Kerry Beal

Excellent!

It's not couverature though - there is no cocoa mass just fruit and cocoa butter.

Very expensive! Saw them in France last year and at FFS in San Fran in January. Double fermented orange was one of my favorites ever. Never seen in North America.

Nice shout out! Hungry just reading it.

Thin boiling starch is kind of hard to get your hands on.

"Kicked up Cornbread" - half the batch. I'll make the other half for my second 12 hours today. It didn't last long.

No flakes though - scraped while they are still wet.

Pretty sure that's the one.

I'd use my little silicone tipped clay tool to scrape then back with yellow. Painting a tiny line is tedious! When you scrape with a tool - the tool follows the curves really easily and gives a nice line. These are done with a quick scrape (or two).

I wasn't working the 24 hour shifts initially - so I would just take what I took. I think I'm the only one cooking there - but the nurses have used me to convince the paramedic students that they are expected to bake at home and bring it in for them. Some are pretty good at it!

Don't know the brand - think I got it at the Punjab market - the stuff is like charcoal. And I used the burnt sugar I had from the last time I badly screwed up caramel.

I'm lucky to find a few minutes to cook - haven't had as much time to post - between flu season and people figuring out what a nice quick ER we are. Nice drive in this morning - really miserable drive home tonight between rain and pea soup fog. Nice little pork chop that I sous v'ed yesterday. French lean bread baked in CSO.

Here's the innards of the american pumpernickel. A little too brown on the top from the CSO but it got snarfed down pretty quickly - lean french.

Looks like its around half the weight of the sugar - so around 15 lbs.

An exhaust fan of some sort is required. Mine is a kitchen exhaust, I think it's a Jenn-Aire, behind my cardboard box that comes up from the bottom when I need it. It exhausts through the wall to the outside. I think that's also the way the mice get in.

Dissolved to make a new product.

Working on some recipe development using sponge toffee scrap. Finally happy with the fudge First batch of caramel sauce - might be a winner. Will pick up ice cream on the way to work tonight and let them give me their opinion. No preservative in this batch - final version will require it.

American pumpernickel - onions added after first turn as I failed to read recipe through before starting.

Yup right sized nozzles, quick release for airbrush is good, also different hose for each brand of airbrush.

RobertM gfron1 (tentative) pastryani tikidoc (perhaps +2) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates!!!!! VistaGardens Diana D Gwbyls (a very strong maybe) Chocoera + 1 staff Beth Wilson (tentative) lambrecht gourmet Sue PEI Kata Anna Chi WayUpNorth

They don't have a policy against - we've had kids before. Younger than 12 hasn't always been completely smooth. Send me a PM and we can discuss.

Our DIY workshop is held yearly - we teach each other what we know - keeps the cost down significantly. You'll be hard pressed to find anything as inexpensive. But you have Melissa Coppel there - you could do a course with her.

Yup - that's the one. I don't see it fitting well in a box though.

Ah yes - love that shape - Dallas does such beautiful stuff with them over at the Chocolate Lab!

I like my little quiet Iwata Sprint Jet compressors here when I use my Paasche brushes. I bought them from Kijiji used so neither one cost over $100. Air is cooler when it comes out of a compressor - and I saw them using one of these vortex air guns at a panning demo at the PMCA last year - you attach to compressed air and it makes it even cooler. Not inexpensive but would you consider one of these for cooling your centers?