Kerry Beal

Yeah - Lancaster Mike texted me today to tell me that it will be snowing there tomorrow. There are red buddhas too - appears I didn't take a picture of those. I had leftover red after splattering the frogs so used it up on the buddahs. Next time I do them I'll go for a more stone/jade effect I think - but I'll have to figure out how to do that.

I'm pretty sure that it's Sobey's that I've seen preassembled ingredients for making meals in refrigerated bunkers.

Frogs and Mice for the PMCA.

Heading to Lancaster, PA tomorrow for the PMCA - can't go without Frogs and Mice! It's going to be a little different at a table rather than walking the show though - people will have to come to me for their vermin.

I recall making a bacon truffle with bacon fat before

OK - checked with Lianne - she says they will be creating a special link for us - and that we will sign up under eGullet.

Let me check - I suspect we can use eG as the corporate affiliation if we don't have one of our own. Thanks for catching that - I've been waiting to hear when the sign up was happening.

Yup - I'd call them and let them know to send it with the stuff they will be sending for the workshop.

Ok - so if I do obtain a unit - will anyone want to be in on the draw?

No increase in cost to conference - but someone could pick up $1200 Fuji for $451.50. No one has ever used one of the certificates I discovered. I suppose we could do a draw just for people who were prepared to buy it at that cost.

Hive mind thoughts - Fuji has given us a choice for our door prize draw - a $250 certificate to be used through head office or they will sell us a unit for a very good price that we could raffle. Unit valued at over $1200. We would either have to sell enough tickets to cover the cost - or come up with some way of the person who wins the draw paying the very reduced cost. Thoughts?

http://www.reddyraw.com/brand_drilldown.php?brand=SIDARI http://nappiesfoods.com/pickles-olives-peppers-import-prod/

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters TandemChocoPC patris and Chris mkayahara Matthew Hayday Robodoc000 Boris Tentative prabha Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters TandemChocoPC jim loellbach Tikidoc Chocolatespassion +1 Robodoc000

HIt Craigslist and find a Robocoupe or a 21 cup Cuisinart DLC-X.

I'd buy an older cuisinart instead of a new one.

Keeps in the fridge pretty much forever.

25 grams of solution which is made by mixing 12.5 grams acid with 12.5 g water. I make bigger batches though.

Beef dip - all that lovely prime rib needed somewhere to go.

You haven't missed that yet - we need to get our total numbers and our costs to come up with the cost per - it's usually been around $150 tops in the past with around $50 or so for Saturday dinner. Morato will be separate and will be paid directly to Cacao Barry - I'll put up a link when I get one.

I'll bet you are - I think I put you up when you said you were coming on the Facebook group and didn't connect that it was you. I assume you are the famous Robyn who just had an article on Kare11?

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters TandemChocoPC patris and Chris mkayahara Matthew Hayday Robodoc000 Tentative prabha Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters TandemChocoPC jim loellbach Tikidoc Chocolatespassion +1 Robodoc000

Prime rib cap off AAA or better on sale for $4.98/lb. Grabbed 3 two rib pieces to sous vide for steak and this 4.2 kg roast. People were crowded around the bunker - complaining about how much fat had been left on - while I searched for the fattiest, best marbled one. Salted well, left uncovered in the downstairs fridge for a couple of days. Oiled, salt, pepper, 200 F until 125 F. Tented with foil until everything organized - nuked hubbies slice til it stopped bleeding.

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 +1(AB) jim loellbach kimberly m omar c Chocolatespassion +1 lambrecht gourmet chocoera Ashley Waters TandemChocoPC patris and Chris mkayahara Matthew Hayday Tentative prabha Lurking waiting to decide DianaM Morato for Sure dilittante +1 chocolot YetiChocolate Gwbyls RobertM lambrecht gourmet chocoera Beets3 +1(AB) Ashley Waters TandemChocoPC jim loellbach Tikidoc Chocolatespassion +1

Fascinating idea - we should explore it further.

I know that each year someone suggests that - but there is really too much going on to make it practical. And of course it removes the hands on advantage of the workshops.