RobertM

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 -

Is that an exhaust pipe I see in the wall for an eventual stovetop? I notice you don't have any burners (or cooking surface) (yet?)

Kerry - you're place looks amazing!!! I'm still trying to organize mine - will post pictures once I feel it's good enough to compete with your space...

Steve Check your messages - I just sent you one in regards to an offer for assistance on the conference - Call me if you wish to discuss Bob

Kerry I'm willing to soak up any knowledge you would care to share. My personal knowledge of the process is somewhere between zero and nil.

Would Kerry be willing to share her technique for making transfer sheets again this year??? That is something I would love to learn how to do -

Carol, it looks awesome - I hope that you did well - I like how you pulled the "color theme" all together with the shirts and the tablecoverings - Well Done!!!

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I wondered the exact same thing a while ago, but, I took the easy way out I'm afraid. I called Knox and asked them how much Knox would equal one sheet of gelatin. The person I spoke to looked it up in their data base and I was informed that one of their packets of gelatin is equal to one sheet of gelatin. I don't have the weight amount of a packet directly in front of me and my kitchen is about 15 miles away from me right now - (I want to say it's one ounce, but, I am siting that from memory) but, that is the explanation I got directly from Knox - and it's worked for me in every formula I've used with that conversion -

Welcome Linda - I hope you enjoy your time here in eGullet

I use Callebaut for the majority of my work, but just requested some samples from Wilbur/Peters which I would be willing to bring - I would also be willing to request samples from the various chocolate companies at the January show and bring them along - That could add Guittard to the mix -

Steven, those sound like excellent topics, we may also want to add something on "shelf life" - the last thing I would ever want to do is sell someone a truffle with "green" growing inside - Something else that may be fun, especially if we are going to be in a lab, is to try and obtain samples of different chocolates (e.g. Callebaut, Wilbur, Peters, Guittiard, Belcolade, etc) and then mold the same center around the different chocolates, so the attendee's can actually taste how the flavor profile can be changed by using a specific chocolate -

Kerry, I know you covered this in the conference I missed, but I would love to learn how to create my own transfer sheets -

Count me in as a YES - looking forward to it...thanks

Sounds like fun, I'll be there -

Kerry I have several books that refer to a "bob" - however, either I'm just dense, or stupid, I can't figure out which, I'm unable to grasp a simple definiation of a 'bob'. Can you shed some light? Are they all comprised of the ingredients you list above? Are they used as anti-graining agents?