Kerry Beal

Today was to have been the day that I tried sweetening cocoa mass with stevia extract powder. Chopped up 500 grams of cocoa mass - discovered it was already reasonably sweet. Guess it's actually some Callebaut organic I bought up when Qzina was getting rid of it. Wonder where the cocoa mass might be? So I have my EZtemper plugged in since our arrival. Added 5 grams of the silk to the 500 grams of melted and cooled chocolate. Dipped some Trader Jo's crystallized ginger for Anna. The little bits of ginger and freeze dried mango for bark with the rest. Look at the gloss on those babies.

A Bitter Elder for the cook. Lamb massaman curry with zoodles.

Not me - but I'm not a big caesar fan. Prefer my tomato juice unadulterated!

Beaver?

Cheese muffins for the ER crew. Bit of a challenge to pry out of the tin.

Causes a shit storm every time I bring it up - but I do use stainless bowls in the microwave.

Cold steak, salt, pepper and a drizzle of good balsamic.

Maximilian Affair Having only taken one picture - I can't go back and replace it with one that's in focus! This was taken before I had any of it to drink.

Never have - enjoy stewed rhubarb as a sweet however.

So when I mentioned buying rhubarb at Pike's Farm the other day - Jane at the ER said "why would you buy rhubarb?" "the abandoned house down by me has tons outside" "nobody buys rhubarb here". So after lunch she brought me several pounds of rhubarb. Pille's Rhubarb Sheet cake Nigella Lawson's Rhubarb and Cornmeal cake

I'd make the ganache as usual - cool to less than 33.5 and add the silk then.

Cooked our little rib eye tonight - sous vide 2 hours at 54.5, Big Green egg to finish. Potatoes and onions baked in Remoska. Oops - missed posting this earlier - Little Italy

Nope - use the bigger - the batter expands!

We haven't forgotten you all - we are in an Internet wasteland right now and the only thing working is my phone and that is intermittent is my phone and that's intermittent. questions will be answered as soon as we are able

Yup - will be just like a block - you'll struggle to chip it out.

And I've never seen liquid cocoa butter at room temperature.

Back up in Manitoulin and cooking a lamb leg on the Big Easy here.

Lamb leg after about 90 minutes in the Big Easy. Rested and cut. Lamb, mint sauce and creamed spinach.

The Lebanon bologna needs the sharpness and acidity of the ballpark as a counterpoint to it's rich smokiness - similar to a hotdog.

Don't feel bad - I didn't know what is was when Anna first showed it to me at the Flee Market.

Lebanon bologna on lovely fresh bread - sadly it doesn't taste right because I'm forced to use dijon in place of ballpark mustard.

On call today - so of course had to bake for the ER girls. Rhubarb Buckle with Ginger Crumb from Food 52.

Exciting happenings today with the EZtemper - Alleguede and LukyJess are at the Fine Chocolate Industry Association meeting in NYC to show it off. Reports coming back seem positive!

A bit of news that we should share - Gale Gand will not be joining us - instead it will be Claudia Fleming.

And there was enough left for a second! Sous vided and Egged pork chops, sugar snaps - sautéed in grape seed oil and dressed with walnut oil and maldon salt and potatoes cooked sous vide with home made butter.