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Manitoulin — Life on the level

Anna N

By Anna N
in Food Traditions & Culture

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Shelby

Shelby

Posted
Posted
5 minutes ago, Kerry Beal said:

IMG_6459.thumb.jpg.c68bd0e5592b52b5b9a5c58053ff3d0a.jpgIMG_6458.thumb.jpg.85ed0e9d23cb9bfdf2f113f6e7cdf5a8.jpg

 

Needed to deal with the remaining red currants before the black ones ripen.

 

So made some jelly. 

 

IMG_6470.thumb.jpg.f05912cdb6d04ff6a3c72757fbc8b90b.jpg

 

Had great difficulty getting a picture.

 

 

Kerry, you always make everything look so easy.  Jelly, for me, is a monumental task.

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First eG Blog-Winter 2011

 

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Anna N

Anna N

Posted
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4CEE595A-E9B2-4E5A-9DB6-920FE85858FE.thumb.jpeg.c863c1384cbf036806eb2cfcb6d82929.jpeg

 

 On the way to butter poached shrimp and scallops. Kerry is creating a beurre monté. 

 

1827A7CE-6EF1-4427-9FCE-72C4AE471C47.thumb.jpeg.af657d285b0691eaa5de9d6236578b6b.jpeg

 

 Shrimp and scallop swimming in the above butter. 

 

B780519E-5266-4307-AD38-2AC34583BAF8.thumb.jpeg.fa8a8bc6e111a2b92930270ac364bd9a.jpeg

 

 Dinner is served. Broccoli cooked forever, reheated baguette, butter poached scallops and shrimp.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Kerry Beal

Kerry Beal

Posted
Posted
13 minutes ago, Shelby said:

Kerry, you always make everything look so easy.  Jelly, for me, is a monumental task.

I had Anna reading out directions from online. Weighed the berries, added some water, simmered and squished a bit until they all popped. Hardest thing was rigging up a jelly bag out of a piece of a muslin swaddle cloth and then hanging it over the pot. Many rubber bands were harmed in the hanging of the jelly bag.

 

 

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the Chocolate Doctor
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Confectionary Course • Confectionary Course Q&A
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Anna N

Anna N

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6512FA8D-7270-4735-BBCA-C02128C83DC5.thumb.jpeg.47da9e9c57d4980be5177a097d7f5662.jpeg

 

Dessert was roasted buckwheat custard. You know how I get to drink Kerry’s  cocktail rejects? Well she got to eat my dessert reject. I get drunk she gets fat.  

 

(Dessert should not taste like cereal milk — Christina Tosi be damned.)

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna N

Anna N

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@Shelby

I am surprised you did not notice the watermelon right next to the pork steaks. What do you think this might portend in our future?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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curls

curls

Posted
Posted (edited)
1 hour ago, Kerry Beal said:

IMG_6461.thumb.jpg.c934afc5d62c377ca3f16d499a6d6597.jpg

 

Paul Young brownies with the addition of gianduja bits.

 

 

Wow! Those are going to be some very rich and delicious  brownies.  🙂  Perhaps a swirl of currant jelly in the next batch!

Edited by curls (log)
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RobertM

RobertM

Posted
Posted
46 minutes ago, Kerry Beal said:

I had Anna reading out directions from online. Weighed the berries, added some water, simmered and squished a bit until they all popped. Hardest thing was rigging up a jelly bag out of a piece of a muslin swaddle cloth and then hanging it over the pot. Many rubber bands were harmed in the hanging of the jelly bag.

 

 

I do believe there is a law against Rubber Band abuse.....

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Anna N said:

 

 On the way to butter poached shrimp and scallops. Kerry is creating a beurre monté. 

 

1827A7CE-6EF1-4427-9FCE-72C4AE471C47.thumb.jpeg.af657d285b0691eaa5de9d6236578b6b.jpeg

 

 

I am interested in the black fixture that is holding the probe on the pan rim.  Is that part of the Control Freak, or something a mortal could attain?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Kerry Beal

Kerry Beal

Posted
Posted (edited)
33 minutes ago, JoNorvelleWalker said:

 

I am interested in the black fixture that is holding the probe on the pan rim.  Is that part of the Control Freak, or something a mortal could attain?

 

It is indeed part of the Control Freak. Wonder if you could buy it as an independent part?

 

Here you go!

Edited by Kerry Beal (log)
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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Tri2Cook

Tri2Cook

Posted
Posted
3 hours ago, Anna N said:

I am surprised you did not notice the watermelon right next to the pork steaks. What do you think this might portend in our future?


While I've learned better than to think I know what you two may or may not get up to, I feel safe saying it won't involve having a hole cut and an upturned bottle of booze plugged in. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
16 minutes ago, Tri2Cook said:


While I've learned better than to think I know what you two may or may not get up to, I feel safe saying it won't involve having a hole cut and an upturned bottle of booze plugged in. :D

Aw, shucks...

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eGullet member #80.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
22 minutes ago, Tri2Cook said:


While I've learned better than to think I know what you two may or may not get up to, I feel safe saying it won't involve having a hole cut and an upturned bottle of booze plugged in. :D

 

Too low tech.  Amazing what one can achieve with a chamber vacuum sealer and an iSi.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Smithy

Smithy

Posted
Posted
29 minutes ago, Tri2Cook said:


While I've learned better than to think I know what you two may or may not get up to, I feel safe saying it won't involve having a hole cut and an upturned bottle of booze plugged in. :D

 

My money is on @rotuts' guess.

 

Meanwhile, I want that sunset and water, and I want that jelly!

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Nancy Smith, aka "Smithy"
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Kerry Beal

Kerry Beal

Posted
Posted
9 hours ago, Tri2Cook said:


While I've learned better than to think I know what you two may or may not get up to, I feel safe saying it won't involve having a hole cut and an upturned bottle of booze plugged in. :D

You are so right!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Kerry Beal

Kerry Beal

Posted
Posted

Anna forwarded me a recipe overnight in aid of using almond flour. It is Chocolate-Almond Situation 

 

IMG_6474.thumb.jpg.e740f4aa778d39b95ac13305141cea85.jpg

 

This is it so far - now the recipe calls for a 9 inch round or square pan - however since the volume of a 9 inch square pan is bigger than that of a round - I swapped to an 8 inch square to get the same height.

 

 

It's in the CSO right now. 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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curls

curls

Posted
Posted
1 hour ago, Kerry Beal said:

Anna forwarded me a recipe overnight in aid of using almond flour. It is Chocolate-Almond Situation 

 

IMG_6474.thumb.jpg.e740f4aa778d39b95ac13305141cea85.jpg

 

This is it so far - now the recipe calls for a 9 inch round or square pan - however since the volume of a 9 inch square pan is bigger than that of a round - I swapped to an 8 inch square to get the same height.

 

 

It's in the CSO right now. 

Recipe looks good. How do they taste? Worth making again?

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