Kerry Beal

I'm right across from the kitchen - this is an old fashioned hospital - cooks all its own meals and those for the facility next door - it smells wonderful!

I think the Cuisine Tech is the one you want of those two. On their website it just says apple pectin where the other says apple pectin with sucrose. If you can find the Louis Francois yellow pectin at Signature - it is for sure the stuff you want - page 6 on this list.

With the BGE I find certain amount of time is required to burn off the volatile organic compounds, or your food will taste like gasoline.

Sadie - can you put a link to the yellow pectin on Qualifirst? I suspect it's the right stuff - I know Signature has it as well. Where are you located?

Perhaps they do!

Like Martin says - until it dies out. Keep in mind there is a preheat time which may be as much as an hour.

Made a couple of loaves of buttermilk quick bread (actually yogurt quick bread) - used freeze dried dill and those deep fried onion bits that usually come in a can - but these ones came in a big bag from Costco. For lunch I made kimchi pancakes - the pancake mix that I had at home had a best by date in 2013 - so I made some of my own with flour, cornstarch and a few other things. Made about 5 pancakes - which were a hit with the nurses. For dinner a pork chop.

Are we talking Rice a Roni? I think we can get that at most grocery stores here.

Not with the big green egg - you shut the lid and air supply off - charcoal is there for the next time.

Very rarely stir fry inside anymore.

I'd be taking Cowichan Bay over Northern Ontario any day.

Going through some e-mails tonight I realize that he contacted me about purchasing an EZtemper a while back - he mentioned he tried to get the competition to match my price. Guess they must have come around!

Thanks for the head's up. I can't seem to copy it. I'm such a luddite.

Haven't fired up the freeze dryer for a while (noisy even with the scroll pump) - but @Alleguede showed up the other day with 5 lbs of frozen raspberries that are apparently required for the upcoming workshop (at least that's how he sold it). 48 hours later - all freeze dried.

After a trip to Santa Fe where I found everything quite hot initially - I developed receptor fatigue and soon it took much more to notice the heat. Same thing in Silver City a few years later.

Some silicone is made for freezing and not for baking though - so check which kind it is before you bake in it.

or drizzles of white then scrape through it with the silicone tool?

Waitlist pavonia Jim Loellebach Glynnis

Can send you some up with the grinder.

Anyone want to take home cocoa butter? I've found a source of some that I like that would be $20/kg.

Ah - got it. Might be a deal breaker for some I suppose (or give them an excuse to drop out). I've had a couple of requests now for folks who are more excited by Lisabeth's presentation and want to join us!

Renee of Chocolat-choclat says send her your orders and she will bring them down in her car so there are no shipping fees.

Not quite sure what you mean.

It's actually more of a gestalt - "does that look like it's hovering around 77 Brix?"

We have a change to the program - Cacao Barry is no longer able to let us have Andres for Saturday morning. They apparently have a big customer that has a weeks worth of training and he's their man so time will not allow him to attend. And here I was thinking we were special! We struggled to figure out a good replacement and yesterday got someone who will be excellent to agree to be our Saturday am 'talent'. It is Lisabeth Flanaghan of Ultimately Chocolate - she runs a chocolate, pastry and soon to be bigger bean to bar business and blogs about everything chocolate related on The Ultimate Chocolate Blog. She is a talented piecaken maker as well! Our Saturday morning session will now be a 'bean to bar' discussion and tasting. Discussion will revolve around the differences between craft chocolate and couverture - different origins and their characteristics. If this is a deal breaker for anyone who was coming only to see Andreas and you wish to drop out - please PM me. I will facilitate your space going to someone on the waiting list rather than leaving you to do that yourself.