Kerry Beal

On West Lynn st not too far from the venue. Likeky Uber to get around. No specifics I've been craving but I'm trying to keep the carbs down

Sad breakfast on second flight. @Alleguede informs me he has kouign aman in checked luggage!

Sad cuppa on first fight

Those of you have met me know that I'm a tea drinker - several pots a day. Wandering into a coffee culture such as Seattle means I've had to carry my own with me. Hoping our airbnb has a pot and cosy so I don't have to do too much adapting! @Alleguede and I have a booth at the NW Chocolate Festival to show off the EZtemper. Apparently 8000-10000 people come to this show - and although a lot are consumers - the bean to bar manufacturers attend in droves. There is a 2 day 'unconference' before the show - mostly attended by bean to bar folks. I will be doing one of the onstage demos on Sunday - aimed at the small and getting biggger manufacturer (of course with an eye to convincing them an EZtemper would fit in!) I've started another thread on where we should eat - then hope to report here on what we get into.

Should not have left this so late - but @Alleguedeand I are about to get on a plane to Seattle. Not sure how many meals we will be looking for - but welcome any and all suggestions for good places to eat!

C'mon - get with the program - it's CDO cause that's in alphabetical order!

I wonder if using the basic formula for the Issuni Graham Sable mentioned on eG recently might work. Essentially you grind your finished cookie into a powder, add egg, butter, sugar and flour and reform into a sable. So if you started with your granola, ground it up - added the necessary ingredients, then your various puffed stuff, chill, shape and bake.

Pleased to note I'm not the only geek on eG! (not that I truly believe I'm alone - I'm getting to know a lot of you)

I suppose you could - but then there would be condensation issues I suspect.

Indeed it was!

Hey Carol - I think most of us keep it around much longer than we would admit to - I've got bottles that I've had for a lot more than 3 years - I give them the sniff test - if they don't smell cheesy or unpleasantly strong then I use them. The natural colours seem to go off quickly - but it's the colour that changes not the cocoa butter itself. I think the huge number of bottles that I destroyed in the heating tray meets Ikea dimmer switch incident at Niagara College a couple of years ago were on average over 5 years old and they were still fine (before the incident)!

As I was getting ready to leave this evening - my replacement said "feel free to leave any leftover food" I asked if he had forgotten to bring something (noting that there was a Subway sandwich in his hand) - "nope - I just like your cooking". I've left soup for him before. I did leave him a small container of the stew.

I had some leftover sweet potato - mixed in an egg, a bit of cream, some milk, strained into a ramekin and steamed at 190 for 40 minutes.

Yeah - sadly not so slow today. Brought along a 72 hour short rib package from the freezer - heated it in some warm water. Broiled in CSO. Steam baked sweet potatoes I picked up at the market this am.

Stopped at the Farmer's Market this morning on the way to work. Felt bad for all the shivering vendors. But all the produce available made me think stew! So quickly hit the grocery store to find a blade roast that I could repurpose to make stew beef. Browned the beef in 3 slabs then cut into stew sized pieces. Browned up my leeks and onion. 20 minutes in the IP on high pressure. Added the leeks and onions, parsnips and carrots - 5 minutes high pressure. All packaged up to take home now - will decide if I want to add potatoes or just serve over mash.

Here is a company in Brooklyn from whom you could get 20 of them!

Still got the empty box?

You know what rotuts is going to say - don't you?

You could store them in water glass.

Quiche to freeze and custard come to mind.

Did you like it?

I turn down the convection bake to 25 or 50º less than my recipes state for just that very reason.

I think that Crisp-Coat is the same as Trisol - makes for a lovely tempura that is wonderfully crispy and remains so when it cools - but I suspect it wouldn't give the texture that he is after in this application.

I was thinking about this the other day when we were in Michael's (a craft store) - and I saw the punches they use for scrapbooking. Thinking you start with two pieces of acetate cake collar just long enough to go around the cake. Use the punches to make the big squares along the middle then spend what seems like the rest of your life with the little punch making the holes that the little cogs go in along both sides. Now lay the punched strip on top of the unpunched strip. Apply tempered white chocolate to the punched side and lift the punched acetate off the unpunched - leaving thin white squares and holes. Now back that strip off with tempered dark chocolate and quickly apply to your cake. Once dry peel off the acetate leaving the pattern on the cake. Since it's tempered chocolate it should be shiny from the acetate. Let me know if you need pictures of what I am trying to say.

Made Dejah's fake mac and cheese - steamed the whole head in the CSO 400 F supersteam for 20 min. Assembled then baked in two containers in the CSO - convection bake 350 for 25 minutes.