Kerry Beal

Think perhaps I started that thread a long, long, long time ago - let me see if I can find it and link to it. Here we go - it's the 3rd topic I ever started on eG. I recall being thrilled that it went on for two pages - watched it like a hawk. I've gotten so blasé.

Realizing there was still heat in the egg as it was burning out - and that there was a small pineapple that needed using up - I drizzled a little rum and sugar on it and put it on the somewhat cool BBQ. Didn't brown much - but was very satisfactory.

Tonight's dinner - lovely rib steak sous vide then egged (egg now burning itself out), asparagus, peas (with some small bits of carrot I must say) and the most wonderful roasted potatoes. Anna picked up this dutch potato seasoning at the european store in Sudbury. Potatoes steam baked at 425 for 30 minutes. Tossed with some olive oil and some of the seasoning added beginning and end.

You were seriously separating the peas from the carrots? What has the world come to?

Comte de Sureau

Go for a Greweling!

Anna and I headed out today to do a few drop offs before we leave. Our main destination Max Burt's farm to drop around some chocolate goodies, some of his own maple syrup that I had 'aged' on bourbon wood chips and some rum. Max always makes a point of letting people know that we have brought him stuff - I think in hopes that others will become inspired to do the same! We stopped at two spots thinking we might have lunch on the way back - but the smell of the oil from their fryers was enough to drive us away. Decided we'd come all the way back to town for some more of the double fried 'poutinized' chips at Buddy's. The wait was a bit shorter than last time - there were two people in the shack - one taking (and barking) orders and the other cooking.

In the spirit of emptying the fridge - the last slice of quiche. 10 minutes steam bake 325F - perfect!

With a little Shirley Temple of course!

I like mine with pickles. Nice buttery cracker, slab of liverwurst, sweet pickle slice on top - lather, rinse, repeat!

90 Second Nutella Chocolate Cake Ingredients 1 tablespoon Nutella 1 egg, beaten 1 heaping tablespoon flour ½ teaspoon baking powder 1 teaspoon cocoa powder 1 tablespoon brown sugar Method Whisk together all ingredients in a bowl until well combined. Pour the batter into two greased ramekins or one large grease microwavable bowl or mug. Microwave on 70% power for 30 seconds. At the end of the time, check for doneness (and volcano-ness!). If not cooked through, add 15 seconds at a time.

Sausage rolls Thumbprint cookies - ready to bake when they come through the door - they add the jam little meatballs (isn't there a recipe where they put them in grape jelly?) Spinach dip with pumpernickel chunks nuts and bolts whoopee pies 90 second nutella chocolate cakes in microwave muffins butterscotch squares And of course you have to make the really good bubble solution for them to play with outside

You would not believe how meltingly tender the lab shank is in this stew!

Canuck Sazarac for Anna - sadly I'm on call and can't join her.

So I got called in to the ER last night for a rather nasty accident - rug rat was not even in her PJ's yet. I was there for about 3 hours over my prime baking time. So this morning I used up the last container of half price sour cream to make another sour cream coffee cake. This time I remembered to put the baking powder in the cake part - it made for a much loftier product.

Lisabeth yesterday introduced us to a whole new baking world that we had not been aware existed - that of piecaken. Does for baking what turducken does for roasting. Apparently last year there was a Manitoulin Piecaken festival - might have to change our dates up here so we can attend the next one.

I am - of course - in! And interested in a masters class for sure.

Not quite - though that is brilliant! Actually pasta and whatever can be found to go wif it!

Spaghettini and wif it.

Eeyore's Requiem

It's looking a bit brighter now but this is what we woke to. Little baby stroopwaffle dipped in milk chocolate. Crunchy dried apple chip and crushed werther candy bark. Milk and dark chocolate with maple sugar flakes. Candied ginger in dark. Gummie bums.

I've made raspberry honey before which was very satisfactory.

I'm a big fan of Chocolot's suggestion - using fondant to make more fondant. I cook the syrup (called a bob syrup) to 115 or 118 C depending on the use - then cool down to about 60 C before adding the old fondant to seed the bob.

So in the spirit of the test kitchen - tonight it was gummies (not bears however - with the molds I bought inexpensively they look more like gummie bums). A few mistakes were made - leaf gelatine - you should separate each leaf before soaking - really hard to pull 4 leaves apart when wet and stuck firmly together. Forgot to add the tartaric solution at the end - so the flavour doesn't pop as well as it might. However they are made of black current which does declare itself. Tomorrow I shall unmold and perhaps coat with some sour sugar.

Lamb chops - sous vide then BGE, roasted spuds with schmaltz in steam oven.