Kerry Beal

SF Sourdough - sent a loaf to school with the child - when we went to pick her up one of the Educational Assistants commented how it tasted just like the bread she'd had down at Fisherman's Wharf

My logic was scotmans traveling to italy then france.

I'm with you!

A Traveling Scotsman?

Didn't see it on the menu!

Didn't see any sprouts - lots of lovely fresh looking food going to other tables though.

Spent the day down at the college yesterday. I haven't been there since the renovations that interfered with our 2016 plans and I really like what they've done with the place. Located between the two main pastry classrooms are the ovens under a big ventilation system which removes the heat. Also a fabulous dish pit with spray heads and a drive through dishwasher. Keeping the place clean while we work is going to be a piece of cake. Dave thinks he'll be good to do dinner for us on Saturday night. Our only uncertainty now is the use of a classroom on Friday for the master's classes - I thought that was sorted but apparently they've made some changes around when the next semester starts and what will be in the rooms. I should have heard by now but...

Was it an open bag? I've had it happen when the chocolate takes on moisture from the atmosphere. Or when the chocolate is old.

Started working on the SF Sourdough this am (stiff levain now in fridge until morning) - but realized I needed something to hold the family over so did the Pain Rustique with an extra 40 grams of light rye. Forgot to save some of the dough for my next pate fermente. It made two loaves - but one is pretty much eaten.

Damn - ah well you know I need gadgets to make me happy!

Indeed and with the size of the drill chuck you probably wouldn't need to coax the little plastic piece out of the wooden handle.

Over here on the 'How do they do that?' bonbon thread is a video about various decorating techniques. I picked up a Dremel from Amazon and some foam brushes and I was playing today.

That's the same recipe that I played with above. Although I see in my notes that @adey73 provided some input and mentions a 2012 version that has - 100 grams 70% chocolate 4 yolks 2 whole eggs 60 grams sugar

Used the modernist brioche recipe for praline and raisin buns

Can everyone PM me their information? If there is a business name I'd appreciate it, also name, address, cell number. Couple of the companies that supply us with stuff for the workshop like to have an idea that they are providing things to potential customers!

I have some of those - might be interesting to see what they do under the influence of the water in marshmallow.

Company called Litehouse sells freeze dried herbs. It would lose it's crunch with the water in the marshmallow.

Freeze dried basil bits added late in the game?

Yesterday home doing paperwork with the TV on in the background - rediscovered Cooking with Stella a Canadian film that I had enjoyed watching in the past.

The one I can find for sale at Goemans in my area is 1000W, microwave and steam only - no convection. $699 CDN - http://www.goemans.com/en/catalog/product/430898-Panasonic-NNDS58HB#see--main-product-description

Sue - will Jane be attending with you?

RobertM gfron1 (tentative) pastryani tikidoc (perhaps +1) ChocolateMom Audrey Brown TandemChocoPC Chocolot MelissaH (pending) Beets3 YetiChocolates (very big maybe) VistaGardens Diana D Gwbyls (a very strong maybe) Chocoera + 1 staff Beth Wilson (tentative) lambrecht gourmet Sue PEI

Makes fabulous french toast - sucks up eggs like a sponge.

I'm having trouble deciding if it's a regular oven with steam and microwave or strictly microwave with steam. The discussion around preheating to 350 and baking for an hour makes it sound like it has another heat source than microwave. Ah - the amazon.ca site talks about convection and grill. Perhaps I was too quick to repair my 20 year old microwave. Wonder how well it does under a shelf with the steam though.

There is hope for you yet!