Kerry Beal

Six bananas two loaves

Yup - table sugar is sucrose. A disaccharide composed of glucose and fructose. If dissolving is an issue you can always use fruit sugar - same thing - finer crystals.

So sucrose is simply table sugar. Sorbitol liquid is 70% solids - so increase the amount by 100/70. Wybauw seems to use the powdered I recall. Dextrose - look for powdered glucose - same thing (as different from atomized glucose). Used a lot in Europe - I find it in my local European deli store here in Canada. Glucose - refers to glucose syrup in his book.

I think this would be arguable with Amazon.

A little chilly out there tonight. Watched this fellow strip down and go for a swim - says he does it every day April til November when he's on the island.

Kira and I went out for a little stroll after dinner along the shore from the condo then along the dock. We stopped to admire this sumac that is just starting to turn color. Don't know if you can get a sense of the strength of the current in this picture - the north channel has a pretty significant flow which makes docking a boat quite a challenge. Certainly not the usual number of boats here this year with the summer being so late to arrive.

All this talk of shrimp, corn and tarragon on other threads...

Maximillian Affair

Naan can is in the fridge - awaiting time to play with it.

I have one of the Kitchenaid ones - lost it somewhere in the house for a while - haven't played with it yet. Did buy some huge carrots from the Korean store to try on it though.

I did sirloin tip sous vide for the sandwiches for the workshop last year when I found it better priced than eye of round -

From the man suffering from jet lag!

May I suggest you push to get everything in writing. That way you know the expectations and whether you have met them if any disagreements come up in the future.

This is Farqhuar's ice cream. Chapmans is perfectly good grocery store ice cream - lots of overrun - but not my ideal parlour ice cream.

Loin I'd say

What Jim says - I nuke until it's pretty close to 3/4's melted and let the residual heat do the rest of the work. Works well one small amounts with chocolate straight out of the bag and a microwave you can trust.

I went out at dusk for a bit longer than usual - got so many photos that I had trouble paring it down to a few to show you. Loved listening to these kids splashing and playing. Spider Bay marina after dark - one rather determined dog barking non stop. Bullfrogs croaking in the background.

Leftover chicken and spuds. Thai chili sauce

Civil Disobedience

or this?

Over on the Control Freak thread @CanadianHomeChef and @SantiagoDraco are discussing the La Creuset bi-material ladle. A little research leads me to a variety of bi-material tools in the same series. I'm not a huge fan of fiberglass reinforced nylon tools myself - no particular reason - just a personal bias. But I do own some Kuhn Rikon metal and silicone edged fish spatulas that I know we have discussed in the past and I do love them. Here's the one that lives up north - I have one at home as well. I picked them up inexpensively at Homesense. I have gifted a few over the years. When we showed up this year we found these in the tool crock - same manufacturer but somehow not the same - just don't feel right - not sure I've given them a fair chance though. The La Creuset bi-material ladle is being touted as ideal when you want to get the contents of a pot scooped out without tipping the pot. Wonder how well it works for that? So show us your bi-material tools and tell us what's good and bad about them. Enable us if you will!

Of course I have my bags of somewhere between 1.5 and 1.8 kg of hazelnut flour that cost me $10 - so I'm golden.

Every CSO I have toasts to a different number.

Took a little walk around the condo tonight to catch the sky in a few directions.

Rosemary Olive Oil Shortbread - Smitten Kitchen via @blue_dolphin last year. This time I actually added the rosemary.