Kerry Beal

Yours look way better than the picture you posted above!

How about this?

So does your imaginary loaf pan have to be 4 by 4 instead of 4 by 8 or could it be just a much smaller pan - cause there's lots of those out there?

Williams Somona canada has them cheaper and even better in the US

Found this - https://rachelshenk.com/home/2017/5/4/how-to-shape-figure-eight-danish

Might want to check the Canadian sources - looks like they might have stock.

When I do them this way though - it's in and out of the fridge.

You can use a portable air conditioner and make a baffle arrangement to take the cold air over to the opening.

If you don't have cold air to blow - you'll need dry ice. If you don't cool the entire contents of the pan will just stick to the sides - it's not pretty - ask me how I know! You will likely spin everything at the same speed - but it's easy enough to run the plug through a rheostat and turn down the speed that way.

I'll have to check the Punjab Market - strangely the source of just about everything European in my local area.

Hmmm - unaware of it's existence. Wonder where I might find it to try?

I lived in Lethbridge Alberta for a couple of years. I remember people there going a bit crazy with the wind - as a sailor I quite liked it. It could get a little dangerous on the small bodies of water we had to sail on though. But in the winter when everything was knee deep in snow the Chinooks would blow through and you could play tennis in your shorts for a few days.

Beet sugar is more likely to be found in Europe - North America is pretty exclusively cane sugar.

Really vicious mix with the immersion blender and strain through pantyhose rather than cheesecloth

Hubby and I visited Barbados for a number of years running and stayed in a rental house owned by the family of a doc I worked with. I was not terribly impressed with the meat on the island and used to travel with a suitcase full of frozen meat. And knives - and stuff for making bread. And then come back with large numbers of bottles of Cockspur VSOR.

Sounds like a good plan to me.

Have a look through the caraques and see if you find something - https://www.clicshop.com/Scripts/Search/SearchInStore.asp

So the spacers are just washers - the correct combination of them will give you the correct distance between blades if that is the issue. I have a couple of cutters with wooden handles at least one of which was from Tomric. I have fiddled the distance between the blades with washers for different purposes. I've never had any issues with Tomric but then I always go straight to Brian! Savage cutters are lovely - but pricy for sure.

Was going to suggest the same - if you have any wood turning talents - have at it!

I believe that 304 stainless is the basic food safe grade. 304 stainless is what my EZtemper is made from so it's NSF approved. Also 316 (more expensive) and I believe 420 might be for cutlery. Remember to get them to polish the ends if you go to the metal supermarket - and take chocolate when you go for the chocolate discount.

Bet he doesn't use Wilton - so I'd go with Ateco.

She’d never get it up the stairs!

At least they rarely suggest adding paraffin anymore - although I bet you'll find the suggestion in a lot of the older community cookbooks.

Confectionery 101

Love the effect Nick!