Kerry Beal

Bespoke sausage rolls. Asked @Alleguede if he made them and he said he had been thinking about it after recently making some sausage. First one - steam bake 425 for 30 minutes. Not cooked as I wanted. Second one - convection bake 425 for 10 min then 325 for 20 minutes. In the background we have a sausage roll procured this morning from Ernie's meat market - not quite what I was hoping for. Looks like they don't take the sausage out of the casing and the pastry is particularly parsimonious. @Alleguede's version needs to have a thinner layer of puff I suspect to make them perfect.

excellent suggestions

I spent many hours squeezing the margarine to incorporate the colour - loved that task - hated the margarine!

I was given this by Maggie our Covid swabbing nurse - she admired her apartment neighbors garden and the next thing you know... So I have instructions to make something with it and take a picture for Maggie. Thoughts?

I know when @Anna N and I were getting eggs up north - some would have very dark yolks, others light - the farmers we got them from said it was breed dependent. Apparently double yolks happen more in the early days of a young hen's laying life and tend to settle as the season progresses.

I'd say somewhere between quarter and half a cup typically.

I met @Verjuice when I went to Silver City at @gfron1's invitation in 2008 for the Silver City Culinary Extravaganza. She's a delight!

Here's what I said the last time we went around this same topic - when I joined

In keeping with the funny above.

Ernies - a ground beef and peas for myself and the rug rat. 30 min steam bake 350º F in CSO Nice pastry (wouldn't call it particularly flaky but it's still perfect for meat pies) - tasty savory filling - peas could have been a bit more cooked - usually are.

I have found some chocolate types seem to encourage splitting - strikes me the Extra bitter Guayaquil was one that was frequently giving me trouble.

What @pastrygirl says - you've got too much fat. The alcohol acts as water does when you have a broken emulsion and adding enough of it would eventually overcome the broken emulsion - but too much rum is not really desirable in a ganache. So less butter and if that isn't enough a bit more rum and more pure water.

Does it say it makes toast?

It's a very attractive airbrush! Midwest has such good sales. Grab one of the GMAC pressure regulators that @Jim D. mentioned earlier and see if that will let you dial down the pressure.

Blumlein - 15.2'' x 13.5'' x 9.6''

Doing a little product development this weekend - slabs for enrobing. Very glad to have @patris's bowl for the dipping. Looking forward to playing some more with the effect on the right.

But wait - they are growing it in Cowichan - Sieggerebe

Ditto - but only one hour at 69ºC and big green egg

He's my uncle - well was before he died!

Last week I stopped at the market in Dunnville on my way to work - and one of the things I got was tomato the size of a side plate. All week I've been dreaming of bacon, cheese and tomato sandwiches. Yesterday I went to my neighbors place to do to the last of the dressings on a wound from a fall a couple of weeks back and she gave me a loaf of cheese bread from a franchise called Cobbs. Found some bacon slices vacuum sealed in the freezer that I had made a few years back. So toasted cheese bread, miracle whip, some old orange cheddar, crispy bacon, huge slab of tomato, a bit more miracle whip - and Bob's your mother's brother.

Beef and gravy from the Hamilton Pie Company excellent pastry / great filling - missing peas though!

Check out compressors from Rolair - the JC10plus is quiet, sufficiently powerful I believe made in the US. Jim - I assume the pump turns on each time you use air from the tanks?

So looking back in this thread when you bought the 2 HP compressor - you mentioned that they said the 1 HP would have been sufficient but they didn't have any. Pricing out the 2 HP is a little dear for Canada - but I realized looking at this chart on their website that as long as we can get these numbers for 0.7mm nozzle then a less expensive compressor should work. It will run a bit more if it doesn't have the 4.5 gallon tanks of course. But the 0.6 HP California Air Tools unit does - 1.60 CFM @ 40 PSI 1.20 CFM @ 90 PSI Certainly the 2 HP is 'stronger' - with the following numbers - 6.40 CFM @ 40 PSI 5.30 CFM @ 90 PSI But my suspicion is that the 0.6 HP should be sufficient to work with the 0.7mm nozzle.

There is a 0.8mm needle now?