tag:blogger.com,1999:blog-9284254.post4629289003455632962..comments2012-07-27T13:34:08.968+12:00Comments on Alternative Food Lane: Nosa Pops: A Great Coffee Break Idea!Nouel C. Omamalinhttp://www.blogger.com/profile/00088751006045995255noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9284254.post-90682039579200335352008-09-29T23:53:00.000+12:002008-09-29T23:53:00.000+12:00Maggie and Bricogirl,Thanks for the wonderful comm...Maggie and Bricogirl,<BR/><BR/>Thanks for the wonderful comments. I do enjoy eating them myself because the nougatine is hard to resist. I love nutty-chocolatey combos. That French Candy link is cool. I have done some candies before and I flavor them with flowers and herbs.<BR/><BR/>Gypsy Chef! Can you please send me an email? It seems that we have worked together at some point. My address is: nouel.omamalin@gmail.com<BR/><BR/>I highly appreciate all your comments.Nouel C. Omamalinhttps://www.blogger.com/profile/00088751006045995255noreply@blogger.comtag:blogger.com,1999:blog-9284254.post-68338935783145128112008-09-29T21:34:00.000+12:002008-09-29T21:34:00.000+12:00Very creative. I'm off to explore your praline li...Very creative. I'm off to explore your praline link. Here's something about <A HREF="http://www.easy-french-food.com/french-candy.html" REL="nofollow">French Candy</A> that might give someone some further ideas on their own creations. Thanks.Puzzles to Printhttps://www.blogger.com/profile/11664158792830073570noreply@blogger.comtag:blogger.com,1999:blog-9284254.post-86847042198291760232008-09-29T19:29:00.000+12:002008-09-29T19:29:00.000+12:00Greetings Chef Nouel!Great idea for the Noasa Pops...Greetings Chef Nouel!<BR/><BR/>Great idea for the Noasa Pops!I will modify your idea and have my Pastry Chef produce them for our Coffee Shop Buffet and present them on 20 hole - arcrylic loli pop vertical stands. My Pastry Chef will kill me!<BR/><BR/>This is my 3rd time in Beijing in 22 years. Associates are great to work with and is rewarding to see their development!It has it's challenges just like anywhere.<BR/><BR/>I know you are from the Philippines and worked on the islands, so get ready for a long.......cold Beijing Winter! <BR/><BR/>Air quality is also extremly dry for the Beijing Winters, so you may want to consider modifing your recipes for the Dessert Buffet and use some Fluid Flex Emuslsifier in your products so they do not dry out so quickly. <BR/><BR/>Enjoy your time in Beijing & thanks for the great web site Chef Nouel!<BR/><BR/>Next time you see President Bush in your hotel, say hello to him for me and tell him that I paid my U.S. taxes for last 22 years overseas!<BR/><BR/>Cheers & best regards,<BR/>The Gypsy Chef!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9284254.post-60510805668389744982008-09-29T01:20:00.000+12:002008-09-29T01:20:00.000+12:00The luster dust on these makes them look surreal. ...The luster dust on these makes them look surreal. I bet they taste great!Maggiehttps://www.blogger.com/profile/00442002530901345199noreply@blogger.com