Kerry Beal

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

@ElsieD- just got a fresh 20% off coupon from BBB this morning and it appears that I could order from the online store with delivery this week sometime. Total is $235 CDN with coupon.

I see $294 - then you apply your coupons. here

I see it available to ship online from them.

online on BBB

Yup - gotta try things out to see if they work - sometimes you discover gold!

Just did - this is the usual chocolate ice cream I make in my ice cream maker - it's 1 yolk cooked with milk to make a custard, poured into cream and milk with two eggs in the thermomix. First Ice Cream mix was sandy - did two more re-spins to get a nice texture. It's quite lovely - better than when I make it in my ice cream maker. The picture does not do it justice.

They would go nicely in chocolate.

Chocolate contracts, the molds contract - heavy polycarbonate contracts at a different rate than the lighter stuff - hence more marks on the lighter molds.

Plain is the worst! Large flat surfaces suffer the most from marks. The firm polycarbonate molds are better than the hobby grade but any large flat surface...