Kerry Beal

Yeah - there were a few issues!

@JohnT's Melktert - put it first in a springform - not a good idea - very liquid - poured right back out - so that half got move into a deep pie pan. Took much longer than expected to cook - not sure if the other one in the ceramic is even truly set - I cooked it 30 minutes longer than the thinner one - but I was able to turn it out. Very tasty!

Here's what we did with the Amaretto - Amaretto Sour. Used some rich demerara syrup in place of a little simple.

1 can of this, 4 grams of agar, brought to a boil and 6 grams of gelatin rehydrated in about 25 grams of water added. Cool to 50º C then drip into cold oil. Strain out of the oil and wash off. They keep in the fridge or you can freeze them. They taste like tender little gummies!

I would love to be able to upload the video on the manufacture of the 'fish eggs' - the first one got deleted because my language was a little foul. There was some difficulty getting drops - lots of squirts - on the counter, on the floor, on the IR thermometer, into the oil...

I think most of what we got into last night was actually the cap not the eye. We only ate about half the steak - cause you know Anna needs leftovers! If I'm lucky I'll get some of those leftovers to try. It was an extremely tender steak.

Also if you buy callets it's a challenge to get the big honking block out of the bag. I've driven north with bags in the van and had them melt - 5 years ago it would have been a seed problem for me - this year it was just the giant block and me with no ice pick!

Felt like baking this evening - made the Crostada Morbida that @Franci linked to earlier.

Jaggery?

Sagwire palm sugar?

Hey - there was a sprig of mint in the cocktail!

Pretty sure both steaks were from the same cow - so single origin indeed!

We were the fortunate beneficiaries of two fabulous well aged Cumbrae rib eye steaks! 3 hours in the bath and a quick brown on the little Egg. Could not be happier.

The Man Comes Around - slight adaptation for what we have.

Not terribly happy with the results - a work in progress - need ideas.

Those were 64 ounces (1.5 litres) we figure.

Brown sugar candy?

I use the steam for custards

Damn - wish I wasn't on call!

Coconut-Chocolate pound cake

Article from CBC - GI appears to be 53 vs 77 for 'regular' potatoes (not sure if GI different for waxy vs russets).

Yup - it was Sally Anne and it was half price electrical appliance day. They had two Keurigs - both labelled as tested and working. This way we can leave one up here saving Anna the trouble of bringing her little one. And it makes larger cups.

Quite yummy! Meatballs with meat sauce - what's not to love?

Sharing 4 apps at Respect is Burning in Sudbury meatballs with porkbelly in the sauce caesar salad with warm lardons crispy mushroom salad mussels with a chili sauce