Manitoulin test kitchen (Part 2)

[Kerry Beal]

 

My lunch as it looked before it hit the carpet - toasted bun, cheese, bacon, tomato and mayo.

 

 

[Kerry Beal]

Realize I hadn't yet shown you the shelf that we are using for the liquor this year.  Picked up the wire shelving at the Flee Market - found some boxes there yesterday that help hold the bottles securely on the wire.

 

[FauxPas]

 

My lunch as it looked before it hit the carpet - toasted bun, cheese, bacon, tomato and mayo.  

 

Oh my!  

 

Impressive bar, though. 

Edited July 30, 2014 by FauxPas (log)

[Porthos]

Kerry, yay for chromed wire shelving! It is my friend. I like the boxes that give you a flat surface for the bottles.

[Anna N]

My lunch. A hollowed out bahn mi roll filled with re-heated chicken and gravy.

[FauxPas]

Wow - that is an off-label, non-prescription use...and a brilliant one at that.

 

May I ask for how long and at what temp?

 

The Cuisi manual doesn't talk about sterilizing, but a couple of the Miele Combi-Steam manuals do - they recommend 15 min at 100C / 210F for general sterilizing. The AU manual also has some guidelines for jam-making and bottling (canning), but I feel obligated to mention that the USDA does not recommend steam canning, even in a dedicated steam-canner. 

 

I will try and find the original links for some of these other manuals (I've just downloaded the pdf files) and post them on the Cuisi thread. And post #106 on that thread by Barrytm also had a few links. 

[rotuts]

Sooooooooooo.

 

how were the reviews on the 

 

Brand New 

 

NNNNB

 

" bread "

 

?

[ElsieD]

image.jpg

My lunch. A hollowed out bahn mi roll filled with re-heated chicken and gravy.

Would you make the recipe for the rolls again?

[Anna N]

Would you make the recipe for the rolls again?

Frankly NO! Perhaps it was operator error. I don't know. I would love to hear others take on this but to me they were not light and fluffy by a long shot.

[Anna N]

Sooooooooooo.

 

how were the reviews on the 

 

Brand New 

 

NNNNB

 

" bread "

 

?

Waiting with bated/baited breath.

[Anna N]

Waiting with bated/baited breath.

Kerry is home but has no reports to bring back. Perhaps tomorrow.

[Kerry Beal]

 

Tonight - Negroni for Anna, homemade G&T for me.

 

[Kerry Beal]

 

Lamb chops - sous vide then BGE, roasted spuds with schmaltz in steam oven.

 

 

[caroled]

 

The banana bread was rather odd as is to be expected when you omit the sugar. However, it is on its way to the clinic renamed Nana Nielsen's Nummy Nana Bread! I split it in half longways, drizzled it with warmed Manitoulin honey, reassembled it, sliced it and we'll await the verdict.

Edited to add that the pastry for the quiche crust is chilling in the fridge.

 Ooooh, So sorry about your bread and your day.... Put your feet up and have a cocktail ( or 3) and relax.

I'm so pleased that you gave it a try, and hope once you are back in your own home you will again. It really is delicious.

And Toliver's idea for a bread pudding is on point. We have done the very thing before. ( This morning I took leftover date nut bread... a not very sweet one and sliced it thick, buttered both sides and pan fried/toasted it in a skillet til dark and crusty brown and served with homemade strawberry pineapple jam). Most things can be repurposed someway and may be even better than the original. And you are such a creative adventurous cook.

LOVING this blog. Thank you so much!

Edited July 30, 2014 by caroled (log)

[Anna N]

Ooooh, So sorry about your bread and your day.... Put your feet up and have a cocktail ( or 3) and relax.I'm so pleased that you gave it a try, and hope once you are back in your own home you will again. It really is delicious.And Toliver's idea for a bread pudding is on point. We have done the very thing before. ( This morning I took leftover date nut bread... a not very sweet one and sliced it thick, buttered both sides and pan fried/toasted it in a skillet til dark and crusty brown and served with homemade strawberry pineapple jam). Most things can be repurposed someway and may be even better than the original. And you are such a creative adventurous cook.LOVING this blog. Thank you so much!

I apologize for messing up. I will certainly try again at home. The second loaf is wrapped and drinking in Manitoulin honey so I will find a home for it tomorrow and see how it fares.

[Anna N]

The mushroom quiche made a fine dinner for Kira.

[Kerry Beal]

So in the spirit of the test kitchen - tonight it was gummies (not bears however - with the molds I bought inexpensively they look more like gummie bums).  

 

A few mistakes were made - leaf gelatine - you should separate each leaf before soaking - really hard to pull 4 leaves apart when wet and stuck firmly together.

 

Forgot to add the tartaric solution at the end - so the flavour doesn't pop as well as it might.  However they are made of black current which does declare itself.

 

 

Tomorrow I shall unmold and perhaps coat with some sour sugar.  

[JoNorvelleWalker]

So I am sitting here quite pleased with myself. The banana bread is in the oven when I suddenly realize the sugar is still on the counter. DAMN.

 

Been there, done that.  With a pumpkin pie.

[SylviaLovegren]

The banana bread was rather odd as is to be expected when you omit the sugar. However, it is on its way to the clinic renamed Nana Nielsen's Nummy Nana Bread! I split it in half longways, drizzled it with warmed Manitoulin honey, reassembled it, sliced it and we'll await the verdict.

Edited to add that the pastry for the quiche crust is chilling in the fridge.

 

I was going to suggest biscotti, with sugar on top for the second baking, but this sounds more interesting. 

[Kerry Beal]

 

It's looking a bit brighter now but this is what we woke to.

 

 

Little baby stroopwaffle dipped in milk chocolate.

 

 

Crunchy dried apple chip and crushed werther candy bark.

 

 

Milk and dark chocolate with maple sugar flakes.

 

 

Candied ginger in dark.

 

 

Gummie bums.  

[Anna N]

Breakfast this morning was a slice of quiche:

I was hoping for some better kitchen karma today but if my bread dough is any indication I may be out of luck again! I have made these baguettes dozens of times but whether I mis-measured or mis-transcribed...... The dough is very, very slack even after adding far more flour then it should have needed. Oh well here's hoping. We are having company for lunch and I was hoping for some nice bread to accompany the soup and salad.

[Anna N]

Kerry is home but has no reports to bring back. Perhaps tomorrow.

Kerry reported that the staff enjoyed yesterday's offering. Sent the second loaf today.

[Anna N]

The baguettes were not awful but neither were they as good as usual. Perhaps I should have had my second coffee before I attempted breadmaking. I also neglected to take proper photographs at lunch. These are all I managed:

The salad offerings still in plastic.

And a bowl of Tom Kha Goong with a non-traditional side of buttered baguette.

For purists -- no I did not have galingal (someone tossed it from the freezer) so i subbed ginger. We did have fresh lemongrass and freshly frozen wild lime leaves.

[Kerry Beal]

 

Eeyore's Requiem

 

 

[Kerry Beal]

 

Spaghettini and wif it.

Edited July 31, 2014 by Kerry Beal (log)