Kerry Beal

Best we could do for leaves given the overcast day

Breakfast at Maranatha in Espanola - not a fancy place!

McGregor Bay

Put together some peanut clusters this am to take to Sudbury for the folks at Stop Restaurant Supply - wouldn't dare show up without something.

My bad - Anna read out the ingredients to me - I totally ignored the yellow part. Good thing too - don't have any up here!

Yes

I have one of these. I plug it in with an Ikea dimmer switch so it is a little cooler. The little metal cups and the several airbrushes sit on the metal surface with a piece of disposable shop towel under them. Keeps everything toasty and ready to go - saves all sorts of pre-warming with the heat gun.

I know we talked 30 minutes for solids - but that was thick solids - the ones you are using appear to be pretty thin solids (unless I'm totally missing the scale of the picture) - so I stand by my 10 -15 minutes.

Try lower pressure first. Splatter may have to be done with Chocolot's technique using that brush. With my Fuji just turning down the flow will cause splatter but I can't get my Paasches to splatter that way.

Widow's Kiss for Anna. SFA for me (actually not true - cup of tea for me).

There's a big chunk of barrel in the bottle!

Nope - 10 to 15 minutes in regular fridge. Just long enough to carry off the latent heat.

I can't confirm what type of bloom without touching it - if it feels gritty it's sugar bloom - if it feels greasy it's fat bloom. If it's sugar bloom I'd make the hot chocolate and not temper it again. The gritty won't go away. The sugar in conched chocolate is in an amorphous form not in a crystalline form. The placing the molds in the fridge (for 10 to 15 minutes not 3 hours) to carry off the latent heat of crystallization is not to compensate for the warm ambient temperature - you do it regardless of the room temperature.

Sautéed a couple of mushrooms, added some green onions, stock, cream - reduced - salt and pepper. Into the ramekins, egg, bit of cheese on top - CSO 350 Steam bake for 6 minutes for soft yolks.

Shirred eggs in CSO.

That picture reminds me of the west side of my friends island (her family owns the largest single family owned island on Georgian Bay) - it was a Thanksgiving weekend camping out in tents - snow fell - there was not enough booze to keep us all warm!

Worst part of the so short is the packing and unpacking everything in such short order. I've got about half the closet removed from the closet - the CSO is now in place. The knife block is out on the counter - the other implements in their pottery utensil holder. The oven mitts have been found. The booze is still in the closet - too early to face this morning. The little Big Green Egg is still outside in the outside closet. I'm getting too old for this shit! Need a sherpa.

Work? Play? Being posh at the Killarney Mountain Lodge?

Buttermilk impossible pie with my homemade buttermilk. And I remembered the sugar!

When were you up?

Excellent! Love the video.

Here's the booze that was in my trunk.

Barrel aged Negroni which was waiting for us in the closet. Mushroom, green onion, cheese and kimchi frittata.

Yes indeed they did - and apparently didn't even notice the letter had no stamp!