Kerry Beal

True - couple of spots I can see that now that I look more carefully.

Here’s what 20 minutes at 350F does to improve the sausage roll above. Pastry much flakier indeed but still not a fabulous sausage roll.

Not the brown gravy anymore though

When the eG Heartland Gathering was in Cleveland we went to Lolita. Here's what I wrote down about the date appetizer after. dates bacon almond garlic hot pepper butter white wine parsley

Likely stuck to the chocolate afterwards

Is that the chocolate we got from Chef Rubber?

Reminding me of the discussion around the modernist cinnamon raisin bread - tunnels. There was talk of ATK making a braid and cutting it in half - here.

Thinned black - heated before wiping off on the top row, attempted to wipe off on second row without heating -closest ones are regular strength black cocoa butter wiped off I think that a round mold lends itself to the wiping off best.

I was thinking perhaps a dilute black CCB wiped out - but the white is so white - no different from the splatter so it would be hard to wipe clean.

Needs work Hard to get nice definition on the black.

Interesting - wonder if you'd need to blow in the black when the droplet is still wet?

Not my best photography - more important to get the child fed. 10 min CSO steam bake 350º F Tasted like it had a sprinkling of old cheddar under the top crust. Not quite what I was expecting - but the child was happy!

Don't know about alcohol - think experiments with that have been unsuccessful. Some other ideas are percolating in my head but...

Yeah - never been a big fan of the Tupperware party method of selling a machine.

One of my early favorites was Bernard Clayton's Complete Book of Breads - I learned a lot from his books (I also enjoyed his Complete Book of Pastry) - Complete Book of Breads

I know several chocolatiers who use the monk fruit/erythritol combination in chocolate. It is processed in the melanger with the nibs. Might be worth a trial of your liquor with the sweetener in your melanger.

I'm sure that's part of it!

Seems to be a good quality product - but when you read more about it - it's a company that is making higher quality items in China with a view to improving the reputation of 'made in China'.

I certainly didn't follow their instructions for cooking a whole chicken or it would have been raw.

True that!

Here is my reply from the company - Hello Kerry, Thank you forletting us know about this issue. As a responsibility company, we respect copyright and abide by laws and regulations. We will investigate this matter, and correct the cookbook if we make a mistake. Moreover, we have removed the recipes from our official website and Amazon. Thanks again for bringing this to our attention. Regards, Shirley Fblumlein Customer Support

Every single picture seems to be found online. Recipes don't match the pictures in most cases.

Yeah - perhaps - but not seeing any attribution anywhere.

Sent an email suggesting they learn more about copyright and make some changes to their cookbook.

Matcha tea cake cookies are picture and recipe word for word.