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Posted

Chocolot and Alleguede from eG are with me in Las Vegas at a chocolate panning course in Las Vegas at Jean-Marie Auboine.  

 

Chocolot and I arrived on Wednesday (the course started on Friday).  I picked her up at the airport - and shortly thereafter we headed off to Lotus of Siam for our first dinner.

 

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Crispy Rice.  

 

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Larb - can't recall if we ordered pork or chicken.

 

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Garlic Prawns.

 

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Sticky rice and mango.

 

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After dinner we headed off to the new retail location of Jinju Chocolates in the new 'container park' that we had seen being assembled when we were down in May for our eG 2014 Chocolate Workshop.  Thought the container park concept was a neat idea.  

  • Like 7
Posted

Day 2 in Las Vegas Chocolot and I headed out to hit just about every place we could think of - we were at Jinju's production facility, Chef Rubber, a couple of thrift stores (my tea mug had broken in transit), Ethel M chocolates, and I'm sure a few other places I've forgotten already. Oh yeah Lee's Discount Liquors.  

 

Breakfast was at Chocolate and Spice Bakery.

 

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An omelet and ham in a croissant.  

 

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Had to try In and Out burger for the first time.  Burgers 'animal style' with double fried fries for me.  

 

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Root beer float.  

 

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Dinner at Umami Burger - a Jose Andres restaurant in the SLS hotel and casino.  Classic burger for me - parmesan frico, roasted tomato.

 

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Smooshed Potatoes to share.

 

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Onion rings to share.

 

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Jose Burger - pork, serrano ham and manchego cheese with piquillo pepper.  

 

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Cali burger - avocado, caramelized onion.

 

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Two different ice cream sandwiches.  

 

 

  • Like 9
Posted

Kerry, tell us more about the container park please.  Is it a pop-up shopping center of sorts?

  • Like 1
Posted

What a series of feasts! I can't decide whether the burgers or the Thai food make me more hungry. I'm definitely nostalgic for an In and Out Burger now, and I know what greasy things they are.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Posted

I love InNOut.  Im pleased there are none near me.

 

Id gain 15 lbs, of the worst kind.

 

when I think about it, they shouldn't be so tasty, but they are.

Posted

You can have your burgers but could I ask for a doggy bag from Lotus of Siam, please? I am insanely jealous of the good company you're keeping - Chocolot and Alleguede!

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted

I am with Anna. The Thai food made me salivate. Thanks for the luscious food updates. Hope you are all enjoying your course.

Posted

Kerry, tell us more about the container park please.  Is it a pop-up shopping center of sorts?

I think it's a little more permanent than that - each retired container makes up a small store.  Shared bathrooms and common areas.  A bit of green space in there as well.

Posted

Last night's dinner at China Poblano - another Jose Andres restaurant in the Cosmopolitan Hotel.

 

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Chrysanthemum tea for Romina.  

 

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Assorted tacos.  

 

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Siu mai.  

 

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When PIgs Fly - steamed buns.

 

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Another unidentified taco.  

 

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Jiaozi.

 

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A poor choice of a cocktail - mezcal, cynar, grapefruit, ginger beer - sounded like it should be good - tasted like cleaning fluid.  Returned to the bar.

 

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Vegetable fried rice.  

 

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Shrimp Mojo.

 

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Dan dan noodles.

 

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Golden PIgs - fried steamed buns.

 

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Lamb potstickers - stuck on you.

 

After a bit of a walk and people watching - we decided to hit Serendipity 3 for some ice cream. 

 

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Ro ordered carrot cake sunday - not realizing it came with an entire piece of cake (actually only half a piece the server noted!) 

 

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Alleguede had a cookie sundae with some long unpronounceable name.  

 

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Frozen hot chocolate for Chocolot.  

 

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Hot fudge sunday for myself.  

 

Gotta hit the sack now - will try to post today's meals in the morning.  

 

 

  • Like 9
Posted

Back to Lotus of Siam again last night - with 4 people you can have more dishes!

 

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Fried dumplings.  

 

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Of course the crispy rice.  

 

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Fresh rolls.

 

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And Garlic Pepper shrimp again. 

 

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Crispy duck with drunken noodles.

 

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Fried rice with crab.

 

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Stir fried veg with pork belly chunks.  

 

 

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  • Like 7
Posted

I've been busier panning than taking pictures at the course.  And a lot that I have taken have people in them so I'm not willing to post.

 

It was wonderful to see a delightful fellow that I did the Wybauw course with in 2007 - report here.

 

We are using the little pans that go on the kitchen aid that are made by DR in Canada. Maximum is around 5 lbs of product that you can get out of them.  So while they are not practical for production they are great for working up a recipe.  

 

The first day we made some pretty lumpy product (too much cold air) and lots of doubles (adding chocolate too fast) - but by the second day we were starting to get the hang of it and most items were pretty round with a minimum of aggravation.  

 

 

So really only two pictures for you - 

 

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Chocolot reaching in to the panner (you need to keep a hand on what's going on in there).

 

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Our hazelnut M&M like things - they have a hazelnut, milk chocolalte, sugar coating, more coloured white chocolate.  We will be polishing them today.  

 

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  • Like 5
Posted

My gosh - you must have rolled out of the ice cream factory! What fun.

And, you say there is a panning bowl that fits on a Kitchen Aid .. made in Canada no less? You may get me hooked on chocolate yet, Kerry!

Posted

I dont quite get the sense of the action of the panning bowl

 

thanks for the second pic.

 

does the inner bowl rotate to create the spheres ?  the outer bowl for adding / withdrawing ?

 

what part of the KA does the inner bowl attach to to get its power ?

 

thanks.

Posted

The whole bowl rotates - the kitchen aid hub on the front of the machine provides the drive.  You have your hand in there constantly to break up doubles, assess how the product is drying, whether it is getting lumpy etc.  

 

I can see what you mean by an inner bowl on the picture with the green M&Ms - but there is only a single bowl.  

  • Like 1
Posted

Last night we had dinner at Pho Kim Long -

 

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Various appetizers.  

 

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Pho for me.  

 

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A chicken dish of some sort for Alleguede.  

 

A couple of bun were had as well as mayo shrimp.  Too many people in the pictures.  

  • Like 4
Posted

Two of us were left this morning after we dropped Chocolot at the airport - so we headed off to 'Eat' in the old part of town right next to the container park.  

 

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Shrimp and grits for me. 

 

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Truffled egg sandwich for Ro.  

 

Grabbed a bottle of Laphroig at the duty free for the hubby.

 

Food on the plane was not worth photographing (or eating for that matter)! 

 

Luggage totalled about 75 lbs and included a fair amount of panned product, a heat sealer that was a freebie with the freeze dryer but I had delivered to Chocolot, an extra set of trays for the freeze dryer, a bunch of mylar bags and oxygen absorbers, bottle of Lost Spirit rum, some transfer sheets and coloured cocoa butter, cheese and salumi...

 

  • Like 7
Posted (edited)

thank you for the thread

 

Im unlikely to get to LV any time soon or even later than that.

 

but I know what to do :

 

go directly to  Lotus of Siam, order lots and lots of stuff.  every calamari dish for example

 

get a booth or corner table out of the way

 

eat very slowly.

 

when closing time comes around  ( im still eating slowly, you see )  Ill ask for all the extra stuff 'cartoned-up'

 

pay

 

slip under that out of the way table and stay there.  Ill not go hungry over night.

 

fiddle and faddle in the morning and Im ready for Lunch and Re-Peat for Dinner !

Edited by rotuts (log)
  • Like 1
Posted

I did not get the doggy bag I asked for from Lotus of Siam but look what I did get!

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A selection of beautifully made and beautifully packaged chocolates from Chocolot

And a selection of the product that was panned from Kerry Beal

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And I bet that doggy bag would be pretty high by now.

  • Like 5

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted

Beautiful! Beautiful work, and thank you for posting photos of that excellent-looking food. (Rotuts, make room for me under that table.) Anna, you scored big-time!

Question regarding the panner: to what extent does the shape of the 'kernel' determine the shape of the finished product? The raisins still have a dimply oblong shape, whereas most of the other chocolates do not. If you rolled those raisins long enough would you get a sphere, or at least a smoother shape?

It's fun to see what I know from minerals processing as a balling drum scaled down to candy size and producing such beautiful product.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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