Kerry Beal

The offerings here in the United Lounge are sad! But they’ve made an attempt at esquitas

In our travels in Deep Ellum today we found a restaurant supply/refrigeration place. Lots of neat old things - only one got a picture though. Over to the right you can see a nice old oak ice box

Here's what we got up to first thing this morning.

Mine was excellent! Perfect breading, gravy was excellent, delicated beef was easy to cut!

@Alleguede said of his sample - "this is chicken?" To be fair - he is French.

The chicken fried steak was mostly air!

I’m about to enjoy breakfast at the AllGood Café in deep ellum - Asked for orange pekoe tea with lots of milk and here’s what they brought me

I still buy every copy of Time Life Candy that I see to give away. It’s a wonderful book. As is @Chocolot‘s book Candymaking - another I also snatch up if I see.

If I were having this issue at home - I'd add some melted cocoa butter - but I suspect that would be throwing good ingredients after bad in this case.

And we got flan!

I suspect because it is old chocolate it has probably taken on a lot of moisture and it may not melt successfully.

They brought us toast! Smells and tastes wonderful look at that grill - next year steak in this place

So we wandered out this evening in search of a drink. Hotel bar is noisy with weird lighting. As we were returning from our Trader Joe’s run earlier we passed a restaurant attached to the FIG facility where the Festival was held - it looked inviting. So we headed there - turns out to be an Argentinian steak house called 348. Now what do you drink at an Argentinian joint? Caipirinha of course! strawberry variation for the boy aged cachaca version for me

They were indeed! Though @Alleguede was shocked by the green beans and potatoes on a couple of his.

They are a sponsor of the Chocolate Festival. As to what they get out of it - I'm not sure.

Someone has has to teach tempering What happens if you don’t have fridge space? The finished product.

They have been adapted to roast coffee and cocoa beans. I think they are actually brand new.

Melanging

Roasting and winnowing (aka making an unholy mess)

Sorting the beans and smelling the acetic acid oops - a cocoa moth larva

Class moving along slowly

Just starting the bean to bar class in the huge Whole Foods - my part will be tempering

Fairmont