Kerry Beal

I'm in Aldershot. Where are they coming from?

Know anyone home down here soon?

Anna's A4 box is sitting in the kitchen here at work, waiting to someone to recognize how wonderful it is and take it home.

You can simply use the RevX as a melter - get your chocolate melted and at 33.5 º C (you don't need to go all the way up to a higher temperature and back down) and add 1% EZtemper silk. You can have melted chocolate on both sides of the baffle.

Looks enrobed to me.

Same price I think - with any luck shipping will be less but don't hold your breath with Canada Post out.

I shit you not!

The structural webs are very fine in a dough that has as much fermentation, eggs, butter and sugar as panettone and hanging them upside down until they cool keeps them from collapsing on themselves and gives that lovely soft fluffy texture. Those hangers are outrageously expensive - but a good machine shop owned by Italians will often work for panettone!

@Alleguede has been making panettone for the last couple of weeks - - I get text reports pretty much every day - 'my madre is beautiful' - ' I love my new spiral mixer' - 'look at this' This year he will be making the traditional and the 3 chocolate versions. He's actually organized to ship to the US now so feel free to send me a PM if you want his contact info.

Are they the flexible molds? ie not the hard polycarbonate

https://www.abebooks.com/servlet/BookDetailsPL?bi=31785052693&cm_sp=snippet-_-srp0-_-tile1&searchurl=ds%3D10%26rollup%3Don%26sortby%3D20%26tn%3DKaffeehaus

You'll be able to compare the ones you make with the store bought version!

The Grex likely - she's going to look at some used equipment today

Like deja vu all over again Ngoc Yen Spent the day showing airbrushes to a new chocolatier and she took me to lunch Chicken with coconut sticky rice. Bun with BBQ pork, chicken and spring rolls.

Not sure if this is the best topic to post on - but I spent the day at @Alleguede's production facility in Etobicoke showing a new chocolatier the different options for airbrushes (Fuji vs Grex vs my large collection of Paasch brushes). Poor @alleguede and Bianca had to take our rubbermaid spray booth through the carwash last night to make it presentable and suitable to bring over to the new facility. As you can see there is work to be done keeping the sides of the molds free of chocolate.

Last night I was the keynote speaker for a fundraiser to raise money for the residence that is being built by LUSO - the Portuguese charitable organization that runs the day program that Kira attends. There was an opportunity for vendors to sell various products before the dinner (the mercado) - lots of jewellery - some interesting socks, some live edge boards that were as smooth as silk, Portuguese wine and alcohol, a Tupperware vendor which I quite enjoyed checking out. There was one vendor who had dipped pretzels, liquorice etc - might get an EZtemper sale out of that - we shall see. They call it the Compass Club - and their little giveaway was a cute chocolate box with a compass attached. Didn't get pictures of the wines - the rose was my favoured one. I was exhausted and ready to leave by the time the port was served so I really didn't do it justice.

Odds and ends in the lounge in the airport - roasted beets and carrots along with cauliflower. There was other stuff - but failed to get pics

Walked around the neighbourhood. Dropped in to Balthazar to look at bread - One must stop at Rice to Riches to take some pictures. Stopped in to Lysee - but didn't purchase anything. Best part was dropping in to see B's friend who owns Cocoa Store - curator and purveyor of bean to bar chocolate from around the world. Covid forced her from her street level store to her 6th floor event space - and she's never looked back. Stick with Me Sweets opened too late for us to drop in.

Next iteration of the EZtemper.

Thai dinner for breakfast today Crispy rice with fried eggs Breakfast sandwich Khao soi with eggs and what’s breakfast without a coconut sundae

Indeed vast!

Dinner at Obao Apps included reimagined steamed dumplings What was called mushroom banh xeo taco's - was expecting the traditional banh xeo pancake - not expecting a corn taco. Fried spring rolls By the time the main dishes arrived to be shared I could have - as Anna would have said - eaten the business end out of a skunk we were so hungry. So I forgot pictures until it was too late. Khai Soi Pork chops Shared a mango sticky rice - completely forgot that picture!

We spent a bit of time measuring stainless containers - the lead up to a project I'm working on.

From the diner we headed off with Bhavani of Diamond Custom Machines to see his customer Roger who owns Vesta Chocolates with his partner Julia. It's located in an old bank with the most interesting vault door! He had us taste his two most exciting products - a chocolate chip cookie and a brownie made with his bean to bar chocolate and panela as the sugar. Not overly sweet - both the cookie and the brownie were excellent. The hot chocolate was wonderful as well.

This morning we headed out to the Port Authority Bus station to go to Moonachie - the home of the american outpost of Rondo - a swiss company that makes sheeters and lines for dough handling. The Starbucks in the bus depot - lots of left behind bevies that people must have had to catch their bus before they could pick up. once on the bus I tucked into my egg bites. I took a couple of videos at Rondo of their cutting and rolling machine for croissants. Will have to save our allowance for a bit. I'll see if later I can upload to YouTube and post here. Lunch at Montclair Diner - not the best - but have had worse. Can never go wrong with a milkshake Shrimp and grits with cajun butter sauce Burger California Club veggie omelet