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@kerry
• 7 years ago
• comments: 0
Posted a response to
"Looking for a small guitar"
"Wim:
Thanks @jim-dutton and @kerry for the extensive help. I am really starting to get a good view on the pro's and con's of guitars and this small..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Looking for a small guitar"
"I have a small Dedy - it's a beautiful thing! The large Dedy was as well - it's in use elsewhere these days. I know that one of the eGullet Matt's..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"What is the point in paraffin wax?"
"Paraffin was commonly used in home made chocolates when I was a kid to avoid tempering - it is not used in chocolate these days.
"
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Release / Separation Marks"
"Thinish thermoformed molds like these with large smooth surfaces often have issues with release marks.
Some discussion -..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Chocolate Geode"
"I used a couple of large metal egg molds - I crumpled some foil then covered the crumpled foil with more foil. Poured the syrup into the foil in..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Chocolate Geode"
"
Disappointing crystals at room temperature- the picture on the right.
Much improved at 30º C. Wish the pictures did a better job of showing how..."
@kerry
• 7 years ago
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@kerry
• 7 years ago
• comments: 0
Posted a response to
"Chocolate Geode"
"I've started playing - just halves so far - I have one that is a room temperature and another that I am crystallizing at 30º C as I read that..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Hello from a newbie in Wisconsin"
"Yeah - those huge honking pieces they sell at various places are not my idea of a 'proper' truffle. Lazy man's truffle - got tired of scooping and..."
@kerry
• 7 years ago
• comments: 0
Posted a response to
"Hello from a newbie in Wisconsin"
"I've never completely convinced myself that I clearly know what a truffle is vs a bonbon. I tend to think of the little (and I do mean little) one..."
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Closest is then NMI-33975 Autry St, Livonia, MI 48150,
If you contact Al Roma he`ll be sure to help
Hi Kerry, thanks for the welcome note. Judging from your profile picture it looks like you're our local chocolate doctor.
Hi Kerry! It was great meeting you in person in SanFrancisco. I had a great time and learned alot. I would love to come to the DIY however I will be away on my 25th anniversary trip for the month of April. I would like to stay in the loop though of anything else that comes up.Talk soon, Stay in touch
hi Kerry,
I have read your post recently on producing panned chocolate without using polishing agents (e.g. coating gum, shellac). This is really good because people can enjoy the chocolate without adding more chemicals. Most of the chocolate manufacturer in our country produces chocolate with added polishing agents. As I am recently seeking to start a chocolate business, would you please share with me more about how to polish those panned chocolate without using chemicals.
Kerry - I got this reply from Chef Greweling this morning.Hello Steven,Nice to hear from you! I am pretty busy these days with myriad other projects, and am not likely to be teaching these classes. Of course, that does not mean that they would not be great classes....Best,Peter GrewelingPersonally, I had such a great time at the class, that I would recommend it. The facilities are amazing, and the library is almost worth the price of admission.
The course I took was called "Artisan Chocolate and Confectionery". I just checked the career development section and the only thing similar is this. It doesn't specify who will be teaching. I know that they have just come back from their summer break. I have Chef Greweling's e-mail address and send him a note. I don't know that I'll get a response, but there is no harm in trying.
Kerry -sorry about calling you Edward. I was reading the post below mine to you. We've talked before via e-gullet.Steve
Edward -I took a 4.5 day course through their continuing ed program on-site. I did go to culinary school but did that locally and part time as I still have my day job.Feel free to contact me at umctg@yahoo.com
Like to get in touch with you via e-mail. Saw your blog on e-gullet, like to join (e-gullet) but am so confused with the rules and regulations and waiting periods and what-not that I just gave up. I do however contribute regularily on Chef2Chef and Cheftalk.regards,Edward