Kerry Beal

I get back Monday from NYC - Tuesday morning we head north - I haven’t packed yet!

Two years later - on my way back to NYC for the FCIA on Saturday. Decided to post in this thread rather than start a new one. I have @Alleguede with me this trip - so if a brief break is required to smuck him upside the head - bear with me. Kind of slim pickings in the lounge for someone who is trying to eat low carb - it certainly doesn't make for a pretty picture - but here you go. Boarding starts in about half an hour.

So you'll buy a new piece of equipment if someone tells you that you need to - instead of pulling out the gun you have and giving it a try? What's the worst that can happen - you need to clean the gun if it doesn't work?

Only one way to find out!

His version uses a maple leaf I believe.

If it has been overheated I’ve saved it sometimes by retempering - usually with the silk - depends how much it’s been overheated and the pigments damaged.

All the same temperature? Are you tempering your colored cocoa butter? Has the container of cocoa butter been seriously overheated in the past?

Tangerine/tomato - with strategically placed oak leaf. Filling is marshmallow fluff/fondant buttercream and hazelnut gianduja. 50 shades of grey

Unless they are a logging road!

Wash all my aprons in the same load. I’d even pre-tied the ties. Who am I fooling? Of course I’ll do it again.

Saw that on Facebook the other day and had a good laugh! PT Barnum was right.

Gum drop cake! How prototypically Newfoundland.

They are expensive - but they make getting just the right colour quite easy.

Clean unused ones of course!

Might be. Might be from a lab instead.

I think some of you already know my choice in containers

I don't know - some of those chopsticks can be pretty aggressive!

Found at the farmers market Buratta with tomatoes and garlic sausage. Bone marrow for the gang.

Back to basics. I'm very quickly learning my areas of weakness in these lessons. The first is clearly my lack of patience! The second my failure to RTFM.

The one if mine he felt didn’t shine enough generated a long explanation of room temperatures and tempering techniques

Wonder if extra peanut oil would help? The hazelnut version slices nicely.

Got my evaluation back on that one - asked to send a little movie so he could see the shine - and he is correct - that one (while it looks really neat) - hasn’t got the mirror shine we are after.

Yes it did.

Yup parchment lined cardboard - there is still a lot of heat in the mass so it continues to rise and stay warm - end of day they turn on the air-conditioning so that it is cool to cut the next morning.

One of my favorite butchers told me tales of a potato sausage his mother used to make that sounded to die for - I think that pork fat may have played a big part in it though.