Kerry Beal

snacks pre deans lecture on physicians suicide

Franci - you bake the most interesting stuff!

Qzina is in Miami. They sell to non professionals (at least in Canada they do). They are also associated with ChefsWarehouse now if I'm not mistaken.

More about your low carb Naan please?

Shades of A Modest Proposal!

He's been involved with 3 so far - executive producer in a couple as I understand it. They look kind of art film like to me. He's also been doing comedy - and had his first Yuk Yuks stand up gig a few weeks back. Two guys from the class now doing comedy - the other also does inspirational talks.

Breakfast in bed!

If your chocolate spends too long in the fridge at too low a temperature - (even in the wine cooler which doesn't have a compressor) - when you remove it from the cool out into the room - then condensation will form on the surface of the chocolate (dew) - the sugar in the chocolate will move out into the water, then as the water evaporates you will be left with crystalline sugar on the surface of your chocolate. This is sugar bloom. Don't be surprised if the chocolates you left in the regular fridge for 3 hours develop sugar bloom.

The booze I have in my trunk to take north puts it to shame

we have moved on to Joe Kools - see anything in front of the cage I could get a cocktail made from?

Gossip is fun! One of the guys - interventional cardiologist is making movies!

Arrived in London Ontario around 4 pm - had to get the bedding and pillows changed to non feather first. Bed is about 6 feet off the ground - who decided that was a good idea? I had made reservations for 10 at Toboggan - a brewery with small plates. no campari - asked barkeep to mix bulliet bourbon, sweet vermouth and 1/2 an ounce grand marnier.

Completely agree - set the wine fridge to about 17º C (62-63 F) and use that after you take them out of the fridge. It's above the dew point so long term storage in there won't cause condensation.

Could you add to find a way to check the accuracy of your thermometer?

Very true - I always stir then measure the surface with an IR - but I've had lots of inaccurate IRs as well as inaccurate probe thermometers. It's usually the first place to look when your tempering technique is apparently correct but you are still getting out of temper chocolate.

I usually leave things in the fridge until I see signs that they are separating from the mold. For shells this is usually 10 to 15 minutes - it may be as long as 30 minutes for solid pieces.

I'm wondering how accurate your thermometer is.

Oeufs en Pot - recipe from Joe Beef Sautéed some mushrooms and shallots, a bit of duck stock, sherry and cream. Placed in ramekins, topped with egg - steam bake 350 for 8 minutes.

How sure are you of your thermometer?

He is a sweetie isn't he? I was particularly impressed by the way he treated his assistants.

Yup - works when you don't have good seed. Remember - time, temperature, agitation

I sometimes don't have the patience to wait - still works.

Correct - you take it down low enough for form IV and form V crystals to form - then heat to melt the form IV.

That's not the wild crystallization method