Kerry Beal

what's to come

Yup!

Store called Metro - Costco on steroids

My breakfast / dinner from last night and breakfast together - ate the protein very foggy now that we have landed

Join EZtemper in Paris - here

Gate pulling back - talk in the am

And no place to store things - I abuse my friend's basements as it is

Not a potted plant in sight! I quite like GM but it's doing nothing for this black coffee. But it's better than the little dribble of Baileys I put in the last cup.

Third painful cup - have I mentioned how much I dislike black coffee - added a bit of Grand Marnier which would probably be nice if there were cream in there!

Here I sit with @Alleguede in the lounge at Pearson Airport waiting to leave for Paris. We have a booth at the Salon du Chocolat business to business section to introduce the EZtemper to Europe and that will be Monday, Tuesday and Wednesday. @Alleguede mentioned I better bring my runners because, Paris being his original home, we are going to be going to a lot of places. I am of course doing my jet lag program again and unfortunately this is one of the 'fasting' days so I don't get to eat too much and it needs to be carbs at this time of day. So checking out the offerings here in the lounge I got some mashed potatoes, a bit of pasta, some corn salad and a handful of corn chips with salsa and guac. Of course I forgot to take a picture before I started eating! e It's just about 6 pm - time for the 3 cups of black coffee!

Excellent - I will follow with interest your experience in purchasing it.

But don't worry - you won't have to bring your EZtemper to the workshop in May - we'll have one there!

That's interesting - because it was released at a show in Chicago last year I thought - wonder what is taking so long?

So I've left the 1 kg of chocolate in the melter since the 18th. I checked on it daily - temperature held perfectly. I turned it up for a bit, then turned it down for a bit - again responded just as it should (do wish the dial was in ºC however). Today I finally got around to using it - made some apple/caramel bark. Apparently the distributor for Canada and the US is the american outfit. Now just waiting to hear back from them if they have anyone in Canada who sells. I'd rather not become a middle man myself.

I do love the market in Nice. It's hard to bring back everything you see - though I have tried. Did you buy any Callison? What a fabulous lunch and what a wonderful reason for a celebration - I've been to Èze before - but never eaten there.

Indeed - the chocolate - she is a cruel mistress!

Did Nathan say there was an Irish soda bread?

I'm with @pastrygirl - picture please. You have identified two significant changes - room temp and fridge. Do you know the temps of old fridge vs new fridge? Can you change your room temperature?

True - cookies have low water content.

Thinking of one of my favourite cookies as a child - the Puff (now Viva Puff) - that cookie under the jam and marshmallow lived forever.

I suspect by the time you get it into the piping bag it's going to be cool enough not to melt the chocolate

Ok - so recipe 1 involved cooking sugar, fruit purees and glucose to 114º C. Added to beaten egg whites. Cool while beating to 40º C then add melted gelatin mass. Recipe 2 cooked water, sugar and glucose to 112º C, poured over beaten egg whites, cooled to 40º C while beating, add gelatin mass, color and flavor. Recipe 3 cooks water, invert sugar and sugar to 110º C, pour over gelatin and more invert sugar, and heat until a nice meringue. At 40º C add cocoa mass and pipe into molds immediately.

I did see - will find details when rug rat in bed