RobertM

xxchef In response to your questions; The wooden "box" is indeed what I keep the roller/cutter in when not in use. Savage shipped the piece in that wooden piece and I thought - aha - why not just keep that around to minimize the number of cuts (to hands, fingers, etc) that could be possible - The piece is not that difficult to take apart and put back together, I do it often to clean the blades, BUT, there is no way you could disassemble and then quickly reassemble for cutting your toffee before it hardens. For that, you would need two units.

I find it totally amazing that for something as simple as toffee there exist many different "methods" of getting to the final product - for example, you put the dry roasted almonds in your pans, pour the toffee on top - while I put almonds into the mixture while it's cooking - (more like crushed almonds, not whole) - it's one of the many things I love about the confectionery business - it's basically the 'same' product, but different - - - I will look through my pictures at home and see if I can find a few of my Savage kettle lifter - I don't think I have any of the toffee on the marble - to much going on at the time to take the time to photograph - LOL - I'm sure you understand.

I don't need any place fancy, as long as it's clean and reasonably priced. I'll probably be exhausted after the day and just want to crash -

Back in the early toffee making days, I used to use a spatuala to spread my toffee. That is UNTIL I dragged three fingers on my right hand through the liquid butter/sugar. (oh - such burns...) I have two helpers with me to assist in the spreading, scoring and breaking - I usually make a batch with a total weight of about 24 pounds (raw toffee) - I add almonds to my butter/sugar - then, hand dip each piece and coat with almonds. It makes a nice presentation - The marble I use is about 1 1/2 to 2 inches thick - I don't find that it cools it too quickly. I've thought about purchasing a water cooled table, but, find that I like the idea of the marble table - Chocolot - with the size batches your making, how do you evenly distribute the cooked toffee to sheet pans? I have a Savage lifter that has truly saved my back - but, in the event it's being used for another project, I will use two people to lift and pour the toffee onto the marble - just wondering what your process is to distribute that hot sugar/butter.

I have been making toffee for about 14 years now and personally like the "finished" look better. I use a caramel cutter from Savage to score the toffee after I've poured it and spread it on my marble for cooling. This has to be done at the optimum time, because, as you know, if the toffee is to fluid the scoring will just run back onto itself and it's done, if you wait until the toffee is cold, you'll never score it. Once it's scored, I then use a sharp knife to go over my cuts to deepen the scoring and then I break it all apart my hand - followed of course by enrobing. Hope this helps - if you look for the 2010 Chocolate Conference Report, you'll see a photograph of the caramel cutter I use - it is an invaluable tool

I will be driving if anyone needs transportation

I will be there -

I'm actually hoping to be retired by either July or August - so, whatever date you choose works for me...

I may be something of a hack in the kitchen - but would love to plan on attending next years event - it would give me time to prepare what to prepare

Could it be that the colored cocoa butter wasn't in temper? I've been told that colored cocoa butter will stick to molds if it's not in temper...

This is the first I've heard of it - but, count me in on the pre-order - his stuff is amazing...

Everyone I printed out the topic discussion and followed most, if not all, of the advice given and thanks to you ALL there was a wonderful, non-icy batch of Strawberry ice cream created this past weekend - as usual, you folks on Gully are TRULY AMAZING and I thank each and every one of you -

Everyone - thank you SO MUCH for your responses, we are going to reconfigure our process and make another batch this weekend - in fact, the freezer already has the unit in it, so, unless there is a major power outage, that thing will be COLD.... THANK YOU ALL

The other day, we tried to make strawberry ice cream using the Cuisinart Recipe as found in the cuisinart book that came with the machine. We froze the unit beforehand per the instructions. We made the base, per the instructions. We then churned the ice cream, but the product did not "freeze" (I know, it should be the consistency of soft serve). The end result is a product with ice crystals throughout the product (although delicious) The product was runny when I poured it into the container (to go into the freezer). I think what I did wrong was that I did not put the finished product into an airtight container. Is there anyone with any knowledge of this? How/why did we get ice crystals? Does anyone have any advice? thanks in advance

How about rice krispie squares, except instead of cutting into squares, roll into truffle size pieces, insert a paper confection (lollypop) stick and then dip in chocolate - with enough for 50 you could do milk, white and dark, or combinations thereof - double dipping - striping -

George Ruhl in Baltimore (near BWI) is a great place (and the oldest bakery supply house in the country) - they have a cash/carry too - and then you can go around the corner to Timbuktu and get some awesome crab cakes - your efforts will be rewarded...

Played around with the roasting technique yesterday afternoon - I roasted 1 1/2 pounds and it took about 90 minutes or so until I got the flavor, texture and color that I was "thinking" it should be - amazing how it went from solid, to liquid, to semi-solid and back to liquid again - even my wife (who doesn't like white chocolate) was amazed at the flavor - now to make some delicious dark chocolate molds and use this as a center....

I just recently "ran across" this discussion - and wish I could join in the fun. I hope you take many many pictures to share with everyone - hopefully I'll be able to make it next year -

How about creating different flavors and selling them to shaved ice vendors???

I think what I would do first is contact the Retail Bakers Association (www.rbanet.com) and take a look at there list of packaging suppliers and then contact one or two of them to see what they would recommend for shipping containers, to preserve freshness, withstand the many ways a box can be manipulated through whatever service you end up using, and cost. For me, my plastic costs are outrageous and consume the majority of my "cost" per unit. I would ask these suppliers for samples (plural) and then do test shipments to see how the product is received. There are enough eGulleters who I'm sure would be happy to be a "test" subject - If you find a container that fits your need, then you need to begin the price negotiations, how many units do you need to order to obtain the best cost? Are the cupcakes going to be marketed under your name? Will the marketing allow specific advertising for (potential) direct sales of product to customers? For those times when a box of cakes gets crushed, and are unsellable, what do you do about the damaged goods? Just my 2 cents for what it's worth...

Epicurious has a wonderful sounding recipe for Grilled Burgers with Meyer Lemon Butter http://www.epicurious.com/recipes/food/views/Grilled-Burgers-with-Meyer-Lemon-Butter-359729?mbid=RF

There are so many wonderful things to do with Lemon's - How about a good Lemon Curd? - my favorite Lemon Meringue Pie...

Is it just me? If you're dipping Peant Butter Cheesecake Lollipops, why are you concerned about nut allergies?? People with nut allergies shouldn't be eating peanut butter anyway??? What am I missing????

I use a spoon to peel my giner and then run it through my food processor - it's amazing - and since I've started useing Fresh Ginger - well, let's just say that I won't go back to anything else...

Thank you for the response - that's sad - I guess I won't be heading there for dinner and one of those HUGE "can you eat it all" Sundae's... LOL