curls

@Anna N your lunch looks delicious -- glad Kerry is back home.. Were you able to find the Modernist Bread ingredients?

Thank you! I think I’ll add that mould to my list of moulds to buy.

@ChocoMom thank you! Do you know about how many grams per piece?

@ChocoMom along with the transfer sheet I really like the mould you are using for your honey bon bons. If you don’t mind sharing, who makes it & what model number is it?

Jeesh! You have plenty of free time. Just kidding! While it is great to follow your travel adventures, you are keeping one heck of a schedule! Maybe your next invention should be EZtravel.

Keeping an eye on this! When do you think you'll be ready to post info on the hotel block... about 3 months out?

I've seen that warning before. I definitely enjoy black licorice; especially Dutch licorice (but not the double salt variety)!

@Kerry Beal wow, bloom in the good Paris shops too! Thank you for taking us with you.

Shelby, in this case a MOF is an elite chef who has studied and passed a very difficult set of exams. More details here https://en.m.wikipedia.org/wiki/Meilleur_Ouvrier_de_France. There is also at least one movie about the process, http://kingsofpastry.com/.

No pics of your rachlette meal? Hope is was delicious!

You’re going to wow them in Europe with the irresistible EZtemper. Hope you have time to enjoy Paris.

If you like, we can share the blame. They were still quite tasty just a bit challenging to consume.

Just made up a batch of mango & passionfruit caramels. Slab is cooling and it will be cut and wrapped tomorrow. Think I hit the right temperature on these (unlike the cassis caramels that I made at the eGullet Vegas workshop -- where I overshot the final temperature).

@Anna N thank you for the recipe link! I keep seeing @HungryChris's posts with marinated mushrooms and I want to try them too. I like raw and cooked versions but I don't think I have ever had marinated mushrooms.

Finally starting to get cool -- starting to make chocolates & confections. Three flavors for October: dark chocolate truffle, fig & port ganache, and hazelnut gianduja with feuilletine... cooks treat fourth flavor -- port ganache (really just because I had extra port ganache & some extra shelled molds).

I appreciate the warning. Now I'll be sure to start testing it / using it when it arrives. @boilsover I hope your replacement works Anova is trouble free. Were they easy to work with on the first problem unit?

Enablers. Darn it, resistance was futile! Thanks for the information @Coogles, guess I'm going to need to read that Sous vide for a newbie thread a bit more closely. My Anova is on the way! :-)

Thanks for the Firefly reference. Thought that was what you were doing earlier. ;-)

For those of you interested in the melter that Kerry crammed in her suitcase to take home for a trial run, I found a video/advertisement for that melter. At about the 30 second mark you can see the melter in relation to a chocolate mold. Also a link to Croquade's US website http://www.croquade.us/chocolate-machine.html. Looks like this group in Delaware is a reseller and they have more details about the melter http://www.croquade.com/la-chocolatiere.

Found a bit more information on the melter and posted it in the topic about your trip to Belgium.

A melter or three with an EZTemper will mean no more bowl juggling at all.

Indeed! There is not much space between the cooktop and the bottom of the microwave. If you can do without the cabinets that are currently above the microwave, you can move it up quite a bit.

Sprite!??? In a negroni? Scary! Very glad they were out of it!

Thank you for all the pictures! Glad you found that electronics shop. Everywhere you go, you provide exceptional customer support for the EZtemper. Very nice to see the menu -- now I know that at least one place in Belgium has ice cream desserts like they have in the Netherlands! I'm surprised to see them selling bloomed chocolates. So many beautiful and yummy looking things! Did you pick up anything at the cheese shop? Hope you are enjoying yourself on this trip. I'm sure Anna would like you to enjoy a few more plates of mussels. ;-)

Would be great to have you back on eGullet and to see what you have been doing.