Kerry Beal

Eggs, kimchi, sausage, cheese

The last summer torte of the trip

Last nights dinner - better late than never

Yup - wire goes across and cuts it.

It's a cream depositor - here

Nope - that’s the problem

I have been searching for the perfect Portuguese tart (not the custard tart) similar to the one made by a bakery in Hamilton that has long since closed. I asked them way back when but didn't expect them to share (which was the case), and I ask every portuguese avó I meet if they have a recipe. The search continues.

Cheese biscuits for rounds

Here’s what I took to work today - another Summer Torte - this one with the apricots in heavy syrup from Homesense.

Think they’d look really neat with colour behind

Likely not - but better than grated mozzarella!

A few random chocolate pics

A small part - just til the part where "when I drink alone, I prefer to be all by myself"

You notice a George Thorogood thread weaving it's way through our last couple of days!

I'm curious that your recipe didn't have you boil again after adding the cornstarch and egg mixture to fully gelatinize the cornstarch.

Attempts to bake with all my stuff packed away? No adventures I'm afraid - though there might be a few things in the fridge that qualify!

Think they were based on the liquor chocolate but I'm not entirely sure. Wait - checked my recipe file and indeed they were Water Ganache 60 grams liquid 30 grams neutral oil 215 grams dark chocolate 20 grams butter, at room temperature 30 grams liquor Have chocolate at about 30 degrees C and liquid at about 40 degrees C. Mix together, adding oil. An immersion blender will help if you are having trouble getting an emulsion. Add remaining ingredients.

Best poutine I ever had was in St Hyacinth Quebec after a course I was taking at Callebaut. The fries were wonderfully crispy, the curds white and extremely squeaky and the gravy relatively light (chicken gravy I suspect).

It's even hard here to get nice fresh curds. There is a cheese monger that I pass on my way to work that brings fresh curd from Quebec every Saturday morning - sadly I go by before they are open and after they close so I haven't managed to get the fresh stuff from them yet.

Does Trader Jo's carry any? or Wegmans?

Wisconsin!

Some where just solid - but the domes were gianduja made with praline, milk chocolate and feullitine.

Will get some better pics when weather permits. m