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Kerry Beal

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    http://www.thechocolatedoctor.ca http://www.eztemper.com

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    Ontario, Canada

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  1. I Bought a Tutove--Now What?

    I own a Tutove - never made a decent pastry with it. I'd rather have a sheeter! I think everything I know about why I had to have one was in Bernard Clayton's Complete Book of Pastry.
  2. I was a lab tech in a previous life.Testing for various malabsorption problems used to involve 72 hour collections to analyze for fecal fat. Nothing beats the power outage thawing of a freezer full of paint cans full of specimens awaiting testing! "She blowed up real good"
  3. 'Confident' - that's a tactful word!
  4. Wonder if Choklat will ever actually come out with that machine? I think Brad's first mention of it was in 2013.
  5. Chocolat-chocolat sells some of the Chinese molds - I find them quite on par in most cases. I've had more issues with some Italian molds being lower quality, thinner, providing poor release, etc.
  6. You know that it is really hard to irritate me with chocolate questions don't you?
  7. Cinnamon raisin bread Docked to see if it would prevent delamination second loaf - tin foil tent stuck to the crust p
  8. Here's what I managed to squeeze in between all those annoying patients who keep interfering with what I'm baking! wondered if stabbing the loaf would prevent the delamination of the cinnamon raisin bread oops - forgot to slash it tin in foil to prevent darkening should be added later. berkshire pork loin chop
  9. Pistachio Paste

    I believe that it is felt that pistachios don't benefit from roasting before being made into paste, but that hazelnuts and almonds do.
  10. When the staff at the mission say bring bread, you bake bread!
  11. Chocolates with that backroom finish

    Those don't look like they belong here in the backroom thread! Looking back to the Toronto event - I think we were aiming for about $150 each with another $50 for the Saturday dinner - I haven't crunched the numbers yet - I think our costs to rent at the college are higher this year - and I sure know the price of food has gone up in the past while - so we are likely looking at around $175 each and perhaps $65 for the dinner on Saturday. Master's classes I believe were around $130 each and limited to 10 participants. I'll be collecting ahead this time so that the cancellations don't come out of my pocket. If you can't come then your 'ticket' can be sold, given etc to someone else but I won't be in a position to refund. Keep an eye on the thread and I'll let you know estimated costs more clearly when I've had a chance to crunch the numbers.
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