Kerry Beal

Try it on peas!

My mother made it with fresh mint (I have as well) - but I was in Penzeys one day and with my nose buried in the mint jar all I could think of was mint sauce the smell was so evocative. I have the right kind of mint in my neighbours garden - but still use the dried now.

This one is purchase - Lounsbury I think. When I make it it's malt vinegar, sugar, water and mint from Penzeys.

Lamb shoulder chop pre mint sauce. Grilled romaine.

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).