ElsieD

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.

Well, I dunno. I'm on my third, having had the original and two replacements under warranty. It seems the APO's are still having the same problems they've always had which tells me they aren't fixing the problems. If I didn't have one, I wouldn't buy one.

The Kindle edition of Jacques Pépin's Heart and Soul in the Kitchen is available today for $1.99 from both Amazon.ca and Amazon.com

Top right of your first photo - is that a cat salt cellar?

I recently bought some of this at Costco and we quite liked it. It is in looks and tastes like DQ soft serve. I churned it in my Breville. Today I bought some more. I'd like to use my Creami to churn it (not sure if that is the right word) so I plan to freeze 1/2 cup amounts in the Creami pints and take it for a spin. Once I get the right spin, I'd like to start adding things such as fruit puree, caramel sauce, dulce de leche etc. Any advice? I'm thinking adding caramel sauce won't be a problem bur fruit purees could be. Any suggestions?

What made them just "ok"? I love those things, but haven't seen them around here yet.

@&roid That pizza looks amazing. Nice job.

Yesterday the inside of my microwave got a yellow paint job when my butter "exploded" as it was melting. Sad thing is, I know better.

Our Japanese curry. Edited to add: I'll never buy curry blocks again.

That's tonight's dinner coming up shortly. I cook for 2 so I scale recipes down. For tonight's dinner I'm using two of my new blocks.

I sent you a PM

I'm making something called Japanese curry. I can't remember where I got the recipe from but we like it. It will be made with chicken tonight.

The one @weinoo linked to in the third post on this topic.

I made the cubes yesterday though mine are 8 blobs of about 1 tablespoon each. I made the roux first then added the spices which I had mixed together.

I have some I bought a little while ago though I haven't used any yet.