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Kerry Beal

Chocdoc takes her heart back to San Francisco

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Got the table set up and ready for the show. 

 

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Had to make a few faces at the camera man - "careful your face might stick like that".

 

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Didn't get a whole lot of pictures of the show - too busy talking - but did manage to get a few of the items on the tasting table. See the red chocolate in the middle? That is the strawberry chocolate that @Alleguede made for me to take to the show - there was none left very quickly. He texted asking how folks liked it - I have videos of a bunch of people declaring their undying devotion to it that I texted back to him.

 

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39 minutes ago, Kerry Beal said:

No microwave - there is an iron, I have a heat gun, a coffee maker and a soldering iron. But I don't know that I'm really motivated to make a fruit crisp.

 

You could call room service and complain the fruit crisp they delivered to Mr. Beal wasn't cooked enough.

 

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Emily from the Dallas Chocolate Festival suggested a place for dinner that she had been a few years back where she had had a very enjoyable Chinese meal. Fang Chinese. We were looking at the menu when the owner Peter Fang came along - took the menus and made it clear that he would chose for us.

 

 

 

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Tea was brought - flower tea which gradually bloomed.

 

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Sesame peas.

 

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Pork belly in steamed bun.

 

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A stellar wonton soup - if all wonton soup was this good - I'd order it a whole lot more.

 

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Shrimps and pear in a honey sauce.

 

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Egg fried rice - cooked at the table.

 

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Crispy Honey Chili short rib.

 

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Tofu with veg - not sure of preparation. 

 

 

 

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 A virtual shopping expedition to a Japanese dollar store while making a Japanese meal for myself yesterday evening really made my day!

 

 Maybe @Kerry Beal can’t make a fruit crisp without an oven but she can still perform some pretty damn good miracles.

 

 

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@Kerry Beal

 

lived the idea that the Chef ordered for you

 

loved the look of the shrimp w pear

 

wonder what the Rx is for that.

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9 minutes ago, rotuts said:

@Kerry Beal

 

lived the idea that the Chef ordered for you

 

loved the look of the shrimp w pear

 

wonder what the Rx is for that.

The menu lists them as "Honey Apple Prawns, coated in a sweet mayo paired with five spice crisped apple" - wonder if you could riff off that.

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sweet mayo

 

never thought of that.

 

might be worth a try.

 

how did the dish taste to you ?

 

or more politely , would you order it again ?

 

you might ask the chef for ' Sweet Miracle Whip ' as a sub ?

 


Edited by rotuts (log)
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LOL - yeah make me the mayo shrimp with Miracle Whip! You trying to get me killed?

 

Tasted very nice - the creamy sweet shrimp played off well against the spiced asian pear bits. 

 

Looks like the honey mayo dressing for shrimp is popular in Chinese restaurants - I found a few recipes online - Honey Walnut Shrimp seems to cover it in a lot of cases.

 

Yup - would order again. 

 

 

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7 hours ago, Kerry Beal said:

We were looking at the menu when the owner Peter Fang came along - took the menus and made it clear that he would chose for us.

 Wouldn’t it be great if we could get anything like that in terms of Chinese food around our neck of the woods?   I’m sure  something similar isavailable somewhere in the GTA but not where we hang out.

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15 hours ago, curls said:

Really, no microwave in the room? Wouldn’t be a crisp but you could make a fruit compote with a microwave cake.

 

8 hours ago, Kerry Beal said:

No microwave - there is an iron, I have a heat gun, a coffee maker and a soldering iron. But I don't know that I'm really motivated to make a fruit crisp.

I was thinking about the iron possibilities. But I have it. You need a roll of aluminum foil, a ziplock bag. Mix together the filling ingredients, seal them in the bag (might want to double-bag, or put the bag in a tight foil packet), and shove it in the coffee maker carafe. Run the coffee maker (no coffee, just the hot water) in. Let it sit till it cools. Dump. Repeat until the fruit has cooked enough. (See https://www.seriouseats.com/2015/11/the-food-lab-extra-gooey-apple-pie.html).

 

For the topping, mix it up, flatten into a relatively thin layer on half a piece of foil, fold to cover, and seal the edges. Iron until it's done.

 

In a bowl, combine hot fruit with cooked topping. Voilà: microwave-free fruit crisp-ish!

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5 hours ago, Anna N said:

Maybe @Kerry Beal can’t make a fruit crisp without an oven but she can still perform some pretty damn good miracles.

 

Somehow, I think she could, if she wanted to.   🙂

 

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Daiso = impossible! So many interesting things at such great prices. My friends and I load up the cart, then step to the side before checkout and ask "are you really going to use this item?" in an attempt to reduce spending and accumulation. (we do re-stock on shelves) Love the camera mugging.

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3 hours ago, FauxPas said:

 

Somehow, I think she could, if she wanted to.   🙂

 

 I think she moved on quite some time ago.  

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Brunch at Dandelion's new facility under construction - quite the spread they put on.

 

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17 minutes ago, Kerry Beal said:

Brunch at Dandelion's new facility under construction - quite the spread they put on.

 Not bad at all. Now I’m going to have to get up and make something to eat.

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Visiting Daiso to me is an event.  I have to go 1 state over to shop there, but what fun!  The snacks alone are worth the trip, and all the little doodads and organizing things, quite addicting.

 

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That's an amazing table.  Is it temperature controlled or ????   Can't quite make out it's purpose.  

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3 hours ago, Anna N said:

 I think she moved on quite some time ago.  

 

Yes, that's sort of what I was saying. 

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3 minutes ago, FauxPas said:

 

Yes, that's sort of what I was saying. 

I think you are right. 


Edited by Anna N (log)
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4 hours ago, JoNorvelleWalker said:

Is that an adjustable height marble table?

 

Yup - hydraulic adjustable marble table. Suitable for pastry work, tempering, eating at... these tables (and there are more than one) will be in the teaching area of the factory.

 

Not temperature controlled though.

 

 

 


Edited by Kerry Beal (log)
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