RobertM

I don't think I could put down just one thing I learned, because this entire group of people taught me something individually this weekend. I must give a huge public THANK YOU to Art and Wilma for teaching me the basics to Panning - what an absolutely amazing process made understandable by two amazing people - I continue to marvel at the techniques and knowledge of Kerry - THANK YOU for teaching me how to silk screen my own transfer sheets - Thanks to Steve for some very interesting insights into flavor combination's and because of that one discussion, thanks to Plus One for that Pepper Truffle - that was one seriously delicious piece - Thanks to Erica for some truly amazing insights into flavor combination's - She made me realize I've got a serious case of tunnel vision - and I need to broaden my scope - what an amazing ability to just pull fantastic stuff out of thin air Thanks to everyone who attended, and a huge thanks to Steve for an amazing weekend - Bob

PSANTUCC- you also learned there is another forum member who not only knows what Xtabentun is, but also loves it as much as you do... LOL - That xtabentun/mocha truffle was truly dangerous!

Thank you for the kind words Kerry - I'm thrilled you enjoyed it - I guess I did my grandfather "proud" considering he's the one who taught me (many, many years ago) to make caramel corn. I think I overheard someone talking about grabbing some today and doing something with it to make a truffle - this could be interesting - I'm making a batch of my caramel today - hopefully first thing before the program begins (to allow it to cool and set)- Trying to upload pictures - here is one of Dr. Balasubramanian - From Bean to Bar - Courtney LeDrew from Cargill (who supplied us with a LOT of chocolate) stopped by Saturday afternoon to introduce herself and bring a few handouts - and one of our weekends fearless leader Steve talking about his tempering machine -

Pringle - sorry to hear about that, hoping you're ok -

I have a couple of scrapers and off-set spatula's I'll bring with me. I have two thermometers, one is a definite, still debating about the other, it is digital and may be too large for our purposes, it has a long probe, and designed for deep kettles - but, if anyone want's to play with it, I'm happy to bring it with me

I don't wish to speak for Steve, but knowing the Clyde's chain of restaurants, (which is where dinner is on Saturday), jeans are welcome, there is no dress code.

May I suggest that everyone flying in and not renting a vehicle post your arrival times and airport to see if we can make arrangements to meet and save the cost of a cab or shuttle

I'll be driving all three days and can accomodate three people comfortably and four if someone can squeeze in the middle of the backseat - and will be more than happy to drive -

I would think she probably used Cinnamon Oil in lieu of grinding up the candies -

How much chocolate (by weight) do you usually temper? I'll make sure you get a good sample to use/try - I've talked to the salesman several times about it - and they tell me using it is super simple and easy - just need to get out of the old comfort zone - Then he pulled me to the side and said - "Bob - the next time you grill a steak; put Mycryo on both sides of the steak before you grill it - because it makes the best D**n steak you'll ever eat - " ...and now that spring is almost in the air here in DC - well - maybe - .... Yes - if only we could play in chocolate all day ...

While I have a bunch of Mycryo I haven't yet tried it - possibly because I'm "afraid" to - in that I know how to temper my chocolate, I know it works and I dont want to screw it up - yet, I sit on the product - stupid, huh? Kerry is coming to the conference - I'll give her some to bring back to you -

Darienne - I know you're still listed as "desperately wanting to" come to the confectionery conference next month - if you can make it, remind me, I have a bunch of Mycryo, I would be more than happy to give you a sample. In the event you can't make it, send me a message with your address, I'll still send you some - Bob

1. Steve - yes, my caramel cutter is from Savage - lots of very razor sharp blades on a rolling pin. Owner assumes NO liability for industrial accidents. 2. Yes - small "panning" unit - I'll bring it along if we can find time to play - 3. I would more than likely plan on attending Steve's flavor dynamics discussion - 4. I have no objections to photography or press coverage - just sorry we don't have more advance notice to facilitate additional weight loss and a face lift -

I'm jealous now - sounds like you could lead an entire section in the April Conference -

I can bring a good thermometer too

Here is the list of items I have that I can bring ACMC Tempering Machine Savage Caramel Cutter Copper Kettles (if needed) Small Panning Unit Badger 250 airbrush and air compressor Regardless of where we go to eat, I'm sure I could find something - so, I'll go with the crowd on that one Bob

I have a small Badger 250 that I could bring - and would be happy to do so -

I always pour it out for storage at the end of the work day

Attendees: I live in Alexandria; have off on Friday April 16th and will be driving to Gaithersburg for the start of the conference - I could possibly pick up individuals arriving into Reagan National and/or Dulles Airport if needed. (National is closest and most direct to Gaithersburg, but am happy to assist if I can). Bob

I have had a subscription for several years. The articles (papers) are very technical (perhaps too technical for start ups) but I find the magazine excellent

Was playing around in the candy kitchen - it was that, or shovel more snow - oh wait, 11 more inches on the way tonight - in the meantime, sorry the pictures aren't as beautiful as RWood - amazing photo's and amazing chocolates, I'm embarrased to show mine I tried using my new airbrush to do some stuff for Valentines Day - The pyramids are chocolate/cinnamon;

I throw my "vote" into the Fatburger ring - while I too enjoy In N' Out - to me, the best burger is found at Fatburger. IMHO Five Guys attempts to recreate a Fatburger, but, they just aren't the same - of course,there is an Astro Burger across the street from Paramount Studios that had awesome onion rings - but, that was some 30 years ago when I lived in L.A. - I still remember my first Fatburger at a little place on Western....dang- that sold me forever...took my wife there several years later on our honeymoon - and she is also hooked on Fatburger. It's one of the first places we stop in either Vegas or LA on our trips back

I currently store mine in one of my larger drawers. I plan on getting a small "bookshelf" from Ikea (or similar) and using that to store them, because the drawer I'm using is beginning to become overfilled - I just finished building my candy kitchen and I have a small area left that hasn't screamed at me for a specific "use" and that's the area I'm thinking of putting the shelving unit -

Kerry Where are you thinking of putting/keeping your tempering unit? Do you think you'll buy additional units? I put open shelves in my chocolate kitchen, but, am sitching them over to open faced Ikea cabinets (no cabinet doors), for ease of finding what I need and the seperate units allow for having shelves of different heights to accomodate my various needs. Will an induction burner allow you to cook something (such as a caramel) to the high temps required?

Ohhhh - Induction Burner, how awesome - I really want to play with one of those -