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Willow said she got them from Chef Rubber.

It was next to the gas station we stopped at for gas just before rental return. It was large and ok. Not the best I’ve ever had, but good.

Ruth gets the credit for this one - she did the most work and organizing!

A Huge Thank You to Ruth, Kerry and Rodney! Pulling off an eG Chocolate Workshop is no small feat—trust me, I know! The planning, coordination, and behind-the-scenes logistics are immense. Add in the distance between Ogden and Austin, (not to mention Canada) and the challenge becomes even greater. That’s why Ruth, Kerry, and Rodney deserve a huge round of applause for their incredible dedication and hard work. Not only did they bring this event to life, but they also generously shared their knowledge, expertise, and passion every step of the way. Thank you for making this workshop such a sweet success and for continuing to inspire and connect our community through your efforts! #chocolot #thechocolatedr #EZtemper #goutier

It's been a couple of decades since I've been there. Thanks for the reminder.

Me neither! Thanks! I’ve tried to make nougat before but it just didn’t come out right. I mentioned that I had not been successful and Donna walked me through it with some help from Rodney. It did taste as good as it looks!

Clearly I don't actually fully read when I read . . . 🙄

John's Grill should fit the bill without breaking the bank.

baked in bread with me." It presents me with an image of someone being baked in the oven with the bread.

Thanks for the vicarious thrills !

Why painful?

I have a Traeger,180 is the lowest setting. Or, i can use a smoke tube for a true cold smoke experience. I'm open to either option.

Those temps are fine. Longer times (like 6H) make sense for a potentially tough bird.

More black cod today. This recipe for Gochujang-Marinated Alaska Sablefish With Shiitakes is one I’ve made several times. It got me into trying more “en papillote” recipes. I thought they were all about the presentation but I quite like it for cooking fish, even just for me! Here, I used creminis instead of shiitakes and served with sticky rice and broccolini. Edited to add that the recipe amounts of 2 T gochujang and 1 T soy sauce/serving are a bit too salty for me. Easy to taste and adjust. YMMV

8h @ 140 is what I have used with good results. Not sure how to adjust for the smoke. What smoke temp are you using? Beautiful bird btw.

Not quite sure what the difference between nougat and turron is but that is a personal favorite! looks great!!

Willow brought transfers to the workshop to re-home - you might want to contact her to see what she has left.

Wondering if anyone had advice on SV of wild turkey breasts? Deboned and I plan on smoking them as well. These are not the giant butterballs of the world. Quite flat actually. My current plan (quite changeable!) is to SV 6 hours at 142.5F and then smoke for 2 hours post cool down. Bird in question- (Merriam and a young Tom from last year)

A recipe for Delicious Spaghetti Bread showed up in my inbox the other day. The recipe itself looks atrocious but from the author's description it seems like it would be terribly painful for the cook. "A co-worker shared this recipe for spaghetti baked in bread with me."

Char siu chicken fried rice with leftover sweet potatoes, roasted chile Poblano, onion, ginger, garlic, fish sauce, long red chiles, bird chiles, cilantro, and an egg.

I was afraid of that. I have found Design & Realisation in your fair country. They imply theirs are opaque on any color of chocolate, and they look promising.

@TdeV in terms of labeling your SV :get a marker that does not wash off and use the flat area of the SV bag , above the seal , for your labeing info.

Salmon Sushi Porgy Sushi Black Pepper Duck Breast Sushi

But they're cod lovers and messy on top of toast? 😃

More of a brunch thing. Green garlic toasts, topped with combination of sautéed mushrooms in sherry cream from the CSA (sauce cooked right as it’s going to be eaten by 3 boys who can be messy on top of toast) and some canned fish (Tonnio Tuna with jalapeño and smoked cod livers) All three boys ate the cod lovers. Youngest had seconds. Edit: The boys ate cod livers, not are cod livers. Or if they are, it’s more the kind of thing I should talk with them about privately, not post on eGullet