Kerry Beal

According to my fat scientist it's not a linear relationship - so you will have to experiment

That was rose - I didn't try what Anna made at the workshop. Mine was A bit old and dry so perfect for dipping,

Last of the leftover standing rib roast from the Chocolate workshop - quick grind in the thermomix, added to the leftover gravy, some mashed spuds and cottage pie is dinner!

I have had one absolutely fabulous cocoa butter sent to me by a bean to bar fellow who wanted me to figure out the best temperature to set the EZtemper - it smelled like the richest chocolate ever. Definitely not something you'd want to spread on your skin or you'd be hungry all day!

Wouldn't that be more of a riff off fettuccini Alfredo?

I'll bet it is!

Looking forward to the release of In the French Kitchen with Kids in July. Written by Mardi Michels - who is the teacher who invites me a couple of times a year to play with chocolate with her after school cooking club boys. Got mine preordered months ago.

Went back down the the Royal St George's College boys school yesterday to play with chocolate with the young after school cooking club boys. They are such a delight. Mardi says they are usually not so attentive to the instructor - must be the magic of chocolate. Got all sorts of things done in an hour. Introduced them to Turkish Delight. Can you tell the ones the boys carried up the stairs to the fridge on this very, very hot day? The EZtemper in the trunk was alarming at about 36 degrees when I arrived.

I was very happy that @chefmd decided to come along. I was sorry it was so crazy that I didn't have more time to visit with her and drag her over to the dark side though!

Iris starting

yup - that's where I got the last two - think Rodney got the B2's elsewhere but I know CC carries them.

They are all Cacao Barry molds - B2, MLD-090528-M00, MLD-090544-M00

Mesophilic type B I believe. There is a guy leaving the country and looking to sell his centrifuge.

Think that was @tikidoc - not sure of technique though.

When I've made cultured butter - I've just added a pinch of the culture to some heavy cream and let it sit out on the counter until it's nice and tangy. I think this is creme fraiche if I'm not mistaken. This will then get chilled before either beating it into butter or running it through the centrifuge.

Perhaps we could invent a new item for pot luck - a deviled egg made from a pickled quail egg, placed atop a slice of pickled kielbasa?

Brian says they bought it originally with the idea that it could be used for tempering - but now they just use it to add colour or flavor to the compound chocolate they use on the 'Make a Mold' side of Tomric.

Oh dear - that was what they called the pickled sausage that was in the same container with the pickled eggs in the bar. Apologies to those who googled trying to find it - apparently it doesn't take you to pickled sausage @Anna N tells me.

Indeed - that and pony's cocks.

Looks like it's been done - but I certainly haven't done it. Nor have I pickled eggs. I've eaten my fair share of them though.

From what I heard this weekend - they liked it better than what they made. PHMB?

Probably a good way to guarantee you get something to eat that you want!

As I mentioned at the workshop - I was sent samples of the Fiddyment Farm Special Mill pistachio butter after the Fancy Food Show in SF - I saved them to bring to the workshop as I wanted to get more than just my opinion on this special grind that they make. With perfect timing I was contacted today by Brijal Vadgama - Sales and Marketing Coordinator for Fiddyment to see how we liked it. I passed on how much we had liked it - and sent a picture of the center that I believe @pastryani was making with it. Here is the reply to my comments - "We are doing some outreach to see if our contacts from the Fancy Food show have any pistachios interests/needs right now. If you are ever interested in becoming a wholesale customer I would love to send you some information on that. Or if someone ever asks you about the paste feel free to forward them my email/contact, I’m happy to answer any questions about it." Brijal Vadgama Sales & Marketing Coordinator 916.645.7244 brijal@fiddymentfarms.com

Thanks Jim! Indeed we should be comparing notes in the background as I suspect we might not see each other's work online

No idea if he knows. You want to tell him?