Kerry Beal

I enjoy roasted cauliflower on pasta.

Maybe you want to grow your own?

That would be gfron1's shiny heart!

Just had a little taste of it - liquorice, sweet liquorice, caramel, some other herbs that are familiar but I can't put my finger on. Quite tasty actually.

Not bought - but brought to me by one of the nurses - a gift from a family member from Holland. Any thoughts about it? What should I do with it?

I suspect that getting the milk solids in there will add some buttery flavour that you wouldn't get with clarified butter - but only a suspicion. I think I had this idea I wanted to make it since the Morato book calls for anhydrous butter in most of his recipes.

Yup - no water in it.

So here is the anhydrous butter melted. No popping. Added 4% to melted dark chocolate and tempered. Dipped a couple of the ice cream pieces on a stick. Don't judge my dipping skills - I didn't want to shake or scrape too carefully in view of their fragility!

Not sure - will have to melt a little and make sure it doesn't separate into water and fat - but I suspect it did.

Wanted to add some extra drying time because the ice cream was rather thick slices and I had to go to work. When the new dial comes for the drying time I'll be able to adjust it - but I'm kind of stuck with turning it off - then back on, dialling through the freezing time and restarting the default 5 hour drying time again. So these guys had over 10 hours drying time - well over! I put some sticks in the ice cream before putting it in - they are way too crispy afterwards and would just shatter if I tried. Now when the girls come this weekend to play with chocolate - we can dip some of these. One of the hazards of neapolitan - it wants to come apart at the interface. Anhydrous butter - sure glad I put the paper on top - I lost a little over the edge. Re do of the tomatoes, sweet onions and the Thai eggplants - I'll do the side by side stir fry of the fresh, frozen and freeze dried over the next couple of days. Peaches and cantaloupe - thought there was ice on the peaches - but I think it was sugar crystals. They are very flavourful. The cantaloupe is quite amazing - will have to let hubby taste it dry in the am - then see what happens when we reconstitute. Hot sauce - not sure I can compare - I think I need to grind this up so that all the layers are together - cause I noticed that it is darker on the bottom. All I tasted was salt and heat - none of the lovely pepper flavour - but I wonder if it's there but not in the part I sampled. It shall wing it's way to Tri2cook - I'll let him form an opinion. Check out the ice rings left on the condenser after todays run - much more than usual.

I've seen Big Green Eggs cause fires on wooden balconies.

Perhaps they are magic beans?

Sounds fabulous! Started a batch of bacon curing today - determined I'm going to clean out the freezer and there was a 10 lb pork belly in there. There will be FD'd bacon in my future.

When I made the Mango Lassi filling - I used what would have been equivalent to about 200 to 250 grams of mango puree to 480 grams of white chocolate. You might have to get a Freeze-Girl so that you can have unlimited peach powder!

Most of us use either recipes and techniques from Chocolot's classic book "Candymaking" or Grewling's Chocolates and Confections or his Chocolates and Confections at Home.

How was the dough?

So you want me to do some mushrooms?

I'm curious to see how it tastes dry - then what happens when you reconstitute it.

Don't know - we'll see I guess! I do hate peeling peaches.

Mango Lassi chocolates - freeze dried mango puree, Liberty greek yogurt with honey (not freeze dried), white chocolate, booze, glucose, a bit of citric acid and a bit of lactart. Oh yeah and a drop of dilute rose otto. Last batch just out - I added an extra 3 hours of drying time - the onions were perfect - the chopped tomatoes just the slightest bit damp - suspect with 4 extra hours they might have been perfect. They were a little crowded in the pan - spreading them out a bit might have also helped. The tomato slices that were having a do over were perfectly dry, as were the yogurt cubes. The pork skin was strange - it was dry but what I thought was moisture was fat that had been extruded. Not crispy by any stretch of the imagination - shall have to see how it grinds. Basil was very dry and crispy. The wine is pictured above - sticky, strangely burnt tasting. Of course I should have tasted it before I put it in there - might have been the same! Found some flavourful peaches at the market today (only ones with any smell at all) - and a couple of slices of cantaloupe to add to the next run.

1 kg of mango puree reduced to powder. I've actually taken out 40 grams from the bottle before vacuum sealing it - making Mango Lassi filling for chocolate. Butter apparently blows up in Freeze-girl. So much fat that when the heat hits it it melts and it's under vacuum in there. So in my effort to come up with anhydrous butter - I'm going to put a very small amount in - covered in parchment with a few slits cut in it and the parchment held down with a silicone band. I figure if she blows it's a fairly small amount for clean up.

Just add water and vodka!

Damn - that Gonzales Burger looks fine!

Into the freezer it goes.

Didn't hear about it until last night - not that I would have been prepared to wait in a long line. Perhaps next vegas trip!