Beth Wilson

I love the look of that pie......makes me want one

Flower hydrodistillation sounds interesting. Will it take essences from other things like vanilla bean or ginger? Would it make a highly concentrated flavour then? Anna, that cheese looks yummy! Is there a favourite book or site you are using for your technique? I have always wanted to make my own cheeses and feta would be nice to know how to do. Someday, I am going to make my own too!

Ok, the Rotovap looks very interesting, and I am wondering, what does it do? What is the plan for it this trip? The Wahl Water guys on the Island might have some flexible tubing for you, they installed the reverse osmosis system at the Chocolate Works. I think they are located in Tekuhmah. Can't wait to see what you guys cook up next :-)

I love it when you guys head North too! Pictures of the Island please :-) I am missing home. Because of you two and your adventurous cooking on Manitoulin, I have tried food I never thought I would and I know have a shelf of cookbooks of food I never would have thought to try! You inspire me to get even more adventurous after reading about your cheesemaking. Anna, I hope you will be posting some of your cheesemaking skills while you are blogging. I have been tempted to do it too but I never seem to have the nerve. Kerry, any chance you are willing to share that brownie recipe? It looked like a chocolaty rich batch. YUM!

My friend who works in a College Cafeteria and laments the lack of creativity with the daily food selection, sent me this link and I found it interesting and sad. http://www.thelocal.se/43656/20121006/ So some lucky school had a creative cook who cared about her dishes and she gets slammed because the other schools aren't as spoiled and it isn't fair. What have we come to? What were they thinking? All I remember about the school cafeteria was French Fry's, Donuts and Pasta. It has been a while, but I know i would have loved fresh baked bread!

I once took a really big bowl of carmel corn to a pot luck. I figured it was food safe and light to carry in and although it was not touched right away, after the mains were consumed the Popcorn was demolished. Halloween time calls for thinking a little crazy!

I was checking out Amazon and I discovered Peter Greweling has a new book coming out. Well, not really a totally new book but a new edition of Chocolates & Confections. http://www.amazon.co...r/dp/0470424419 I have his first two books and I have used them with great success. The first book was a great reference book for my Food Chemistry course last year, actually it was a whole lot more informative than the text I had to buy for the course. I am having a hard time deciding if I want to put the money down and pre-order this book too. Decisions Decisions. I think I am leaning towards getting it anyway. His books have been great so far. Anyone got an opinion on picking this book up if you have the other two?

Ok, I agree, sometimes you see the "usual" cream soup stuff or 4 dishes of meatballs but sometimes you get blown away with the calibre of food. I go to potlucks to eat with the crowd, the food is a bonus! Best Potluck I attended had moose meat, bear, venison, chicken, salads and some great side dishes from German noodles to rosemary roasted potatoes. I thought it was wonderful that all these people with such varied tastes and interests got together to share some food. It was a wonderful night and yes there was a cream soup dish there too. I guess that is why they call it Pot Luck.

That looks delicious! I swear the picture makes me want an awesome bar-b-q steak right now. That is a nice piece of meat

Wow! The food looks delicious! One day I will make it to one of these events. Thanks for all the great photos.

There are so many times that I see that "I gotta think about me....I wanna win attitude" and think, would I wanna work for or with that person. When it comes to the running of a business, is that the person that is going to inspire my employees and get the customers coming back again and again for wonderful food and atmosphere..... I am thinking this circus act is not going to produce that person. Those "confessional moments" where they mouth off at their co-chefs....It doesn't make me want to rush to his new Las Vegas Restaurant to see what the brilliant winner created this month. Not much confidence in the bunch and I have no idea who will be left standing...is it winner take all or the last one left in the bunch. I don't see much difference.

Funny, I was thinking the same thing. Pate de Fruit, fudge, caramel....many other uses I bet. Hmmm, maybe next paycheck.....It would be nice if it did have other uses.

I think it would be more interesting to watch if Ramsey calmed down and was less explosive...then people would watch just to see if he goes off this week. I was surprised with last weeks episode where the sous chef blew up at the girls, she is usually very quiet and you gotta figure when she gets pissed, it was for a reason! It has become very predictable and all I can think of is how many would be young chefs watch a few shows like this and decide to become accountants instead..it really does not inspire anyone to become a chef.

I am trying to imagine what the Smoked Ham and Pickle chips taste like, and I just can't imagine it. If I ever see them in a British Import store I will have to try them. Anybody know what is the deal with "Handcooked" potato chips? It kinda disturbs me I like the bacon and cheddar flavoured chips when I see them, which isn't very often anymore...they seem to be hard to find. I heard through the grocery store gossip, that some potato chip companies (or one in particular) have made a deal with some of the larger grocery stores to cut out the competition, so some of the unique flavours are getting harder to find.

Those loaves look Yummy! The heat wave has broken for a day here so I think I might make a couple of those for myself.

You could always call the factory store in Balderson, Ontario just outside of Perth. If you have family coming from Ottawa to see you and are heading down HWY#7 it is just a 5 minute diversion to get to Balderson. There is a chocolate factory right beside it. http://www.baldersonvillagecheese.com/contact.html

When I rented a cabin that had "fully stocked kitchen" it was ok for most things but they put a cheap garlic press, peeler and grater in it that caused a need for first aid more than the day at the beach did. If you have room for them, I would bring them along too! Making due with what you got is half the fun of vacationing after all!

Ok, the first time I ever watched Dr. Phil his comment to a guys girlfriend who was always late was "get over yourself! You are not that important" and he told the boyfriend half an hour late..just leave her behind. I was shocked at his advice to her but when you think about it, it is spot on. In this day and age if you can't make it for the designated time you should decline the invitation. Stuck in traffic is somewhat acceptable but as it has been said, with mobile phones being so available this day and age, there really is no excuse to be an hour late.

I have a friend who's in-laws are famous for late dinners. Her solution was to bring appetizers that were more substantial than cheese & crackers and they usually planned a late lunch before heading over. It made for a less grumpy night and the family looked forward to her arrival. You just learn to deal with it.

It has been great following you guys. It made me miss home a bit and hanging with you two in the kitchen experimenting. Your sense of "Let's try it" is truly inspiring.

That bark sounds delicious! The looks of it, not so. That turkish delight looks just fine. It is the flavour that makes it so good afterall. Looks like you got enough chocolate to get some decent discounts

I am curious...How is little Ernie working out with you guys cooking up a storm in the kitchen. Is Ernie keeping up? Wondered if they are worth purchasing. I am pretty sure this is a scarce item for Sally Ann scores. Love the blog

I too met Kerry under suspicious circumstances She showed up in the chocolate store on Manitoulin and started asking all kinds of questions on how I made my chocolates and what equipment I used. I thought the lady was opening up a shop and was trying to steal all my ideas! Luckilly, I got over my suspicions and we got to sharing techniques and ideas. Then Kerry introduced me to Egullet and I started meeting more confectioners. I have been learning ever since! I have been fortunate enough to enjoy some time with Anna and Kerry on the Island experimenting. I love the fact that "if you can think it up, we will give it a shot" awesome attitude of you two! Really enjoying the blog guys. I was wondering if that Lemon puree that you pressure cooked up would be good as a chocolate center? Was the flavour as intense as it looked? I can't wait for the cotton candy machine to be brought out! Wish I could be there when you do.

I noticed the yolk was really clear as well. Took some to my sisters this morning and she whipped up some awesome waffles. I left her a few to poach later in the week. I think I will try poaching them as well. The yolks are really large!

YaY! Pictures and food of my home! Manitoulin Island in the Spring is beautiful. Looking forward to this since I have been away to school and have missed the views there.