Kerry Beal

We had those lovely red currents that we picked at Myra’s out on the Billings stretch

We made this up north as I recall!

I'm a fan of chunks of jello, maybe some fruit like strawberries or raspberries, crushed up cookies like Maria biscuits mixed into whipped cream. The cookies swell and become cake.

There was one chocolate thing in there - the salted caramel crackle.

Left for me at the office today - company called FoodiePages. Looks like our own @Alleguede has some items in their catalogue.

I use a ton of things in my chocolate lab that weren't made for that purpose - and a couple of weeks ago while watching some video on the World Chocolate Masters I saw something that made me think I needed a new toy. A Theragun (which is a percussive massager) was sitting beside the molds one of the competitors was making so I assumed it was being used to remove bubbles. I didn't actually see it in action - but of course decided that I had better get my hands on one to try it. At first I purchased a much cheaper version - but it wouldn't charge - so I decided I'd go with the brand name! I made a video this morning of her maiden voyage - and I think I'm hooked. Theragun vs chocolate mold What do you have in your chocolate kitchen that was not purpose built - but works a treat for what you need it to do?

Kind of love my old ones that can go to lower temperatures!

Damn!

Add that one later!

I advertise in So Good - so I get copies of each issue. It's not necessarily chocolate and confection focused - quite a lot is pastry as well. So I'm not sure having every issue would be helpful. I'd have to dig through my issues to see which were more chocolate focused.

From your mouth to God's ear.

I believe that @Anna N and I had a tube of 'whomp' naan last time we were in Manitoulin. Abject failure as I recall.

Good to know - a place that opens 10 am on Sunday is nice to have in my back pocket!

Wass is still there - last time @Anna N and I tried to go though they claimed to be open - but were keeping island time. I phoned and left a message and they phoned me back and suggested we could come 'now' but by then we were already eating elsewhere. Not sure where James meets the Redhill - wonder if it might be Alves on 157 McNabb. Couple of blocks west of James off Cannon. Lots of fabulous prepared foods - meats and potatoes being the star. Good Portuguese breads and buns available. Covid forced them to renovate and it's much more open in there now.

Yup - that's the one. It was originally a bakery that communicated directly with the asian grocery then got split off some years back and became the sandwich shop. Where else did you like to go when you were in Hamilton?

Ground meat I'd say

Weird - probably a stupid question but are the colors the classic or one of the Jewel or other colors that have inclusions?

Amazon.ca 20 gauge

I think it's a Martellato. That's a good price with 4 frames. I got wire from Brafasco for a good price. Looks like TCF has from 0.5 to 0.8 - I can't find the listing on Brafasco right now - I think I might have wandered in to the store. If you are cutting caramel - get a nice heavy gauge piano/fishing wire I'd say.

Can't imagine anyone on eG will have any trouble with this one - but I was surprised that two people I work with who are no spring chickens had no idea what it was. Picked up from the ground outside the food bank.

Long gone apparently

I've sent her an e-mail to ask. Where are you located?

Isn’t that what you want it to do? To crystallize?

$82 for a rotisserie chicken - $125 for a birthday cake - but hey the sprinkles are free.

So after dinner tonight I popped a single large russet into the CSO - steam bake 425º F for 2 hours. After about 90 minutes the water ran out and in the process of reloading it -water started to spit into the oven so I took the potato out at that point. It was already much better than the one hour potatoes I usually do.