Kerry Beal

That would work as well.

We will make sure that the necessary bowls make it across the border. Not sure E-transfers can be cross border. But the Apple pay I know nothing about so maybe that's an option. I'll pass on your contact info to @patris.

Perfect - I'll talk to her and see if she can bring some along to me and I'll paypal the funds to you! I need them like I need a hole in the head - but I appreciate the bigger size.

I'd love a few myself - who lives close to you that is coming to the workshop?

The planning thread goes up here on eG every year - but there is a Facebook group as well. PM me your e-mail address and I'll add you to that. But you should know that we move it around year to year - so next year we are hoping to be in St Louis (hint, hint...)

Van Over bread made in Thermomix - dough was 24 C in a very short time.

As Jim says - low Aw - only issue will be water shifting between the layers.

Would be nice if it were a cheaper fix than replacing the depositing head!

I would agree with what @artiesel is saying. Is there a way you can leave the bottoming of the ganache until after it has been removed from the molds?

Does the depositing plate have a gasket? Can you try changing that first?

That was my first impression - kind of a mini loom part to separate the yarn strands.

Is it depositing the quantities it is supposed to?

What do you know about the one shot plate itself? An article by Eric Schmoyer - who works for Callebaut USA these days - describes it like this "Depositor molding generally has a vertical depositor and piston arrangement. The pistons open, drawing chocolate into the depositor block; then the rotary valve opens, and the chocolate is shot through a series of nozzles laid out according to the cavities in the mold." I assume some part of this arrangement is failing to do it's bit and the chocolate is forced out the top.

If you mean if you coat and polish before allowing the product to completely dry? Yes the results will not be as good as if you allow it to dry.

Looks like Tate and Lyle make 2 thin boiling starches (says she who just found a sample of one of them in her collections of molecular ingredients while searching for low methoxyl pectin - which she did not find) - one is called Confectioners G, the other Thingum. I have a question out to them about the difference and I will talk to them more at the PMCA about getting some samples for the workshop and also about how their distribution system works for smaller purchases.

$175 plus $70

Based on the hint - I'd say the same.

Workshop Participants RobertM - P curls - P gfron1 (tentative) pastryani - P tikidoc (+1) - P ChocolateMom - P Audrey Brown Chocolot - P MelissaH - P Casey - P Beets3 - P YetiChocolates!!!!!- P VistaGardens - P Diana D - P Gwbyls - P Chocoera - P Beth Wilson - P lambrecht gourmet - P Sue PEI - P and Jane - P Kata Anna Chi - P WayUpNorth - P Matthew Hayday - P DC Hayden - P lebowits - P chefmd - P ChefRamjee - P Valerie B - P Bernie Mueller - P EmilyZ - P Saturday Night Dinner curls - P RobertM - P Chocolot - P Matthew Hayday - P YetiChocolates - P pastryani (lacto ovo vegetarian) - P Beets3 - P Beth Wilson - P (allergic to mushrooms) - did I mention the wonderful mushroom soup that Dave makes? DC Hayden - P VistaGardens - P Gwbyls - P Diana D - P tikidoc +1 - P Melissa and Casey - P Audrey Brown (lots of red wine) lebowits - P Chocolatemom +1 - P chefmd - P Anna Chi - P Valerie B - P lambrecht gourmet and Nancy - P Way Up North - P Bernie Mueller - P Chocoera - P EmilyZ - P Master's Class - Nut Pastes, Giandujas, Praline curls - P RobertM - P Chocolot - P Beets3 - P pastyani - P Beth Wilson - P DC Hayden - P VistaGardens - P SuePEI - P and Jane - P Diana D - P Audrey Brown tikidoc - P lebowits - P Anna Chi- P Way Up North - P ChefRamjee - P Valerie B - P Bernie Mueller - P Master's Class - Bars curls - P RobertM - P Chocolot - P YetiChocolates - P pastryani - P lambrecht gourmet - P Beth Wilson - P Chocoera - P DC Hayden - P VistaGardens - P SuePEI - P and Jane - P Gwbyls - P Diana D - P tikidoc - P lebowits - P Anna Chi - P Way Up North - P ChefRamjee - P Valerie B - P Bernie Mueller - P Melangers RobertM - tilting DC Hayden - tilting SuePEI - tilting tikidoc - tilting VistaGardens - tilting @patrisdipping bowl Kerry Beal curls tikidoc Diana D Sue PEI MelissaH ChocolateMom RobertM x 5 (I think) Anna Chi

Carol - sorry to hear that - was looking forward to seeing you. But I'll catch up with you in NYC in June for the FCIA.

Fish scaler?

Well - I think I like it better than the thin boiling starch version. I do want to do one more version where it's brought to about 75% solids and then some gelatin is added. I think that will have the texture of a Big Turk bar - and might even be moldable.

It's out of print - I pick up every copy I see! The book warehouse remainders store had a bunch several years back - bought them by the stack and gave them away at classes.

Short answer - yes! but I see you have it already.

cauliflower steaks with kimchi cream

Stopped at the grocery store this am - good price on centre cut beef ribs. Foil in CSO at 250 steam bake for around 4 hours, then some kalbi sauce brushed on and a few minutes convection at 450. Still had some leftover green beans.