curls

I piped passionfruit meltaways into shelled molds at our last eGullet chocolate workshop in Vegas. Really like them -- even though there is a chocolate shell around the filling. I recommend giving it a try when you have the time. Important note -- the only way that I have successfully piped meltaways is to use the EZtemper silk. There may be another way but if you have the silk, it makes the process super easy.

Stuffed pretzels! Why didn't I think of that? I'm definitely going to steal/borrow that idea. ;-)

Cool video! I think the tool might be an embossing stylus.

I have never seen one with those raised lines in the interior of a pot but other than that it looks authentic. I would suggest that you email your photo to Le Creuset and ask them if they have any more information about this piece.

Negroni or a manhattan?

Looking forward to this, thank you for blogging! On the cocktail front, depending on your mood, I'd recommend a winter daiquiri http://cocktailvirgin.blogspot.com/2013/01/winter-daiquiri.html or a spiked eggnog.

The booking code worked! I have made my reservations.

Thank you dhardy123, a very interesting website and selection! Andie, thank you for the list of suppliers. I had found the Agrimontana "fruit salad" but am glad to know that you have used it and like it. The Roland Amarena cherries that you mention sound wonderful, I'm definitely going to order some! So, anybody know of a good source for candied pineapple?

Well if I don’t get a good source now, I could visit the Punjb market in May and be set for 2018. The Punjab market is in Ontario... right?

I'm hoping that this is the year that I finally make some fruitcake! Kerry's "Phil's White Fruitcake" and Mette's "Dark English fruitcake" are the most likely recipes. For those of you who purchase candied / glaced fruit, who are your suppliers? I am interested in candied citron, angelica, pineapple, cherries, orange peel, and lemon peel. Also, feel free to recommend your favorite fruitcake recipes. I'm sure that @andiesenji has wonderful suggestions for suppliers and recipes -- tried searching for her posts on the subject but I was not successful. Hoping to draw Andie into this topic too!

I haven’t called the hotel yet — probably will this weekend. Hopefully the code will appear by then.

@Kerry Beal, are those rates in Canadian dollars?

Tonight I used the pot-in-pot method to cook some stone ground grits. Very tasty but a bit soupy -- will use a bit less liquid next time. So much easier than cooking them on the stove!

Stuffed mushrooms! I love them but haven't had any in years. Would you mind if I stopped by for a few? I can bring some chocolates with me. ;-)

Sorry to be a nag but I would like to know if the hotel block has been finalized. If it has, what is the code and what are the rates?

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.

Wishing you safe travels and thank you very much for taking us along with you. I look forward to your blogging!

@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)

Thanks for the tip about the cherries! I’ll have to stop by TJs before they stop carrying them.

The Thanksgiving selection: salted pumpkin caramels, chocolate nougat, cranberry-ginger-orange ganache, and bourbon ganache.

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.

@Anna N your lunch looks delicious -- glad Kerry is back home.. Were you able to find the Modernist Bread ingredients?

Thank you! I think I’ll add that mould to my list of moulds to buy.

@ChocoMom thank you! Do you know about how many grams per piece?

@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?