Kerry Beal

So - it's that time of year again - and I spend the day making my way back down to Erie for the second annual "Attempt to Educate in Erie". Apparently all the stuff I taught them last year hasn't been put into place - the staff seem to be in charge! I developed a couple of recipes that I mentioned elsewhere to make use of the sponge toffee scrap - a caramel sauce and a fudge - apparently they haven't made either. Stopped on my way for lunch with @patris - we went to Cafe 59 which had good reviews for food but mixed for service - and managed to do well for both! Fried artichokes with lemon caper mayo Cafe salad for @patris Caesar with chicken for me.

I have a couple of those around the house - sort of kicking myself for buying the other one. Although the CCB molds aren't see through.

Yup

That's right - the antidote to methanol poisoning is ethanol poisoning!

Wise - it’s tiny!

Indeed!

Had that same thought

Yeah - it was really uncomfortable on the elbows too!

I think the filling in my strawberries is strawberry rhubarb. The cocoa pods contain 'I can't remember' filling! I think it might be bergamot and black pepper. I did the strawberries twice - not happy with my first batch (nor my second actually)

Yes it is - on sale at Denningers. Made the guy haul all they had out of the cooler to pick the best marbled one with the biggest fat cap. We need some for our trip north!

Still a bit rare - but good

Reheating some picanha fat first

They are going down well - nurse BJ says they appeal to her hillbilly tastes

It has been a bit of a shift from hell. I’ve managed to get a couple of minutes to call my own and I went looking through what I have in the call room that I could bake with. I had some whipping cream in the fridge I had some French’s onions and I had some smoked cheddar. Thought I would make tiki docs cream scones using those ingredients.

You would not believe how shiny they were this morning!

Not compared to other's pics!

Yeah - why can't I get that shiny on the pics I'm taking for the Dubrovik course?

Strawberry rhubarb crisp baked in the CSO in my favorite little enameled pan

needs a bit of work - but I was interested to see what I could do with a Russian piping tip in a mold

Surprisingly I did find some particulate

I must confess - while I have been mixing some of my own colors for the course - I've been using Kurt's 'classic' (i.e. transparent colors), strained and diluted if necessary, for a lot of it.

I have found that a recalcitrant bonbon may be coaxed into coming out of the mold when placed in the freezer for 3 minutes. Two days, forgotten in the freezer, on the other hand, pretty much guarantees the suckers will drop right out!

There may have been a few names I screwed up!

Hmmm - should be some immature walnuts popping up this time of year. Do you still get black hands cutting off the green?

Kurt from Chocotransfersheets.com (aka Glarus Gourmet) is feeling very bad that he didn't successfully get the cocoa butter to us on time - he's offering a very generous discount on a single order. You should receive an e-mail if you were at the workshop. If I screwed up and you don't receive this offer in a day or two - send me a PM or message with your e-mail address so I can insure he gets it.