ElsieD

I re-read the thread and I th8nk it had to do with the difference between the Sous Chef 16 and the Sous Chef 16 Pro. Sorry I can't be more help. I think one needed the compatability kit the other did not. Maybe @lindag could chime in?

Thank you, @Shelby!

It had to do with the dicing kits for the Breville FP. This is the topic: I'll try to find what the problem was tomorrow as I can't do it right now.

I don't know. I've never used either of them. It did occur to me that I could make that bread with black food coloring.

I have the Breville Sous Chef Pro 16 and like it and lot. I recently bought 2 of the dicing disc and they're great too.

I have one too! The very box that started it all, the one that Anna had so much fun with. I think she'd be delighted to know that it will once again be getting a workout. Thank you, Kerry for giving it to me. It is much appreciated. My SIL picked it up this morning and since there are 460 km between us, we need to figure out how and when it gets from there to here. Hopefully soon. I'm excited! First thing I'll be making are poffertjes.

@Shel_B If only I had some cuttlefish ink, I'd make the bread. Thanks for an interesting article.

Try as I might, I can't find this. Can you post the link to it? Thanks!

Operator error!

One is in Freelton, the other in Etobicoke. My sister is in Jarvis so that could be in the mix. I just read all 10 pages of the A4 Box thread.

I can probably get one of my SILs to pick it up when they visit their mom at The Village Tansley of Woods in Burlington. They go every week. Would you not be far from there? Or, I'll happily pay for shipping. I tried to order one but they don't seem to accept Canada.

Wish I were closer.

Ordered a chocolate panettone today from Goûter. (Glad I do the banking in this house.) I'm very impressed by how quickly they a) answered my multiple questions and b) sent my order out. Looking forward to receiving it.

I made these a couple of weeks ago and I forgot to post a picture. I made ghee and coated the molds with it. Very yummy. I have noticed that the lining in my copper moulds seem to be coming off. Should I look at getting them re-lined? Or switch to silicone? @gulfporter. What make is your pan?

Sent

What is the price for us Canadians?

I too make focaccia fairly regularly and mine doesn't look like either of them. I use a Peter Reinhart recipe, and it is usually baked in a square pan. I also bake it as buns. I don't know if this still qualifies as focaccia, but I also take the same recipe, add raisins and dried cranberries and bake it in a pain de mie pan. Whenever we visit 2 particular family members, they always ask for a loaf. Like so:

I agree with the sentiments expressed above. Bake first.

That was interesting. Thank you.

The enablers will be right with you.

You have room in your freezer?

Thank goodness it's not available on Amazon.ca.

I stopped using it a while back. It consistently burned the tops. I even tried a tortilla "pizza" once with minimal toppings and it still burnt in spots. This is using it as per the instructions. I think the top heating element isn't high enough. I find the steel in the oven works just fine. Personally, I can't recommend it.

You can always freeze the whites in ice cube trays.

Folks are still having problems with the first one. It will be interesting to see if those have been fixed in the new one. Right now, I wouldn't go near one with a ten foot pole, especially with all those new features - more things to go wrong. I also think for that price they should have a self-cleaning feature.