RobertM

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

Try cooking your caramel to a lower temp (you lose 2% of your water for every degree you raise the temp). A lower cooked caramel would be more fluid and therefore pipe-able. I do this all the time for my caramels - not in bar shape, but in molds. Plus, as I'm piping the chocolate into the mold, my hands help to warm the caramel to assist in keeping it fluid. You'd have to experiment with your particular caramel formula to determine what the proper temperature would be. If you're experienced with a funnel, you could also use one of them to fill the bar. If the caramel begins to harden, take a heat gun to the outside of the funnel just to warm it up a bit - not enough to take your chocoate out of temper, just enough to keep the caramel fluid.

I grew up on the edge of Montgomery County and Bucks County. We used to drive over to Tanner Brothers Dairy to buy some awesome produce and dairy (I recall buying milk in a bag). Of course, they also served some amazing ice cream. Another venue I recall was Goodnose Dairy (I hope I spelled that correctly). It's been years since I've visited that area, but, we're thinking of going back for a long weekend and I would like to take my family to Goodnose - does anyone know if they are still open, if they still exist? Thanks

Steve and I are working on a short news item that we would like to submit to Manufacturing Confectioner (after appropriate approval by eGullet). If anyone would like to submit a comment to be included about the conference, please feel free to craft one (or use something you have already written here on the boards). We will also be submitting some photographs that are representative of the weekend, if anyone has any reservation about their image being submitted, would you please let me know?

Kelly - can you share your version of the pepper truffle? That piece was amazing - I'm still bragging about it to people at work and I'd love to play around with a version of it. Thanks Bob

I think a fruit filling primer would be awesome.

It's a Savage Caramel Cutter. In essence, it's several "pizza" cutters on a rolling pin. There are spacers in between each blade that can be adjusted to the size of cut that the operator wants to make. Yes, it's VERY sharp.

Eric - I spent a while last night looking at YouTube - thank you for posting those, simply amazing and very helpful to go back and re-hear what was said and watch techniques. Thank you again Bob

I look so angry in that picture of me and my pot - really I wasn't -

Hang Tough Milo -

Now that I finally got to attend a conference, got to meet some amazing people, and experienced first hand what the concept of the conference is all about, my mind is racing with thoughts and topics to suggest for next years conference. When I get them firmed up in my head, I will share them with the group. I'm still on a 'high' over the weekend - or...is that the sugar rush??? One thing though can NOT be said enough - Thank you Steve for putting on such an awesome weekend.