Kerry Beal

Looking at that green bit on the top - there appears to be bloom where it touches the chocolate, and the other bits of bloom look similar. What is the green? Could this be sugar bloom or as suggested by @pastrygirl is there something salty or syrupy in there? Can you post a picture of your silk?

Absinthe in that one.

Do you know how much fun I've had over the years teasing Anna about that moleskin? We can get ourselves laughing so hard that tears run down our legs.

Is corned beef hash made out of anything BUT the canned kind?

LOL. You want to heat the osmosome until it does congeal. Then strain out the congealed stuff and use the liquid as the liquid in your gravy. Typically I'll brown some flour with butter, add a bit of acid and the strained liquid to make a nice gravy.

Love ketchup up on Mac and cheese but only the homemade baked kind. Wouldn't dream of putting it on Kraft.

Catch me if you can!

Indeed - it helps people climb out of the water!

It's actually labelled Compact Gastrovac Pro - but Henkovac.nl manufactures it (and they appear to be some sort of subsidiary of Henkelman)

Lemon Poppyseed cake - soaking up the lemon syrup overnight to make it nice and sticky for tomorrow.

A whole lot of people were down at Low Island tonight - not the quiet sanctuary to which I have become accustomed. Had to come back in time to take my cake out of the oven.

It’s a crying shame we weren’t in the market for any! I guess they need to sell them off before store closes Monday.

I must confess I didn’t actually look at the price. Let me have a look at my bill. $4.99 - a bit dear in retrospect - but we wanted them!

Two trials today. So Anna's trial was just twice cooked - once at 160º C, then at 195º C. Mine was a short soak in pectinase, cooked a few minutes in a 1% brine until tender, then cooked once at 160º C until starting to colour, then 195º C until brown. Mine were crisper - but neither was totally satisfactory. Our earlier trial was better.

The Clipper Ship

A few random groceries.

Seen in Espanola today. Vacuum packed corn on the cob from Thailand. Not brought home. $3 - $4 dollar chickens. Not brought home - but talked the Nurse Practitioner who was shopping in the same store into taking home half a dozen of them. This is one of the first generation - at Canadian Tire. Only one in the store.

Lunch today in Espanola - wasn't as stellar as lunches we have had in the past - Hot Hamburg

I like sous vide 64º C for 2 to 4 hours, then brown in some fashion.

Mine is a Gastrovac. Bought used from a closing deli. No soft release or other gases. Those jars should work - might be a struggle to loosen.

I put canning jars in my regular sized Henkelman with the two polycarbonate pieces removed - I can get a liter jar in there with no issue standing. For the big 1800 or 2 liter jars in which I seal freeze dried stuff - I lay them in on their side.

Different vantage point tonight - Turner Park, top of the hill behind the Valu Mart. Overlooks the harborfront. Then of course my usual view when I got down the hill to the condo.

One more week. I don't know what colour cabs are in Toronto - I think a variety of colours depending on the company. I do enjoy Private Eyes. Lots of skyscrapers in TO these days. Very few dirt roads anymore - not like up here! That would be the Flatiron building on Front Street - always loved that building.

We are still here until Friday though! I just need to survive this weekend - I'm on call today 24 hrs, Sunday all day and Monday 24.

Feels like it - doesn't it. But @Anna N won't let me stay.