curls

Sorry Rob I sure didn’t mean to scare you! Thanks for the link. Looks like a great class! I was wondering if you were going to take the Hasnoot class (it’s the following week). Someday I hope to take a high end pastry class — I should start playing with the pastry books I have! 😉

Found some videos on Callebaut's website about glazing that may be of interest/help to others... https://www.callebaut.com/en-US/chocolate-video/technique/glaze#group-items-wrapper

Rob, I'm not seeing a class on her website for next week... what is the class and who will be teaching it? Hope you have a great time. As you already know, she is a great instructor and has an amazing classroom/workshop.

All on Kerry’s list sound good but I’ll second Kee’s since I have been there and like her chocolates. Also, you may want to visit JB Prince to purchase specialty pastry tools, moulds, etc..

It would be great if we could get demos from Rick Jordan and/or Nathaniel Reid. I would also be interested in behind the scenes tours of the local chocolate shops. Don't know if anyone else is interested but I would appreciate a demo/hands on workshop about sugarwork.

@gfron1 thanks for setting this up — maybe I’m missing it but what are the 2019 workshop dates?

There is a lot of fat. Think about cooking duck breasts or prime rib — it can also be fully cooked and have unrendered fat.

Looks like breakfast is bigger in Texas. Looks tasty but also like there might be lots of leftovers.

Thanks Okanagancook! Looks like you make quite a bit of your own bacon. I'm with you on the BLT's. I had BT's (BLT without the lettuce) for dinner twice this week!

Don't want to ruin the sport but would a spoon be any easier?

And the last of the historic Kamado Joe pictures - ribs from a May 2018 cook. St. Louis cut ribs purchased at the local Costco. Sadly, I don't remember any other details about the cook other than the fact that the ribs were tasty.

Here are my June pizza trials. Used a pizza dough recipe from Peter Reinhart that I have used many times before when I have made pizzas on the gas grill. Pizza sauce was from Wegmans. I'm using sklips to create a break between the diffuser plates and the pizza stone. I learned about the sklips when @Heartsurgeon posted about them here. .

Finally everything fell into place enough that I was able to join in and try making my own bacon! Thank you for all your posts over the years -- definitely don't think I would have done this otherwise. Hot smoked on my Kamado Joe with apple wood chunks and used the Simple Bacon Recipe from amazingribs.com. Will definitely do this again -- planning to use hickory wood chunks for the next trial. smoking away with temperature probes in each porkbelly chunk piece one & two post smoking -- next time I'll keep the piece as big as possible to fit the fridge & smoker pretty sure that I did not need to cut this belly in half - lesson learned! all sliced up and ready to package up for the fridge and freezer quality control sample 🙂

Do the new caps still have the design/transfer on the top or are they just a solid white chocolate / dark chocolate bottle cap?

Nope, not sirloin but you triggered my memory — they are labeled as flap steaks. Per Google they are also know as flap meat and sirloin tips. They have a very beefy flavor and some of the texture of skirt steak.

Wow, that was some stubborn colored cocoa butter! Glad you were able to get it out of your moulds. I like the fish mould — would you mind sharing the mould number and manufacturer?

Congratulations Rob!!! So glad that you can start Bulrush! 🎉🎉🎉 I’m looking forward to dining in your restaurant. Always wanted to try your place in Silver City — the logistics for St. Louis are so much easier.

I've been a bit busy... not too much time for cooking or posting photos but here are a few photos from a dinner in July. Beef is from Costco -- forgetting the name of the cut right now but it is quite tasty and makes for nice fajita style preparations.

Here is another link to those moonstruck chocolates https://www.craftbrewingbusiness.com/news/pass-fail-moonstruck-chocolates-beer-truffles/ definitely a mold of some sort for the bottle cap - they all look the same and have the crimping. Wonder if it is a two piece chocolate or one piece. I have found images where it looks like people were able to remove it from the chocolate.

Thank you for the information @jmacnaughtan! When I read your original post, I misunderstood and thought the chocolatiers were handing out a month's worth of chocolates as free samples. I am glad to learn that is not the case.

@jmacnaughtan do you know I what the expected benefits are for the exhibitors? Increase in sales, name recognition, etc.?

A classic and delicious filling.

Kerry they are beautiful! What did you fill them with?

@weinoo you should swing by DC and try it out! Let me know if you do & we can get together for cocktails.

@chefmd and I met up at @Hassouni place today and enjoyed some wonderful cocktails and snacks! If you are in the area and like good cocktails, go visit. The bar snacks are also very tasty. @chefmd took a few more pictures so hopefully she will add them later. I had a picture of the menu that included our cocktails but it is too blurry to read! most of the menu the main bar our drinks bar snacks: Hummus bi Tahina and Levantine Flatbread with Labneh curls, chefmd, and Hassouni