Kerry Beal

So I moved the CSO upstairs onto a shelf in the living room, pulling it out each time I wanted to use it and putting it on one side of the island. Left it on the counter overnight a couple of times. Showed hubby how to make toast in it - he was quite resistant initially and plugged the toaster back in. Notice the toaster hasn't been plugged in for a while and the CSO hasn't made it back to the living room. Made bone in, skin on chicken breasts this evening - 25 minutes, steam bake, 425º - perfectly tender chicken and wonderfully crispy skin.

This is the brush I've used since I saw my first patient with a brush wire in the soft tissues of their neck.

Selling him the used one I purchased because I couldn't resist the price. Didn't need a second one - though it was handy when I was doing my initial tests to have two on the go. I am trying to unload things that I don't need - I'm a total packrat but there is only so much room!

They are using beet and spinach and such for colour these days. I've had many powdered samples over the years from attending the PMCA - some of them smell even more offputting than regular coloured cocoa butter. But many of them change over time - the colour fades and you tend not to get the intense colours of the 'non' natural colours.

I think the sprinkles analogy is correct - properly stored and not abused they last almost forever. Some of the new natural colors however - while they might not go rancid – change their color over time.

Lol! If that's Point Lepreau I understand there were fair number of building issues with the potential for 'leeks'- the ex FIL worked security during the build.

I've had a few bottles get kind of stinky after a bunch of years - but generally the ones that have become seriously overheated. Like Ruth I've had some for a lot of years.

Next Saturday.

He is indeed - professional development for chefs is very important to him - he loves that pastry chefs in NYC get together and share. He notes that the chocolatiers aren't so warm and fuzzy (not like us here on eG!). I love that he has 'playdates' with fellow chefs in his lab.

I think that Michael must be my brother from another mother - he's a much of an equipment geek and junkie as I and then when he announced he was still working on perfecting a Twix bar I was convinced! We were joined yesterday by the delightful Alexander Zecena who is the pastry chef at Batali's Esca. He has worked at Spago and Alinea. I didn't get to see and taste his work - but I'm looking forward to that opportunity in the future! We played for a bit with the Temper meter before we headed out to lunch. Down stairs in the WTC building they have the French version of Eataly. The boys had Croque Madam's, @patris a salad of some sort (I know she ordered the beet salad but they were out) and myself - moule frite. Sadly no baguette to soak up the juice! We bid our new friends good bye and hopped back on the train to head out to the airport for our painful journey back - apparently if the pilot doesn't show up - the plane can't fly.

A few other assorted items and toys - He has made 70 batches in the small units so far - people found his hiding spots so apparently some he was keeping to test well out into the future is lost to posterity. While we were there several people came by and helped themselves to the little bars that live in the little box that is under the collection of odds and ends for demo purposes. I don't think they thought we saw them! Vacuum cooker - this is made by the same fellow who makes the equipment for the PMCA demos (John actually made most of the other equipment in Michaels lab). Note the TM 5 thermomix next to it! A Bravo for ice cream - @Alleguede has no reason to be jealous of this one - his is bigger! Oh yeah and a Selmi!

Small batches get processed in a Premier or Santha type grinder. Larger batches in the ball mill. Heated jacket, agitation, recirculating pump makes sort work of the particle size. A strainer essentially through which the liquid chocolate liquor is poured to remove any particles. This is filter paper - singed on one side. This is an integral part of the cocoa butter press. The liquor goes in a vessel, it has filter paper on each end and these very heavy metal discs that are perforated. Many tons of pressure are exerted by the press and upwards of 60% of cocoa butter is extracted from the mass. Molten cocoa butter. The press cake - cocoa powder compressed into a solid puck.

So in Michael's lab he is doing some interesting bean to bar work. Batches up to around 12 kg are possible with the lab sized equipment. Starts by roasting the beans in this modified Vollrath oven. Quite a variation in size in these roasted beans as they were from two different batches. Nice fruity nibs. Lab sized winnower. Nibs after winnowing. I believe it is called a disc refiner - though I didn't write it down. The nibs go in a pot - successive screen sizes go between the pot and the discs. Each pass gives successively smaller particle sizes.

So posted this teaser photo yesterday on the EZtemper thread - I sent this picture off to @Alleguede to make him a little jealous yesterday morning. Hadn't realized just how bad a picture it was on the small phone screen - but hey - it worked! Yesterday morning at an ungodly hour @patris and I got up and boarded a flight to NYC with a carry-on containing a temper meter. As you may have noticed in the EZtemper thread - Michael is an EZtemper owner and posted a wonderful shout out on Facebook here. In discussion I asked him about whether he had a temper meter and he said it was on his list of wants. Turns out I had two - the one I purchased new for a huge amount of money when I was doing development on the EZtemper and a second one I picked up used because - 'hey it was so cheap compared to the new one I bought why not?' - it was actually quite useful having two on the go in those early stages but it was now starting to take up space in my chocolate lab so I figured I would see if he wanted it. It seemed like a good opportunity to combine delivery with a chance to check out his new chocolate lab at ICE - and of course to get my picture taken with him for my website - cause hey "he's Michael Laiskonis!!!!!" The temper meter spent a goodly amount of time in the scanner and was the subject of discussion between a number of TSA agents until I let them stop guessing and told them what is was - of course the next question is always "so have you got chocolate"? A quick flight, a couple of trains and we ended up in the newly opened underground of the World Trade Centre - much less dusty than my last visit. Michael met us and walked us back to the ICE campus. We poked our noses into a couple of labs - they were just starting to set out the cookies from a marathon 3 day baking session in one - we missed the milk and cookies unfortunately. They have a lovely hydroponic room and they are doing some great sharing with some local restaurants. There is a huge strawberry plant in the corner which wasn't bearing fruit because there are no bugs in the room - so an electric toothbrush had to sub. Next up - some pictures of the chocolate lab.

Teaser

Phone's fine - the case it's in kept it safe from the water.

I so gotta do this - I've got albumin in the house.

Picked up some cheddarwurst at the farmers market yesterday - steamed 210F for 10 minutes - perfectly cooked.

My dad's people were from PEI - he also said that 'apple pie with out cheese was like a hug with out a squeeze'!

I began my electric pressure cooker life with a Fagor - it came with a non stick pot - I quickly put out for the stainless one - much more substantial, nice thick bottom on it. I've not had any huge issues with the stainless but the non stick actually stuck more because it was thinner.

So today I brought along some leftover honey garlic sausage I'd cooked on the Big Green Egg. Had some chicken stock that I made in my home IP with the carcass of a rotisserie chicken (and then again with another carcass). Cooked some RG Christmas Limas in stock for 20 minutes high pressure. Sautéed a big old carrot and garlic. More stock, one beefsteak tomato. 5 minutes high pressure Added in the cut up sausage and added back the limas. 1 minute low pressure.

Ah - suppose it would be silly if fresh berries are available!

Hey - I see Cape Breton Pork Pies there don't I?

So on the way up from Philly?

We arrive Philly on Sat am - drive up - need to set up our booth before 4 - so we'd have the rest of Saturday. Show is Sun, Mon, Tues - so we have the evenings.