Kerry Beal

Last nights communal dinner held outside on the patio at TCB - Taco's Community and Beer Served buffet style for our group - chicken, barbacoa and a vegetable option. Chips, salsas, guacamole

Breakfast - made for me by @patris - hope the ketchup won't offend. Lunch set up - Rodney's breads Forgot breakfast pastry pics - hope someone took

Willow, Gaylene and Ruth have been in NYC for the past couple of days - walking their feet off! So I'm looking forward to them adding a small report here if they will. They visited some chocolate shops and some iconic sites. Rodney, Patty and I shared dinner last night from Falafel Bar - so falafel, deep fried cauliflower, brik, chicken cutlet, Israeli salad and pita. A little more food than required!

Well folks - it has been a long time since our last report in 2019. We are here in Buffalo getting ready to head off to start our first of 3 days of play! Breakfast will be ready!

Going to start a report now - for anyone who hasn't figured it out yet we are starting at Tomric 9 o'clock this am. Address is 85 River Rock Road and come in the Innovation Center entrance. Dinner will be at TCB - 1275 Delaware Ave

Chocolate World is definitely a must see - I'm going to attach here the reports on my last two visits to Belgium so you can look through and see what places I've seen that might interest you, 2017 2008

Nothing wrong with uglies - mine this year are some experiments in the moon effect - which varies by colour I have discovered. So I've got my fair share of uglies too.

Usually just 25 which was our suspected number of participants - if a mold only holds 24 though - don't make an extra single chocolate.

Around 9 am. Someone want to put together an chat group of some sort? It's not in my skill set.

Containers - remember to bring suitable containers in which to take chocolates home!

I have not - I'm too thrifty (read cheap)!

I've used both - I like using the nut flour to speed things up and because I have a crap load of it in the freezer. I'm bringing some to the workshop - hazelnut and pistachio.

So you mean an 8 lb melanger with an additional small bowl?

Bitter Lemon Very refreshing soda - british - really nice with gin.

I've used dry cured sausages after years without the slightest concern.

I'm well aware that Birds is arrowroot and other starches and vanillin - but it's what I associate with trifle and the custard that was served with some steamed puddings in my house. I've made 'real' custard to go with them - but isn't not the same. It's like the less than artisnal chocolate bar you were raised with - it's familiar - it's comfort.

Have you considered not injecting? Instead making a ball of cheese and wrapping in a coating of ham, breading and then frying?

It was @rotuts I was asking what he couldn't find.

Scratch custard doesn't taste the same.

You are looking for Bird's Custard powder? Can't recall where I was the other day - but saw the absolute largest container of it ever!

Out of curiosity - what would be the thing you learned that you use most?

They are sold in Europe as well with a 220 V option.

@Alleguede has been assigned to guide people through melanger use!

That is correct. I made a lid out of a part of my Donvier and a takeout food container that I cut with an ultrasonic knife. But the small bowl didn't spit the way the larger one did. One of the bonbons I made for the workshop uses this batch of strawberry chocolate.

Assuming you can use bags for any chamber vac - there's nothing special about their proprietary bags except the size?