Kerry Beal

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

I'd feel more comfortable if instead of No Antibiotics important to Human Medicine - it was No Antibiotics except therapeutic to treat animal when ill.

Buttermilk Quick Bread with variations Irish Tea Cake (Barmbrack) Tea Loaf - from @Anna N's sister Tea Loaf INGREDIENTS 1 mug mixed dried fruit 1 mug dark brown sugar 1 mug strong cold tea 2 mugs self raising flour DIRECTIONS Put fruit and sugar in a bowl and pour on the cool tea, mix till the sugar has dissolved, leave for a couple of hours , overnight is good, Put in the sifted flour and mix together. Place in a grease 2lb loaf tin with greaseproof paper in the bottom and place in a heated oven. Cook for 1 hour on gas mark 4/350 F. Always tastes better if left for a couple of days wrapped in greaseproof paper. Teisen Lap (moist Cake) - there is recipe from a blog here somewhere - @sheepish I believe

He's fabulous to learn from! and he's a really sweet guy. You'll take home a lot of neat ideas and start to use all sorts of interesting tools to get the effect you are after.

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

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

Which size are you thinking?

He will send what people want to purchase - typically we use some of it during the workshop.

Anyone after anything from Melangers.com - Bhavani can't come this year but will send whatever is needed.

My current delivery estimate is yesterday!

I'd probably do two small experiments - one with a base of apricot or pear - the other with just juice and see if it has enough pectin of it's own to set

Interesting the microwaving/heating the vessel. I recall the iCreami had an issue with stuff staying on the outside of the vessel (Pacojet doesn't suffer from that) - is this something being discussed for the iCreami? I always did spin one - then ran around the outside with my big old bone handled knife before the second spin.

All about stabilizers by our own @paulraphael

And the taste?

For sure - I'll bring a few along.

Schokenade

Good idea - this is when you are getting ready to pipe and just need a few degrees cooler? Bowl scraper also useful to get those last bits out of a piping bag.

Adding pasteurized yolks should be fine (risk of salmonella gone) - just watch the water activity - that's the important thing.

Don't see why it wouldn't be unless she's lying about the temperature on her thermometer. Not quite sure why you would waste a piping bag though when you have a marble slab in front of you. I'd just cool it over cold water for that small amount myself. I find with pure cocoa butter like that that you don't really need to do the cool then reheat thing - just cool it until it starts to thicken and it will be in temper.