Kerry Beal

Tough life - but somebody's got to do it.

Doing the Baco bread - used cultured butter in place of ghee

I've always preferred flatbreads reheated in a frying pan.

Not yet

Yup - May 18, 19, 20 (18th we'll try for master's class) 19th and 20th our usual. Niagara on the lake again - won't be able to use their chocolate room apparently but working on getting Peter to move everything out of it into the room we are using! We'll see how that goes. I'd love not to have to bring my entire chocolate room contents with me!

I know where they sell them!

Funny - there was a new doc following me who has never worked there before - when I showed him the call room he kind of had that look on his face!

Had the baby still in the trunk of the car when I went to work this morning. Had brought home a half pint of heavy cream and added culture to it last night and left it on the counter. Took it along to work this morning and gave it a spin. Had grabbed a baguette at the grocery store this morning - freshened it up in the CSO and served it to the nurses with cultured butter. It was a hit!

Made a batch of butter, clarified frozen cherries and attempted to clarify tomato (tomato was a failure as we hadn't yet hit the brew store to buy pectic enzyme, chitosan and kiesesol). And that was all before smuggling it back across the border!

Valuable lesson learned - batch mode - not necessary to put the feeder in the unit. Cause if you do - removing it when you are done will cloud up your results.

Scooted across the border this am to visit with @patris and pick up my Spinzall. We drove out to Lancaster, NY and had a lovely lunch at 99 Brick Oven Bar and Grill. Tuscan 'rosettes' for @patris Schnitzel sandwich for me. We dropped in at a great little bean to bar chocolate shop Dark Forest Chocolate and had a nice chat with the couple that own it - we tasted several of their chocolates and bought a few bars to bring home. We were particularly taken with their malted bar and their dark milk chocolate.

Saw that one in my search. I did send it to her in case she would consider it. I suspect it might be a little smaller than she's looking for. The one she is using currently is a silicone mold

Totally agree - just a rinse with hot water in great - but dishwasher detergent will kill them quite quickly

Similar to the silicone as you say. She doesn't want ridges at all - and also wants a big surface on the truncated part. She stacks them. I think the one she using now makes something 30 grams or so solid. Not into a cone - she already makes a product and wants to expand her offerings and make them more easily hence the polycarbonate.

I seem to recall a recipe for mousse using Mycryo when it was first being marketed.

Checked all the usual suspects - looking for a smooth pyramid - about 3.5 cm on each bottom side and a truncated top about 1.4 cm per side. It's a silicone mold someone is using now which needs to be upgraded to polycarbonatw.

500 grams of chocolate - 125 grams of water - 4:1 - going to have pretty low Aw.

I've never seen a new one - think the cheapest used I've seen has been around $7500 - but that's from one of the places that resells and isn't inexpensive. I know you are talking half in jest right now but if you get serious I'd watch auctions.

Andi will know!

I suspect if you dissolve it again in fresh water - run through the Brita - then evaporate again to get the clean salt it might just work.

Does the recipe provide an Aw estimate? The egg yolks will be pasturized in the process so that is not a concern. This is likely a recipe based on one of the Wybauw recipes (I've just been looking through the 4 books and can't yet find it) and will likely have an Aw that will give them a shelf life of around 3 months I suspect. But your best bet is to do a standing study and see where they are after 8 weeks or so.

Picture 1 is what I think of as item 2 - used in dry fried green beans.

@Dejah - is that regular yorkie or a low carb version?

Don't think the bitterness is toxic - just unpleasant. Guess you could pretend it was an amaro.

Oops - I always stab the beast when I nuke it ( unless I forget – and then it explodes! )