Kerry Beal

Very punny!

But apparently not legal for edibles for another couple of years.

Lunch out at Brewerie at the old Union Station. Cheeseburger soup Mother Clucker for Connie. Some sort of salad I have forgotten for Andrea. Veggie burger for Joe Could see the two servers in a huddle after they brought all the food - realizing they had forgotten to put my order into the kitchen. Guilt brought me the home made chips with horseradish mayo - then finally a chicken caesar for which they did not charge.

Next up the ice cream sauce made with sponge scrap.

Gianduja loaf from yesterday - abject failure! Too hard to cut - the milk layers was OK - but the white layer was totally vile. They need to change white chocolate brands.

Cream maker in action. The results of Christies painting work from yesterday on the mold I took down. We made two of the recipes I had created for them to get rid of scrap from the sponge. The first is fudge. Took a while for the chunks to break down - it will be ground for the next project. After cooking we added fondant, frappe and vanilla before pouring out.

My breakfast this am - soft boiled in a bowl - bit of butter. The money shot.

I just had to go back in eG and drag out what I consider to be my Wybauw stuff from eG to repost here. I learned a ton from this man and he was such a sweetheart. And he gave me the opportunity to start meeting so many eG friends. Advanced Belgian Chocolates

When you just want a nice light airy ice-cream I guess?

How about a Bravo?

Need to learn to cut the tape with an Xacto rather than scissors. And my gradients need work - of course I did them all the same day so some will need to be practiced again when I return from up north. But actually by teaching them - I learn them better!

Graphite with stripe - sadly not graphite colored since I failed to read the instructions until after I made them.

Remember this little guy from last year. Remember Gizmo - he launched himself across the table onto my lap when I sat down. A true lap dog (more like a cat). Nice salad for dinner.

Who knew that sponge toffee blew bubbles! After 12 minutes of beating the gelatin is added. Another 2 minutes and the bicarb goes in. Lid to keep the heat in - the rise continues. New product under construction - it's essentially a gianduja slice with layers made with milk, white and dark chocolate. The nut paste is a combination of nutella and peanut butter. We shall see tomorrow when we cut it if it is a success. Look at this old beauty - for extruding creams. Box of assorted milk chocolates found somewhere in the shop - made in 1990! Perhaps a bit of bloom and didn't smell too great if you got your nose very close.

Anybody who didn't get the e-mail from Kurt today - send me a PM.

splattered bunny finished bars

Lunch at Smuggler’s Wharf the red red hat ladies were there - we admired the variety of red hat options from baseball caps to strategically placed feathers Perch for Joe Berry salad for Andrea jerk chicken for Connie She crab soup and wedge salad for me.

In no particular order - apples after molding Finished PB cups Mold under construction Roses airbrushed

Joe’s airbrush heater. Might make a good cocoa butter heater instead or as well Christie learning how to use the Fuji. I think she’s a bit of a natural. Making some apples blush Christie seeing what happens when you put a pattern on top of a tray of meltaways PB cup production in full swing

My breakfast this am

Interesting. I'm hearing mixed reviews on the molds themselves. What do you think of them in use?

Funny - I didn't notice them in the store - but I did when I posted the picture - and had exactly the same thought!

Yeah - I've had them for years. White polycarbonate.

I believe we may have talked about it already - but just to check - after it was too liquid at 33.7 - you did take it back out and allow it to totally firm up at room temperature before putting it back in at 33.5? I should check my instructions on the website to make sure I've made it clear that turning it down is not enough - once those crystals are gone they are gone. I did some experiments in the early days of my prototypes where I put the melted cocoa butter in the fridge to firm it up before putting it back in the machine - it just melted again. The right crystals had not had the opportunity to form so weren't present in the cocoa butter when it was put back in the machine.

The drive between Buffalo and Erie is only around 2 1/2 hours but due to a rather unfortunate 25 hour ER shift that ended late yesterday I was a bit of a hazard on the drive! I made a brief stop at Caplan's - "if you cook, stop and look" - a restaurant supply I had been to last year. This was in pride of place - go back to last years pics and see what they had there before. This one must be faster because it's red! I can't believe I didn't take a picture of my dinner when I arrived. We had sausages, peppers and corn. Along with some lovely strawberries.