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Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.
Made a batch of chocolates for Mothers Day and tried some new to me flavours - Gold is Earl Grey Tea, Bolt is raspberry, bluey is pistachio, Heart is baileys and Green is white chocolate mango. made over 500 and they are all gone - time to buy some more chocolate!! I tried using a Russian piping tip with some success on the green one - I think the air pressure was to high using my HVLP spray gun. Next time I will try my other airbrush and compressor.
In fewer than 2 years, I already made a return to this beloved restaurant. What “new things” can be said about my experience? I’m likely to repeat some of my past writings but hopefully, they it be minimal. My last meal at Gagnaire Balzac was exceptional in which the master Pierre Gagnaire (PG) himself was leading the kitchen.