When we talk of carbon capture, most times the discussion is about carbon capture or carbon storage. Rarely has the discussions been about the transport of CO2 from the place of capture to the region where it is stored. To some extent, this ignorance of the transport part of the CCS is understandable because transportation of CO2 - especially by pipeline - is a well understood territory and the costs of doing this is much less than for capture. However, in one scenario, CO2 transport becomes important - this is where the individual industries emit relatively small amounts of CO2, and hence constructing long pipelines for transport may not make economic sense. In this context, I came across the interesting idea of pooling these CO2 together and transporting the pooled, larger quantity. In my opinion, this opens up an interesting avenue by which small scale emitters could also potentially consider CCS. But of course, the capture costs are still very high, and if there is some way of bringing it down as well, we could well have a world where even small scale CO2 emitters (such as small and medium scale fermentation units) can dream of CO2. Here is a link that might be useful: CO2 Transport R&D Project Launched by EU COCATE

I cannot believe I went on this long without taking the time to search online why this was happening! I'm so glad to see i'm not crazy and losing my touch! I also never had issues previously with liners peeling! Now, depending on how moist my recipe is (chocolate that was a syrup plus a ganache filling is the key star over here!!!) the liners peels off mid way between taking them off to being put in a tupperware. NO MORE tupperware for me neither, they are a disaster for my liners. After reading these post, i ran to my cupboard an examined all my liners. The cheap one from the dollar store never peel but are so thin that the edges fold in when you poor the batter so i am finishing those off for some morning blueberry muffins or anything that doesn't leave my house :) The other one, the reynolds foils ones, don't peel off in a matter like the paper ones do as they keep their shape but you can definitely see that they are loose when you pick them up (But at least they stay presentable!). The 3rd ones, my new favourites as they keep their colour and don't ever fold in, ARE WAXED inside!!!! urgggggg I had never ever noticed that after reading this post. PS: they are no longer my favourite :( I have some white restaurant type ones here that don't seem to be waxed inside. I am doing a trial and if this works i guess i will decorate the others by putting the cupcake in a coloured one after baking.... but this is so much nonsense! I wish this wasn't such an issue! Thank you everyone for posting this... it will save me hour of waisted work as i cannot send these out to customers like this!!!

I transport pies a lot. I have several plastic Tupperware pie holders and I stack two of them in a blue nylon round carrier with strap handles that I bought at Aldi's. I have 3 of the carriers and many of the Tupperware pie holders. The holders are deep enough for most pies and big enough for 10 inch pies. I also have a Longerberger basket that holds two pies, but I seldom use it. If I needed to transport more than the carries I have, I would probably just stack the rest of the Tupperware pie holders in a box or basket, whatever worked. If I need to transport pies that need to keep cold, I just put one of the frozen cold packs in with my pies. Good luck transporting your pies. Sue

I wanted to follow up on a few points. First of all, i never realized that "American Buttercream" is what we've made since I was a kid, ie the recipe on the 10x sugar box! Too funny. I did a lot of internet searches on how to make sure your buttercream is "sturdy enough" for the look I want, and I tested it over easter by making some cupcakes and frosting. I ended up using this recipe: https://www.lifeloveandsugar.com/vanilla-buttercream-icing/ It uses a combo of butter and shortening, to which my DH said "blech" when we had to run out to the store to get some. But everyone loved the icing and the texture was perfect. I also added 1T of meringue powder, based on other recipes I had seen. I had to buy a special M1 tip, and it takes some getting used to, but these were the first ones (i used one book that was a little misshapen for my trial; even left in overnight the ink on the book did not run). I also experimented with putting stripes in the piping bag; i loved this and will try again with much thinner stripes.