curls

The bread looks good. Jo, I hope your okay and that today will be much better.

The bon bons look great @DayGameCandy. What did you fill them with? With practice, there is hope for making less of a mess. 🙂

Tried out a new blueberry muffin recipe. Very happy with how these turned out and like it that it could be made with ingredients that I usually have on hand. From King Arthur Flour, "The Famous Jordan Marsh Blueberry Muffins" https://www.kingarthurflour.com/recipes/famous-department-store-blueberry-muffins-recipe.

Cheese blintzes from Trader Joe's topped with a homemade fruit sauce of tart cherries and blueberries. These blintzes are one of my regular TJ's purchases.

Didn't get to much in to the vegetable garden but enjoyed some lettuce, peas, and radishes (not pictured) before the weather go too hot. Hopefully I'll do better with the fall crop.

Summer Sale, $100 off on various MockMills, https://us.mockmill.com/search?q=Summer+sale.

Thanks but no thanks — no room for a CSO. But perhaps someone else will be able to take advantage of that price.

Yes, I acquired an Instant Pot, two Anovas, an EZ Temper, a few confectionery items, a lot of professional chocolate gear, cookbooks, and other assorted items. It is a wonderful and dangerous group that hangs out in these forums. 🙂

Congratulations on your Mom's birthday! So glad the whole family was able to make the journey and celebrate with her. Looking forward to reading all your posts about this trip! Aside from the horrible closed hotel incident it looks like you are having a great vacation with plenty of bread, cheese, potatoes, and beverages.

I've measured a few times and I don't have room for a CSO yet I am so tempted to buy one (or one and a backup). eGullet should have a warning label about all the temptations and enablers that reside here. 😉

Hope you feel better Jo.

I've had that smoked blue cheese and agree with you Anna, it is quite delicious. Will have to pick some up when I finish my current bits of blue cheese.

Safe travels. Thrilled you are blogging again! Any planned experiments for this trip?

@Anna N your rhubarb dish looks delicious. Looks like your cooking mojo has returned!

If anyone is looking for a delicious cup of coffee and a pastry, a number of us from the eGullet Chocolate Workshop enjoyed Comet Coffee. http://cometcoffeestl.com/comet-coffee-the-menu

Adding to the comments, so glad to see you posting again @Panaderia Canadiense! Also, what a lovely cake.

Which Valrhona milk chocolate are you using? I use their Jivara milk chocolate and find it works quite well. Not as easy as a dark chocolate but quite acceptable for ganaches, shelling moulds, and eating.

We have been at other schools where this has not been an issue. But yes, the list has the potential to be quite helpful.

If you wouldn't mind, would you please share your recipe for hard candy? I think the batch size you made at the conference is that "just right" amount. Thanks again for sharing all your knowledge. Hope we see you next year!

Open to other solutions but I don’t think that you can leave chocolate in a melter unattended for several hours and still have it be in temper. As you mentioned, it will over-crystallize and turn to sludge. When I am working with chocolate for several days in a row, I keep my chocolate in the melter overnight at a temperature high enough to keep all the chocolate melted and fluid. In the morning, I temper the chocolate in the melter and make adjustments throughout the day to keep the chocolate in temper.

9. thermometers: IR & candy/probe

- chopping ingredients (nuts and other inclusions) - portioning items that can’t be cut with a confectionery guitar (nougat, caramel, etc.)

7. Ladles 8. Knives

I gave them chocolates! Wasn’t going to give up my caramel corn. 🙂. Bob thanks for bringing & making the caramel corn. Yum!

Indeed I told them that our group rate / contract included free parking. The annoying bit is I confirmed the free parking when I checked in but they had forgotten all about that when it came to the final bill.