Kerry Beal

I do enjoy grilled romaine done like a caesar salad. This one was fair to middling. The cheese was not a great parmasan I'd say. The roasted garlic was a nice touch I thought.

I am going to suggest that you get a copy of Pierre Wybauw’Gold’ - it goes into this in detail.

You can add some sugars such as invert sugar, sorbitol, glycerol

Funny thing when I read it - I wondered if someone was watching me flip a fried egg onto my keyboard this morning - fortunately it didn't break so all I got was greasy keys.

Here's my tart tamper.

Interesting that one yolk with the rings.

I think I did that in one of the Manitoulin trials - but I didn't keep scrupulous records sadly.

Activates Pectin Methyl esterase enzyme which strengthens the structure of the fry - according to Dave Arnold here. Here is the only one I can find of it right now.

Had a craving for fries - had to head out to the storage locker to cut the french fry cutter which had just made it's way out there this week as hubby has been cleaning because we have a new sitter coming to the house this week. Started by peeling 4 big russet baking potatoes and cut with the industrial cutter. Retrograded starch on control freak - 40 min at 55º C - then in 1% salted water cooked 5 min or so until tender. Next time I think I'll just add the salt to the pot and turn up the heat. Set the Control Freak up in the garage so the hot oil smell wouldn't be an issue. 3 big bottles of beef fat that have been in the fridge probably way too long but didn't smell oxidized. Blanched at 170º C until blonde and then returned to the oil at 196º C for a couple of minutes until browned. Beautifully crispy and stayed that way even when cool. And of course if you happen to have some poutine curds - you make a little poutine!

So in the winter I work in an ER in a little town called Dunnville which is on the Grand River - lots of fishing there too. Removed a fish hook from the top of a guys head the other day. Another from a hand a couple of weeks back. My special wire cutters have been a boon.

BUT. He never does and so.. therein lies the rub!

Interesting - for some reason I thought the Nemox was a direct competitor of the Pacojet and made a larger quantity.

Version 2 of the Underbelly Strawberry Sorbet. Replaced the small amount of water with lemon juice and added a small quantity of sucrose to the other sugars. Doesn't taste like ass this time!

You generally use two points at least to calibrate.

Lemon Sponge Cake from issue 1 - when I first became addicted to the magazine. Bake Shop Muffins

The salt standards are generally good for about 5 years. But not inexpensive. Cole Parmer I'm thinking the sample cups are fairly standard between all Aw meters - and I'm sure you can get them cheaper.

Interesting - I believe Monk's barrow also made oatcakes - wonder if there was oat flour in there too?

Got recipe?

In my research there were clearly a few different options - self raising flour, yeast, both - thin or thick, Scottish, aussie… What thickness were your moms version?

Over on the Crazy Good e-Book Bargains there was discussion of the Official Downton Abbey Cookbook - here. My interest was the discussion of pikelets so this afternoon I went searching for the recipe from the book (without getting the book). Found a YouTube version without much trouble. Guided by @Anna N's memories of the pikelets from the market in Derby - I added a fair bit more milk to the recipe than called for in order to make thinner pikelets more in line which what Anna recalled. After just an hour on the counter - I had a very bubbly yeast batter. And here are the finished results - bit of butter and jam - very nice!

Yup - but I might adjust the SCM because it makes it no churn by making it softer - and you want a bit harder.

So I took a big container of the burnt cream ice cream to work today - it did seem to melt quite quickly.

Here's the olive oil sorbet - likely should have used a better oil - not convinced I like it much.

I shall keep that in mind if I reach that point! So for the olive oil sorbet - I made Migoya's stabilizer (gelatin, carboxy methyl cellulose, locust bean gum and guar gum) with the required percentage of xantham gum - but I also added some liquid lecithin (0.35g for 300 mls of water). The recipe is not at all clear on when you are supposed to add in the oil so I added it between adding the stabilizer at around 40º C and taking it up to 85º C.

Olive Oil Sorbet under construction Look at that lovely snot-like texture! I bastardized the recipe from Migoya's Frozen Desserts - using an inexpensive EVOO for trial purposes. It's now basking in the fridge for several hours to make sure all the gums are hydrated before it's 24 hours in the freezer.