Kerry Beal

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

I think it's time I figured out where I have buried my little ice cream machine. I think it might be in Fibber Magee's closet.

I've always been a high achiever!

This has been around for years - there is one sitting in my chocolate room up on the shelf from my molecular days.

Baby farm?

The dough I've been using is the modernist bread recipe for high temp cooking so a poolish with fairly low hydration - 00 flour. It mades a wonderfully silky dough - a real treat to work with. Also made a batch of the modernist recipe for sauce - those Stanislaus tomatoes are the bomb.

I've never found a standard North American restaurant pan to fit in a Mol'dart.

Not happily you wouldn't - dough raw.

Home made ricotta (one piece rolled off and burned!) Epic fail - attempt to imitate Sir Pizza pizza - in the bin.

Yeah totally - but when I had Kee's Creme Brulee - essentially the same thing but no shards.

When I made these it was to eat same day - no thought of shelf life! Creme Brulee 6 egg yolks 1 1/2 cups whipping cream 6 tbsp sugar 4 tbsp brown sugar or raw sugar Directions: 1. Preheat oven to 275 degrees F or 120 degrees centigrade in convection oven. Or steam at 212 for 25 min. 2. Butter the inside of 5 custard cups. Mix together the yolks, cream and white sugar. Place custard cups in a large glass lasagna pan. Divide egg mixture amoung the custard cups. Put into oven and then add cool water into pan until it comes about half way up the sides of the cups. Bake for about 45 minutes, or until the custards are barely set. Let sit in the pan with the water until they cool to room temperature. Refridgerate for at least 2 hours. Divide the brown or raw sugar evenly over the custards. Either place under broiler or flame with a torch until the sugar melts and brown. Return to the refridgerator until cool. Best served within a few hours of caramalizing the sugar.

Let me see if I can find it - I recall I may have just made a batch of creme brûlée and piped it in there and added shards of brûléed sugar.

Bit short of your location sadly as I'm not allowed to cross the border yet!

For those interested in a Grex - Midwest Airbrush has a great sale and they do have the 0.7 mm nozzles.

I don't care for sage - so my dressing for turkey doesn't have it. I have some sherry, some anchovies for the umami part. How about a nice caramelized onion ganache, leaving out the sage and maybe adding some white miso for that umami?

At one of the eG Heartland gatherings I made creme brûlée bonbons based on Kee's.

Very likely not - bread has a pretty low Aw and toasted bread even lower.

I use Harry Hornes or Birds Custard powder in a few fillings with no harm to shelf life. Could you make a buttered toast 'cookie butter'?

Pre made - they are made in a vacuum process that can’t be duplicated at home - Ask me how I know! In North America we buy them from Nuts.com Or some other company the name of which escapes me.

If you go to GT French you can buy pizza boxes! I now have 50 of them. Anna has suggested Beal's Peel's should be printed on the top.