Kerry Beal

Smart man! Would only work with the rain checks.

Got 12 lbs at $2.99 at Zehr's on Tuesday. I like to get the lanctancia squares - wonder if the $3.44 includes the entire Lanctacia range? It's $5.99 at my closest Metro.

Read up on HACCP - each recipe gets broken down into it's component parts, you look at each step to decide if there are hazards, if those hazards can be controlled by Good Manufacturing Processes or if they are Critical Control Points where something only you can do will control the hazard.

You can certainly share an enrober between tempering machines - but the enrober will never be completely clean so there will be some contamination of milk into your dark - so label accordingly.

I wonder if you are thinking of a battenberg or checkerboard cake - but I couldn't see anything by Jacque under these names

I'm amused looking back at all these various videos about the use of mint as decor in them all!

The only other cake that sounds like it might be what you want, that Jacque makes, is the Instant Orange Cake - it's from Heart and Soul - episode "all in the family" - but it was not something I could find the video for - just recipes on Pintrest and a copy of the recipe in Google Books which doesn't allow a link.

You can temper at a lower temperature using the EZtemper - while you certainly can start at 92.3 for gianduja - I probably use 28º C (82º F) for gianduja or meltaway more to save the cooling down time.

Not this I'm guessing?

Eat it raw! Growing up I lived adjacent to park land. There were a few spots we knew were always good for a stalk of asparagus. Never made it home

Blades are 1 inch from cutting edge to frame. Couldn't find the other one to compare. I have way too much stuff to find what I want easily!

Not sure what brand it is - but I have two of them now because I picked one up from the clearance bin in Kerekes for a couple of bucks - couldn’t leave it there! Actually says Gobel on the bottom. It's useful for marking but not really for cutting anything.

Damn - good to know - will head there on the way home today!

Don't think you'll find the answer in these 34 pages either! One thing to keep in mind - if you are spraying chocolate thin it about 50-50 with cocoa butter or it likely won't spray very well.

I suspect these are experiments you will need to do!

Then of course there is this article by Michael Laiskonis where he makes gianduja and spread directly from bean. Choosing a nut that grows near to the plantation to go with the cacao would make a very special local product.

Missing my usual trip down to visit @patris - a good opportunity after St Patrick's day to picked up a few corned brisket pieces from Wegmans to pop in the freezer.

The Piteba was not terribly successful at extracting cocoa butter. The Nutrichef is much better - but you need to start with warm nibs and you need to let the very dirty cocoa butter it produces sit for a while in molten state so the cocoa solids separate out. My Youtube channel has a nifty trick I discovered to separate cocoa butter from chocolate liquor in a manner similar to cracking coconut milk. Video here When I first read this topic I got to thinking about Choc Nut from the Philippines - but then realized it wasn't make with chocolate - instead with cocoa powder. Caramelized cocoa nibs might be fun - don't melt.

I very much enjoy those butters but in Canada they are extremely dear so a rare treat.

I picked up a couple of pounds of Gay Lee butter on sale and I found them much softer at room temperature than the Natrel I've been getting at Costco. Much preferred for butter the bread for the rug rats lunch as it doesn't tear the bread.

The red sauce was a rather sweet tomato sauce - nothing hot about it. There was one likely hot sauce - but I put it on Anna's plate.

Absolutely nothing wrong with the Kibbeh - some of the best I've had - so many are a bit tough, skimpy on the filling. He pronounced it differently than I do - but I was taught to make it by a Palestinian so perhaps it's pronounced differently? I've not had kushari before and I did enjoy it. Where would the lemon with garlic sauce be used in this combination of food?

Perhaps it's the 10 hours plus per day of Covid related work around the homeless population housed in our numerous shelters. It's kind of keeping me busy!

Yeah right!

I prefer Harry Hornes Custard Pudding powder myself - but often have to settle for Birds. I would argue that the custard powder is critically important - you could never get that flavor or colour with a real custard.