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Kerry Beal

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    http://www.thechocolatedoctor.ca http://www.eztemper.com

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    Ontario, Canada

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  1. I would suggest if there is any question that you buy the extra one now and tuck it away. My Zo's gotta be 15 to 20 years old by now.
  2. I buy a couple of the 5 avocado bags at Costco - once they are ripe - into the fridge. Keeps them for a lot of days.
  3. I have one of these warming trays with no edges (and it's quite warm) I put shop towels on it Then rub with dirty molds across the warm shop towels
  4. Kerry Beal

    Selmi One Manual Required

    Excellent - I'd still be happy to forward the manual I have in case you might glean a little extra information from it if you choose.
  5. They are really tasty - and the sauce is amazing. I don’t see the sauce recipe there - Avocado Eggrolls Recipe By: Serving Size: 4 Ingredients: - EGGROLLS - 4 eggroll wrappers - 1 avocado - 1 tablespoon red onion - 3 sun-dried tomatoes, oil-packed - 1 teaspoon cilantro - Sauce - 1/4 cup cashews - 2/3 cup cilantro - 2 cloves garlic - 2 green onions - 1 tablespoon sugar - 1 teaspoon black pepper - 1 teaspoon cumin - 4 teaspoons white vinegar - 1 teaspoon balsamic vinegar - pinch saffron - 1/2 cup honey - 1 teaspoon tamarind pulp - 1/4 cup olive oil Directions: 1. Sauce - process all but liquids in food processor. Heat honey, vinagers and tamarind to dissolve the pulp. Add to processor and then add oil and process. 2. Eggrolls - mix together chopped avocado, onion, sundried tomatoes and cilantro. Place egg roll wrapper diagonally in front of you, wet edge with beaten egg with a little water. Put avocado mixture in one corner, and fold over edge. Fold over again, then flip in sides, then roll up. Fry in a few inches of oil, until brown on both sides. 3. Cut diagonally and serve with sauce. 4. Description: 5. "Cheesecake Factory" 6. Yield: 7. "4 rolls"
  6. Years ago I discovered the Avocado Eggrolls at the Cheesecake Factory. I believe the recipe that I used to make my own was from one of the Copycat books by Todd Wilbur. Haven't made them in forever so no picture available. Is about the only place I've used cilantro and liked it!
  7. I was over at Walker's Chocolates in my home town - they do all sorts of stuff on the spinner. I asked how they decide how much to put in - Jen said trial and error - sometimes the bunny heads are solid!
  8. Quite a while back Kickstarter launched the Drink Induction Chiller. My first thought when I saw it was 'mini' Antigriddle. So of course I had to have one. It arrived a couple of days ago. It very quickly cooled the surface down to around -10º C. A little bead of water was frozen solid in no time. Thoughts on what I can do with it?
  9. Couple of really ripe bananas in the house this morning - seemed a good opportunity to make banana bread. Took the first loaf out hot - nurse Glenn is cutting the last little piece in half, then in half, then in half again. It's going to be a crumb! Kimchi Jigae - always an easy thing to make in the Instant Pot at work. I'll share the rest with the staff in a few minutes.
  10. Back to Jo's question on how much chocolate to add to a mold. Apparently too much!
  11. You could call them Identification Gummies!
  12. I did while I was doing the course - the room has been warmer since!
  13. I don't think I do it the same way twice. I like to keep my cocoa butter around 35º C - then cool it down a degree or two and optionally temper with the EZtemper.