. The freeze tried raspberries are very strong - that's what I'm after though for adding to ganaches. Milk is back for a second run - it was still damp - so will let you know when it's properly dried.

Got a love a hubby who cleans it up for you!

Started another batch yesterday - have gotten into the habit of 12 hours of drying time and find that it usually means everything is done. However I must have had a brain fart yesterday - and this morning when I got up I could hear the unit beeping in the basement. Cheese - appears to be done. Milk and gummy spiders - I didn't realize I'd need to allow for gummy expansion! Grapes and some random baked stuff I picked up from the bargain bin just to try it. Some mint and melissa from the garden and 4 small containers of raspberries. So decided to put the few things that weren't dry back in. The door seal needed resetting because it had flattened. Questioned myself as to whether I had closed the valve but decided I must have. Got text from hubby asking where the vacuum oil was and where is instructions for the vacuum pump could be found! Hope there isn't too big a mess to clean up when I get home.

Cause beta crystals are still solid at 32ºC - softer but still solid.

Yeah - I'm not seeing how you could candy them - just don't think they have the texture for it. Freeze dried, chocolate dipped would work a treat! How about Blackberry Fluff from Food 52.