Kerry Beal

A very stubborn box of Boiron Apricot puree and a liter of whipping cream refused to come out without much coaxing. Couple of 3/4 sheet pans inside with a plastic container, a full sheet pan under the door and 3 of the towels on the floor. As soon as the towels got soaked - they went into the washer spin cycle and dryer ones replaced them. A heat gun got involved too.

Part of my motivation for the freezer needing a clean - I have 4 trays of fruit waiting to freeze dry and the freeze dryer is out of commission for the moment. I was having trouble perching the trays in spots on the ice in the freezer! The freezer contents in the really, really cold garage.

It's cold - really, really cold - today. And my garage is not heated. I've been thinking for a while that it's time the upright got cleaned again. Going down the rabbit hole - I discovered the reason it needs a clean is that the last time it was done was 2010 - report here. Hubby looked at all the ice buildup in there and suggested perhaps we needed a new freezer but when I explained that 2010 was the last time it was defrosted he decided we could keep it! In 2010 I did it a shelf at a time and tried to make use of what I found - this time I decided it was all or nothing - and in about 4 hours I had it all clean. And I had a sink full of chunks of ice, one hair dryer that had taken a bath in the melt and 6 towels in need of a good wash.

I believe you can - what is the concentration of your sugar syrup solution?

The reason to go higher than 212F (and thus require a liquid other than water) is to shorten the time - lower and longer will accomplish the same end with conventional sous vide - and with no smell.

Baked in things decarboxylation appears to be inconsistent, baking in a 350º oven doesn't mean the thing being cooked reaches 350º - so the suggestion seems to be to decarboxylate first before putting your edible together.

If it is decarboxylation you are after - sous vide 95º C (203º F) for 1 hour.

Room temperature air as I recall.

Good deal on Excalibur 9 tray $139 - here on WOOT

Gluing back together with gold - like they would in Japan! It would be gorgeous.

A classic!

Yup - great shop!

I've noticed that the water the seeds soak in is very pectin rich the next morning - it gets added too of course. The Sevilles are really seedy. I'd love to find some without seeds!

Specifically to clip on Corning Ware I'd say by the pattern on them.

Argh - no scurvy indeed! I know my recipe for marmalade involves removing the pits - soaking those overnight in water then tying them in cheesecloth and hanging in with the ground whole oranges which have also soaked overnight in water. The whole thing then gets boiled for an hour then measured and matched cup for cup with sugar before adding ground lemons and cooking to finish.

Wonder what you get when you make French toast out of pancake bread?

I have it saved in a number of places - perhaps I need to add it to my phone as well!

pates_de_fruits 18-22-28-3.pdf

Will send when I get back to my computer later today.

Jackie - too late! I'm home now. I'll find them at the summer show if they are attending.

The very disappointing lounge food was followed by very disappointing flight food. The only choice worth having was the chicken - not available - all taken. So they brought me a chicken wrap from the purchasable menu - I unwrapped it long enough to taste a bite and ask them to bin it. The nuts and cheese was the only saving grace.

We are fortunate in Canada that cream comes labelled with fat content. I was blown away in a grocery store in PA when I picked up the cream containers and discovered that it was not specified. @chocolat sent me a recipe that called for half and half - I used 10% which is what we call half and half in Canada - she meant 18% which is what we call table cream.

Still a bit alcohol fogged I guess.

My sneaking suspicion is it won’t make a difference - but you may need to take one for the team. I wonder if it is still not pipeable if it would respond to the food processor and a bit of booze treatment to make it so?

Slim pickins in the United Lounge