Kerry Beal

Butter and a bit of mint sauce.

It does look vintage for sure.

Yup - that's the one!

I do love my All Clad roasters. Have a small and large.

Add it to the list - along with the place in Hamilton that was on the show.

I also use it to 'get the red out' of meat that I have cooked sous vide for hubby who doesn't care for rare. A few seconds at a time under a silicone lid. No longer red but still moist.

For sure - it's actually looking like a knock off Mauviel when you compare all the options.

I was gifted this lovely King's Cake by @Alleguede a couple of days ago. We have been slowly making our way though it - and I was watching for the fève - expecting a little baby Jesus. Instead I got Kevin! I like Kevin - he's one of my favourites.

Powdered vanilla (Spice House) or vanillan crystals are what I use if I have liquid issues.

Might this be it?

I always wonder where my damn mug has disappeared to - and I'm surprised everytime when I find it in the nuke.

These stainless clothespins from Lee Valley are my favourites. Got a package missing a couple for a few bucks in their 'as-is' section.

I had the same thought - tried it once with lemon juice in place of the water - not as good.

Lemon oil - xenex labs - use it a lot in place of zest.

Working on a batch - accumulated all the ingredients today. Bet I've forgotten about it by the time 4 weeks roll around.

Along the same line - I make nachos in the nuke. Layers of chips, cheese, veg - nuke until cheese is bubbly.

Invert separates more than fondant I find.

Thinking back - was it the multilayered cake that you made way back when? Someone mentioned a russian cake or something and we brainstormed on it? Edit - it was the Medovik - Russian Honey cake The dough for that one I recall offering was from rum squares that I used to make that had cream of wheat to provide the moisture. ½ cup shortening 1 cup sugar 2 ½ tbsp honey 2 eggs 4 cups flour ¼ tsp salt 1 tsp baking soda ¾ cup milk Dough: beat together shortening and sugar. Add honey and eggs. Beat in dry ingredients, alternating with milk, until stiff dough is formed. Divide into four. Roll out each into a rectangle of approximately 15"x10" or the size of your cookie sheets. Bake each on greased and floured cookie sheet for 10 minutes. Cool.

If you are going for a tiramisu like texture to the cake then the sardovardi work - I've also used Purity Lemon Creams to get cakey with moisture. Or even Maria cookies.

Bob syrup is just the sugar, water and glucose. You use the existing fondant to seed it.

I do have a 50 lb bucket in my chocolate room.

Some days, some thrift stores you get lucky! The discoloured food saver didn't seal until I took it apart and checked all it's connections - seems to be working fine now. I think I'll take it to work and leave it in the call room. I prefer not to sous vide in ziplocks so if I find something at the 24 hour Sobey's on my way to work I'll be able to seal it. A new flan can that doesn't look like it will split apart like my last one. And of course a copy of Time-Life Candy - can't leave one of those on the shelf. Will have to find a home for it.

I make fondant the lazy way - I make a bob syrup - boiled to 115º or 117º C, cool to 60º C - add a percentage of pre-make fondant - let cool. Learned from a book called Making Chocolates by Alec Leaver. I do the same with Ruth's recipe for cream fondant from her book.

I found 3 copies of Ruth's book in my chocolate room when I started my cleanup yesterday - god knows how many copies I have tucked elsewhere around the house. I should have brought one for you last week!

Nope - it's just cocoa mass - should temper just the same.