Kerry Beal
-
Posts
19,700 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Kerry Beal
-
Nutella and an apple crepe for desserts
-
Ham, egg and cheese for @Alleguede - chicken with creamed mushrooms for me - really crispy crepes
-
Petite Bretonne - cider to start
-
some pics from salon
- 296 replies
-
- 12
-
-
I might just add the 1% at a temperature lower than 33.5 and add the rest melted as you usually do. Although a little experimentation is clearly in order. The silk will temper the ganache as long as it's not too hot when added. You'll be able to cut sooner if it's a slab and back off very quickly if it's a piped piece.
-
Yup - foie, rillettes and cheese with bread and Sauternes - life rarely gets better than this!
-
Went back to venue and got more stuff done - then back home to enjoy our purchases There's baguette and Pouline bread to spread it all on
- 296 replies
-
- 12
-
-
I was thinking that today - nothing as exciting as the mixing bowl this time!
-
It's everywhere! Half of the stuff that is there for demo purposes is bloomed - you would think they would change it regularly so it always looked pristine.
-
Looking at that bloom - I would be embarrassed to offer these. What to do with all those molds that no one can sell anymore. Not just in Brussels!
-
Chateau des d'Yquem and Chateau de Fargues - years back to 2006 - anywhere from 150 Euro to 950 Euro. The one in question was a Kenwood. And it says it can do to 180º C.
-
Lunch at the food hall was outrageously priced - so we found a bistro croque monsieur for @Alleguede confit lamb shank for me - this needs to be done at home!
- 296 replies
-
- 11
-
-
The other food hall made in Canada! In US section
-
Tried to figure out what was on the windows - @Alleguede recognized it as DNA
-
This was the point at which the owner told me no pictures
-
Out and about
- 296 replies
-
- 11
-
-
Same one @curls linked to above. @Alleguede and I were discussing the whole MOF thing as we walked yesterday - there are a lot of politics involved - some of the younger chefs are saying 'why bother' these days. 2007 saw the first female MOF ever, 2015 the second. Old Boys Club since 1924!
-
It's the brand. Voatsiperifery (the wild Madagascar) pepper is just plain fabulous. I picked up a kilo of it several years ago and I use it where I want a complex floral pepper flavour. Mostly for a ganache and in various barks to replace other black pepper.
-
Here and there - when I see it I buy it. I've seen it in clearance outlets, Marilu's market in Burlington carries it regularly. Damn you autocorrect - it's Cedarvale.
-
I like the Cedardale horseradish here in Canada
-
For some reason my answer didn't post - indeed I believe they were all savoury - but not sure what was what. Now my posts seem to have reappeared - sorry I've answered this twice.
-
It was very good!
-
We stopped in a boulangerie and picked up a baguette, then the grocery store for some foie, rillets, cheese and sauterne. Don't think we will be eating it anytime soon - still stuffed from everything else we ate and it's now 10:30 at night. Our counts today were only 17, 635 steps for 11.2 km and 17 flights of stairs - felt like more!
-
I believe those ones were all savoury.
-
Immediately upon leaving the place we had stuffed ourselves at lunch - we hit Yann Couvreur (the fox place). We tried their Kouign Aman (not great sadly) Mille feuille (recipe here) And profiteroles.
