Kerry Beal

Ok - need picture of 'malaysian screen scoop'.

I'd like to know too!

Yeah - that finish totally says turtle!

Watching an episode now - just loving the interaction between Jacques and Claudine. It's quite wonderful to watch! You can hear the piezoelectric starter on the stove clicking away and Claudine just sneaks around behind him and fixes it with no further ado. He's cooking a dessert with his granddaughter now - there was a flash back to an episode of the Essential Pepin when the child was much younger - Claudine and Jacques shared a glass of wine over the dessert they made - the GD a glass of milk!

Glad to hear - what are your flavours? Perhaps I should get you to write a recipe for my website!

Thank you!

If you temper on a slab then agitation and cooling occurs. If you just stir you only get agitation. Put your bowl over ice water and stir until it starts to thicken - at that point you can pour into a frame for cutting on guitar. It seems to benefit from a bit of time in the fridge after being poured into the frame.

Need some input here - the CSO has always been Anna's toy when we are north. When do you take the little bottom slider in and out?

Baking the overflow filling in the CSO.

Just put this in the oven - and realized there was no pumpkin pie spice in there - this might actually be good!

Imitation is the sincerest form of flattery - I'll be making the DDL pumpkin pie from Ideas in Food too.Thanks for the heads up!

I've been invited for thanksgiving dinner tomorrow - so of course I volunteered for dessert. I was rolling out pie crust tonight - and had enough for a 3rd shell - with those lovely apples I was given today there was really only one thing for it. Not sure what I'm going to do with it though.

So lunch today with Lisabeth who has The Ultimate Chocolate Blog - her knowledge of bean to bar chocolate is quite amazing. You may remember her from piecaken fame - today she was making a pumpkin pie - flourless milk chocolate cake piecaken! She's a fine cook - and we had a very nice chili with cheese and sour cream. Also a very nice biscuit. Tomatoes from her garden went into the chili, and carrots and tomatoes from the garden along with some provolone accompanied the chili. On the way home I wandered in to Burt's farm for a little visit - always have to see Copper - the greeter! Leaves starting to change I noticed on the way back.

So headed in to work early this am to staple together several inches of scalp - the ultrasound tech had brought me these lovely apples - still need eggs though! Fried rice for breakfast. So I'm headed off this morning to visit with Lisabeth of ultimately chocolate on the other side of the island. I'll report back on what we get up to later!

I was very pleased with the duck breast in the CSO - it was a particularly big one so I gave it about 10 minutes more.

Other possiblility is that this is chocolate that is old and has taken on moisture.

Would solve the problem of wires when you want to know the inside temp of something in your CSO

Crisped up the skin on the remains of the duck breast from the other day. No time for veggies!

Basically fry up onion, ginger, garlic and chillis that have been processed, add the lamb until browned, spices, canned tomatoes - pressure cook for 15 minutes, finish with the peas and supposedly with coriander. I have a 6 litre or so pressure cooker up here - it's called a Tower - but it's a Fagor from europe as far as I can tell - was able to get a new handle for it from them. It was one Anna found in the discard room in an apartment she lived in. It sustained some damage to the handle.

Lamb keema made in the pressure cooker. No chutney to be found in the house but I survived.

Impossible Buttermilk Pie - added about an ounce of limoncello to it.

Last ones I got were from Dare Foods in either Kitchener or Waterloo (can't recall which) but it was a favour arranged by someone as they don't sell them. I wonder if nuts.com might have them?

Love those big basins - you can use them for your popcorn - then soak your feet in them!

Jim - I'd start with 1% - then just watch to see how long it takes before you are getting over tempered chocolate - if too soon - drop to 0.5%.

When you come back across the border you can purchase 190 proof Clear Springs. Then just dilute it down to what you need using the magic equation C1V1=C2V2. And they said we'd never need algebra when we got out of school!