Kerry Beal

40 min 190 Steam chawana mushi

And that is why it had to find a new home - I've lost my roundtuit!

It's made by DeBuyer in France.

Hmmm - it's a bit crappy compared with other coating pans that fit on the front of the kitchen aid - and it's holds less then the others. This might be the best thread - I'm not sure if there are any others.

My tortiere includes potatoes

Couldn't remember if it was 25 lbs or kilo's!

I understand completely! Takes me a while to start playing with my toys too. Options I've seen people use - the oven (if it can go to low temperatures). A 12V camping cooler/heater - will give you around 10º C warmer than room temperature. You might find an incubator somewhere for a much better price and if you get a big enough one you could put the bins in there along with your colours. A used Savage melter - I believe the size that @Chocolot has a couple of holds 25 lbs.

What sort of quantities are you thinking?

I've had it tell me a pan was too small and had to move it around a bit to get it recognized.

Did you see the size of the udder on that Walla Walla?

Also when I was at ICE in NYC a couple of years back visiting Michael Laiskonis they had a huge version of this. It was kept scrupulously clean - and apparently they had to fertilize plants manually with a toothbrush because there were no insects to do so. Chocdoc and Patris Lunching with Laiskonis

My nephew (for whom I made some pretty posh wedding chocolates a few years back) - tucked this in with the gift for the rug rat. I chuckled when I saw it because I taught the brother and sister who own the company how to decorate and helped with the recipe development for this new line.

I seem to recall undercounter herb and salad gardens similar to this that I saw at perhaps the last restaurant show?

I hesitate to tell you that I got 500 ml containers of heavy cream at Fortino's for $1.99 the other day. Had to buy 4.

yes 4 grams each - so temper a couple of hundred grams of chocolate so you will have excess.

Nope - used 150G

Sticky toffee pudding - I have been wanting to make this again for a while - but I've been in search of the right recipe. Too many recipes are stodgy and I have wanted a fairly light one like I remember from my trips to the UK that hubby, dad and I took in the years before the rug rat's adoption occurred. In 2016 when @Anna N and I were in Manitoulin in the summer - I posted my mom's recipe for date and rhubarb cake and @JohnT mentioned that it was very similar to his recipe for sticky toffee pudding and posted a recipe there. I had copied the recipe into MacGourmet but noticed it called for 15 grams of butter which seemed a little meager. Anna found the reference to the recipe in the Manitoulin Unravelled thread and I've been down that rabbit hole now for hours! 35 pages! But this is it - the Sticky Toffee Pudding of my dreams. I used date paste instead of dates and it was very satisfactory. Anyway - I'm at page 27 of 35 - so I'll catch you later.

I’m terribly sad this wasn’t able to happen this year! I love my visits down to @patris

Maybe Harry Hornes or Bird's custard powder pudding?

Actually the Deals Surplus - used to have another name. Though I do love Bibles for Missions everywhere I find them.

Home of one of my favorite surplus stores since all the southern Ontario ones seem to have disappeared over the last few years.

Not that I'm aware of. But I did like that idea in the Ecole link where she used bars instead of spheres.

What are the odds - here

My gingerbread recipe also uses hot water and with all the molasses in it - it's pretty sticky. I don't think I've ever turned it out before cutting it - it gets cut in the pan. I have a pan spray that I really like and it seems to work where others fail - but I'm not sure how easy it is to get your hands on. I got my first and second can as samples at the PMCA and then figured out how to buy a couple of cases of it for @Alleguede's bakery guaranteeing my supply for life!

I grew up with hard sauce as a choice too - but not with sticky toffee pud!