Kerry Beal

Chestnut honey is pretty assertive!

Got a call from the hotel today to let me know the number of rooms booked for each day. Just a heads up that the last day to book is April 30. Working on the costs - hope to have it all sorted by early next week.

I think so.

I must confess when I make things - I use the chocolate that I have. 2815 is more viscous than the standard 815 which contains more cocoa butter. 811 is sweeter - I like 815 more. Whipped ganache will be fine with that chocolate - and the amarena cherries are great with dark chocolate of any cocoa content IMHO. I'll leave the pan size question to the cake folks who have a much better idea of those things.

Rodney will drag over 2 Selmi's. I'd probably bring any tools you would normally bring - scrapers and such - I don't think they have those things. I suspect that there will be an interest in mold swap/sales - most years it's been popular.

You are saying you are willing to suffer for those pastries?

I made liquorice a few years back for shits and giggles. I'll see if I can find my recipes and notes on that - it doesn't seem to be in my computer cookbook.

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna Rob K JanM

Yes they do.

Yes it is

Yes and no! We love newbies. Send me a PM with all your vital statistics so I can add you to my data base (finally started working on that today)!

And this year he won!!!!! Congrats Rob - you've earned it! https://jbf-media.s3.amazonaws.com/production/pressreleases/2024 JBFA R&C Nominee Announcement_4.3.2024.pdf

That's me - assuming that every last eG'er sous vides. I've always said that sous vide can make a silk purse out of a sow's ear when it comes to eye of round!

Come over to the dark side!

Salt it, sous vide it, quick brown on the BBQ - then meat slicer thin to make sandwiches. I posted about this above I see -

Don't think so - anchovies have been cured in salt (either dry or brine) before being packed into tins or bottles with oil.

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna Rob K JanM

Oh dear - well only you know your travel habits and what you want to see. I've twice been based in Brussels and taken day trips to Bruges and Antwerp - and once in Aalst and set out from there. Keeping in mind that all my trips have been chocolate related you might have other things you want to see

Yup!

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna Rob K

@Alleguede and I have been talking today - in previous years we have done the show and tell on Friday and the communal dinner on the Saturday. Given the location (ie not downtown Toronto) we have decided that this year we will do both on the Friday night. We will get ourselves down to the new Gouter location - thinking make your own pizza, bunch of apps, maybe BBQ, sundae bar with in-house made ice cream - and the show and tell. Then Saturday we can sort our own dinners. Probably a good time to find out who is vegan, vegetarian or gluten intolerant.

Here you go.

Not sure - I'll have to figure out what I bought when I open it.

Here's mine.

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Valerie B Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna