Kerry Beal

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

I find the cup blows off when the vacuum pump starts up.

Now there's a thought!

One of those things that I simply had to try - wasn't convinced it would work. Mr Mike feels it's not practical. In it's dry form it tasted like a crouton. Not sure of it's use in it's dry form. I suppose you could make stuffing and FD it, then reconstitute. Perhaps french toast?

Anna gave then a couple of hours at 54.5C from frozen - then a minute or so on each side on the little BGE.

Experiment day! Freeze dried a baguette - had it in my mind that that steam oven might be useful in the reconstitution of bread. Not a resounding success. First we tried steam - then started thinking that perhaps that would gelatinize the starch on the outside and interfere with moisture getting into the loaf. Took it out, ran it under the tap a couple of times and put it back in supersteam at 125 for a while, started to get quite soggy. Let it sit to try and redistribute the moisture. Then gave it a convection bake at 350 for 30 minutes. You can see a couple of rather dry spots at the end. Where a lot more moisture got in through the areas where some of the crust had cracked off - we got some soggy areas. In all the taste was kinda funny - perhaps a bit stale. Anna has suggested we try again with a known baguette - and reconstituting immediately after freeze drying to remove any stale issues. Will need some work on the rewetting too - perhaps the chamber vac to suck moisture right into the crumb?

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