Mellowing in Manitoulin.

[Shelby]

OH the drops look just like the real thing.

[Smithy]

12 minutes ago, Shelby said:

OH the drops look just like the real thing.

 

What are they made of, Kerry? And how do they taste?

[Kerry Beal]

46 minutes ago, Smithy said:

 

What are they made of, Kerry? And how do they taste?

 

1 can of this, 4 grams of agar, brought to a boil and 6 grams of gelatin rehydrated in about 25 grams of water added. Cool to 50º C then drip into cold oil. Strain out of the oil and wash off. They keep in the fridge or you can freeze them. 

 

They taste like tender little gummies!

Edited October 8, 2016 by Kerry Beal
realized I needed to answer a question that was asked (log)

[Anna N]

1 hour ago, Shelby said:

OH the drops look just like the real thing.

Yeah but the air in the townhouse is still blue and we could easily weather a small earthquake as everything is firmly glued to the counter with "caviar". 

[Kerry Beal]

 

Here's what we did with the Amaretto - Amaretto Sour. Used some rich demerara syrup in place of a little simple.

[Shelby]

1 minute ago, Kerry Beal said:

 

Here's what we did with the Amaretto - Amaretto Sour. Used some rich demerara syrup in place of a little simple.

I rarely drink liquor...I'mma wine girl.  But when I do, that is my favorite drink.  YUM.

[Kerry Beal]

 

 

 

@JohnT's Melktert - put it first in a springform - not a good idea - very liquid - poured right back out - so that half got move into a deep pie pan. 

 

Took much longer than expected to cook - not sure if the other one in the ceramic is even truly set - I cooked it 30 minutes longer than the thinner one - but I was able to turn it out. Very tasty!

[Tri2Cook]

I haven't done the oil caviar thing in a while but I seem to remember settling on a point somewhere between getting nice looking drops and not having it take all effing day to get them done.

[Kerry Beal]

9 minutes ago, Tri2Cook said:

I haven't done the oil caviar thing in a while but I seem to remember settling on a point somewhere between getting nice looking drops and not having it take all effing day to get them done.

Yeah - there were a few issues!

[Kerry Beal]

 

Lamb shoulder chop pre mint sauce. Grilled romaine.

[Smithy]

Do you make your own mint sauce? I have, a few times, but not often enough to have a set of ingredients without looking it up.  Mint, garlic, olive oil, salt? Perhaps a touch of parsley as well?

[Kerry Beal]

5 minutes ago, Smithy said:

Do you make your own mint sauce? I have, a few times, but not often enough to have a set of ingredients without looking it up.  Mint, garlic, olive oil, salt? Perhaps a touch of parsley as well?

This one is purchase - Lounsbury I think.

 

When I make it it's malt vinegar, sugar, water and mint from Penzeys.

 

 

[Anna N]

48 minutes ago, Kerry Beal said:

This one is purchase - Lounsbury I think.

 

When I make it it's malt vinegar, sugar, water and mint from Penzeys.

 

 

I am almost with Kerry except to replace the dried mint with fresh.   I watched my Gran make it on an old and concave wooden block and she used something closely resembling an ulu knife to chop the mint which she sprinkled with sugar to aid in macerating the mint. The mint/sugar  was scooped up on the broad blade of the knife and put into a cut glass jar and then a little hot water was added before the malt vinegar. 

[Kerry Beal]

10 minutes ago, Anna N said:

I am almost with Kerry except to replace the dried mint with fresh.   I watched my Gran make it on an old and concave wooden block and she used something closely resembling an ulu knife to chop the mint which she sprinkled with sugar to aid in macerating the mint. The mint/sugar  was scooped up on the broad blade of the knife and put into a cut glass jar and then a little hot water was added before the malt vinegar. 

My mother made it with fresh mint (I have as well) - but I was in Penzeys one day and with my nose buried in the mint jar all I could think of was mint sauce the smell was so evocative. I have the right kind of mint in my neighbours garden - but still use the dried now.

[Okanagancook]

Brings back fond memories of my mom making mint sauce for her terribly over done lamb.

[Shelby]

I don't think I would even like mint sauce but you guys are making it sound good.

[Kerry Beal]

Just now, Shelby said:

I don't think I would even like mint sauce but you guys are making it sound good.

Try it on peas!

[Smithy]

Shelby, I was sure I would never like mint sauce, based on that nasty green mint jelly I'd always been served with lamb in restaurants and dining halls. I'm not sure what got me to try making my own.  It may have been included with some lamb recipe I was determined to follow to the letter. It was a revelation.  I don't remember sugar and vinegar in mine; no doubt there's more than one version, but this too sounds good.  I too can recomment peas with mint sauce.  

[JohnT]

My father used to grow mint for his sauce to complement his lamb roasts (actually it was mutton in those days). Very simple:-

 

15ml (1 T) caster sugar

125ml (1/2 cup) vinegar

60ml (1/4 cup) finely chopped mint leaves

 

Dissolve the sugar in the vinegar.

Add the chopped mint leaves and let stand in a warm place for half an hour.

Pour into a gravy boat and serve with roast mutton/lamb.

[Anna N]

 Good morning. Another very, very slow start. Breakfast was nothing more than a banana and you know what they look like so there's no photograph. I really wanted to dive right in mixing up a bread dough this morning but my laundry was piling up and could no longer be deferred.  But I was determined to make some bread having just acquired yet another bread book ( I have no willpower whatsoever).   This is Slow Dough: Real Bread, a British cookbook containing recipes provided by bakers who are attempting to promote a return to nonindustrial bread. All the recipes call for long slow ferments and/or sourdough starters.  Quite a number of the recipes appealed to me but the one I have elected to attempt is the Maslin bread.  It calls for a mix of flours including  whole wheat, dark rye, bread flour and some rolled oats. Oh but the bread flour came from Loonsong Farm here on the island.  So the dough is now mixed up and beginning a ferment of 4 to 6 hours. 

 

 

[chromedome]

LOL My under-caffeinated brain interpreted "Loonsong" as Asian, at first. Took a few minutes to parse it out.

[Anna N]

4 minutes ago, chromedome said:

LOL My under-caffeinated brain interpreted "Loonsong" as Asian, at first. Took a few minutes to parse it out.

Could be because I was dictating and it got smashed into one word! Is really Loon Song Farm.  Better? Oh wait. I just checked and it appears to be LoonSong!  www.loonsong.net. 

[Kerry Beal]

 

My lunch - took all the little fatty bits after and rendered them down - enjoying the crispy rendered bits now and have a few tablespoons of nice beef fat for use later.

 

 

[Kerry Beal]

Finally got around to churning the cream we had cultured - 

 

 

 

 

 

 

 

Ended up with two bowls of salted butter (Maldon salt) and almost a litre of gorgeous thick buttermilk.

[Okanagancook]

The buttermilk from butter making is really lovely.  What are you going to make with it?