Kerry Beal

I have not! Looks intriguing.

I might not bother with the 10% sugar - just use as is.

Some nice looking stuff! The bone marrow in particular called out to me. Did you get any details on how they had cooked it? The Toronto Eggfest is not going to be until the fall this year - Toronto Eggfest I had a call the other day (and a drop off of a new product) from Marc who makes Cluck and Squeal. He's making a new product called Tasty Hot - all peppers - 'spike to taste'. Quite lovely - going to be playing with it over the next little while. He mentioned there is an eggfest happening in Delaware, Ontario (up near London) on June 9 - OMA eggfest. Unfortunately I am without sitter that weekend and won't be able to attend.

But if it's puree with nothing else added (maybe some sugar) - it might be worth a try.

Perhaps we should start an 'off label use' of EZtemper thread!

Would you call this plate shaming?

Shall add it to my list of things to accomplish. Unless someone wants to take on the job for me? Starting on this thread - anyone want to list how many different ways they use theirs?

By the way – welcome to eG @Avachocolate

He has been a wonderful support!

Couple of loaves of Jewish Corn Rye - brought the dough along in the bannetons this am. Found some inexpensive chicken marylands the other day - cooked them on the BGE and tucked them in the fridge. Today they made some excellent soup in the instant pot. Forgot to take a picture initially - but I'm fiddling with some recipes for sticky toffee pudding for inclusion in a kids cookery book. Had I remembered to bring vanilla with me to work - it think this recipe would be the winner.

Here is where the chicharones came from in Hamilton. I often drop in there after my Friday morning clinic at the Mission.

Poor server had to go all the way to the basement to get mayo for them.

Lunch today in Buffalo with @patris at Lait Cru Brasserie in the Nickel City Cheese and Mercantile. We have shopped for cheese and Rancho Gordo beans in their previous location on Elmwood Ave - now they have taken over the location that used to house Martin Cooks and opened the Brasserie. Lait cru salade With house potato chips Lentils with eggs frites

Saw a 6 quart IP for sale at Wegman's today for less than $80.

I just had a look at the spot in the hotel we have for our show and tell - it's going to be fantastic. There is access to a little patio out the back with a gazebo - and bar area. Practically limitless space!

EZtemper was invited to the opening of the Chocolate Academy in South Africa. Unfortunately they had a problem with the mail chimp app and invites didn't go out early. So it would be a bit tight to get there for next week! Chocolate Academy South Africa

I've lost track of the link - is this referring to cocoa butter - if so - how much?

I've planned sufficient for the folks who are teaching and those taking both classes and won't be able to run out in the hour between classes. I've made the assumption that the only morning people won't stay and the only afternoon people won't have the one hour issue so you'd probably be wise to grab a bite before you come at 1.

I assume she's selling it though

Have a look at these split cocoa beans - notice how purple some are vs others. I believe this is what was noted in some beans that had been exposed to acidity before roasting that led to the patent that resulted in Ruby chocolate. These pictures are from Soma when we toured at the 2016 workshop.

We have one space available for the Saturday and Sunday workshop and one space for the Bar master's class. And of course dinner on Saturday if desired.

Hard to say exactly how they are assigning ingredients - kind of looks like they are taking the whole thing - chocolate and filling - and breaking it down by highest to least percentage.

47.3% cacao (29.5% cacao butter), 26.4% milk, which would leave 26.3% sugar. So it's a milk chocolate with a high percentage of fat. (35.9% of which 29.5 is cocoa butter and 5% milk fat)

"Four crispy wafer fingers covered in couverature chocolate (68%)"

Have a 6 lb eye of round salting tonight. Tomorrow evening - I'll wipe off any remaining salt - vacuum seal and sous vide for 24 hours at 55º C. It will be sliced and will be sandwich meat for our workshop. I did a top sirloin roast the same way last week - it's already sliced and in the freezer. I think that both cuts are suitable as sandwich meat - the top sirloin has a bit more fat marbled in which I think might make it just a tiny bit more ideal.