Kerry Beal

Seems to be going to every food website out there and joining to mention the contest.

Is that the sarcastica font?

What I find interesting is there is no allergy statement at all on their label - Bechmel sauce, Parmesan cheese, pasta, tomato sauce and ground veal. I thought our labelling laws were a little stricter than that.

So in somewhat the same vein - I got to thinking 'why shouldn't my pacojet make excellent mayo?' - like an immersion blender it goes up and down. And it makes fabulous whipped cream and amazing meringue with egg whites and sugar. But it doesn't make mayo! Probably because it doesn't start it's spin at the bottom and work it's way up.

Was at Costco a couple of days ago and was surprised to see samples happening.

$6.00 CDN

Yup - my first microplane was from Lee Valley

That's charging what the market will bear!

$9.99 with 30% off for my advanced age. One blade.

Clay trimmer

Think I bought it at the pottery store.

Yes I do - can't recall what for though!

Tamarind is a fabulous flavor. Sweet and sour.

Where is the blade relative to everything else?

I know it's too late but in further discussion it seemed that with the icing scraped off - this wet cake would be a perfect thing to make a trifle from. Drizzle a little sherry, some jam, some custard... Bob's your mother's brother!

Woot at it again

Wonder if it was the fresh strawberries in the batter - they don't appear to be sitting in it - so must have been immersion blended into it!

One of the many differences between you and I. I am my mother's daughter and waste makes me terribly guilty.

Chop it up - mix with some unsweetened whipped cream - some cubes of strawberry jello and some more fresh strawberries and I'll bet it will eat just fine.

Mikaluk's Crustless French Flan

Ninja Canada has a sale $199.00

I do enjoy grilled romaine done like a caesar salad. This one was fair to middling. The cheese was not a great parmasan I'd say. The roasted garlic was a nice touch I thought.

I am going to suggest that you get a copy of Pierre Wybauw’Gold’ - it goes into this in detail.

You can add some sugars such as invert sugar, sorbitol, glycerol

Funny thing when I read it - I wondered if someone was watching me flip a fried egg onto my keyboard this morning - fortunately it didn't break so all I got was greasy keys.