Kerry Beal
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Posts posted by Kerry Beal
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24 minutes ago, Eat.Choui said:
@Kerry Beal Did you cut the brittle while it was still hot?
I think so
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44 minutes ago, Alex said:
TJ's Dubai Chocolate -- anyone tried it yet?
If the picture is to be believed - it's got a pretty thick layer of dark chocolate on the top that's going to be a bit hard on the teeth!
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1 hour ago, Chocolot said:
Yes, Kerry made from Soft peanut brittle recipe in booklet. Instead of pulling, she left in laminated state and dipped in chocolate. Very tasty!!
To be fair - I did try to roll it thinner!
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9 hours ago, GRiker said:
Me too! Love this so much. Butterfinger is one of the few candy bars I still occasionally eat because I love the peanut butter insides. Now, if I could just make this myself...
If I remember correctly @Kerry Beal made this one using "The Davenport Soft Peanut Brittle Recipe" from our workshop booklet. Am I remembering right? Any tips on how to successfully make these using the recipe in our booklet?
You are remembering correctly - recipe on last page of the booklet I believe.
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1 minute ago, RobertM said:
A Huge Thank You to Ruth, Kerry and Rodney!
Pulling off an eG Chocolate Workshop is no small feat—trust me, I know! The planning, coordination, and behind-the-scenes logistics are immense. Add in the distance between Ogden and Austin, (not to mention Canada) and the challenge becomes even greater.
That’s why Ruth, Kerry, and Rodney deserve a huge round of applause for their incredible dedication and hard work. Not only did they bring this event to life, but they also generously shared their knowledge, expertise, and passion every step of the way.
Thank you for making this workshop such a sweet success and for continuing to inspire and connect our community through your efforts!
#chocolot #thechocolatedr #EZtemper #goutier
Ruth gets the credit for this one - she did the most work and organizing!
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2 hours ago, Jim D. said:
I was afraid of that.
I have found Design & Realisation in your fair country. They imply theirs are opaque on any color of chocolate, and they look promising.
Willow brought transfers to the workshop to re-home - you might want to contact her to see what she has left.
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1 hour ago, Jim D. said:
I'm intrigued by the brightness (and opacity!) of the colors (I'm assuming the chocolate underneath is milk or dark). As discussed in eG posts, since the demise of ChocoTransferSheets, it has been difficult to find that degree of opacity. Perhaps whoever made these can reveal the source of the transfers. That would be very helpful info.
I believe it was Willow and they may well be Choco transfer sheets
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31 minutes ago, FauxPas said:
I'm curious about these rainbow ones - can someone tell me a bit about how are they made? The colours are so clear and they look so pretty! Are they layered and then sliced or .... ????
It's a transfer sheet - coloured cocoa butter stripes on acetate laid on top of a square of ganache after it goes through the enrober. When you pull up the acetate the coloured cocoa butter stays on the top of the chocolate.
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24 minutes ago, Chocolot said:
Melani and I found ourselves at Whataburger on the way to airport.
And? Whatdo you think? @Alleguede thought you said WhatABurger was in the airport - it's not!
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10 hours ago, Dante said:
Croque Madame made with some of the rolls that I had sitting around because Garlic Bread In The Park was postponed this weekend. Side of tater tots with a ketchup/chamoy mix for dipping sauce.
Garlic Bread in the Park?
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Cleanup today went rather more smoothly than we had anticipated and we left around 1:30 or 2 - everyone took a couple of boxes of product and we left behind around 20 boxes or so for Tom at TCF to find homes for. I had hoped we could drop them at a homeless shelter but given the heat and the fact that no one seemed to know where to find a homeless shelter in Austin they will have to find other places for them.
@Alleguede and I headed off to Austin proper to see the sites and find a bite to eat.
The state capital building - if you want to look around inside you need to go through airport style screening - we decided we weren't that interested.
So back outside we came to check out the grounds. We saw a photographer set up across the way and went to see what was happening and that's when we caught site of these teens out walking their 15 year old friend to her photography session for her quinceanera.
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Couldn't help but think of one of those cakes with a Barbie doll stuffed in the middle
Then off to dinner at the Elizabeth Street Cafe
A tasty mocktail
Bahn Xeo for me - though they were calling it a crepe.
Drunken noodles for @Alleguede.
Gelato from Dolce Neve.
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This was yesterday! Didn't get any pics to day - but I'm sure someone will post. They were very efficient turning out product and what needed to get enrobed today got done. It was a huge display.
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Last night - dinner at Dos Salsa and the show and tell.
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Saw this at home depot - if we have trouble with our fancy panning machine we can run out and get one!
Dinner on Wednesday - Stiles Switch near us
Thursday am - Ruth got doughnuts - she will have to provide the name
Lunch was In and Out
Dinner at 600 degree Pizza in Georgetown
And this lovely tree noted while walking around the square after dinner.
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3 hours ago, weinoo said:
I'm gonna guess the reason that various food products are seemingly impossible to open is to lessen the risk of tampering with the insides. With the seal intact, the consumer can theoretically be assured nothing has happened to the contents.
I believe this tamperproof packaging all started after the 'extra cyanide' tylenol incident.
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5 hours ago, liuzhou said:
Well, I wouldn't dare try to speak for Anna but in England where she grew up the dripping would have been on bread, I'm sure.
I'm sure if we look back we can find proof of that! I know I used to drop the drippings over for her if I did a rib roast or roasted some rib bones.
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That juice and fat would be ’drippings’ for Anna. Can’t recall if it’s on toast or bread.
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Went for a meeting today at Good Shepherd with the boss Brother Richard - who happens to be a bit of a foodie. Apparently this was the Christmas present that had been waiting for me.
Should make for good work lunches!
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Maybe look up wheat berries?
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1 hour ago, Tropicalsenior said:
I'll pass on that but I would sure like to find a tomagoyaki pan.
Anna had one!
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8 hours ago, chromedome said:
It's funny, the things that linger on.
Here in Canada, for example, the use of personal cheques essentially died in the 90s, with the advent of debit cards, except for the older half of the Boomer demographic and the dwindling number of our parents. The only reason I even have a chequebook anymore is because my former insurance company (note the adjective) would not accept payments in any other format, and my former landlord required his year's rent in the form of post-dated cheques (that was a decade ago, and I still have the remainder of that book of cheques). Yet they remain widely used in the US.
On the flip side, that rapid and near-universal adoption of debit cards (especially now that debit and credit are tap-and-go) means that we've been slower to adopt phone-based wallets relative to many other countries. It's not uncommon here, but is nowhere close to supplanting the actual cards in universality. For me it's a no-brainer because my card is always in my wallet, which in turn is always in my pocket, whereas my phone is wherever I last set it down. Also, having written so much about online/digital security, the less of my life is on my phone the better I like it ("Okay, Boomer..."). You might accurately guess from that "...wherever I last set it down" comment that in my case, this is based less in paranoia than learned experience.
For another example of decidedly old-school tech, the fax still lingers on here at medical offices. It's used for sending prescriptions from doctors to pharmacies, and prescription requests from pharmacies to doctors (ie, if a prescription is running out and has no refills, they'll fax the doctor for you to have a refill prescription written and returned). I believe they're also still used for sending requisitions from doctors to labs for bloodwork and imaging, though email and the province's new-and-improved digital portal are slowly taking over on that front. I don't know if it's the same in Ontario or if we're just that much of a backwater, though @Kerry Beal could probably enlighten us on that score.It is the same in Ontario - everything is faxed - supposedly the only secure way (until you send a fax with personal information to a random number) - now we receive faxes in our office through the computer - but not sure if that's the case at the pharmacies or specialists offices.
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8 hours ago, KennethT said:
Thanks, but can it stir small quantities while frying in a small amount of oil? Not a quart of soup, but stirring (and wiping the bottom so it doesn't burn) say a half cup of spice paste?
Not something I've used it for - but I suspect it would do it well.
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44 minutes ago, Smithy said:
Yesterday's culinary adventure: I finally got around to making the Sopa de Lima I've been raving about from the San Diego Peace Corps Association's "Taste the World" event that I attended in January. This recipe came from chef Matt, who graciously gave me the recipe and permission to post it. Here it is, as he sent it to me. At some point I'll post it in RecipeGullet.
Lime Soup (RPCV).docx 17.82 kB · 2 downloads
The recipe calls for both a skillet and a pan, and I opted instead for my enameled cast iron pot for both steps. That meant digging it out of its hidey hole inside the bench I'm currently sitting on. (Of course, that space didn't remain empty for very long.)
My stash of Penzey's Spices was still easy to find! I opened the jar of Mexican Oregano. That's very nice stuff. It isn't as full of stems as the Rancho Gordo version I've used before. I'm going to like using this.
Then there was the question of juicing the Key limes. Of course I was going to use my trusty juicer, but I decided to test the methods suggested above by @Margaret Pilgrim and @KennethT as well as simply slicing and squeezing them.
First up: simply slice along the equator and squeeze. After doing that to 4 limes, I had 40 ml of juice.
Next up, I microwaved briefly and rolled them around on the counter to release more juice. It looked as though it should have released more juice -- certainly the squozen halves looked like they had less juice left in the pulp -- but juicing 4 limes that way only gave me 30 ml of juice.
The third trial was to slice off some of the outer skin and pop the limes into the juicer otherwise uncut. I have to admit that each lime made a very satisying "pop" when its structure finally let go, but my results were along the lines of 20 ml using that method. Maybe a bit more. As you can see in the photo, it gets harder to judge the gradations as the total goes up, but I was disinclined to keep emptying that container for more precise measurements. The kitchen scale would have been even more precise, but I wasn't up for that either.
I finished the process on the final 8 limes using my original method: cut in half equatorially, no heating, no rolling. Squeeze. That yielded another 60 ml, which means it was more or less in line with the heating method but quicker. The total yield of Key lime juice was 150 ml.
The rest of the mise: a chopped onion, sliced carrot and celery, minced garlic, chopped cilantro, sliced green onion, the oregano, 3! containers of homemade chicken broth from the freezer, sliced tortillas to be fried, chopped avocado. Shredded chicken from Albertson's. I bought it last week and tucked it away in the freezer. Not shown: a bay leaf, because I seem to have left those at home.
First up: gently fry the tortilla strips in oil, just until they start to brown, then move to drain on a plate. I was surprised at how much they continued to brown after they came out of the oil, and how deliciously crispy they were. Set them aside as garnish, for later.
Sweat the onion, carrot and celery until soft, about 4 minutes. Add the garlic, oregano, and bay leaf it you have it, and cook for about another minute. Add the broth. At this point your're supposed to put in boneless, skinless chicken breast to cook, and here I took the shortcut of already-cooked shredded chicken. This saved me about 15 minutes but probably made a flavor difference. When the chicken is cooked, remove it to shred it while the soup continues to simmer. Then, after the chicken has been shredded into bite-sized pieces, return it to the pot and add the lime juice and green onions. Cook until the chicken is heated through. Taste and adjust the seasonings, especially the salt. Serve the soup hot, with garnish of the tortilla strips, avocado and cilantro.
This was very, very good. It had a slight citrus peel bitterness that I suspect was from oversqueezing the limes. Next time I won't be quite so vigorous. The broth also might have been richer if I'd cooked the chicken in it rather than using precooked chicken. Still, it was good. It'll be worth cooking again and again, and I'll have no trouble eating the leftovers!
I've got keylime juice in the freezer which is not palatable due to the amount of oil from the skin since I used a juice extractor - I really should pitch it.
Last sopa de lima I made I used persian limes and I was very happy with it - and so much easier to juice!
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Welcome @Irishgentleman.
Let's start with how you are tempering the chocolate you are using to make the molds? Are you getting a good temper test? I usually have the chocolate at a few degrees cooler than I do for other things when I'm doing hollow molds.
It usually takes me a couple of tries when the season for hollow molds come around before I don't break them. I have the molds at room temperature - I fill them with chocolate, let it sit a minute or two, then pour it back out into the bowl. They sometimes benefit from a second pour of chocolate into them. After they start to show signs of crystallizing (ie when the chocolate around the edges starts to get hazy - I put them in the fridge for 15 to 20 min or so.
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Video: pastry chef at 2 Star Michelin Restaurant
in Food Media & Arts
Posted
Better to seek forgiveness than permission.