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Kerry Beal

Chocdoc and eG friends in LaLa Land

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From Seattle I have flown to LA for a class at Guittard with Paul Young, UK based chocolatier of water ganache fame.

 

I'm sharing a room with @Chocolot and in the am will meet up with @RobertM and @Gwbyls

 

I have nothing in the way of pics so far, @Chocolot has pics but is asleep - so in the am we'll get some more pictures going on this thread. 

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5 hours ago, JoNorvelleWalker said:

 

Easy enough to fix one should think.

 

Diagnosis is probably on point, but I wonder about her acumen when it comes to treatment...😁

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D7BD00BC-7BAF-4395-BB54-C3737C73E5DC.thumb.jpeg.cd65a492691269094f55c3fc766c05f0.jpeg

 

Dominique Ansel Bakery. Special case.                                CE7A228B-CF4E-486C-942C-7B7C1394F81D.thumb.jpeg.57256b10eb0c115f1f6d83d7b6de2619.jpeg

GWBYLS and Tandem chocolates at the Grove. 

1471AC87-4700-4784-BCED-66050FB0B5F6.thumb.jpeg.30c8e73394d6828474c0c8b48f1bfb11.jpeg

 

     Cronuts

 

 

7556AA3C-1D37-4DD2-990C-10AA7372DAF3.thumb.jpeg.a30df5ddcafcf6067268a78e4754f4d6.jpeg

Chocolot and Gwbyls at Smorgusburg. Notice our Dominique bags. 

 

77C9CD03-25B0-467D-87EF-72AB9CA9665F.thumb.jpeg.acafe52ddc16b45ec7be18113aed5fcf.jpeg

 

We each enjoyed a Pork belly taco. Messy and delicious. 

 

62517B33-2933-4FBF-AAB9-AEF313971E48.thumb.jpeg.28d7aeaaace3b8dfb2a0b8897d31e0ac.jpeg

Then, it was off to Grand Central market in downtown. We had to walk around to find room to eat again at Eggslut. This is my Egg salad. The other two got the Eggslut—soft poached egg over mashed potatoes with slices of baguette. 7002EB17-E1FF-473B-B098-21864757059C.thumb.jpeg.e71b6c27fe5ae8f57015254ca262bfae.jpeg

 

Then it was back to the hotel for a meet up with Bob and his wife Barb. 

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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It's amazing to me that the Domenique Ansel in LA has cronuts just sitting around like that...  here in NYC, there's still a line for them in the morning, and they sell out every day!

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52 minutes ago, gfron1 said:

Paul Young is my chocolatier crush!

He’s here at breakfast - we are sucking up best we can - want to be teachers pet!


Edited by Kerry Beal (log)
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17 minutes ago, KennethT said:

It's amazing to me that the Domenique Ansel in LA has cronuts just sitting around like that...  here in NYC, there's still a line for them in the morning, and they sell out every day!

We were early. No line this time. Only allowed to buy 2. 

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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We drove into L.A. from Las Vegas, and stopped at Philippe’s for a Double Dip prior to heading to the hotel.

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47 minutes ago, Chocolot said:

We each enjoyed a Pork belly taco. Messy and delicious. 

 You both will be hard pressed to top this! 


Edited by Anna N (log)
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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

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we Got to sit at the oldest table in the place - around 80 years old (so we were told)

92F4369A-A306-4111-ACE4-9D4A8D970B8E.thumb.jpeg.2d73171d6a9b3013ae50939f64cddb63.jpeg1B88BE54-30F2-469E-B8BF-C420525D0313.thumb.jpeg.2d3925da8490d2622d7c924005304971.jpeg

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Nice of them to provide you with reading material.

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

"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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14 hours ago, gfron1 said:

Paul Young is my chocolatier crush!

 

Mine, too!  I 😍 ginger boys 😊

 

Tell him we all love him. 


Edited by pastrygirl (log)
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32 minutes ago, gfron1 said:

Better yet, get him to come do our Master class in St Louis next year. He can stay with me!

 

See, @Kerry Beal, we don’t ask for much. Pretty please? 😇

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12 hours ago, Kerry Beal said:

From Seattle I have flown to LA for a class at Guittard with Paul Young, UK based chocolatier of water ganache fame.

 

I'm sharing a room with @Chocolot and in the am will meet up with @RobertM and @Gwbyls

 

I have nothing in the way of pics so far, @Chocolot has pics but is asleep - so in the am we'll get some more pictures going on this thread. 

 

Does anybody know if this is related the same principle as Herve This' chocolate chantilly (which predates the water ganache)? Just curious.

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Today was a fun day, filled with lots of information, laughter and......oh yeah, chocolate.  Water Ganache; Caramel, chocolate tasting.....88825490-0538-4B01-B59C-A25BEB2FC600.thumb.jpeg.03da891865e3b55abe3634054f8d8f7d.jpegA7A04E06-C69F-4ED0-BB33-933E9E2828CF.thumb.jpeg.ceb0432d5cd080d50e395bd42c2c1136.jpeg1255D481-E227-45A8-B60B-088E08424B74.thumb.jpeg.d914b26e5e6bfc7407fc1f471f141f4a.jpeg

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Beef fat caramel?  Chicken fat caramel with crispy chicken skin?  

Yes......we discussed such things today......

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Lunch was amazing......

Fresh baked bread, charcuterie, pickled vegetables, turkey neck Terrine, fresh salad and soup.  Our host, Donald, prepares an amazing lunch, served outside under the beautiful sunny Southern California sunshine.  

We even had a guest, Keegan Gerard, join us...(sorry, no pictures).

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