curls

Are you requesting a translation of the directions? If so, would you please post some additional photos with a better shot of the package directions.

How about this one: The Pampered Chef Square Bread Tube? Little shorter than you were looking for but other than that it fits your specs and it is metal.

Beef Carbonnade made in the Instant Pot using this recipe, .http://dadcooksdinner.com/2016/04/pressure-cooker-beef-carbonnade.html/ Really liked the way this came out... can see myself making this a few more times during the winter.

Ha, I sooooo couldn't resist... getting a book and got a ticket to her book tour / food truck event. Will be meeting Vivian Howard when she visits Virginia! :-) Tour details here http://www.vivianhoward.com/deep-run-roots/#.

@cakewalk thank you for your advice. I made the epicurious version of Marcy Goldman's honey cake recipe and decreased the baking powder from 1 tablespoon to 1 1/2 teaspoons. It is a very tasty honey cake. :-)

@cakewalk that recipe is on my list to bake today or tomorrow! Very glad to hear that you like it. Any tweaks or do you make it per the original recipe (http://www.betterbaking.com/viewRecipe.php?recipe_id=368)?

Vivian Howard is doing a book tour with a food truck. Sounds like a good idea. Wonder if it will actually be easier for her to cook this way vs. cooking in guest kitchens. Tour details here http://www.vivianhoward.com/deep-run-roots/#.

Tried the IP out tonight on some Jasmine rice, very happy with the result! Cooked via the pot-in-pot minute - 1 part rinsed rice to 1 part water - at high pressure for 1 minute & then slow release (let the pressure come down on its own).

I have not ordered from them but Pastry Chef Central (http://www.pastrychef.com/Ingredients_c_7.html) has offices in Boca Raton & carries Cacao Barry. Anyplace in Florida is within their 1 day shipping range and they ship by UPS Ground.

Was invited to an Oktoberfest party... brought along some beer & pretzel toffee.

The astronaut mold is actually a silicone mold -- not a solid mold. So, you can just push it out of the holder & turn it inside out to release the popsicle. I think it would have worked great with a super solid filling (the coconut cream made my mix a little creamy & softer than a pure fruit juice mix). As for the calamondin/calamansi, I purchased the tree/bush/shrub at the local nursery & as soon as it got warm enough, put the potted plant outside. It has been doing very well. I will bring it back inside for the winter & if it survives, back outside it will go as soon as it is warm enough. Many people seem to do quite well with them in colder climes if they bring the plant indoors during the winter. When I lived in Florida, we just had one in the yard, and it flourished. You can make wonderful marmalade with it if you are willing to deal with extracting all the pits.

https://en.wikipedia.org/wiki/Calamondin

Finally tried out my new popsicle molds with a pineapple, coconut, and calamondin mix. I definitely need more practice getting these out of the mold! Will find out tomorrow if I have better luck with the more traditionally shaped popsicles. Still, such a cute mold (if I may say so).

@Porthos thanks for the tip about Costco & the rear ledge uprights. @dcarch thanks for the Home Depot link. It is nice to have two local solutions and avoid shipping costs. Mail order I have found a good selection at ULine, WebRestaurant, and Seville Classics (thanks for the mention @KitchenQueen, I did not know about them).

Excellent points everyone! As I should have expected plenty of valid reasons for both choices. Will check the levelness of my floor & weigh the stuff that I plan to shelve and then make a decision. If I had room for two shelves, I could get one of each. LOL.

Very good point @dcarch.

Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question? ;-)

@gfweb thanks for the clarification! You're right, I was thinking of Ocean City, Maryland (for me, that is the real Ocean City). ;-)

Welcome to Maryland! Did you get that popcorn from Fishers? How long are you in Ocean City?

Like RobertM says, coat your graham cracker - chocolate will also work. If you don't coat it, moisture will change the texture. @Bentley in the 2nd edition of Greweling's book, there is a recipe for pipeable marshmallow.

Were you there to loan him your chocolate temper meter?

Cheese calzones for dinner.

The So Good website recently posted an article/snippet about using powdered egg whites to make marshmallow -- may help with your nougat making... http://www.sogoodmagazine.com/pastry-blog/pastry-chef-articles/marshmallows-made-with-albumin-powder-by-jordi-puigvert-in-evolution/

Finally tried out some ribs in the IP, beef ribs! Cooked in the IP & finished with some BBQ sauce in the oven. They turned out very moist and tasty.

We should do that! :-)