Kerry Beal

Anna is the only one who had veg on her steak. But she managed to save room for plated dessert. Vanilla bean ice cream, kahlua and a chocolate shard.

Lovely chocolates Kriz. Especially like the mold in your avatar. Do you have Belgian Chocolates by Geerts? I see a few 'classic' belgian fillings in your collection.

Max Burt strip loin with green veg!

Applejack Rabbit - with calvados in place of applejack and pink grapefruit juice in place of orange. Very satisfactory made with some Max Burt maple syrup.

Very likely the case here too - the terrain of the Canadian Shield came about by the glaciers scraping everything down to bedrock. That picture shows one side of a lovely little natural valley - there were 'steps' along the back and on the other side as well. It just looks so perfect for pasture - steps for the cattle to get in and out of the valley!

It would be up here with me if it was small enough to do that! Will make sure some makes it's way to you for experimental purposes. Edited - again for errant apostrophes. I can't apostroph properly when tired I guess!

Anna says she ain't going to try that, no how! Not a fan of popcorn. I haven't had any since the tooth incident of the summer.

I'm a bit of a bag today after being in the ER for a good part of the night. It's the med student's fault - she wanted trauma - so we provided her with trauma. So this morning we headed out for a last cruise through the flee market just cause we could. Nearly froze to death in there. Then off to get some more eggs to bring home with us. We missed the farm the first time by - we were misled into thinking there was a sign saying 'eggs'. So we had a nice long cruise along the road that goes up to the wind farm. Charolais cattle owned by the people who have eggs. A rather interesting terraced hill - not sure if man made or natural. A rather attractive pile of dirt I thought. Picture fails to reveal what it contains - but there is note paper, a hygrometer with a very easy to read scale and a little apothecary shot glass. The Citrus Magic is a spray that removes sticky stuff - there is a bit of sticky stuff left on some of my absolut bottles that needed removing. A few dozen more eggs! 10 dozen to be exact. Edited to add an appropriate apostrophe.

I don't use a timer - I put my tea in my dutch tea cosy - so when return many hours later I have still warm over brewed tea. I don't mind it that way - either cold or nuked if I want warmer.

Good question - does it have butter?

That was my question about the quoted study above - how did they reheat and what temperature? And whether retrograde starch is thermo-reversable to 'regular' starch depending on the method of reheating.

We shall market it and call it Umami Bombi!

Freeze dried kimchi here

Freeze dried Kimchi that I brought up. Much better than TJ's version because its much drier (I suspect TJ's version is dehydrated not FD'd). We are imagining the possibilities - party mix with FD'd kimchi, roasted seaweed bits, freeze dried bacon, maybe some rice crackers...

So in the second variation of the caramels you add the cream and fruit purees together at the beginning and just cook to 123ºC. The thing about caramel - doesn't really matter how much liquid you add - boiling it reduces the liquid and it won't reach temperature until a certain amount of water is cooked off.

My thoughts on Huiray's question - I think I'm just in the experimental stages of seeing what I get when I freeze dry things. That will determine if I would consider rehydrating, using as an ingredient as is or something else. When I reconstituted cantaloupe I didn't care for the texture. So it will be used dry. Loved the texture of the freeze dried yogurt - don't see reconstituting that unless I am desparate for some yogurt and don't have any. Freeze dried citrus - crunched up and used dried - it's very different from fresh or from dehydrated. The egg whites, eggs - I can see using those as ingredients for baking. Mashed potatoes - reconstitued for sure - going to be great for hubby to make meals for the rug rat if I'm away. As to why freeze drying and other methods of preservation are not the same - I think for me it's the crunch. Dehydrated red pepper is leathery, chewy little nubbins, freeze dried is crunchy - if I put each in chocoate I get two different products - and for me the crunchy is more edible than the leathery.

So far I haven't bothered with acidulated water or any other preservatives to prevent darkening - just cut and put in the freezer right away.

If I read google translate correctly - it seems to be saying that with quince you can use 50 grams of white mustard powder in a bit of warm white wine to 1 kg of fruit to replace the senape. I am the proud owner of not one, but two bottles of senape. And still haven't made a moustarda that I love!

I was the fortunate recipient of a batch of Andie's ginger in the past! Wonderful stuff. Hoping to hear that you get your valve job done and get back to your usual routine. Must be just about killing you to sit!

Sadly I can't drink tonight being on call! But I'm sure the olive with roasted garlic cream cheese would be perfect with a dry martini.

It is kinda city vs country I'd say. I think of them as an east coast thing here in Canada - though I did notice a big resurgence a couple of years ago on all the food blogs.

Lovely crispy braised duck breast with roasted cauliflower, onions and parmesan.

Decided to cut one of my sandwiches to see how they look. Had a failure of pimento stuffage in one olive apparently.

Made it home for lunch, with our delightful medical student. Enjoying the massaman lamb curry and the leftover chicken dopiaza.

We'll in that case I'll bring her home for lunch!