curls

Thank you @Duvel for the detailed explanation. I'm looking forward to trying out your egg method next weekend. Would be great to have less last minute stuff to do when I want to make eggs benedict.

Duvel does this mean that you are boiling the eggs for 5 minutes, peeling them, and then putting them in a 60 degree C water bath? Do you boil the eggs a day or two before and refrigerate them? Are you using these eggs for eggs Benedict? I’d like to try this!

Looking forward to the workshop!!! So glad that it is happening this year! Thank you @Kerry Beal and @patris.

Yes, I have the Kamado Joe basket kit. I've seen some interesting YouTube videos making meat and veggie on the rotisserie using the tumbler and flat baskets. Need to give this a try! An example of a combo basket cook: https://www.youtube.com/watch?v=QaOx6db47gk

Understood. Often times I am a bit envious of all the restaurants, specialty shops, museums, etc. that you have easy access to in NYC. But I know that I do not want to live in NYC. Visits to NYC are great but I am much happier living in the suburbs.

I agree that it is nice to do two chickens at once and I bought a second set of forks/spears to hold another bird. This kamdo isn't huge and to spin 2 chickens I have to locate two small and short chickens. So, it works sometimes but is a really tight squeeze other times. It's easier to cook two chickens on the grill or do two beer can chickens. Still, I really like the rotisserie. Got a basket for it too and that makes amazing chicken wings. Continuing to experiment!

Forgot to post this earlier but I was gifted the rotisserie attachment for my Kamado Joe!!! Have cooked a few items and really enjoy it. Anyone else cooking on their Big Green Eggs or Kamados?

Made a batch of flour tortillas. Used a 50/50 mix of duck fat and Crisco for the fat. Will use half of the tortillas tonight for beef enchiladas. Make make breakfast tacos with the remaining tortillas.

link to the series playlist: https://youtube.com/playlist?list=PLKtIunYVkv_SsxML1CfZLcTDYsUnBewaf I thought that a number of these videos looked very interesting and I had not seen them before. I hope that you enjoy them. Links to individual videos in the series presented in the order of the YouTube listing:

https://youtu.be/JgzkfO8nYKo Video description: "Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons, perfect for collecting in a stylish gift box of chocolates. Take an up-close look at the step-by-step creation of 5 different exquisite candies - White Peach Melba, Palet d’Or Ganache, Hazelnut Crunch Bar, Bourbon Truffle, and Chocolate Nougat."

I'm having trouble getting to this recipe, it is behind a pay wall. Any one else able at access it? I can see the recipe photo and it looks good. @Smithy I also like the salad recipe that you included and am so glad that your wooden salad bowl survived its multiple ice baths! It is a beautiful bowl.

@Kerry Beal when do you expect to know the cost for the workshop? Are we still planning to have the usual events... pre-workshop chocolate night, extra chocolate mould sales area? Should we bring any ingredients, chocolate, colored cocoa butter or will that be taken care of by the workshop fee & sponsorships? Any tools we should bring (looks like Tomric is well supplied)? Any chance that @patris will have some extra ceramics available for purchase?

@Kerry Beal the new link works for me. Thank you!

Kerry, that link isn't working... it is linking to this topic.

@KennethT that sounds like a good approach! If that doesn't get you the result you are looking for, you might want to see what happens if you use White Lily flour; its protein content is reported to be 9%. At least then you'll have a better idea what a soft wheat & low protein flour will produce. Good luck with your experiments and I hope you get the result you are looking for soon.

It definitely sounds like you have too much gluten development. So kneading less and letting the dough rest will help. What flour are you using? Something with a lower protein content could also help. Also, thank you for the videos, such skill!

Sure, my base was Smitten Kitchen’s Israeli salad recipe. I used tomatoes, cucumbers, red onion, parsley, lemon juice, olive oil, sumac powder, salt, white pepper, feta, and chickpeas.

That would be wonderful!

I'd be interested in the moon and galaxy decorating techniques. The fractal is a great one but I already know how to do that, still a great technique to learn. With three days we can make some time consuming, multi component, or layered items. I'm interested in some of the fancy candy bars I have seen popping up on instagram and in Greweling's 2nd edition. Would be fun to experiment with flavor combinations. Sorry, I don't have an airbrush.

Or just have three days of the standard workshop.

I’m using Traeger wood pellets in the smoking tube, using their maple and cherry blend. The cheese doesn’t taste good right after it has been smoked. The resting period changes the flavor of the smoked cheese. Perhaps there is a scientific reference that explains the process. Some recipes say the smoked cheese is ready after 3 days. It all depends on how much smoke you use, how long you smoke the cheese, and your taste. I’ll probably sample the cheese next week to see how this batch is coming along.

Speak for yourself. I like seeing what Kerry does and what toys she is playing with.

What is your preferred method for breaking in a new melanger? I see suggestions for running it with oil and running it with sugar.

It was rather tasty and very easy to make. I think it needed a bit more jam. My coworkers loved it.

Goodness, not often that I get to follow my own post with a gap of several months! I know people have been using their kamado cookers but have been posting in other threads. It was time to smoke another batch of cheese. Today I have mozzarella, monterey jack, cheddar, and gouda cheese cold smoking on the kamado Joe. Planning to smoke them for 1 1/2 hours.