Kerry Beal

But I think it's just unroasted cashews ground then put in the melanger,

You might have to make your own powder I suspect

Not sure - you may have to experiment - I tend to use it to mark then still cut with a knife.

@Stephen Beaumont welcome to eG. Sorry we didn't properly greet you back in March. When you say Lakeshore - which lake are we talking?

Indeed - all wrapped up with sex and drugs and rock and roll!

yes it is

There were a few franchises in Canada back when I was a teen. A friend of mine had a franchise in my hometown so I've been carefully picking his brain about the details.

Look up Pizza King/Sir Pizza for a description of their pizza

Experiments continue on the attempt to imitate Sir Pizza pizza. I think I need to make a low hydration high gluten flour dough treated the way I did this dough. Little balls of ricotta tend to roll when you launch the pizza - and they catch fire almost immediately.

Tell me more about Dana Cree's methods?

No stabilizers, yes second photo where I dig it out before putting in freezer - leaving my homogenizer in the drawer!

Maltesers are made and sold in Europe - so I'm guessing you'll find them with enough searching.

Have a look at definitions of malt whiskey and single malt - sounds like malted barley is a given.

Sort of a bastardized custard - I make a custard out of 1 yolk and some milk - put whole eggs, cocoa powder and sugar in thermomix and pour the hot custard in, then add cream, milk and a bit of vanilla.

No fancy quenelles for me!

I think Aw is a pretty good predictor of microbial growth!

suggestions recently - tiger nut milk and cashew milk.

I'm not seeing it out of stock on melangers.com which is the manufacturer's website - here. The tilting model is easier to dump out and you can put the small drum on it as well for small batches.

Exactly - gateway tool

Got rid of the Simac I had - weighed too much to move around and owned too much counter space.

I used to use the Donviers to transport ice cream I made in the compressor machines

Here is the manual for the Williams Sonoma version. Talks about the brine.

Viva by Ariete - aka Viva Gelatiera Compact. Italian made - not sure of age - I think maybe 70's? Here is an article LA times from 1987.

Found it! Now I need to remember how to use it - high proof alcohol I believe goes below the bowl.

God knows what else I might find in there