curls

crunchy almond cake from Claire Saffitz - Dessert Person Really like this cake. Lots of almond flavor (the cake uses 7 ounces of almond paste) and moist. Definitely a keeper.

I also recommend the Zyliss garlic press.

@Kerry Beal what other equipment will be available? What tools should we bring? Is there an automatic tempering machine/Selmi or will be using melters and EZTempers? Any interest in bringing moulds and other equipment for swaps/sales? I have some moulds that I am no longer using and could bring them along if there is interest.

@rotuts nothing in my spam or junk folders and no bounced email. I think that I may have been blocked for multiple requests. Also found some chatter on their social media about other people having sign up issues. Modern Cuisine replied to those posts and told those people to message them. So, they may be having intermittent issues with their course subscription sign up.

My MB@H course emails have yet to arrive. I have sent a query to Modernist Cuisine's support staff. I do have the first course because a kind eGullet'er forwarded the emails to me. Good to know that Rotus is getting the course emails!

Thank you @blue_dolphin! The "Confirm Your Subscription" email was in my trash folder. I have clicked thru on the confirmation email and hopefully will start receiving bread course emails soon. Also good to know that I haven't missed much. 🙂

Has anyone who signed up for the Modernist Bread At Home course started receiving the course? I signed up and received a confirmation email but haven’t received any other emails. Wondering when they will start….

Of course!!! Just trying to help. 😉

Goodness, it has been four years since I baked this cake! Quick, tasty, easy to put together. I added some mini chocolate chips to the batter and topped it with some leftover chocolate ganache that I whipped with a hand mixer. The King Arthur Baking chocolate cake pan cake. Yes, I could have spent more time decorating this but didn't feel like it tonight. 😁

And MC Bread at Home also comes with a spiral-bound kitchen manual.

This links to Modernist Cuisine’s description of their upcoming bread course: https://modernistcuisine.com/mbah/modernist-cuisine-bread-school-coming-soon/

I am happy with it and am looking forward to reading and cooking from it. Eat Your Books is starting to index the book so you can see a few of the recipes. I'll probably start with the Jewish Rye Bread and some of their brioche recipes. The variants on non-traditional steamed buns look fun too. Also curious to see what they cover in the free course that will go along with the book. That may influence what I bake.

Got an update from Amazon, my copy of the book is scheduled to arrive today!

Thank you @Kerry Beal; room reservation made and no issues using the conference code!

I followed your links and those are both open bottom molds. When you are done making your bunnies they will have open bottoms. Fill the bunnies with whatever items you would like and then close the bottom. I’ll check for a video later today and post a link of how this is done (or maybe someone else will get to it first). Cute bunnies! some 3D mold filling videos: https://youtu.be/2MyjCoKX_IE?si=OiAX_Pp04sSxEQfs https://youtu.be/kDMEg_ny9JA?si=Iu8D4ntkNsJYd2Yz https://youtu.be/UTnz3fGfrL0?si=UBIX_NcYIwLnOsqJ

We're going with easy snacks. Utz potato chips with sour cream & onion dip, shrimp & cocktail sauce, spanakopita, and for dessert Klondike ice cream sandwiches. May add some carrots, celery, and pickles to the mix.

Looks delicious! Please share the recipe.

Congratulations to Maddie! Will miss both of you. Would be great if you could work in a short trip to the workshop.

@minas6907 has done starch molding - they advertised they sold some starch imprinters in 2018. https://forums.egullet.org/topic/156525-starch-imprinters/#comment-2149346 There was some discussion of starch molding in this topic, https://forums.egullet.org/topic/84503-alcoholliqueur-filled-molded-chocolates/. Are you currently starch molding? Fondant fillings can be deposited into chocolate molds... might be easier and less messy than dealing with trays of corn starch. Good luck in your chocolate and confection journey. Please post some photos of your work.

I’m planning to be there. Willing to help.

My reasons are the same as pastrygirl. I tried this approach on my brandied cherry cordials because they have a filling that is fluid. Previous attempts to cap these chocolates with the standard pouring chocolate method have not been consistently successful and some attempts have been extremely frustrating. I have lost more than half a batch of these cordials to leaking bottoms. Using the chocolate acetate method worked a lot better. Still a few leakers but it was around 1/8 of the batch. This makes me hopeful that with practice this will be the method that I use for capping liquid fillings. It is also appears to be a key technique for some of Luis Amado’s decorated shells. I envision using it on some of my chocolate Easter eggs… lace chocolate shell, light fillings. Could be fun. 😀

I like to steam cook lobster tails in the CSO. Have done that in the shell and also with the meat sitting outside of the shell. I haven't tried sous vide for lobster tails.

It will be a while before I bake the Anello di Monaco but I will definitely report back!

I am curious to try this recipe for Anello di Monaco that Pasta Grammar says is similar to panettone but much easier to bake. https://youtu.be/ghJoo2XV63Q?si=RHAEOwpxlJa7VTud Link to the recipe -> https://www.pastagrammar.com/post/anello-di-monaco-recipe-how-to-make-italian-christmas-cake

Enjoying the most delicious panettone that I have ever had from @Alleguede - Goûter Patisserie! There is no going back to store bought panettone!