Kerry Beal

Yup - depending on the condition of the chocolate when you start in the Bakon you might want to heat then cool down to 33.5 - take out a quantity of chocolate - add the seed, add that back into the mass. I'd probably start with 0.5% initially and test the temper and see if you want to add another 0.5. Because the Bakon is a wheel machine you'll get over tempered more quickly than with the melter.

Chemically taste seems to be the biggest objection to most commercial limoncello as far as I can tell. I can only imagine how much better this would be made with some really fabulous lemons.

Enjoying a little drizzle of limoncello over ice - yum! Wish I had some ice cream in the house.

The one I have is an older one thought - seem to recall MJX has the same - let me see if I can find it for you online. Here is the one I have. Their newer one looks great too here and seems to be getting excellent reviews. Makes sure you get the smallest blade for it - gets seeds out of all sorts of stuff.

Chocolot - where are you?

Oh yes you do - they are the best! This one is a Rösle - just like the one I have at home - but I only paid a few bucks for it at a thrift store. One of my more impressive finds!

Strained and filtered Added simple syrup - now back into the ultrasonic for a few more cycles to finish it off Pumpkin through the food mill - next time I won't leave the shell on Ate another bowl of pumpkin seed - don't think there will be any dinner tonight!

Not that I know of!

At home I have a big heated ultrasonic - that's the best of both worlds.

No idea how it works - just that it does. Works even with liquor that doesn't have any stuff in it - smooths it out.

Salt and olive oil.

Enjoying a Paper Plane with some roasted pumpkin seeds

Stopped at the LCBO hoping to get a bottle of limoncello - "we used to have it - didn't sell - so now we don't carry it". Apparently it sells in Espanola - 3 brands - but I wasn't prepared for an hour's drive just to get it. So figured I'd make my own. Microplaned zest of 4 lemons and part of a lime. 250 ml of about 120 proof spirit. Into the ultrasonic - 10 minutes worth about 2 weeks of aging. Can you see the U/S action going on in there?

Stopped in at the grocery store on the way home from work - it's fall - half the stuff you want isn't there. Sadly supermarket eggs - the nurse practitioner who has hens is off on maternity leave and is in Sudbury for meetings. I need to work on my connections and get some good ones before I come home. Pie pumpkin almost ready to head to the steam oven.

Yup - cutting off the ass end and squeezing it out that way.

Some of that lovely bread toasted, cheese and red pepper jelly.

I'm probably cutting a little higher even - above the 'shoulder' so that you aren't trying to squeeze it though an opening smaller than the widest diameter of the corn.

I've found that with the corn - you need to cut it above a certain spot to get it to squeeze out easily. And I let it cool for a bit before I try.

Lemon Bliss Cake - they suggested lemon meringue pie - but this was as lemon as I was prepared to go!

Corn was lovely - I had an excellent chat with the fellow I bought it from at the farmer's market. He said being the end of the season I could expect some ear worms. That led to a discussion of corn smut and how he had found a big batch of it the day before - I told him he should be selling it - he seemed a bit surprised.

Duck breast cooked in CSO - then fat side browned until nice and crispy. Sauced with a bit of saba, reduced duck stock and mounted with a bit of duck fat. Potatoes pressured cooked then into duck fat to finish. Corn done in nuke in it's husk with the ass end cut off so it can be simply squeezed out when it's done.

I want to like rye - I really do - but damn it I don't! So binned the Manhattan Transfer and mixed up a Brother's Perryman.

Manhattan Transfer.

Dragged it off the counter with my clumsy elbow. Checked far and wide for shards - not the first one I've broken. Had a whole shelf fall at home onto the tiles - broke a crap load of Corelle that day. And as usual standing in my bare feet in the middle of it!

Corelle - unbreakable right?