ElsieD

Can I bookmark your recipe collections?

When I was growing up, the only place for peanut butter was on bread. (Dutch)

I'll have the Smoked Salmon sandwich, please.

Gasp!

https://www.breville.com/ca/en/parts-accessories/accessories/bfp0050nuc1.html

Well said, Kim.

Nice try. Thank you but I see it's $180 in Canada plus you have to buy something called a compatability kit. I'll just let John continue to do the chopping, a job I dislike doing. The Vidalia chopper looks interesting plus it's more in line with what I might spend. Does anyone on this thread other than @Shel_B have one?

Are things like potatoes and squash easy to cube with it?

I have the Sous Chef 16, not the Paradice 16.

I have the Breville Sous Chef 16. I wonder if they will come our with chopping blades that will fit it?

Can I make ice cream with it?

I saw a recipe resembling this but I loathe evapourated milk so I passed it over. But, I'm saving the recipe and I'll look into subs for evapourated milk. Condensed maybe? @Smithy i made up a batch of strawberry posset using gelatin and 10% cream. I meant to buy 18% cream but I forgot. We'll see how it turns out. There is a Mexican grocery store not far from here and they sell various fruit purees like these that I have in the freezer at the moment. I also have a puree of the same brand called winter Tree/Tomato, does anyone know what that i?

I want to make posset for dessert. Everything I've seen calls for whipping cream. I would like to make a lower (not low) calorie version and wonder if I could use, say, 18% cream I stead of 35%? I imagine it would not set as well as using 35% cream so can I thicken it with the addition of cornstarch?

Why are those particular fruits not allowed in the hotel?

They are still being sold in Canada.