Kerry Beal

Get the whip hose and the remote for it, along with the small cup.

That's the source I went to when I had a rotovap I was playing with.

I'm just an enabler - I don't have one!

Glad Teo came through - I was getting nowhere!

Shortening is a necessary evil in some cookies!

I would say you are correct, the almond flour is there to keep the costs down. This summer when I had a glut of pistachio and hazelnut flower at my disposal I made recipes using 100% of the expensive nut flour.

Hey - ours went to a good home!

They aren't really that small.

Attendees jbates Chocolot Pastrypastmidnight lambrecht gourmet (a definite maybe) MelissaH* tikidoc Chocomonster Sue PEI and Jane Gwbyls Desiderio curls JoNorvelleWalker (we will find a way) Haley Diana D DayGameCandy Marmish +1 (maybe) Miriam G (tentative) david.upchurch *God's willing and the river don't rise

Someone down east in Canada could score well - here Or out west - here

@kayb - I bet you could easily make this recipe gluten-free - replacing the 100 grams of flour with either a nut flour or the flour mix from Modernist Bread. Bourrote Aux Pommes Ingredients 60 grams cornstarch 100 grams all purpose flour 100 grams sugar (less) 75 grams melted butter 5 tablespoons milk, 75 grams 2 eggs 1 tablespoon baking powder vanilla 4 cut up apples or pears Method mix all then stir in butter. Bake 375º for 40 minutes. She bakes in a charlotte pan.

Nope - I’m attempting to offload (and I have a Big Green Egg). Offloading consists of trying not to get more!

And that's how it starts!

Yup - Dare makes one. I used to buy very good maple cookies very cheaply at the factory in Toronto - sadly their outlet is no longer open.

Jo does.

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Compound is a jam like mixture of fruit, sugar and additional flavoring. Often used with no additional fruit to make gelato etc.

Strangely my experimental bent doesn't want to take me down the road of trying this.

1. I couldn't find anything either - Sosa makes aroma but that would be half a bottle and that stuff is strong! Likely she means the compound - 25 grams of that in that recipe would be reasonable. 2. I'd add the compound with the rum. 3. Spray with cocoa butter - that should help slow the time to soggy.

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My attempt at pizza al tagilo Pizzafied

Now there's an idea!

Real life only I'm afraid!

Yup - that's the setup from the crappy one I had. When I talked to Nicolas - he explained it wasn't like a Mold'art with surround temperature - there would be more heat near the element. I was fortunate to find someone who needed to melt compound and passed it on for the same price I paid for it.

DR has a some warmers that are better than others. Turn it on and flash an IR thermometer over various spots and see if the temperature is consistent throughout. Can you pull out the pan and see the heating element underneath? The one I had for a short while would likely have been fine as a melter but once tempered you couldn't count on it to not overheat in spots (mine had 4 compartments and each one was at a different temperature).