Chris Hennes

I have update my previous post to include those changes, thanks Nancy. My preference is for a 10:30am meal: any earlier and I agree with Jeff, it's too breakfasty.

I had to write this up for myself anyway, figured I'd share it. if we actually do have times for all the stuff I've marked "No Time Set" I'd appreciate an update. Also, I used Google to get the addresses, so if any are wrong please let me know. Finally, estimated total cost for the food at the event is about $250 per person, plus extra for booze (which is not included). Thursday Evening 5pm: Fahrenheit, 2417 Professor Avenue ($11) 7pm: Lolita, 900 Literary Road ($32) 9pm: Dante, 2247 Professor Avenue ($38.30) Friday Lunch 11am: Food truck, Voinovich Park (pay per item, $3-$12 per) Friday Happy Hour 5pm: Velvet Tango Room, 2095 Columbus Rd (pay by drink, note dress code) Friday Dinner 8pm: Greenhouse Tavern, 2038 East 4th Street ($73 + T&T + $8 valet) Saturday Feast [NO TIME SET]: The Chubby Cook, 3365 Richmond Road #225 ($30) Sunday Lunch 10:30am: AMP 150, 4277 West 150th St ($30 + Tip)

That's for carry on. I think DR is checking a bag. Oops, you're right. David, you'll have to leave your ammo and dynamite at home, but the sweet bean paste is probably OK.

As long as it's three ounces or less and you pack it in your TSA-approved one-quart clear plastic zip-top bag .

My +1 and I will be able to make the entire Tremont crawl now. We'll also be at the Friday lunch (but probably skip the tour).

You are not alone in your distaste. Nevertheless, I like them, and since they taste completely different from red peppers and I'm craving green, it doesn't seem to me that the replacement would be a good thing .

Ordinary: I like 'em, though (obviously, or there wouldn't be four in the fridge!).

I feel like having pasta for dinner. I have a bunch of green peppers in the fridge. Suggestions?

Whatever works: I'd also like to vote "not May" for the dates.

I'm not sure it's practical to recover them: the problem is that once the sugar has absorbed the water from the air, it doesn't want to give it back up. I don't have numbers to back this up, but I'm guessing that even if you get the humidity way down using a desiccant, the candy still won't give that water back up. Anyone have science on how strong those bonds are?

Thanks for spearheading this, RobertM... assuming the dates work out my plus one and I will certainly attend again. One of the things I enjoyed most from our last gathering in the DC area was the huge selection of ingredients available to us to play around with for ganache flavors, and the discussion we had about flavor development. I'd love to see that sort of thing again. Any new decoration techniques that people are playing with are great to learn as well. And it might be beneficial to have a little time set aside for business-side discussions, since a lot of people in the group seem to either be heading in that direction, or have already done so and can provide advice.

I don't know about that, Lisa... mashed potatoes made with retrograded potatoes work very well indeed, so I don't see why soup wouldn't also benefit from the effect.

Lots of curries with that ingredient set, which tend to reheat reasonably well too.

No way man, I'm going to stand around and watch David make a stir-fry for 30!

With all these cocktails it's probably just as well we only have one main dish volunteer so far, we aren't going to be able to remember the meal anyway!

During the summer I actually run my SV rig (based on a Coleman cooler) out on the back patio. It rarely rains here at this time of year, so this works even for very long cooks. As a bonus, the starting temp is over 100°F... turning the SV machine on does not even show up as a blip on my energy usage, at least according to our power monitor. It's a far cry more efficient than the stove or oven (plus it doesn't heat the house).

To be honest, I prefer McDonald's soft serve to Dairy Queen's. But I'm not going to turn down a free cone from either!

I find that the best-looking chocolate flowers don't use molds at all, per se: you make each petal individually with a "swoosh" of chocolate on a strip of acetate, usually bent a bit so the petals are curved. There are some really stunning display pieces out there using this technique.

Has the menu changed in the last couple years? All recent reports mention things that I believe were on the menu last time I visited.

My wife and I will assume our traditional roles as dishwashers and prep cooks.

I've used Parkay for a wing sauce in the past: it tastes different from ICBINB, but for the purposes of a wing sauce I thought it worked OK.

With the food processor, I mix it up then store it in the fridge: it stays homogenized in the fridge for the amount of time it takes me to go through the jar, at any rate (though I admit that's not really very long).

Another point for the food processor... you will still lose a tablespoon or two, but I'd guess you lost more than that to the blender jar.

I use my food processor for this on a regular basis: I find it's more effective than the blender for this particular task.

I am very appreciative of the trend towards ziplokification of stuff that comes in plastic bags.