curls
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Posts posted by curls
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Lovely! @Haley what were the flavors?
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16 hours ago, Hassouni said:
Bourbon closing is actual fake news, according to most of my industry connections
Thanks for checking! I’m glad to hear they are still open. Great place for brunch & drinks in Adams Morgan if you want to sample a variety of bourbons.
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8 hours ago, weinoo said:
Remember when Bourbon first opened...it was good, and there was even a good bartender or two back then. (and now I see that it's closing or closed?!)
Wow, didn’t know that Bourbon was closing! It has been a while since I went there but I really liked them the last few times I visited. Thanks for the information.
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6 hours ago, JoNorvelleWalker said:
Question two: Kerry kindly sent me some Cacao Barry
https://www.cacao-barry.com/en-OC/chocolate-couverture-cocoa/chd-p64exbg/extra-bitter-guayaquil
What's a good place to buy more? Is there another chocolate markedly superior that I should consider? As I was freezing* on some high school bleachers close to midnight night before last, it seemed this was in the running for the finest chocolate to have passed my lips. Certainly better than the produce of our local chocolate shop.
Chocosphere has many wonderful chocolates to choose from and they sell a lot of it in tasting sizes as well as chocolate making quantities. I sampled many brands and types from them before selecting the Valrhona chocolates that I use. I would recommend trying more selections from Cocoa Barry, Felchin, Valrhona, and eGuittard. There are, of course, many more but that should be a good start. Enjoy! 🙂
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That burnt sugar taste of caramilized sugar can work very well in your praline paste. Try it again once your filling is in a bonbon or used with other pastry components and see how you like it. After that, evaluate the flavor and decide if you want the next batch of caramel to be cooked more or less.
At this years eGullet Chocolate workshop, many of us in the master class made praline as one component for a recipe. Each group took their nuts and caramel to a different degree of cook. I sampled a few of them as praline and in the bonbon -- the results surprised me -- the praline I liked the best on its own was not my favorite bonbon. The one that I thought worked best as a bonbon was the one I thought was way too caramilized/burnt as a praline. The bonbon that was made with that just under burnt praline had the best flavor -- the nut flavor came thru and the bitter balanced very well with the sweet chocolate. Of course, this is just my opinion & my taste buds. Everyone has their own favorite... there is no perfect thing that everyone will enjoy. Figure out what you like, share, and see how many share your preferences.
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Fascinating technique. I was thinking along the same lines as keychris. Melissa is definitely an innovator in decoration and flavors. Thanks for sharing Rob!
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I wasn't quite sure the Pioneer Woman floral Instant Pot was a real thing... so I googled and it is real and there is more than one floral pattern available. Wow! https://www.today.com/food/pioneer-woman-new-instantpot-collection-walmart-t137392
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Sorry Rob I sure didn’t mean to scare you! Thanks for the link. Looks like a great class! I was wondering if you were going to take the Hasnoot class (it’s the following week). Someday I hope to take a high end pastry class — I should start playing with the pastry books I have! 😉
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Found some videos on Callebaut's website about glazing that may be of interest/help to others... https://www.callebaut.com/en-US/chocolate-video/technique/glaze#group-items-wrapper
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11 hours ago, gfron1 said:
I know I'm doing a Melissa class next week.
Rob, I'm not seeing a class on her website for next week... what is the class and who will be teaching it? Hope you have a great time. As you already know, she is a great instructor and has an amazing classroom/workshop.
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All on Kerry’s list sound good but I’ll second Kee’s since I have been there and like her chocolates.
Also, you may want to visit JB Prince to purchase specialty pastry tools, moulds, etc..
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It would be great if we could get demos from Rick Jordan and/or Nathaniel Reid. I would also be interested in behind the scenes tours of the local chocolate shops. Don't know if anyone else is interested but I would appreciate a demo/hands on workshop about sugarwork.
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@gfron1 thanks for setting this up — maybe I’m missing it but what are the 2019 workshop dates?
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There is a lot of fat. Think about cooking duck breasts or prime rib — it can also be fully cooked and have unrendered fat.
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Looks like breakfast is bigger in Texas. Looks tasty but also like there might be lots of leftovers.
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Thanks Okanagancook! Looks like you make quite a bit of your own bacon. I'm with you on the BLT's. I had BT's (BLT without the lettuce) for dinner twice this week!
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2 hours ago, Kerry Beal said:
Apparently the health department will be here today. Apparently we need to have people use tongs. This is great sport for us
Don't want to ruin the sport but would a spoon be any easier?
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And the last of the historic Kamado Joe pictures - ribs from a May 2018 cook. St. Louis cut ribs purchased at the local Costco. Sadly, I don't remember any other details about the cook other than the fact that the ribs were tasty.
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Here are my June pizza trials. Used a pizza dough recipe from Peter Reinhart that I have used many times before when I have made pizzas on the gas grill. Pizza sauce was from Wegmans. I'm using sklips to create a break between the diffuser plates and the pizza stone. I learned about the sklips when @Heartsurgeon posted about them here.
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Finally everything fell into place enough that I was able to join in and try making my own bacon! Thank you for all your posts over the years -- definitely don't think I would have done this otherwise. Hot smoked on my Kamado Joe with apple wood chunks and used the Simple Bacon Recipe from amazingribs.com. Will definitely do this again -- planning to use hickory wood chunks for the next trial.
smoking away with temperature probes in each porkbelly chunk
piece one & two post smoking -- next time I'll keep the piece as big as possible to fit the fridge & smoker
pretty sure that I did not need to cut this belly in half - lesson learned!
all sliced up and ready to package up for the fridge and freezer
quality control sample 🙂
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Do the new caps still have the design/transfer on the top or are they just a solid white chocolate / dark chocolate bottle cap?
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3 hours ago, Okanagancook said:
Looks like sirloin...they have great sirloin.
Nope, not sirloin but you triggered my memory — they are labeled as flap steaks. Per Google they are also know as flap meat and sirloin tips. They have a very beefy flavor and some of the texture of skirt steak.
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Wow, that was some stubborn colored cocoa butter! Glad you were able to get it out of your moulds. I like the fish mould — would you mind sharing the mould number and manufacturer?
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Congratulations Rob!!! So glad that you can start Bulrush! 🎉🎉🎉
I’m looking forward to dining in your restaurant. Always wanted to try your place in Silver City — the logistics for St. Louis are so much easier.
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Chocolates with that Showroom Finish, 2012 –
in Pastry & Baking
Posted
@Haley they sound delicious. I was expecting layers of flavors for Saturn. How did you decide which flavors you wanted to put in each planet? Just curious about your creative process.