seawakim

Do they carry natural edible flavors other than oils? (Such as for flavoring ganache) Do they have a website?

made from "scratch"

Does the "seeding" chocolate need to be the same brand as the melted chocolate to achieve a good temper?

Welcome! That was a great 1st post. I look forward to more...

Welcome back. Looking forward to making your acquaintance.

melted TJ's milk chocolate (leftovers from chocolate making)

I'm sorry I haven't been on the board very much, but wanted to say thank you to all of you who helped unravel the mystery (it was to me) of tempering chocolate. I've tempered, I've moulded, I've eaten. I've used different chocolates, different moulds and thanks to you all and getting better results every day. I'm learning so much from this thread and enjoying reading about about the different methods everyone is using. Now, if I could only get my hands on one of those infrared thermometers..... Thank you for all the help.

We'll try to make it. That menu looks wonderful!

I have a digital thermometer for "human" use.....would that work? What are the precise temperatures the chocolate needs to be heated to, cooled down to and reheated to?

I've tried tempering chocolate many different ways and can't seem to find the right way. Can someone please tell me a tried and true way of making this easy? Please help. In the meantime, I'll keep eating the chocolate tempering "failures" right out of the bowl.

plus the recently added Yan Can (casual/fast food fusion by Martin Yan)

That was a nice lunch today. Sorry, Dave and I had to take off so fast, but we had some prior commitments since we had decided to join everyone to do the "Grand Buffet" at the last minute. It was great seeing everyone again. What a great group of people to keep company with and share laughs (and many desserts) with. The food was good but the lines were very long this time. Are there any other culinary schools in the area that do this sort of thing?

I just wanted to ask again if anyone would like to join us for dinner at Nell's on Tuesday at 7pm? Please let me know so I can finalize the reservations.

I agree. White asparagus with a rich sauce or gratin are the best. I really miss them and haven't been able to find any here in the United States. I've made the effort to try to find some German restaurants who might serve similar dishes but have had no success so far.

Dave and I would love to join you! He really likes BBQ. Let us know when you're going.

Is anyone up for an eGullet dinner at Nell's?

Ditto. We also went to 727 Pine for lunch today. Sorry we missed you, we would've loved to have you join us. The ice cream was indeed great, but it was white chocolate ice cream I believe I also ordered the Arctic Char and thought it was well prepared. Dave ordered the Braised and Grilled Baby Chicken which was served with Mashed Potatoes, green asparagus and morel mushroom (1) and a great reduction. For dessert I had the macaroon and Dave ordered the sorbet trio (mango, grapefruit and lemon) which was ok but too tangy for my taste. Overall, good food.

That is a great link. Thank you. Ray's Boathouse has an especially large selection and an even larger dessert selection they offer during this time. I'm impressed. Can anyone report on how the food is though?

In my experience Canlis has excellent service. I have found that the employees are happy to be working there and it shows in their attitudes. From the reservations to the host and wait staff and everyone down to the valet is determined to serve enthusiastically. It is obvious that seeking out the anticipated needs of their guests is a priority.

I'm so excited! I love 25 for $25. We sampled many restaurants during the November promotion and we hope to be able to do the same this time as well as returning to some of our favorites from last time. Here's our list: Nell's Restaurant Zoe The Georgian Room Barking Frog Andaluca Kaspar's (not sure on this one) we will also return to: Earth and Ocean 727 Pine Any plans on an eGullet dinner during this time?

I personally have never liked fudge of any type, but with all these boldfaced capital lettered awesomes flying around I may have to try this fudge. I usually enjoy chocolate in a more delicate format, but I have a friend who is a fudge fanatic and would love to order these for her. However she is allergic to some things. Are the ingredients for the fudge listed on the box? If they are, can you please post them?

I made a Coconut Thai Curry served over Jasmine Rice. It was a medley of flavors including green onions, coconut milk, soy sauce, curry, fresh ginger, chile paste, roma tomatoes (and a touch of brown sugar to counter acidity), tri colored bell peppers, exotic mushrooms, fresh basil and bok choy. I added Tofu to accomodate a vegetarian friend. It was delicious. I wish I had a camera. The beautiful array of colors made presentation easy.

Could you elaborate on the brunch? Is it buffet style or sit down?

I wholeheartedly agree with your Godiva statement. I also think Marcolini's pralines are outstanding. I stopped by the Antwerp location and loved tasting the flavors of cacao from around the world. His chocolates are truly unique in style.

Has anyone been to Rover's? I haven't seen it mentioned on the site and am wondering what members' impressions are. How about Teatro Zinzanni? Has anyone partaken in this "dinner & dreams" form of dinner and entertainment?