Kerry Beal

I beg to differ. 72 hour short ribs, 55 C or so are about the richest, most unctuous (in a good way), tender piece of meat you will ever find.

So I'm taking one for the team right now and trying this. So far I have taken the mixture to 225F and poured it on the pan - it's essentially liquid. It's got another 10 minutes or so in the oven before I put the chocolate on. Will report back.

Funny - was just looking at the recipe and thinking that was very strange mixing the chocolate into hot toffee. I can't quite picture how this is going to end up Toffee taken to 225 F is not going to be crunchy in any way - and I don't think that 20 minutes in the oven will get it up to 300. Sounds like it will make more of a ganache than a bark. Was there a picture of the finished product anywhere?

No booze. You can eat it right away but I generally age for as long as I have before it's needed - this will get a week!

Phil's White Fruit Cake - fresh out of the oven

Steamed some artichokes in the CSO at work yesterday as well - 100 minutes at 210º F steam.

It would be a disposable one that I've had around for a few years. Seemed a good size to bring along to work because it fits in the CSO.

Chicken with Caramelized Shallots in the CSO

Been working in an office for the past 4 weeks - a bit of a switch from the ER I must say. Took the staff out for lunch on my last day. We went to Cavello Nero in Ancaster. Forgot to take pics at first. The remains of the charcuterie plate and a pizza shared by two. Penne with chicken and a chipotle sauce. Soup and salad for me - caldo verde. The caesar was excellent!

I have at least one of every Cuisinart size - bought used or from thrift stores - all made in Japan - but I've bought replacement blades - and they appear to be riveted.

Looking forward to Bulrush, the restaurant! I shall enjoy following along just as I did for the Curious Kumquat.

How to piss off a duck!

Mango with sticky rice.

Good question - we din't get it - but it's usually 'knuckles'.

This one?

Oops - forgot to send.

Out to lunch last week with a colleague - he can be an honorary lady for a day! We ate at Rousseau House in Ancaster. Crispy Cauliflower Crispy calamari. Beet Salad Charcuterie plate.

Sitting at home - enjoying a cup of tea. Have all my Wegmans and Trader Joe groceries unpacked. Enjoying the chance to put my feet up. It was good fun - but next year perhaps slightly less lofty goals!

my glasses after taking the probe out of the melter - the wall got the worst of it caramelized rice krispies

the molded chocolates

the food pile the truffle roll clusters and barks in a bedroom

Tempering and starting molds

The airbrush 'station'

Pinwheels heading out!

I wonder if one Joule could be run off my phone - the other off the hubbies?