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curls

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    Northern Virginia
  1. Lunch! What'd ya have? (2017)

    Stress free Thanksgiving and no dishes for us to wash! Thankful that a few restaurants are open for business (and hoping that generous tips make it a good day for those who are working). My group had and enjoyed the tomato pie, mac & cheese, country fried steak, mashed potatoes & gravy, and black eyed peas. No room for dessert — maybe after dinner.
  2. Wishing you safe travels and thank you very much for taking us along with you. I look forward to your blogging!
  3. @quiet1 here are links to some of the earlier workshops. The more recent ones can be found using Kerry's search instructions. 2012 Candy and Confection Conference http://forums.egullet.org/topic/142246-report-2012-candy-and-confection-conference/ (Woodbridge, VA) 2011 conference http://forums.egullet.org/index.php?/topic/138760-report-eg-chocolate-and-confectionery-conference-2011/ (Niagara on the Lake, ON) 2010 conference http://forums.egullet.org/index.php?/topic/132886-report-eg-chocolate-and-confectionery-conference-2010/ (Gaithersburg, MD) 2009 conference http://forums.egullet.org/index.php?/topic/123427-reporteg-chocolate-and-confectionery-conference/ (Niagara on the Lake, ON)
  4. Thanks for the tip about the cherries! I’ll have to stop by TJs before they stop carrying them.
  5. The Thanksgiving selection: salted pumpkin caramels, chocolate nougat, cranberry-ginger-orange ganache, and bourbon ganache.
  6. Great ideas for the master class! If we can go to Tomric & the master class that would be great. It has been a few years since we’ve visited Tomric.
  7. @Anna N your lunch looks delicious -- glad Kerry is back home.. Were you able to find the Modernist Bread ingredients?
  8. Thank you! I think I’ll add that mould to my list of moulds to buy.
  9. @ChocoMom thank you! Do you know about how many grams per piece?
  10. @ChocoMom along with the transfer sheet I really like the mould you are using for your honey bon bons. If you don’t mind sharing, who makes it & what model number is it?
  11. Jeesh! You have plenty of free time. Just kidding! While it is great to follow your travel adventures, you are keeping one heck of a schedule! Maybe your next invention should be EZtravel.
  12. Keeping an eye on this! When do you think you'll be ready to post info on the hotel block... about 3 months out?
  13. I've seen that warning before. I definitely enjoy black licorice; especially Dutch licorice (but not the double salt variety)!
  14. @Kerry Beal wow, bloom in the good Paris shops too! Thank you for taking us with you.
  15. Shelby, in this case a MOF is an elite chef who has studied and passed a very difficult set of exams. More details here https://en.m.wikipedia.org/wiki/Meilleur_Ouvrier_de_France. There is also at least one movie about the process, http://kingsofpastry.com/.
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