Kerry Beal

The owner of Pike Lake Farm's granddogs.

The 49º or 54º doesn't matter - but the initial tempering will be the 32º.

Cheese biscuits for rounds

LOL - it is a Berkeley Tech heavy duty hook cutter. You cut the hook as long as possible - then grab the cut end with a pair of needle nose pliers or in the emerg a needle driver and push the hook out through the skin where ever it chooses to exit. You don't pull it back towards you because of the barb.

Between work in this ER and the one in Dunnville back home - I take out a crap load of fishhooks. Most of the cutters are difficult to use and I don't have the strength in my hands to squeeze hard enough to cut the fishhooks. I've often had to get the guys from maintenance up to do it for me. Never again!

It's the regular full fat version.

Great investment - cuts through the toughest fish hooks like a hot knife through butter! 4 hooks removed in two days of call

My lunch - look at that lovely layer of Miracle Whip!

Further to what pastrygirl says - you can heat over tempered dark chocolate as high as 34.5º C and over tempered milk chocolate as high as 32.5º C.

Yup - that's the one

To be fair - they are very oddly shaped marshmallows.

I'd find an old Cuisinart DLC-7 from a thrift store or e-bay - get one of the new blades for it if needs be. The old ones tend to run pretty much forever.

Chocolate-coconut pound cake This was some of batch 2 around a maple flavoured marshmallow which didn't seem to have any maple flavor. Apparently it does slump over time. Breakfast for me this am.

Yes she did - Anna and I got the skins - but I did them wrong according to Anna.

Today's batch - too soft. Ignored the cardinal rule of science - only change one variable at a time. Some small changes in the recipe - I increased the sugar and decreased the glucose for tenderness, added a bit more butter, some salt that I forgot yesterday and cooked to 114 C. They do stand up which is admirable but they are sticky.

Pork tenderloin, spiced with the same spice I used on the bark. Made rug rat some baked potatoes in the CSO - scooped them out and made potato skins.

How sensible! No need to lay out the 5 pecans to get all the appendages.

Eeyore's Requiem

Left over chocolate goes to make bark with something akin to Montreal Steak spice.

One of the few things from the freezer that the rug rat will eat - she finds ice cream a bit of a challenge. She gets quite excited when she sees them come out of the freezer.

@Kim Shook - they have been repurposed. I brought up some Honey Roasted Pecans that I found in the bargain bin at Fortino's. Figured they would make good turtle feet. A fair number of broken nuts in the container - so they are making Pecairns! Later today I shall adorn them with milk chocolate. Our attempts to build Canuckshooks were an abject failure - they kept falling over!

my boring breakfast - toast, cheddar, hero apricot spread

I believe it is the same mold.

Sadly I'm back here in the ER again. I am trying out some recipes for a friend who has taken over a product from another company and needs some help developing a firm but tender caramel to enrobe - and I love a challenge.

One helicopter transfer later I made it home at last. Enjoyed my tomato salad and chicken thighs (which heated beautifully with nice crispy skin in the CSO steam bake for 10 minutes). I have plans to do some serious caramel experiments this trip - so my first batch happened today. I have this lovely silicone mold from Chef Rubber that I plan to use for my experiments. This would not be considered a success. To firm, a bit too much stick jaw. Too high a temperature and not enough butter I'm suspecting. And I've got to find a better way to get the excess off the top of the mold so they don't all stick together (mind you it makes it very easy to get them all out of the mold).