Kerry Beal

The snacks they brought around are all carbs - knew I should have brought some cheese and pepperettes

Herbal tea - Tazo Passion - my own bag.

That's the idea - that will teach them to change my itinerary!

Paris is so last week! This week I am winging my way to Seattle for the Northwest Chocolate Festival. EZtemper has a booth and I will be doing a tempering demo as part of the show on Sunday. This evening I will hike on over (make that Uber on over) to Indi Chocolate in Pike's Place to show them how to use the new to them enrober for their Selmi. @Alleguede was to have been with me this am but last night when the email inviting me to check in for my flight arrived I noticed it said we were flying via Atlanta rather than Minneapolis - and leaving two hours earlier! Apparently the Minneapolis route was dropped in September but it didn't occur to Delta to mention it to us! Poor Amir at Delta customer service seemed a little surprised at the language coming out of Dr Beal's mouth. Anyway - @Alleguede was not going to make it for a 10:30 departure and is not attending the Unconference anyway so we were able to switch him to a flight tomorrow which actually worked out better as far as his business goes. So so here I sit in the Plaza Premium lounge in Pearson terminal 3. It's a pay as you go lounge as Delta doesn't have a lounge here - but my credit card gives me some lounge passes. Breakfast, such as it is, at least they cook the eggs for you when you ask. Don't be horrified by the ketchup with the eggs! I'm doing the high protein breakfast and lunch today and the high carb dinner. I have two cups of tea and a latte in my belly - then no more caffeine until tomorrow.

Yes - I got them at G Detou in Paris

Yes they do!

Attendees: RobertM gfron1 (tentative) pastryani tikidoc (perhaps +1) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates (very big maybe) VistaGardens Diana D Gwbyls (a very strong maybe)

Are these they?

I'll do my best!

Seattle is never boring! But I fear for my legs climbing the hill outside our B&B - last year I thought my legs were going to fall off and my lungs explode. I assume you'll be doing the show again? I'll come look for you. I'm counting on bringing nice weather with me.

Wednesday we are headed to Seattle for the NW Chocolate Festival. Then there will be a boring stretch that just involves work and day to day life until January.

1. You can - it does allow you to have tempered milk, white and dark at the same time as long as you have 3 bowls. But it also allows you to temper ganaches, gianduja, meltaway - basically any chocolate or nut and chocolate product. 2. you add the silk at 33.5 C or lower to any product - so you can have white chocolate at a much higher temperature than normal. Over time you chocolate will thicken up and the temperature can be pushed higher if necessary. 3. I think the time is probably similar with any well tempered chocolate - but you can have tempered chocolate ready to go a whole lot faster than when you are waiting for a machine to do it's thing.

Nope - a little liquid is fine - turn it down 0.1 or 0.2. That silk won't change unless you take it out and let it harden completely and put it back in. But the next canister you put in will be less liquid. I have had silk in the machine for more than six months, it does not go bad. Nor does it need any attention.

On it's way

Attendees: RobertM gfron1 (tentative) pastryani tikidoc (perhaps +1) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates (very big maybe) VistaGardens Diana D

on the Montreal Toronto leg they fed us again and back home a microwaved potato with green onions, butter and a bit of sour cream

Liquid nitrogen perhaps?

Lol! McMacs

Yes indeed! Laduree makes their macarons

I just need to get a round tuit!

Rodney added pics of the two mains he had - I skipped one and they gave him mine.

Petulant water j

A few of the things in the lounge and some breakfast

This is the pastry case in McDonald's in the airport

30 to 40 mm instead of 3 to 4 would make them 1 1/8 to 1 1/2 inches thick.