Kerry Beal

I decided to check out Sticks and Stones - a new Japanese Korean restaurant by the same chef as ayden. This is The Wind Rises (on the rocks) - lovely albeit a bit sweet

I headed off the the CO-OP liquor store after the exam training session - sadly they had only a label on the shelf for the Ramazzotti Amaro.

I feel obligated to post what I was fed at the exams today - just not obligated enough to remember to take a picture before I was mostly done. There was bacon on there before. Lunch a collections of sandwiches and fruit, with the obligatory plate of nanaimo bars and other very, very, very sweet squares. Cheese and crackers for am break.

Damn I love eavesdropping!

pork chop - wild rice - brocolli

Just sitting down at Ayden - had a lovely chat with Brandon who recommends the Wildfire when I suggested what I like in a cocktail. Forgot to mention I prefer rocks though! But I have discovered that this province has Ramazotti amero - so now I need someone to drive me to the Co-op in Blairmore tomorrow. Now on rocks!

Dessert in the lounge.

As previously noted in a request for suggestions of where to eat in Saskatoon - I'm heading off west today to partake of what I can find there. I'm an examiner for the College of Family Physicians which will occupy my days on Friday, Saturday and Sunday - but I'll see what food I can find this evening, Friday and Saturday nights. I'm sure I'll find a few compatible foodies who will join me in my explorations. I'm traveling cattle class today - not on my dime so I don't get to book my seats - however when you pay a small fortune for a credit card there are some perks. I can sit in the business class lounge while I wait for my flight. So I left the house a little early, faced the painful security lines and I'm now sitting in the business class lounge enjoying a glass of wine and a bite. Cause they sure as hell aren't going to feed me on board. Particularly enjoyed the broccoli salad with raisins.

Pintoh is the Lao version of a tiffin. Hence the restaurant's name Pintoh.

I find with the 'double' fruit recipes i.e. pear or apricot then a low pectin fruit like lemon, kalamansi etc that burning can be an issue - you take it to 112 with the thicker fruit and all the sugar before you add the thin fruit and take it back to 107. From looking back at the previous posts I think DJ might be using a pear combination for some - so that might be a factor both in the burning/sticking issue and the length of time to get to temperature.

Maybe a Savage tabletop unit - http://www.savagebros.com/p.1/firemixer-14-table-top-automatic-electric-cooker-mixer-with-plc-touch-screen-control.aspx Or their 20 inch kettle with added stirrer - http://www.savagebros.com/p.19/portable-agitator-candy-kettle-mixer.aspx

Indeed - I'm the shelf life tutor - and I'll be escorting a group to Belgium this fall for their Master's course. I'll PM you so we can keep this topic sort of on topic!

So that whole thread about the Jericho beach was just play! Familiar with what has happened to Ling since but I know she made desserts in someone's restaurant before she left Van. Can I be nosy and ask what your restaurant is?

Thanks for all this R - have to work around Mon, Tuesday closings - but lots of great choices. Is the Slurping Turtle still around and still good?

It will be more challenging with milk. I wonder if white or gold powder could somehow be rubbed into the raised parts.

Bone marrow at both. Sound very promising! I've just spent an hour down the rabbit hole looking at your old posts - did @nwyles open in Jericho Beach? Is that where Ling was doing desserts?

I have successfully chopped some date paste before and used it in place of the blocks.

Ok - I shall see what I can find. Looks like a quick walk from my hotel - reservations seem to be for two - will have to look into finding a dining companion or whether I can eat at the bar by myself. I suspect you are right about the lack of hordes!

Might be mistaken - but think it's only the Lombard station it goes to.

Heading out to Saskatoon on Thursday to be an examiner over the weekend. I know the last time I did this in 2012 eG member @Junior still had his restaurant Weczeria. A little research shows me this is unfortunately no longer the case. Anyone been recently - have any suggestions of places I should eat?

Catch me up on where I should try to get reservations in June. @Alleguede and I will be in Lombard for the RCI trade show. We will arrive on a Sunday late afternoon and leave on Thursday noon or so. We will have a rental car but will most likely take transport into the city if alcohol is involved.

I know I've mentioned it before - but as a child after we had rice with dinner - we often had a bowl of rice with some maple syrup or brown sugar and cream for dessert.

I've found time works wonders on most infusions.

Was feeding the child a particularly tasty banana tonight after reading this - so I raided the shelf (actually a box on the living room floor), found some panela rum, cut up a banana from the same batch into it. I think I'll drag out the ultrasonic cleaner and give it a little buzz later.

Realizing as I'm heating up some paella that I made at work yesterday for a do over - that I often make extra rice with exactly the intent of using it from cold. I rarely make fried rice - but I often store away cooked rice in the freezer to be reheated in the microwave by hubby when I'm away so he can feed himself. The one dish that I make most often with leftover rice is what I call 'rice and peas'. I put together this dish first when hubby and I were in Barbados in a self catering cottage and my options were a bit limited. It turned out very well and has in the regular rotation for many years since. Chop a couple of big onions into a coarse dice and saute until soft in some oil and butter. Add a pound or so of ground beef - saute until pink is gone. A bit of onion powder, lots of salt and pepper. Cold rice added - lid put on until a bit of steaming happens and the rice gets warmed through. At this point I add (sacrilege I know) a drained can of peas. You could add frozen instead I'm sure (but it wouldn't be the same!) I'll grab a picture next time I make it - although it's not particularly photogenic.