Kerry Beal

a few minutes in

You probably can’t see this in the picture but I have discovered a new way to light my little big green egg. You pour a quantity of 95% booze on it and then you stand back with your map torch and give it a little light. Sucker burns for 10 min or so and the charcoal is evenly lit!

A Sidecar made with Calvado’s. Should that be called an Apple Cart?

This doesn't plug in to your standard 110V outlet from what I could determine on the Testek site?

Worth checking Giant Tiger as well - they sell a lot of Gotham Steel products

Tomorrow’s bakage (with apologies to those eG’ers who show their pickage) Buttermilk quickbread with blueberries and banana bread with pecans

A few cookbooks destined for a new home Strangely she passed on the cocktail books - mind you she is only 14. She also passed on the Fat Duck Cookbook

I lucked out with leftovers tonight - was looking for the sour cream when I happened on these!

Indeed - totally agree - I wash mine off with hot water, if they have become really mucky - a bit of soap. Sometimes I polish, sometimes I don't!

One would need Oompa Loompas!

I recall the JM Auboine did his in the dishwasher.

That certainly makes it easier working with an excess!

The new pup would love to join Kira in the pool

Playing while child was away today As you can see - I always work clean in the chocolate kitchen!

All Signs Point to Yes excuse the mess - counter space is limited

Or blow more?

Thanks for that - today I’m limited by being on call and being stuck at work for the whole day! No stand. HDR off

iPhone 7, morning sun over the BBQ

I'm having a rough time getting a picture that shows how amazing these look in real life. I thought taking them out in the sunlight would help - but it doesn't!

Having trouble getting a photo of my latest mold - the light is a huge problem and also that I seem to have whacked a button on my phone that makes all my photos into 3 second videos

But it’s not praline at the first tempering step - it’s whole nuts in chocolate as I read it.

I think the step that would differ would be to replace 'pass through the grinder' with melange in the melanger. So there would still be two tempering steps. When I temper gianduja the traditional way - I melt, then cool down to 24º C, then heat back up again to around 28º C.

The light and the tripod almost makes it look like a parachute on there.