curls

https://www.washingtonian.com/2018/07/26/take-a-look-inside-the-green-zone-dc-middle-eastern-cocktail-bar-adams-morgan/ Still trying to find the time to check out @Hassouni's new place. It is getting lots of great press!

Thank you for blogging. Like many others I always enjoy reading about this trip. Wishing you safe travels home & hoping you can return soon.

@pjm333 everything you post is lovely but those lemon meringues are calling my name. 😃

Kerry, what did you fillings did you put in those chocolates?

Looks like Chef'd is out of the meal delivery business. https://www.supermarketnews.com/deli/chef-d-back-business-not-e-business

Welcome Kate, glad to have another DC area person on eGullet!

Thank you. I have a bottle of the Bols jenever that I don’t know what to do with — may try Anna’s Kindred Cocktail approach. I like the Dutch jenevers neat but the North American Bols jenever doesn’t taste like Dutch ones. 😞

How did you like this one? Worth repeating? Any other suggestions for the North American style jenevers?

Thank you @Kerry Beal, yes, that is what I was asking. This is a forum and traditionally people post some details and/or questions when they post. I was attempting to find out why@Jamal12‘s was posting all these photos without descriptions or questions. I am not offended by your posts — I want to know more about them and the person posting them.

Ok. What are the fillings? Do you have questions for us (what is your reason for posting these photos)? Have you started chocolatier training? What source recommended that Hershey's baking chocolate and/or cocoa powder + cocoa butter can be used instead of couverture?

To answer that question, we'll need to see a whole tray of chocolates all showing the same technique and finish level & a shot with one cut open. It does look interesting. Perhaps it truly belongs in the chocolates with a showroom finish thread. 😉

@Jamal12 are these solid pieces or do they have fillings? What chocolate do you use?

Sorry I can't join Anna for drinks tonight -- no cream in the house. Congratulations on another finished bottle.

Interesting, I did not know about culinary matcha. I've always used drinking matcha for tea and pastries. What is the difference between the two?

Ok, I've decided to join in on the fun (at least for this weekend) and join you with my own Oriental. While interesting, this is not one I see myself making again. Cheers!