Chocdoc - Escapes to Educate in Erie

[Kerry Beal]

 

Hearts from yesterday.

 

 

Joe - massaging his nut clusters.

 

 

This is one of very few vintage nut cluster machines. 

 

 

Joe squeeqiing his nuts

 

 

Finished clusters.

 

 

 

Sponge beginning.

 

 

Adding the gelatin.

 

 

Beating after the addition of the bicarb.

 

 

 

 

 

This should almost double by the time it stops rising.

 

 

Went for a tea filling on these - had no earl gray - so orange pekoe!

 

 

Raspberry bites from Greweling. Wasn't there to tell them to whack those molds for bubbles.

 

 

Interfered with the enrobing line for mint oreos.

 

 

Enrobing our cookie butter gianduja.

 

 

 

 

Some steak spice bark.

 

 

Lunch down at the harbour. Attached to a hotel I think.

 

 

 

Honey mustard chicken sandwich.

 

So a little over 3 hours later and I made it safely home. Have had a cup of tea - now it's off to bed!

 

 

 

 

 

 

 

Edited June 2, 2017 by Kerry Beal
Edited to add more about Joe's nuts (log)

[Kerry Beal]

Now I need to sit down and write up a report - I suspect it will take a couple of days to get everything in there I want to say about what I observed and what I feel needs to be done for improvement. I'm annoyed with myself - planned to liberate a bit of invertase (which they buy in gallon containers) while I was there and forgot.

 

 

[patris]

32 minutes ago, Kerry Beal said:

Now I need to sit down and write up a report - I suspect it will take a couple of days to get everything in there I want to say about what I observed and what I feel needs to be done for improvement. I'm annoyed with myself - planned to liberate a bit of invertase (which they buy in gallon containers) while I was there and forgot.

 

 

 

 

Damn! Wish I had known you wanted invertase - I have a couple little bottles and would gladly have given them to you when you were here.

 

I'm sure I am just naive, but the absence of gloves on anyone at any point in the production process (thinking specifically of the nut clusters here, but also the tamping down of the peaks in the filled molds) was a little off-putting for me.

[Kerry Beal]

5 hours ago, patris said:

 

 

Damn! Wish I had known you wanted invertase - I have a couple little bottles and would gladly have given them to you when you were here.

 

I'm sure I am just naive, but the absence of gloves on anyone at any point in the production process (thinking specifically of the nut clusters here, but also the tamping down of the peaks in the filled molds) was a little off-putting for me.

Interesting observation - I don't think I saw anyone wearing gloves - but I did see a supply of them.

 

I'm thinking I'll pick up some invertase from someone at the RCI as long as I give them a little warning.

 

[Tri2Cook]

1 hour ago, Kerry Beal said:

Interesting observation - I don't think I saw anyone wearing gloves - but I did see a supply of them.

 

I'm thinking I'll pick up some invertase from someone at the RCI as long as I give them a little warning.

 

I have an unopened small (30 ml) bottle you're welcome to. I know that's not much but it might help if you need some soon. I ordered two when I ordered some other stuff from Vanilla Food Company and I've only made a smallish dent in the first bottle. Turns out I'm not really using it as much as I thought I would.

[Kerry Beal]

Just now, Tri2Cook said:

I have an unopened small (30 ml) bottle you're welcome to. I know that's not much but it might help if you need some soon. I ordered two when I ordered some other stuff from Vanilla Food Company and I've only made a smallish dent in the first bottle. Turns out I'm not really using it as much as I thought I would.

Thanks @Tri2Cook and @patris - I have a bit left here - was just going to get a fresher stock (mine's probably over 10 years old  - but still works fine).

[gfweb]

No gloves and no beard snood. 

[patris]

56 minutes ago, gfweb said:

No gloves and no beard snood. 

 

I was going to say that, but figured I was being too picky!!!

[Kerry Beal]

So - it's that time of year again - and I spend the day making my way back down to Erie for the second annual "Attempt to Educate in Erie". 

 

Apparently all the stuff I taught them last year hasn't been put into place - the staff seem to be in charge!

 

I developed a couple of recipes that I mentioned elsewhere to make use of the sponge toffee scrap - a caramel sauce and a fudge - apparently they haven't made either.

 

Stopped on my way for lunch with @patris - we went to Cafe 59 which had good reviews for food but mixed for service - and managed to do well for both!

 

 

Fried artichokes with lemon caper mayo 

 

 

Cafe salad for @patris

 

 

Caesar with chicken for me.

[Kerry Beal]

The drive between Buffalo and Erie is only around 2 1/2 hours but due to a rather unfortunate 25 hour ER shift that ended late yesterday I was a bit of a hazard on the drive!

 

I made a brief stop at Caplan's - "if you cook, stop and look" - a restaurant supply I had been to last year.

 

 

This was in pride of place - go back to last years pics and see what they had there before. This one must be faster because it's red!

 

I can't believe I didn't take a picture of my dinner when I arrived. We had sausages, peppers and corn. Along with some lovely strawberries. 

 

 

[Anna N]

My eye was drawn to the washboard and to the cast iron corn bread pans!  Not for me the corn bread pans but remember the lady who was looking for them Up in Espanola?

[Kerry Beal]

1 hour ago, Anna N said:

My eye was drawn to the washboard and to the cast iron corn bread pans!  Not for me the corn bread pans but remember the lady who was looking for them Up in Espanola?

Funny - I didn't notice them in the store - but I did when I posted the picture - and had exactly the same thought!

[gfweb]

I recall searching Open Table for restaurants in Erie. All I got was a truck stop and glorified pizza places.

 

Is it really that grim in Pennsylvania's 3rd largest city?

 

ETA: looks like I asked this a year ago LOL.  Open Table now has 15 restaurants. A couple look good...few chains (including Firebirds which is pretty good at what it does)

Edited June 19, 2018 by gfweb (log)

[Kerry Beal]

My breakfast this am

 

 

 

[Kerry Beal]

 

Joe’s airbrush heater. Might make a good cocoa butter heater instead or as well

 

 

Christie learning how to use the Fuji. I think she’s a bit of a natural.

 

 

Making some apples blush

 

 

Christie seeing what happens when you put a pattern on top of a tray of meltaways 

 

 

 

 

PB cup production in full swing

Edited June 19, 2018 by Kerry Beal (log)

[Kerry Beal]

 

In no particular order - apples after molding 

 

 

Finished PB cups 

 

 

 

Mold under construction

 

 

 

Roses airbrushed 

 

 

 

 

 

 

 

Edited June 19, 2018 by Kerry Beal (log)

[Kerry Beal]

Lunch at Smuggler’s Wharf

 

 

 

the red red hat ladies were there - we admired the variety of red hat options from baseball caps to strategically placed feathers 

 

 

 

Perch for Joe

 

 

Berry salad for Andrea

 

 

jerk chicken for Connie

 

 

She crab soup and wedge salad for me.

 

 

[Kerry Beal]

 

splattered bunny 

 

 

finished bars

[Tri2Cook]

53 minutes ago, Kerry Beal said:

 

the red red hat ladies were there - we admired the variety of red hat options from baseball caps to strategically placed feathers 
 

I'm imagining the scandal among the local red hat ladies... they always show up in fully synchronized red hats. 

[Kerry Beal]

 

Who knew that sponge toffee blew bubbles!

 

 

After 12 minutes of beating the gelatin is added.

 

 

Another 2 minutes and the bicarb goes in.

 

 

 

 

 

Lid to keep the heat in - the rise continues.

 

 

 

New product under construction - it's essentially a gianduja slice with layers made with milk, white and dark chocolate. The nut paste is a combination of nutella and peanut butter. We shall see tomorrow when we cut it if it is a success.

 

 

Look at this old beauty - for extruding creams. 

 

 

Box of assorted milk chocolates found somewhere in the shop - made in 1990! Perhaps a bit of bloom and didn't smell too great if you got your nose very close.

 

 

[Kerry Beal]

 

Remember this little guy from last year. 

 

 

Remember Gizmo - he launched himself across the table onto my lap when I sat down. 

 

 

 

 

 

A true lap dog (more like a cat).

 

 

Nice salad for dinner.

 

 

[Tri2Cook]

I really wish I liked sponge toffee more than I do, it always looks fun to make. And look at those 28 year old chocolates... none of that 7 gram stuff!

[MetsFan5]

Am I crazy or does anyone else see a bunny’s side profile by the pup’s ear?  😂

[Thanks for the Crepes]

Now that you mention it ... yes. Down at the base of the ear. 

[Kerry Beal]

My breakfast this am - soft boiled in a bowl - bit of butter.

 

 

 

 

The money shot.