Kerry Beal
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Talk to Luis Amando - I'm sure he'll help you.
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I found the one Jo linked to on amazon.ca however $120 more.
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Seems to be pistachios from Iran that are the culprit.
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Looks like epis to me - cut with scissors as I recall. King Arthur recipe
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Report: eGullet Chocolate and Confectionery Workshop 2025
Kerry Beal replied to a topic in Pastry & Baking
The plan is Montreal if all goes well. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
Kerry Beal replied to a topic in Pastry & Baking
‘Endangered’ British puddings - love it! -
This arrived from Italy today - ordered it in July. Farina bóna - can't remember why I had to have it - but first things - in chocolate and gelato.
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I found after a long painful overnight call that a greasy breakfast was just what the doctor ordered!
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Sorry about that.
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No - I'm in Canada! No where near you I'm afraid.
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Ok - so I can't drop some off for you!
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It's called soft white fondant. Where are you located?
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Welcome @Sweet-Tempered - @Chocolot is the one to answer caramel questions. Actually also the one to answer fondant questions. You want real fondant - I buy it - in huge pails - but you can make it following instructions in @Chocolot's book Candymaking.
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Familiar with piccalilli and Branston - what’s Gentleman's Reliah?
