Kerry Beal

Up north, home and call room at work. If I still had a boat there would be one there I'm sure!

Resistance is futile!

We will start a planning thread after this one is over.

Could each of you wanting a melanger send me a PM so I can give you the information on paying - I'm not really comfortable posting the discount code here online as it might end up on one of those coupon sites and that would not be fair. The discount code will give 10% off all the products in the store. 1. Please use a US shipping address so you do not get charged for shipping. We ship for free in the USA. If you put down canadian shipping address then the website will ask them to pay for shipping. 2. Please write down any address in USA except NJ. If they use NJ shipping address then it will ask for NJ sales tax. As long as they use this discount code I will hand carry the machines or nibs I do not think it will be a problem. Essentially what he is saying is that identifying with the coupon code he has provided will tell him that he needs to bring it to Niagara. Canadians will just need to make up an imaginary address that is not in NJ. Here's the website - melangers.com

Ah c'mon - that takes all the sport out of it! So - hotel which is where most are staying and where the 'show and tell' will be held on Friday night is Hilton Garden Inn Niagara on the Lake - 500 York Rd, Niagara-on-the-Lake, ON L0S 1J0 Niagara College Niagara on the Lake Campus - 135 Taylor Rd, Niagara on the Lake, On L0S 1J0 - it is very close to the hotel Tomric Systems - 85 River Rock Dr #202, Buffalo, NY 14207, USA

Oh don't you worry! We've already decided you are hosting next year. Perhaps we should check that with you first?

This is the single piece that I have for tasting. Smell was only slightly chocolatey - more biscuit like, a bit fruity. Taste - slightly sour, grain/cereal, again biscuity, and a bit fruity - leaning towards the yellow and dried fruits. Aftertaste - a bit sour I must say I didn't hate it - it doesn't taste like chocolate - but it is quite pleasant. I think I could enjoy playing with it to make some tasty things.

Looks like it's a single formulation at this point - specs.

I have tasted the Ruby chocolate! I will leave you in suspense until this evening when I get home from the bakery show.

I can't find anything in Beckett about it.

For sure - I wonder if there is something more significant about starches though.

Looks like there are two songs - 'I've got my eye on you' and 'I've got my eyes on you'

Hive cot my hide over u - I've got my eye over you?

Not sure what you mean

I think it might work out - but when you are conching and getting smaller and smaller particle size and each particle needs to be coated in cocoa butter for mouth feel and smoothness - you might require a boatload of additional cocoa butter.

Are you arriving on Wednesday night or not until after Tomric?

I'm going to try and put together some sort of itinerary for the workshop 1. Thursday May 17th - 10:30-11am or so until 2 - Tomric in Buffalo - Brian will do something in the way of a demo and there will be a purchasing opportunity. @patris will meet us there with the dipping bowls. 2. Thursday evening - fend for ourselves for dinner. 3. Friday there will be breakfast out for the am class 9-12 - nut pastes master's class, lunch 12-1 provided, 1-4 bar class - haven't got total confirmation on the room yet - but there will be signs. 4. Friday night - around 7 - meet in the Gardenview A room of the Hilton Garden in for Show and Tell - bring what ever you want to show off. It's BYOB - we are going to have to sneak it in - I haven't made it official with the hotel so we don't get charged a corkage fee - so be discrete and bring a glass! 5. Saturday am - meet at 9 am in the College lab H119 - there will be pastries for breakfast - then the talk by Lisabeth for a couple of hours, then we let you loose to play. Lunch will be set out - lovely breads by @Alleguede, cold cuts, cheese, salads - build your own sandwich. Clean up around 4:30 or so on Saturday - dinner in the cooking lab at the college around 7. 6. Sunday - again start around 9 am and play until around 4.

I've had cans of aerosol cocoa butter - wonder if it's in a solvent that then evaporates?

Welcome Phillip - bring on the questions!

I have been checking this morning, there are at least two other cars that will be in Niagara. We should be great to get everybody who needs a ride where they need to go. Can't promise Ottawa however.I have been checking this morning, there are at least two other cars that will be in Niagara. We should be great to get everybody who needs a ride where they need to go. Can't promise Ottawa however.

Round 11 Round 12 Round 13 Round 14 was to have been @duckduckbut it looks like it died out there.

I don't think you do it on the mesh. I have some fabric (kind of a thin silicone fabric) that is supposed to be for fruit leathers.

I usually add glucose - 50% to the free water. So if you are using 100 grams of 35% cream - you have 65 grams of water and 35% fat - so 50% of 65 is 32.5 grams glucose.

Does anyone who is coming from the local area have a Keurig pod coffee maker (one that makes different sizes of cups) that they could bring? I have one, last time we were at Niagara College Peter brought his, but it doesn't appear he can this time.

Was thinking exactly the same thing!