Kerry Beal

Were you happy with the crispiness of the fat? I've got a big old duck breast with me and I've been trying to determine my cooking options.

I do appreciate that - might need to hit you up for a few if I go off grid!

Yup - President's Choice brand

Colcannon (made in the pressure cooker at home), corn from the market, gravy made with duck fat and sous vide liquid from the freezer boiled to coagulate the proteins and strained.

It was on special - had to buy it. Love it I'm cheese sauce

Market haul - not too exciting. Supermarket haul.

I would actually carry little packets of Miracle Whip if the choice was mine!

Leaves not quite changing yet. Off to the grocery store!

Nope - it's cream and milk - but there were two little squeeze packets of mayo on the side.

In my world that was Gus's pool hall that had the best fresh-cut fries

here we are - nice fresh cut fries with it - she offered me malt vinegar - after all we are in Canada! Oops the dreaded sideways picture from the phone K

Not taking the ferry today - requires too early a start or heading up to Owen sound the night before and staying over with a friend. Then you have to deal with the refrigerated and frozen food and such which is a pain. Right now I'm sitting in a little diner called Autumn's Cafe - newly opened - not set up for breakfast yet - having been promised a clubhouse with real turkey and mayo (we had the miracle whip discussion). Pictures to follow if it is possible. Noticed a sign for a farmers market - will hit that before I leave town (village).

Dumb and dumber on some days!

It's been unseasonably warm here in Southern Ontario - until Thursday morning when we woke to a significant chill in the air. Yesterday was downright cold! So that means it's time to head north again for my usual couple of weeks of work in Little Current. The car is packed (actually overpacked) - though I'm sure I will forget a thing or two - there is a cooler full of odds and ends, a nice chunk of brisket I picked up at Wegmans on Monday, a honking big duck breast, the colcannon I made yesterday that I'm sure hubby won't eat while I'm away, lots of cheese (some smoked), some tomato chutney, red pepper jelly... Cocktail books include my handwritten favourites and a copy of Death and Company that everyone seems to be making recipes from lately. I'm taking a couple of new bottles I picked up - some mescal, a bottle of Carpano Classico and some Suze for one the cocktails mentioned from Death and Co that I want to try. I don't think I've packed any regular cookbooks now that I think about it - I may regret that when I arrive. I may be asking for recipes from people as I go along. I'm taking along the rice wine under construction - inside of the house here is going to smell better, the condo perhaps not so - and a few odds and ends I've been fermenting lately. There's some grape juice fermenting downstairs - but that will be left behind - perhaps it will have finished itself by the time I return. The fridge and freezer are filled with meals for hubby and rug rat - I'm sure they won't starve while I'm gone. Not sure if I'll be able to post from the phone as I drive up today - but I shall try. I'll certainly catch you up when I arrive on the island and get settled in.

Following what Ruth said - if you cooked all your ingredients to the right temperature, cooled down, then added some fondant - you could pour out without working and it would set shiny.

Scooted down to Buffalo on Monday to grab a few things - had lunch with partris. We went to a bistro called Coco. Salad Nicoise for me. French Country Salad for patris. We shared (or should I say patris had a bite of and I polished off) a rather tasty salted caramel chocolate mousse. Picture on my american phone - so not accessible at this time.

Little behind on the posting - lunch last week at Pho Big Bowl. Squid bits of course Anna chose her usual pho - rare and well done beef. I went for the Bun - shrimp, grilled pork and spring roll.

Spray with panspray?

Nah - don't think I can ever afford to quit my day job! Got a kid that will have to be cared for for life. And besides - I love my job. It lets me do things like this!

But it's a non stick pan - a negative deal breaker in my books!

According to Peter it's a total shit show!

Welcome pastryani - glad you have joined us here on eG. I'm having trouble deciding if you have coloured those molds or not?

Finally pinned down the folks at Niagara College today to find that they are ripping the ass off the building that houses the kitchen we use. They are well behind schedule and therefore are not prepared to book anything into the future. So change of plans is in order. We will hold the workshop in Toronto - the weekend of May 14 and 15. Facility to be announced but already lined up. Perhaps a visit to Soma on Friday - we'll have to see what we can arrange.

I think you'll find that the yeast kills itself after the wine reaches a critical alcohol level. Bread yeast works just fine in wine - temperatures might be a little warmer than typical wine yeasts. I'd be pretty insulted if I gave someone wine and they didn't even taste it.

How about marshmallow fluff.