Kerry Beal

Here is the article that explains it nicely.

Actually flax seed oil is felt to be one of the best because of it's tendency to oxidize more easily than other oils. You want to put as thin a layer down as you can before each heating - but I've used it to get fabulous results on cast iron and steel.

Sadly out of focus. There is new distillery on the Niagara Peninsula and I am making some pates de fruit using their product for the upcoming WInter Winefest. Tonight I figured I needed to try out an idea and see how it flew. 2 ounces of Dillon's unfiltered small batch gin, 1 ounce of rock sugar simple, 3/4 ounce lime, 2 big dashes of Dillon's Lime Bitters. Quite yummy. But I think I'll have to scale back the gin in the PDF - I only have a 375 ml bottle to play with!

Unsweetened chocolate aka cocoa mass aka cocoa liquor.

I've got one sitting in the drawer too.

Time is immaterial but temperature does count - if you are finding them too flowing - just up the temp by a degree or two and see if that gives you a better result.

Oh dear - worse even than a breast milk cookbook. Did you check out the "customers who viewed this item also viewed"?

The Forty Creek Copper Pot hasn't made it this way yet, I'm kinda watching for it but really hoping the Port Wood makes it. I'm also keeping one eye on the Lot 40 to see if it makes it to this end of the province. What is with your LCBO - it's in every single store here!

The shape of the handle on those copper pots doesn't lend itself to silicone pan handle covers sadly.

DianeM YetiChocolates AnythingButPlainChocolate FrogPrincesse dhardy123 Mjx +1 tikidoc +1 or more Viktoria RobertM Tri2Cook ElsieD Beth Wilson mkayahara Matthew Hayday Mette Kyle - now 15 lironp prabha Darienne Chocolot Fran Kathy Nonpareil MelissaH +1 sarahdwyer lebowitz +1 - I'll have the reactine waiting! curls +2 Genkiaonna AnnieWilliams Maybe/hopefully RuthWells Emily_R + 1

Would be nice to know a week or so before.

Do you need to boil or steam vac packed chestnuts before beginning the sugar syrup process? Just not clear to me if vac packed chestnuts are cooked at all. They are cooked. So you can just start the syrup process.

DianeM YetiChocolates AnythingButPlainChocolate FrogPrincesse dhardy123 Mjx +1 tikidoc +1 or more Viktoria RobertM Tri2Cook ElsieD Beth Wilson mkayahara Matthew Hayday Mette Kyle - now 15 lironp prabha Darienne Chocolot Fran Kathy Nonpareil MelissaH +1 sarahdwyer lebowitz +1 - I'll have the reactine waiting! curls +2 Genkiaonna AnnieWilliams Maybe/hopefully RuthWells

These are the bags in question - rather thick. Don't think they'd work with the bag clip.

I was holding out great hope for the silicone bags I purchased - sadly they don't seal worth a shit!

It's that time of year again - and as usual I treat myself throughout the year to things I want for my kitchen - so it's hard for anyone to buy me something for the kitchen that I don't already have. During the year I got a couple of new pressure cookers for myself - and I think it was this year that the chamber vac came to live with us. Oh yeah - and the new LG fridge with the little blast chiller arrived last week. I opened my one present this am - a nice new unoxidized bottle of St Germaine from Anna N. Going to enjoy that one! So what other goodies did folks get?

Bone in I did 36 hour at 63º C. Boneless was perfect at 24 hours same temp.

That is a damn fine first attempt!

Actually most cheeses can be imported for personal use into the US - link here to the rules. If you take one of the little vacuum sealers and the ziplock bags that go with it - I find that helpful for cheese packing. Or get the vendor there to vacuum pack it for you.

I use a combination of this ateco 1375 and this Richard taping knife. They don't make the 9 inch taping knife that I like any more - but I do have a couple around. The 9 inch is better on the bigger molds.

It's the Niagara on the Lake campus - 135 Taylor Road. Closest hotel is the White Oaks - a little further the Hilton

Kudos to you if you live in the Midwest, although we've been having quite the mild winter so far... Canada actually - I use the BGE all winter long - get hubby to shovel me a path.

I'd take mine outside to a really hot Big Green Egg and give it a quick minute or so on each side. All the smoke it out of the house.

I've got a beef and kidney stew that uses tenderloin and simmers for only 15 minutes.

One of my favourites!