Kerry Beal

But you can buy a single can - https://bulkmart.ca/products/stanislaus-alta-cucina-plum-tomato-6-x-100-oz

6

Check out @paulraphael’s website - it’s a mixture of a couple of different gums.

Yup - recommended by modernist bread for their pizza sauce. I had to buy them from a wholesaler in North York and I bought a case of the number 10 cans. I’ll have to do a bit of research to find the place again

When you open a #10 can of Stanislav Tomatoes and portion out 500 g bags to freeze, you are left with some of the tastiest tomato juice you will ever have. Decided to add a bit of salt to some and a bit of sorbet stabilizer and give it a go. After one sorbet spin after two re-spins and another sorbet spin drizzled with a bit of worstershire sauce The rest was returned to the bottle to be consumed as juice!

Lots of overrun -more like commercial cheap icecream!

3 batches spun yesterday and today. And no pictures taken - every time I got working - the damn phone rang! Chocolate - same as @andrewk512's but with a 70% chocolate from Kahkow - pudding like texture before freezing - used the 'general stabilizer' from @paulraphael. Not quite what I'm after in a chocolate ice cream. Salted caramel. Took the River Cafe's strawberry sorbet which was painfully lemon oily and added some whole milk powder and a bit of buttermilk as well as a bit of stabilizer Much less painful.

Curious about this recipe Orange Sherbet - it's got a pint of glucose.

What recipe is this?

Out of curiosity - what stabilizer did you use for this?

My copy - which was to have shipped from Amazon.ca yesterday seems to be on offload delay!

Nope - when I was down there he had a big chunk of steel sitting on something hot. When I got home I discovered the Chefman and suggested it to him. That one has an edge - the Chefman doesn't which I think is an advantage. I have the smaller one two - picked up a second one for $25 CDN from London Drugs.

My chocolate ice cream was pretty darn solid!

Find a Chefman glass top warming tray - you can turn that sucker way down low. I suggested one to Luis because he was using a really hot one when we were down there.

White rice setting

Most of mine are AZO.

Yup!

This is cheese delivered from the Saputo company - over runs, off weights - I buy mozzarella mainly - but can’t resist the odds and ends they offer. It’s called the Saputo Fridge

I spin a second time after scraping the sides - haven't paid much attention to the flat top and it seems to be ok.

I found a new home for my Blumlein and went back to the CSO. Does a better job on bread than the Blumlein but one loaf at a time.

Let me know if you get the coupon for the free containers - cause I argued that I should and that did not happen.

Actually all the colours have passed their best by date now - but it has been a number of years!

Not sure if I know where you normally hang out - but you should visit while you are in Toronto.

I did - but it was so intense that I thought I might dilute a bit next time. But you can always melt down and add something.

only one way to find out