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curls

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Everything posted by curls

  1. curls
    Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019. attending (9 people): - curls - Kerry Beal - Chocolot - jbates - RobertM - tikidoc + Maddie - lambrecht gourmet + Nancy
  2. curls
    I'm curious to see what others suggest to your dilemma. I would either find a way to cool down your workspace to at least 22 degrees celsius (72 F), suggest an alternative to chocolates (popsicles or ice cream), or decline the job. Guess another alternative is to use compound chocolate/summer coating but very few of those products taste good. Would you be willing to share any more details about this situation and why you are considering an attempt to work with chocolate at 30 C?
  3. curls
    @lambrecht gourmet / Dave , I going to have to leave this one up to @gfron1. If Rob hasn't released the extra seats from the 10 seats he was holding for us, we have room for you and Nancy since our current number of diners is 7. Happy to add you to our group and help celebrate Nancy's birthday, making us 9, if Rob still has availability.
  4. curls
    Drat! I should have spoken up sooner. At least they went to a good cause. šŸ™‚
  5. curls
    @Pastrypastmidnight they all look beautiful and sound delicious. Would you please save a few spumoni macarons for me.
  6. curls
    And to answer some of my above queztion, I found the ruby tablet mould... https://www.pastrychefsboutique.com/CHOCOLATE/Chocolate-Molds/polycarbonate-chocolate-molds/Modern-Shaped-Molds/chocolate-world-cw1906-polycarbonate-chocolate-ruby-tablet-mold-10350-x-8950-x-1350-mm-56-gr-1-x-2-cavity-275-x-135-x-24-mm-mode
  7. curls
    Very nice! On the tasting bars, is that a magnetic mould? Did you fill the bars with anything or are they solid TJs Ruby? I hadn't seen the Cacao Barry tablet mould, very cool. Did the mould work well? About how many grams per tablet?
  8. curls
    Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019. attending (7 people): - curls - Kerry Beal - Chocolot - jbates - RobertM - tikidoc + Maddie maybe: - Anniebakes
  9. curls
    @TandemChocoPC I'm sorry you will no longer be able to join us for dinner but I look forward to meeting you Friday.
  10. curls
    Interesting the variety of techniques. I just foot what will be the bottom of my slab & it is on the bottom when I cut the slab on the guitar. If I remember, I'll try the pre-bottoming - put a thin coat of chocolate on a guitar slab prior to pouring your ganache method next time I do a ganache slab. Looks like that could work even better than what I am doing now. For those that coat top and bottom... why do like to do it this way, what are the advantages?
  11. curls
    D. Put them in a box, put box in foodsaver bag, suck a bit of air out with food saver, seal bag before box is crushed. Manual process, no setting on the machine to control pressure levels.
  12. curls
    Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019. attending: - @curls - @TandemChocoPC - @Kerry Beal - @Chocolot - @jbates - @RobertM - @tikidoc + Maddie Pending response: - @Anniebakes
  13. curls
    It's almost dinner time and Rob is very kindly saving a table for us. I'm still waiting for final confirmation from a few of you. Here is the list that I have so far. Please reply by Tuesday, 16 April if there any updates to your status. If we don't need all the seats that Rob has reserved for us, he should be able to offer them to other customers. From the Bulrush website the Ozark Tasting Menu is a chance to "Celebrate Chef Rob's Ozark cuisine, rooted in extensive research to the foods of the Ozark settlers, given a hyper-seasonal, modernist approach." The price for the dinner is $100 all inclusive (food, tax, and hospitality). Drinks are optional/additional. If anyone else would like to join us now is the time to speak up. It is going to be an amazing dinner with a great group of people. Looking forward to seeing everyone in St. Louis! Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019. attending: - @curls - @TandemChocoPC - @Kerry Beal - @Chocolot - @jbates - @RobertM Pending response: - @tikidoc + Maddie - @Anniebakes
  14. curls
    Thank you Rob!
  15. curls
    @Kerry Beal thanks for mentioning them, Iā€™ll check them out next time Iā€™m in that part of Maryland.
  16. curls
    That desk is gorgeous. Looking forward to seeing the other things you acquired. Congrats on the 3D printer!
  17. curls
    Around Baltimore, at the old family run candy houses, you can still get beautiful sugar eggs. I am pretty sure that they are also available at Stever's in Rochester NY. @heidih very cool that your aunt and uncle learned how to make them.
  18. curls
    Looks lovely even without some bread for smooshing in the sauce. I'm sure you'll be able to dial in the right amount of cook on the poached eggs. And as I keep saying to myself... I don't need or have space for a Control Freak, CSO, Freeze Dryer, Thermomix, Selmi, melanger, etc.... Don't worry, you have all tempted me into many purchases. Just holding firm (for now) on quite a few more! šŸ™‚
  19. curls
    So, what's on the menu for breakfast? I'm hoping for Control Freak eggs benedict.
  20. curls
    @Jim D. are you making any chocolates and/or confections for Easter? Please share your items.
  21. curls
    Since it appears that quite a few of us are interested in the tasting menu with a later dinner time... what do you think of a 7:30pm reservation for Thursday 16 May? Please feel free to suggest another time if that does not work for your schedule. What are your thoughts?
  22. curls
    Ah ha, finally, I know the purpose of those wooden stands at the counter! Still waiting to see the golf tee tables in their final state. Beautiful space Rob! Looking forward to experiencing it myself next month!!!
  23. curls
    Very nice selection @A Polderman. I have yet to try starch molding, looks like you have mastered it. Such delicate and lacey chocolate baskets! They look quite delicate. Did they travel well? How did you keep them from breaking during transport? Iā€™m confused about your question... what do you mean with are the dragons cocoa butter shells? I have polycarbonate dragon moulds. For this season I am shelling them in dark or milk chocolate and then filling them with a mixture of chocolate & crispy rice cereal. Same process that one uses for chocolate bon bons. Please let me know if I have answered your question.
  24. curls
    Good luck with your move! Of course you can borrow the love bunnies name. I just happen to prefer love bunnies to f'ing bunnies. But f'ing bunnies sounds much cooler when Kerry says it than when I do!
  25. curls
    So, what is everyone doing for the pastry & baking side of Easter? I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items. My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins). And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production! ;-)
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