RobertM

I was there that fateful day - very sad......

Angel Pie!

I made Grewlings pumpkin caramels for a dinner party (pot luck)

I made these for a good friends Birthday - filled with Pumpkin mousse and Pumpkin caramel I am pleased with it as a first attempt- my finishing work needs practice..

Pastry Chef Resource, in Orlando! http://www.pastrychefresource.com/

absolutely coat your graham in cocoa butter.

Good to know they stand by their product and are wiling to do the exchange.

We used them for making nougat (at the 2015 eG Workshop) - I would have to go back and look for the amounts....

I've used them successfully on several occasions, merely reconstituting them prior to use - worked wonderfully!

That is not a great way to end your stay up country....

I wasn't trying to spend all of your retirement; but I do know the love of new toys

Is the CSO you have referenced one of these: https://juneoven.com/?utm_source=google&utm_medium=ppc&utm_term=june oven&utm_campaign=Google-Search-Alpha-Brand&utm_content=3QPerfectMeal&gclid=CjwKEAjwz4u9BRCbioK3stnBznESJADA75xbigTZns8osPWgyEs4CnwIMFSGBacmCoIG5wZijXt2oRoC0G3w_wcB if not, will one of these June's be joining you?

No cocktails tonight?

I was actually trying to refer to what I will now call "rail" versus top shelf. some places have a "house" brand that is a low end production version of a more expensive brand name....but, is it as good in a cocktail as the name brand? Sorry if I'm not being clear.... Kerry, your own distilled products are Top Shelf, nothing generic about them.

Do you find name brand spirits bring better flavors than generic spirits?

OK, I must ask. Are you pulling the formulas for the cocktails from a book? From eG? From your own intuitive, awesome creativity? A variety of sources? As usual, you two inspire.....

Yes, I think if you're injured "on the job" you should be under W.C.

Do you get Workers Comp for reporting your trip to the Great North?

First off Tartine is a typo...it's a Tanzanie Tart....the original formula is a Tanzanie & Cola Chocolate tart. the base layer is a Chocolate Pate Sucree (how do I make accents marks?) that is delicious...I will be using it on other things as well. then, a layer of caramel....the version in the formula was a bit soft for me (or, I messed up which is more likely the case) and I wanted a more stand-up caramel so, I used my own. Then a layer of Tanzanine Dark Chocolate Ganache...and since I hadn't touched the bag I picked up at the demo I thought this would be the ideal desert for a recent dinner party... pit was topped with a chocolate hazelnut streusel except I had no hazelnut flour on hand so I used almond flour....so, it's really a chocolate almond streusel.... everyone seemed to enjoy it.....

Tartine Tart,

I would like to,extend my thanks, and gratitude, to Kerry for her amazing work coordinating an amazing weekend! . It was, and continues to be, her vision that formed our workshop and takes us where we are going. thanks to Rodney, Kat and Jess for being such amazing hosts and hostesses - you made us all feel like we were "home" the very moment we entered the shop. Your efforts behind the scenes did not go unnoticed. I feel,as though I have made new lifelong friends. Rodney, thank you for sharing your knowledge and expertise! I learned many new things this past weekend - thanks to you!

I think you're right - I didn't see any PDF

Sunday was a day filled with experimentation; lessons, such as "capping" and finishing the panned goods...

Sunday began with.....more amazing pastries