Kerry Beal

Years ago I used a lot of safflower - now I use sunflower, grape seed, rice bran, peanut and olive (no virgins harmed).

It will be riding home with me to finish it's fermenting in warmer climes.

Yup - long way around - takes about the same in time - but no break to read!

Nope - went back to that same place for lunch - and both got matched chopsticks.

I think I'm a few years away from beatification yet - still need to take the ferry to the island as my water walking skills are underdeveloped! If you use the water that you've cooked the ginger in to add the sugar to - then you might not lose the flavour that has been leached into it. Unlike pre boiling steps for things like orange rind which gets rid of bitterness where you need to toss the boiling water. The steaming (or boiling) is to cook and soften the ginger - otherwise you get rather firm little nubbins.

Stem ginger is the candied stuff in liquid.

And this is how we know it's time to go home! And why the defective light light is on on my dashboard.

Yup - added a bit of glucose towards the end too - but it didn't stop it from crystallizing because I was paying no attention to how much I'd cooked it. Andie's recommendation would be to steam the ginger until tender first - I did steam rather than boiling as some recipes suggested.

For sure - the FD would be different. How about caramelized then FD'd for the crunch?

Third time might just be the charm. Though I kind of like cookie number 1 a whole lot. You'd be making them a whole lot smaller though! And chopping the ginger a bit finer. 140 grams flour 1/2 tsp soda 1/2 tsp salt 120 grams butter 110 grams sugar 20 grams golden syrup 2 tsp ginger 1 large egg 50 or so grams chopped stem ginger 350 for 13 to 15 minutes

Version 2 - nope! Just happens I came up with some stem ginger that I had candied 2 days before we left - it's totally over crystallized - so perfect for this project. Next version - will go with solid butter.

Version 2 underway 185 grams flour 1/2 tsp soda 1/4 tsp salt 2 tsp ground ginger 170 grams butter melted 110 grams sugar 35 grams golden syrup 1 large egg (65 grams) 30 grams water 50 grams stem ginger chopped

Stem Ginger Biscuits FP style - ver1 Not there yet! But a very yummy biscuit. 185 grams flour 1/2 tsp soda 120 grams butter melted 110 grams sugar 20 grams golden syrup 1 egg 1 tbsp water 2 tsp ground ginger chunks of stem ginger 350 for about 13 minutes.

FrogPrincesse stem ginger biscuits version 1

Kimchi pancakes for lunch before I have to go back to ER.

I'd be eating it as a snack! Dried kraut, dried apples and caraway. Sprinkled on top of mashed potatoes. I've got on my list to do freeze dried sauerkraut - figure it will be like the freeze dried kimchi - a perfect snacking food.

Gingerbread - the cake - for work today.

Sophie - a few of us here have made bean to bar chocolate a time or two. A Patric (Patric Chocolate) did a demo back before he started his successful bean to bar chocolate business. Link here. The equipment that was being recommended to conche was an Indian stone spice grinder - this has since evolved into a more purpose driven piece, easier to clean, more pressure exerted on the product. Here that allows you to start with nibs and grind them in the unit that will be used to conche. Here is a link to some cocoa liquor I made from nibs in my Sumeet. I made a fairly smooth temperable chocolate with it.

I decided that since I'm straining out the nut bits, then putting them back in - that, while it might have some benefit, not enough to make a mess in the kitchen several times. So I give it a few cycles of heating to 50C and stirring in the thermomix before I strain and squeeze it once.

Ass end of the loin I think. They were quite wonderful.

Got my oil from Amazon.ca for a good price. Link.

Maximilian Affair. In the box cauliflower puree and perfect pork chop.

Two nurses didn't take a brownie this morning - not quite the same thing?

Excellent - can't wait to have you playing along. Free shipping was only to the US - but as I recall they offered me a discount equivalent to the free shipping in the US. I like this idea - must look into a mist trap.

This morning's offerings - cheese muffins for rounds, brownies for ER. Now I'd better get to work