curls

Trader Joe's cheese blintzes with a sauce of strawberries and sour cherries.

It has been awhile since I've baked sourdough bread. This one just came out of the oven and it is singing to me. 🙂

A reminder, we have a sourdough discard topic! Great place for ideas and to share information. https://forums.egullet.org/topic/160766-sourdough-discard-recipes-bakes-and-cooks/#comment-2247526

Thank you for sharing your recipes and methods on Instagram! So, how did you like the flavor combination of strawberries and matcha? I’m not a fan of every matcha dessert but I do enjoy some of them.

One of my favorite TJs cookies. Once open, I store them in a ziploc freezer bag and haven't noticed a change in texture.

My tart cherry tree is doing better each year! Today's harvest. 🙂

Photo with tape measure, ~8 inches. It looks new; not seeing any of the wear that I see in your picture. @Kerry Beal is this one of your spatulas?

Kerry I got two blue Thermoworks items from the give away on the last day of the workshop. One blue silicone brush and one blue silicone spatula. Send me your address and I'll mail them to you. No idea where the other three spatulas went. Perhaps they went into a spatulas container at Cake Collective?

I think you might have! I think that I picked up some Thermoworks brushes and spatulas during the give away. I do remember some Thermoworks silicone tools on the table. Will check my workshop luggage when I get home

As promised, a photo of the candied orange peel and ginger. We temporarily ran out of glucose and used some very old glucose that the Cake Collective provided and this glucose was brown instead of clear. We suspect that the brown glucose changed the color of the candied items. When Elizabeth makes this product at her shop, the orange peel retains it's orange color. No worries, this batch is very tasty and candied peels, candied ginger, and the candying syrup made its way home with quite a few of the participants.

Wonderful dinner tonight at Ngoc Yen in Mississauga! Wish we had gone here as a group so that I could sample more of the menu. I had the shrimp and pork salad rolls and the lotus root salad. Far too much food but leftovers will make for a delicious breakfast. Beautiful restaurant inside. This place is located in an industrial park and was full of diners. The weather was lovely so some chose to eat outdoors.

Funny that you mention ginger, Elizabeth put a few slices of ginger in with the orange peels. I'll test a piece and take photos when it is done.

One of the workshop attendees is showing us how she makes candied orange peel in the Instant Pot. The orange peels will go thru a series of 10 minute natural release cooks in sugar syrup. Should get additional pictures today of the orange peels.

Some photos from the first day of the workshop. Great to be here, seeing old friends and meeting new ones.

Wow! So many thanks to Kerry and Rodney for all they are doing to arrange this workshop!!!

Sounds good. Thank you. Earlier you mentioned that Rodney was bringing two Selmis… will he be bringing an enrobing line too? Lucky customers! We’ll turn them into chocolatiers. 😉

Sadly she is long gone. While my Outback can't haul as much your car, it is much bigger than the little sports car.

If you need help getting stuff home Sunday I can take a batch of stuff to your place in my car.

@Kerry Beal is the kitchen well stocked with scales, spatulas, ladles, bowls, etc.? I’m packing for the trip… planning on bringing some recipes, mold scrapers, dipping fork, and empty containers. Also going to see if I have some molds to sell/trade. Anything else I should pack? What time is the workshop starting on Friday? How many people will be attending? Looking forward to this!

Wonderful @Kerry Beal!!! Looking forward to the soapwort experiments!

@Saltychoc thank you very much. I especially appreciate your tasting notes.

RanaMN there are a few discussions about halava recipes on eGullet! Here is a link to one of them (I'm still looking for the posts about Kerry's halava experiments).

Thank you! 1kg is a much better trial size!

I’m wondering if anyone here has worked with Cacao Barry Mi-Amère 58%. It is 3 drop fluidity chocolate. I’m wondering what it tastes like and if it would be good for shelling and ganaches. I’ve seen it at my local Restaurant Depot and it is priced well below the Valrhona I use. I don’t want to buy a 5kg/11 pound bag to try out this chocolate. Hoping to find it in smaller quantities. All the talk about rising chocolate prices has me looking for some other potential chocolates.

Yes, I coordinated with Renee directly. @Kerry Beal if others want to order from Renee for workshop delivery, what is the preferred process?