Kerry Beal

You guys think I don't sleep - most of the time I do unless I'm working or the rug rat is having an issue. @Alleguede has a patisserie so he is up early and still up late. So when he gets away from home he sleeps constantly. In spite of having a driver who doesn't exemplify the best of what Uber has to offer - here's our boy about 10 minutes towards home from the Magnificent Mile.

Didn't eat it - honest! Petered out during the malted

Shake Shack for lunch - going to start with the chocolate malted and see how that sits - I'm sure @Alleguede will eat a second burger if I Peter out

Mine doesn't travel more than a few inches - we cook on demo eggs for these - they get taken home by other people at the end of the day,

This was unbelievably sweet so I abandoned it For this - not sure what's been added to the granola or perhaps my taste buds are off

Today we are heading into the Windy City to visit at the Cacao Barry Chocolate Academy. We need pictures of myself with Jerome Landrieu - who is the director of the academy - and their EZtemper. We also want to visit with Karl who is marketing for Cacao Barry in the US as he has been very kind and arranged chocolate for us for most of the trade shows we have done in the US so we don't need to bring it along. Apparently we need to get going if we are going to arrive in time!

@Alleguede and I are in the Chicago area (Lombard actually) for the Retail Confectioners International trade show for a few days. We flew out of Buffalo - stopped in for a brief visit with @patris on the way. I've had a crap load of stuff going on in the last few days - and my sleep has been disturbed significantly for most of a week - so my brain isn't functioning as well as it should. I will have to remember to start taking some pictures. @Alleguede managed to get a couple. A small amount of this chocolate milkshake was what I enjoyed on the plane - it was from the Checkers franchise in the airport. I'm hoping my appetite improves soon as we have some reservations upcoming that I would like to enjoy.

Packed up and ready to go home (actually to work)

Mark recons about 40 eggs cooking

It is not - can't recall the brand.

The purchased is the kickash basket and the rain hat

Good plan!

I'd cook with a tiny bit of water just until softened - run through a food mill to get purée - add up to 10% sugar. Freeze if you aren't going to use right away (in packages of the right amount for a single batch of PDF). Then sub your purée for the purchased type in the Boiron recipes

Looks like both of the pipeable marshmallows in the new edition use egg albumen. I know the ones from the Time-Life Candy book that I used to make and mold in starch used egg white as well as gelatin.

I think this recipe is balanced to give tenderness and correct humidity with the balance of invert and glucose.

I'd probably replace with invert sugar if you have it rather than glucose.

I remember looking at that toy a long time ago in regards to keeping chocolate warm. I suspect most bread that I proof at work here will likely have to deal with room temperature!

My lunch today - sous vided pork chop - browned in some oil with the induction cooktop - some sautéed onions deglazed with maple vinegar.

I'm cooking at a Big Green Egg eggfest on Saturday. A couple of days ago they sent a notice to say 'did you notice we've changed the hours this year?' Well of course I hadn't - and looking back at all their mailings it wasn't apparent until that e-mail. I originally had a 24 hour shift and it was going to be hard to get out of because of Mudcat Festival here in Dunnville. It's not a shift you want to be working because town becomes a boozefest with all the attendant injuries! So someone was desperate to get rid of a day - didn't realize it was Mudcat so took the 12 hour day - so I just have the overnight. But since the eggfest now runs to 8 pm (and is in Toronto which is at least 2 hours drive from here) it is a challenge. I've told the folks in Toronto that I will have to leave early - and the folks in Dunnville that I will likely arrive late - so now it's just getting as much prepared in advance as I can. Brought flour, salt, yeast in a bag. overnight rise - placed in the CSO pans Proofing boxes! Just before studding with pressure cooked garlic cloves. So I'll take this in foil - reheat on the egg and brush with some garlic butter when warmed and the bottom a little crisped.

My second batch - most of the Oreo Thins delaminated and had to be fed to anyone who would eat them!

Not sure if it belongs here - but enjoying an hour or two outside before I have to head off to work. Iris are doing well this time of year

// All prepared for my nephew's wedding in a couple of weeks.

Doesn't matter - every single 50% off item is out of stock!

This morning - still going strong

An hour later