Kerry Beal

Went to the farmer's market this morning on my way home from work. Grabbed half a dozen nice corn - realized when I got home I still had last week's corn in the fridge - so nuked the old stuff a few ears at time and made some corn chowder. Thickened up a portion of it with potato flakes for meals for the rug rat as liquid soups tend to slop.

So does that mean you aren't coming?

Indeed - steam baked in CSO would work to poop them like the nuke

I'm thinking the underripe are bitter - so maybe the overripe won't be? Throw one in the microwave as a test.

They look overripe to me - however I guess the question would be whether overripe would be a problem for something like baba ganouche where you are going to cook them until they are pooped anyway.

Thanks for fixing that - work gets in the way.

Nathan Myhrvold( @nathanm) is coming to George Brown College in Toronto next week to talk about Modernist Bread. Here's a link to the event. I've signed myself up - just hoping I can get rid of all or part of my ER shift so I'm not driving into Toronto in heavy traffic.

Just had to share this - things we bought while away were a lot of items from various vendors for @Alleguede to test. For myself I brought back 4 truffles from CocaAndré and some bars from Xocalla - an EZtemper owner from the Houston area for Lisabeth at the Ultimately Chocolate Blog to evaluate. Tony made sure I had one of these! His handcrafted gianduja with a whole lot of whole hazelnuts! I need to find a place to hide it from the hubby.

Looks like a husband tamer to me

I've been doing a little reading around this - it would appear that the beans are not fermented (hence very little 'chocolate' flavor) - nibs/beans with high levels of polyphenols are treated with acid to bring out the red/purple colours. Can't yet determine if it is then roasted - I'm suspecting not from what I have read so far (although it does get taken to 60 or 70º C) - so I guess this means that Callebaut is getting into kind of raw chocolate!

Cookie dough portioner?

Hit the market this morning. Got a lovely big onion, some tomatoes and green beans.

Apparently it has improved over the 7 years it's been running! I think it was a good venue for the folks selling chocolate.

Remarkably good I think in spite of the disorganization.

Totally with you - I use the Sugar version with some slight adaptations to make them easier to handle. Like not turning the oven on before you put the dough together and then baking them the next day! And I cook the dough in the microwave.

Airplane food

Those were Kat's bare feet - not at all dirty that hour of the morning

after a very long Cook's tour of Dallas thanks to the Uber drivers wonky gps we arrived at the airport - a very long way from the ticket counter but very close to the gate we will leave from! Finally hit the lounge

Will we have room for dinner?

Things we saw on our travels today We have come to St Ann Restaurant and Bar for dinner Cucumber breeze for kat Tempranillo for me

Reminds me of another bad joke!

Yep holy rollers was what came to my mind

Went out to UPS a package - to avoid the higher cost of sending from the hotel. Turns out the UPS is in the Omni hotel! They have a nice little outdoor patio so we dropped in for a drink. Brother's Perryman for me Tequila Paloma for Kat. Did you know that liquor stores are not open on Sunday in this town?

Ellen's