Kerry Beal

I have a vague memory of a sherry or madeira cake.

LOL - yeah make me the mayo shrimp with Miracle Whip! You trying to get me killed? Tasted very nice - the creamy sweet shrimp played off well against the spiced asian pear bits. Looks like the honey mayo dressing for shrimp is popular in Chinese restaurants - I found a few recipes online - Honey Walnut Shrimp seems to cover it in a lot of cases. Yup - would order again.

The menu lists them as "Honey Apple Prawns, coated in a sweet mayo paired with five spice crisped apple" - wonder if you could riff off that.

Tell me more. Red wine takes the place of other liquids in the cake? Looks moist - how does it taste?

I think only one of us listened though - and it wasn't me - and I didn't get the same fabulous shine that @gfron1 did!

Emily from the Dallas Chocolate Festival suggested a place for dinner that she had been a few years back where she had had a very enjoyable Chinese meal. Fang Chinese. We were looking at the menu when the owner Peter Fang came along - took the menus and made it clear that he would chose for us. Tea was brought - flower tea which gradually bloomed. Sesame peas. Pork belly in steamed bun. A stellar wonton soup - if all wonton soup was this good - I'd order it a whole lot more. Shrimps and pear in a honey sauce. Egg fried rice - cooked at the table. Crispy Honey Chili short rib. Tofu with veg - not sure of preparation.

Got the table set up and ready for the show. Had to make a few faces at the camera man - "careful your face might stick like that". Didn't get a whole lot of pictures of the show - too busy talking - but did manage to get a few of the items on the tasting table. See the red chocolate in the middle? That is the strawberry chocolate that @Alleguede made for me to take to the show - there was none left very quickly. He texted asking how folks liked it - I have videos of a bunch of people declaring their undying devotion to it that I texted back to him.

Realizing that I had forgotten to bring a ladle for the show - we set about to find a dollar store to get one. Of course when you discover there is a Japanese dollar store a 15 minute walk away - then that is where you have to go! I spent a bit of time in the store texting photos to Anna of various items to see what she wanted. The Pocky etc aisle! This is my haul - I'll let Anna show you hers when I get back. Walked past Beard Papa's on the way back - will have to try to get there this trip.

No microwave - there is an iron, I have a heat gun, a coffee maker and a soldering iron. But I don't know that I'm really motivated to make a fruit crisp.

Vegetarian BLT Short rib hash

Socks sans holes and Naot sandals.

Starting to get my booth set up for this afternoon. I think I’m going to get in trouble for liberating an extra table to put my extra Cacao Barry bags on! It has been commented on. The first session I’m attending is Use and Care of Chocolate Machinery. Eddie Munster grew up!

They brought me this lovely fruit plate last night and and a nice note thanking Mr Beal for staying here. They did put me in a nice room! I was joking to @Anna N this morning that since I’m not going to be eating the apples and pear that I’d like to make a fruit crisp but I don’t have anything to do it with. She is going to report me to @Tri2Cook!

Their sign said Thai, Lao and Lu Mien.

Didn’t eat the sausage - not a fan of sage and I suspect they contained it. Landed in SFO - seemed the right way to me. Fry’s for a switch required by Bhavhani for something he was trying to fix. Frys didn’t have - ended up at Home Depot. Think that the Fry’s in Palo Alto might be the first one I ever went to.

Green Champa Garden Veggie rolls Veggie pad Thai Larb

Heading to Fry’s Electronics

that is the standard air canada parsley omelet

That’s true

I think of that beer every time I see the words 'gluten free'.

Last year - about this time - Chocdoc and @Chocolot took their hearts to SFO. This year unfortunately I'm on my own - but @alanamoana will be meeting me at the FCIA to help with the trade show part and I'm looking forward to a proper visit with her this year. The last time she and I spent any amount of time together was when we attended the Wybauw class at the French Pastry School in Chicago - I think that might have been 2008. We try to meet up when I'm in SFO each time but haven't really had a decent visit. (Nope it was 2007 - if you want to go down the rabbit hole - here you go!) So it will be FCIA (Fine Chocolate Industry Association) on Saturday, then a visit to the Fancy Food Show which runs from Sunday to Tuesday. I had to drag my ass out of bed at 0430 and dressed in the dark, so I realize I'm sitting here in the posh lounge in a pair of socks with a big hole in the heel and I found another pair of socks sans hole in my cardigan pocket when I was going through security. Will have to wait until no one is looking to change them. Would it be bad form to leave the pair with the hole on the table for the folks who clear dishes to deal with? I don't see a trash bin anywhere around. Fortunately they have hard boiled eggs in the lounge this morning for a relatively low carbish start to my day (the teeny tiny little lemon poppyseed scone was not terrible). The jet lag program for a 3 hour westbound time change is less challenging than for 5 hours eastbound. I'm on my 3rd latte as prescribed and the headache from lack of caffeine yesterday is fading fast. The program allows me to have my tea between 3 and 4:30 in the afternoon but yesterday I was a preceptor for the rural medical residents in the SIM lab at McMaster so missed my afternoon infusion. That's about the time the headache started! Looking forward to taking you all along on my trip this year - shall try to be diligent in posting.

Seen in the medical center cafeteria today -

And where would one find the recipe for this gem - I’m in a steamed pudding phase right now.

Here's my grannies recipe for Lemonade - it would more accurately be called Lemon Squash I think. It's a concentrate. You could use a lot more lemons per batch. Lemonade Ingredients 6 lemons 8 cups sugar 2 ounces citric acid 1 ounce tartaric acid 3 pints boiling water Method Cut lemons in half and squeeze out juice. Put juice, shells into jug with sugar and acids. Top with boiling water. Let stand two days then strain and bottle. Dilute to taste 1:5 with cold water.

Perhaps your cocoa butter isn’t tempered correctly?