Kerry Beal

Anna just reminded me that I have been lax in my posting duties today as I sit around and wait for a student to come from Orillia. Cut up the remaining berries - not a single one moldy. Smell amazing. My lunch - the dreaded MW laced bacon, cheese and tomato sandwich. The start of experiment 2 - Kenji's fries. You shouldn't try to put a kind of softish potato in the cutter - it gets kind of bendy and hard to push through. These have been cooked for about 10 minutes in salted and vinegar laced water.

Seems to be the same size as the IP - so wouldn't work. But the smaller one (wonder where it is) would.

Which mold are you thinking - the sort of half egg one?

The bowl is a West Bend. Some of my favorite bowls are West Bend. Yup - $47 for a milkshake cup!

Jim, I couldn't get in to the parts of the program (read - the instructions) that I needed to from the trial version so wasn't able to properly evaluate it. I did decide to bite the bullet and give it a try though for half price. I think it will be a valuable program in my role as shelf life tutor for Ecole Chocolat. It was late last night when I first had a look - so I'm not really up to speed on it. It would appear that it gives you a range of suggested sugar, cocoa butter fat, butter fat, dry substances and liquid for a molded vs a cut piece in milk, white and dark. When you are writing a recipe and you want to see how it compares to a standard you can do so. It will show you the effect of your tweeks on the components. It doesn't generate an available water. I will have to play with it more - but it also apparently allows you to use something called 'set temperature' where the software recognizes a cooking process for an ingredient (like caramel) and if you can enter the temperature to which it was cooked it will recalculate the reduction of liquids and reset the value of sugar, fats and other solids.

Cook the hominy to make posole - then make a nice New Mexico green chili stew.

I don't think so - there is migration to and from the filling of fats and liquids - and I suspect O2 as well.

Ginger pulp?

Hmmm - I'd say immigration of the peoples who's cuisine it is. Every group brings it's own cuisine - then adapts it to the foods that are available. That's my two cents on it.

So I got this today - Happy World Chocolate Day! Here we are! The promo code is now online and you have only 48 hours to get your Ganache Solution license at half-price. Use the code: CHOCODAY to purchase Ganache Solution at € 399 instead of € 799*. The code will be effective until 23:59 on 8 July. So don't miss the chance! Get Ganache Solution at 50% off *Starting from the second year, we require only a 50€/year maintenance fee.

Our Restore will pick up stuff - and give you a tax receipt when they do.

Giving new meaning to organ donation. Have you signed your card?

This is what is required to get the chocolate discount pricing when one goes to the restaurant supply. Bark made with Caramelized Peanuts ala David Lebovitz. She was checking me out with chocolate and peanuts on her breath!

Maximillian Affair - different vermouth than usual and we can taste the difference! but not going to bin it.

Nope - we should though!

Yup!

I suspect that will also be one of our experiments. But my next experiment is going to be The serious eats variation of 1/4 inch fries. In an attempt to duplicate the McDonald’s fries of my youth.

Cream cheese is made by acidifying cream straining the curd and compressing it. There would be no reason not to use that in a bonbon because it is not an active culture. Sebastian’s actual name is not Sebastian!

Few topics around on airbrushes/guns - Spraying Chocolate Equipment Materials and Techniques is the main one I believe.

Ice cream is also Farqhuar's Dairy as is the butter. That was a 'baby' cone and a 'one scoop'. When @Beth Wilson was still living on the island we had her bring down a bunch of pounds of the butter for our chocolate workshop - best quality for the money!

I know a Sidecar is supposed to be 'up' - but I don't do 'up'!

Experiment number one. Fries soaked about 24 hours, dried and blanched in 160° beef fat. Temperature dropped to 112°C and only recovered to about 125° after about 6 1/2 minutes. They were removed from the blanching oil at five minutes. A sample removed at four minutes was a little undercooked. A second cooking at 180°C after they had returned to approximately room temperature. Only a small number of the fries were added to the oil. The temperature dropped to about 170°C and recovered quickly. They cooked for approximately two minutes and 30 seconds to attain the brown that you see. Kira is still happily munching on them. With ketsup!

The child and I did rounds this am - she was a little cranky. Thought perhaps cranky pants might be hungry so did scrambled eggs on control freak. We shared

Lol - haven’t been home long enough today!

Saw the post about the bacon cooking - stopped at the store for the only ripe tomato I could find. Bacon, cheese and tomato sandwich with Miracle Whip!