Kerry Beal

Anyone else tried these?

Eggs over Trader Joes Giant Baked Beans in Tomato sauce! Breakfast before the hoards arrive.

I'll let Anna explain the spectacular reference if she has time today. I'm down in the Buffalo area, staying over the weekend with @patris to help her out with her first (?)annual chocolate making extravaganza. She has invited a couple of sisters (of which she has a number) and a few of her pottery making friends over to produce their Christmas treats. Preparation has been ongoing for at least a couple of weeks - with procurement and prep at a fever pace in the last couple of days. Must begin with last night's cocktail - Cuatro Naranjas - determined by putting our possible ingredients into Kindred Cocktail. Thanks Dan! This is the ingredient table. Chocolate melting in a few spots. @patris's EZtemper - there is cocoa butter and a few containers of coloured cocoa butter in there as well. Airbrushes heating on their own little bun warmer, compressor ready. Campari and Grapefruit double layered PDF - recipe courtesy of Michael Laiskonis. Also two of the 3 bins of @patris's marshmallows - Mint and Cinnamon. There are vanilla in another spot. Greweling's PB meltaways - can I just tell you how smooth, tasty and amazing these are - we used to EZtemper silk to temper them - it made all the difference. The batch that didn't get tempered properly got melted down this am - silk added, and within an hour they were ready to cut and just perfect!

Polpettone for me Zucchini Parmesan for Patris Romeo and Juliette's in Tonawanda

A lovely writeup (if you ignore the lack of proof reading - flower?) about Franci. I've tasted these cakes - they are fabulous! Check it out here

Gotta say - the couple I've caught - the kids handle losing a whole lot better than the adults!

Canadians - the Phillips Digital Airfryer is apparently on sale for $199 today only ($100 off) - Bestbuy online. Was out for lunch - recommended it to a friend who wanted to buy his husband the Actifry - he came back with this deal.

100 proof - so it's the watered down.

Agreed - I've always found genoise dry - even soaked! Ive worked hard perfecting my moist, tender chocolate cake.

You could set the timer if you wanted but it would just beep and annoy the family. I've disabled the timer's ability to turn the unit off at the end of the time as that kind of defeats the purpose of having the unit on! I'd suggest running it through something like this when you are at the family kitchen - you can keep it plugged in, plug in the EZtemper to the 120 V - when the power goes off it continues to power the EZtemper - when the power comes back on - it just recharges the battery pack.

I'm afraid this unit has made it to a new home. My cheesemonger at Mickey McQuire's cheese was clearly in more need of it than I - and he has wheels of cheese to use with it!

Heating element under the grate on the top - 1/2 cheese sits in each of the cradles. One side is under the heater - the other side not. You turn the cheese closer to the element and scrape the hot cheese off the other half.

If you are OK with a white fruit cake - I offer you Phil's White Fruit Cake - Sans instructions I realize - but beat the sugar and butter, add eggs, then milk, extracts etc. Dust the fruits with some of the flour, mix the remainder of the flour with the salt and baking powder into the butter mixture. Stir in the dusted fruit. ½ lb butter 1 lb bleached raisins ¼ lb citron peel ¼ lb candied pinapple ¼ lb glace cherries ¾ cup sugar 2 eggs beaten 2 cups flour ½ tsp salt ½ tsp baking powder ½ cup milk rind of 1 lemon and 1 orange ½ tsp vanilla ½ tsp lemon extract ½ tsp almond extract 275 degrees- 2 hours covered with foil, 1/ 2 hour without.

A reliable thermometer.

For beginning to play with chocolate - I'd suggest the bars mentioned above - the Pound Plus bars from Trader Joes. Great place to start.

CacaoFlower - you have been missed! Was thinking about you the other day when I was searching for something on an old thread. If you have a power outage - just leave the silk in the unit when you resume. Because you can work at higher temps with milk and white - I suspect your tiny bubble issue might lessen. Humidity issues seem to disappear. Molded bars differ by size and thickness. Usually as soon as they start to crystallize around the edges - I bung them in the fridge just until they completely release - might take 20 minutes or even a bit longer.

Had a bit of a break in my day today - ran to the grocery store and grabbed a halal rotisserie chicken and some celery. Raced home, chopped up carrots, celery and onion - sautéed for a bit, added a couple of containers of stock that I'd made from previous rotisserie chicken carcasses, two minutes high pressure, rapid release. Set up the rice cooker so that there would be rice cooked when I got home - chopped up half the chicken. When I got home added the rice and chicken into the stock with veg. Gotta love what you can do with an IP.

Thanks to all for the advice - very satisfactory chicken and rice soup. Two thumbs up from the hubby.

I'd go 350 F.

Perhaps in rolls - I make a cinnamon roll type thing for various big green egg eggfests and switch up the recipe every time. One time I replaced the cinnamon with a layer of cream cheese, a sprinkle of old cheddar shreds - a bit of the bacon onion jam that Presidents choice makes. Might fit well in there as a counterpoint to the cheese.

What about salt cured fish - isn't that plain salt - and cured?

Send me a PM

Why not melt about 70% - get it up to around 40 C or so. Use the 30% as a chunk - stir occasionally - until it cools down to around 30 or 29 C. Remove the unmelted part of the chunk. Luster dust phoofed on with a plushy makeup brush after removing from the molds is the way to go.

Supermarkets in Canada pretty much uniformly carry Lindt - they make a perfectly good Swiss milk chocolate. Suspect they wouldn't be too hard to find in the US as well. I've tasted Milkboy recently at a couple of trade shows - it's a nice creamy swiss - but not sure where is it sold retail.

Finally got around to making Shain's pizza dough. Dragged the steel plate in from outside - heated to 555 which is the upper limit of my oven, but then turned on the broiler for a bit.