Kerry Beal
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Everything posted by Kerry Beal
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I suspect you are correct! Looks like a Ladies Who Lunch opportunity. Nice find Jess!
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Welcome BR. If it works for you - you should join us this week for the eG Chocolate and Confectionery Workshop. We can teach you lots!
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Ashley - I'm in!
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You can pre-make shells ahead. A little more care is required if they have fully released to prevent pop outs - but I don't hesitate to make shells days to weeks before I fill and back them off. I do own a whole lot of moulds. For demos I do at the Luxury Chocolate Show I prefer moulded ahead - they are fully crystallized and contracted and pop out easily.
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Sadly nothing - I'd eaten on the way to the shop.
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I have not - will have to try sometime - long line at their truck.
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Was waiting for my car to have some work done when the mechanic mentioned that there was a food truck event happening nearby. Then I got a text from Anna N who knew I was at the mechanic also mentioning said food trucks. I figured it was a sign that I'd better get my bum out of the seat and over to where the food trucks were happening. The event is called Sew Hungry - a nod to Ottawa Street - which has traditionally been the area to shop for fabric. Times are changing - there are still a lot of fabric places but antique shops are moving in and there are a fair number of cafes now too. It was a regular street party when I arrived - I was glad I walked in and didn't have to worry about parking. Stopped into one of the 'antique' shops - saw this neat rotisserie And lastly - the statue of Tim Horton outside the first Tim Horton doughnut shop.
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Glad the strike didn't ground you.
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Pain d'epice a big hit with rug rat and me!
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Thanks Andie.
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That looks closer than any I've seen!
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Jess brought me back this lovely Pain d'epice made by an MOF in the Burgundy region where she was visiting with her aunt. It appears to have survived the assault of travel rather well. Shall attack it after dinner tonight.
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Smithy - Jess says she has a whole lot of food pictures from many trips over the years - we'll have to encourage her to start a thread "Tales from my Travels" when she gets home and start offering them up as time allows. She was recently in Japan. Oh yeah - and weight does not appear to be different than the last time I checked - I actually feel lighter than when I left and hadn't weighed myself
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Chocolate that has too many of the 'good' crystals in it. It doesn't contract as well as perfectly tempered chocolate and it becomes thick and difficult to work with. Of course sometimes it's exactly what you need for a project!
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I get dry ice from Praxair - a gas supply place - not in slabs though. Another thing that TJ's has is 250 ml containers of UHT packed whipping cream.
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Glad to hear there is such a thing as a truly 'big' room (our last Paris room was big - in theory). Food looks great - I should have called in sick and come with you. I gave Jess a mission - to see if she could find a recipe for a Portuguese almond tart that I can't even properly describe. I can be cruel!
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I'll weigh myself in the morning and see what the result is! Have done the jet lag thing again coming west - will see how I feel tomorrow morning - I was successful on the caffeine requirements - not so sure how well I did on the food part. Here's part of what they fed me on the plane - Rather overcooked appearing duck breast - tender enough (likely cooked sous vide) - just looked kinda yucky Missed getting a picture of the ham and smoked chicken and orange slices they provided about 2 hours before landing. Sure wasn't as good as the Iberico!
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You can temper by heating up to 45C or so, cooling down to 27C, heating back up to 31C. If you are doing it with the mixer on - I suspect you'll end up with seriously overtempered chocolate because of all the agitation - but - tests may have to be done!
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For tempering chocolate - I'd use it like the mol'dart - so put the chocolate in the night before, take lid off in am, turn down temp, seed and wait until reaches lower temp.
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Or what if you just call it glucose instead of corn syrup?
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They aren't that expensive!
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Do they notice that they sold you a still and you brought back a bubbly?
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Off for Moroccan food tonight at Au P'tit Cahoua. Internet access is painfully slow tonight - so hoping I can get this up before I drop off to sleep. Lovely spicy veg pieces. Drinks - the usual Zucchini beignets Eggplant 'caviar' not pita! Lamb shank Chicken tagine Chickpeas and raisins for the couscous Veg for couscous Couscous So I shall be heading home tomorrow - Jess will be heading to Lisbon for a few days before her return on the weekend. Shall try to keep track of my sad plane food and report on it when I arrive home.
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I actually didn't look inside - sorry.
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Back in the room for a little break before we head out to dinner. Today we went up to la Basilique du Sacre Coeur in Montmarte - lot of stairs! I think the sheer number of stairs to get out of the subway station was worse than climbing to the basilica however. So far the fitbit says 17,181, 7.89 miles and 62 floors! Breakfast provided by the hotel again. After the basilica we stopped for lunch in a very touristy restaurant - we know better! Crepes with ham, eggs and cheese for Jess Duck confit for me The artist on the other side of the little fence around the restaurant was making a meal of dry sausage and bread which looked very desirable. This was on the outside of a restaurant - international symbol for tasting menu do you suppose? Visited this MOF's shop and purchased a citrus tart that I neglected to photograph, as well as some bonbons and marshmallows. Also seen - this is the pastry case in McDonalds! McMacarons anyone? A small Salon de the La Bague De Kenza provided these middle eastern pastries for our afternoon snack.
