curls

Looks like breakfast is bigger in Texas. Looks tasty but also like there might be lots of leftovers.

Thanks Okanagancook! Looks like you make quite a bit of your own bacon. I'm with you on the BLT's. I had BT's (BLT without the lettuce) for dinner twice this week!

Don't want to ruin the sport but would a spoon be any easier?

And the last of the historic Kamado Joe pictures - ribs from a May 2018 cook. St. Louis cut ribs purchased at the local Costco. Sadly, I don't remember any other details about the cook other than the fact that the ribs were tasty.

Here are my June pizza trials. Used a pizza dough recipe from Peter Reinhart that I have used many times before when I have made pizzas on the gas grill. Pizza sauce was from Wegmans. I'm using sklips to create a break between the diffuser plates and the pizza stone. I learned about the sklips when @Heartsurgeon posted about them here. .

Finally everything fell into place enough that I was able to join in and try making my own bacon! Thank you for all your posts over the years -- definitely don't think I would have done this otherwise. Hot smoked on my Kamado Joe with apple wood chunks and used the Simple Bacon Recipe from amazingribs.com. Will definitely do this again -- planning to use hickory wood chunks for the next trial. smoking away with temperature probes in each porkbelly chunk piece one & two post smoking -- next time I'll keep the piece as big as possible to fit the fridge & smoker pretty sure that I did not need to cut this belly in half - lesson learned! all sliced up and ready to package up for the fridge and freezer quality control sample 🙂

Do the new caps still have the design/transfer on the top or are they just a solid white chocolate / dark chocolate bottle cap?

Nope, not sirloin but you triggered my memory — they are labeled as flap steaks. Per Google they are also know as flap meat and sirloin tips. They have a very beefy flavor and some of the texture of skirt steak.

Wow, that was some stubborn colored cocoa butter! Glad you were able to get it out of your moulds. I like the fish mould — would you mind sharing the mould number and manufacturer?

Congratulations Rob!!! So glad that you can start Bulrush! 🎉🎉🎉 I’m looking forward to dining in your restaurant. Always wanted to try your place in Silver City — the logistics for St. Louis are so much easier.

I've been a bit busy... not too much time for cooking or posting photos but here are a few photos from a dinner in July. Beef is from Costco -- forgetting the name of the cut right now but it is quite tasty and makes for nice fajita style preparations.

Here is another link to those moonstruck chocolates https://www.craftbrewingbusiness.com/news/pass-fail-moonstruck-chocolates-beer-truffles/ definitely a mold of some sort for the bottle cap - they all look the same and have the crimping. Wonder if it is a two piece chocolate or one piece. I have found images where it looks like people were able to remove it from the chocolate.

Thank you for the information @jmacnaughtan! When I read your original post, I misunderstood and thought the chocolatiers were handing out a month's worth of chocolates as free samples. I am glad to learn that is not the case.

@jmacnaughtan do you know I what the expected benefits are for the exhibitors? Increase in sales, name recognition, etc.?

A classic and delicious filling.

Kerry they are beautiful! What did you fill them with?

@weinoo you should swing by DC and try it out! Let me know if you do & we can get together for cocktails.

@chefmd and I met up at @Hassouni place today and enjoyed some wonderful cocktails and snacks! If you are in the area and like good cocktails, go visit. The bar snacks are also very tasty. @chefmd took a few more pictures so hopefully she will add them later. I had a picture of the menu that included our cocktails but it is too blurry to read! most of the menu the main bar our drinks bar snacks: Hummus bi Tahina and Levantine Flatbread with Labneh curls, chefmd, and Hassouni

@Kerry Beal thanks for figuring this out and giving us clues to figure out the technique for ourselves. I like this one a lot! When I have some play time I’m going to try making some prints & see what I can do with my moulds.

@tikidoc I haven't checked their catalog, but maybe you can get the powdered colors from Albert Uster...?

https://www.washingtonian.com/2018/07/26/take-a-look-inside-the-green-zone-dc-middle-eastern-cocktail-bar-adams-morgan/ Still trying to find the time to check out @Hassouni's new place. It is getting lots of great press!

Thank you for blogging. Like many others I always enjoy reading about this trip. Wishing you safe travels home & hoping you can return soon.

@pjm333 everything you post is lovely but those lemon meringues are calling my name. 😃

Kerry, what did you fillings did you put in those chocolates?

Looks like Chef'd is out of the meal delivery business. https://www.supermarketnews.com/deli/chef-d-back-business-not-e-business