Alleguede

We are now at Next celebrating the craziness or Eztemper made by kerry adventure. Such a guardian angel --- I love her to death

Kerry is chatting up the doorman we we got a pre drink composed of raspberry, rum and pepper. welcome to Aviary

Morning breakfast - the princess I am deserves better.... like at least McDonald's lol.... on our way to Chicago....

Another road trip for us as I showed up 1hr late at Kerry's door. Wasn't me - Goûter and Toronto tourist (who can't drive) made me do it. So we then drove to Patty's in Bison city. She fed us a glass of water and tea for the illish Doctor Beal. After a good chat and sharing of the bread and kouign Amanns (best in town :-)) we headed to the practical airport of Buffalo national Airport. As I was a touch hungry, at checkers I had a chicken sandwich eaten between two people slightly anti social like me. To replace the picture I will ask you to close your eyes. Don't cheat. Think of a big not juicy super dry piece of chicken tender from a place like KFC. Add some hard lettuce pieces and a whip it style mayonnaise in between a soggy pancake bun. To compare even the worst McDonald's is about 11 times better and 6$ cheaper. Time for a chip fila or in and out that make America such a reputable country (and Donald off course :-)) I just discovered the southwest seating system. It amused me especially the lack of civility amongst people. Goes back to making America such an awesome country. We are about 31 km away from the golden mile so I think today we are going to start Kerry's pre Parisian training. Subway hoping, much walking, little resting, and food because I'm a growing boy and need food. Goûter doesn't let me eat enough. Anyhow time for our continental breakfast at the club lounge 3 floors above because our spy status (which would be cool however it's SPG which is the loyalty card of Marriott customers - FYI Kerry is catching all my autocorrect typos) has not made it super elite yet hahahaha. please read in between my sarcasm I'm practising my tactful correctness please apologize for my typos and French words in advance - the society and school system made me like this (my mom is an angel and so am I lol)

So pate de fruit is like the headache of confectioners. pectins now on the market you have a crap ton available (Louie Francois is for me the most reliable source) NH - is for confit, glaze, and I use this for chocolat PDFs ,.. yellow - Apple pectin based with a product that slows the setting pectine - this is ideally the one to use apple - works however sets fast - better for jams and more purees by nature contain 10% of sugar ( often invertz) cook pdf to 106c minimum acide is important even in acidic fruits. 20 g of solution per kg (citric acid 100% / hot water 100%) sugar - 110% minimum of weight of purée glucose - 20% mix the pectins and first sugar first and stir well. Let set for 20 min then start cooking i for the PDFs in bonbons reduce the amount of sugar by 30% or pectin by 30%. good luck

Ok so question one if you can control your vacuum packing then stop it when you see the liquid rise to close to the edge. If you can you need to fill much less 50% about of the bag. You can add stuff in your vacuum machine to diminish the air content. secondly two sugar factors to take in consideration - sweetness and freezing point -100+higher freezing point sugar | 100% | 100 dextrose | 60% | 160 invert sugar | 130% | 160 glucose | 60% | 70% (if I recall correctly) so globally you need to take in consideration what scoopability and sweetness you want in your ice cream and it will define the amount of sugars you can add. At the same time you need to balance as well the solids vs the liquids (trimoline is 70% to 80 solids for 20 to 30% liquids) (glucose about 80 to 20). So invert sugar is key on recipes like chocolate, or nuts that have high fats and lesser sugar for example. You should add a bit of stabilizers as well to have a longer shelf life as the yolks are mainly the binders of the fat and water. for your ice cream, you need to churn it at 50% give or take which is a high volume spinning. Gelato is more in the 30% hope this helps a bit.

Hi I m Rodney. Picture a pineapple just ripe. Prickly outside, a pain in the ass to peel but oh so sweet. Indeed, as selfish as it seems inside joke and "teasing" was implied towards Kerry. I know she's not troubled However maybe I might have a back of the head snack able say on this :-) Right Anna! Ok goodnight lol

@alex yes much so inside joke... I admit working on my sarcasm is in progress however just teasing my crazy chocolate Doctor. Seems like her diet (she refus s to eat my products) is also being questioned on this trip... sounds like fun. When you coming home... You be been gone for too long. I miss you.

You could check igloo in Toronto otherwise there bacon who sells nice stuff in California. Auctions at a starting point is the way to go.

Oh I feel this might have been a bad idea - please refer to Airbnb website next time.

Round 2 : pork chop for Kerry with puree and stuff on top (probably the best choice) mantong with romanesco and carrot for Lisabeth and me its Merlin steack with a whole lot of pepper.

Plates are empty - restaurant is packed. The starters were really good - however plates were very Seattle style (small) round 2 coming up so hungry... @smithy : Oui Je sais merci

So now that Kerry is out of battery I have to do this so bare with me on this one we went for dinner in the only restaurant we found room in... I suspect there's a reason why - so we are live at the restaurant - we also kidnapped some girl from manitoulin that apparently writes super nice things about other people's chocolate, mind you she hasn't met me yet so I have one dinner to change her to my French ways. I think she is "absolute chocolate" but I'm not really paying attention (I put my flirting game on :))

Who has mentioned Gordon Ramsay pub and grill at the Caesars palace Atlantic City? i just had the best burger of my life. I think I have never ever ever tasted something so blend and poorly executed of my young 35 years. Kerry's lamb shepherds pie looked minimalistically pleasant but we managed to eat and run. my advice - beuuuurrrrkkkk...

What a bad trip to nyc! You should never return. how was the show?

What type of dish went with it? I'm surprised you didn't ask.

Best road trip ever.... so much fun. Indianapolis is a very interesting city. Gotta say thank you to our dear host on Tuesday night @huiray for an excellent drink. And dinner as much as I love you @patris that breakfast place needs to be helped. However all our adventures are just incredible.

Its a spoon

Yes someone is going to help me with the floors. yes I guess you can slowly develop the explanation. avoid the name for now... :-)

Hey y'all, Kerry, Why didn't you say that you had officially reserved the facility. That the hotel is 5 blocks away from the facility. Just next to one of toronto's cheapest shopping malls just for the bored partners. It also seems like the sales team of Cacao Barry is preparing a sweet saturday morning and for those who want Ramon Morato demo evening is offered as well. It might also be possible to organise a masterclass on the friday end of afternoon before the show and tell however a trip in the downtown core of our great city could be fun. I also heard that the facility will be pretty brand new with gorgeous NEW floors and quite the equipment (I saw a panning machine or 7, and so much more). It is also possible that some of the top chocolatiers of the city show up. The dinner will be organized as well for the saturday night and cooked by a couple of young chefs (and not the worst) please indicate allergies when you sign up. did I forget anything? It will definitively change from Niagara and I think this years event might be pretty good. I think you can book your roommate, flight or whatever you want but this one is worth the trip - buy your canadian dollars now too.

How about using a samovar and changing the cartridges regularly - in catering events it keeps liquids very hot for hours.

Yes - indeed it's a cherry and lemony cream with a cherry jelly at the bottom. It's some of ontarios first cherries. They are tarty but lack fruit flavor. For the wedding cake, it was for a gothic customer. We had to tame it down to a more appropriate level. The snake is made of chocolate and the flowers of gum paste. Top tier is a home made praline mousseline Middle is lemon cream Final is a chocolate cream with a dark chocolate sponge. Thank you for asking. Enjoy the beautiful day

One hour to read and catch up... Ok Anna I'm done sharing can you come back now. I feel that Kerry s too far. Just saying. I hadn't had dinner nor breakfast yet and all those pictures make me hungry. Here's what I did yesterday...

To sieve very fine fine you can use a woman's stocking. It will allow you to squeeze out every last drop of extract. The final drops are generally the strongest.