curls

Stuffed mushrooms! I love them but haven't had any in years. Would you mind if I stopped by for a few? I can bring some chocolates with me. ;-)

Sorry to be a nag but I would like to know if the hotel block has been finalized. If it has, what is the code and what are the rates?

Stress free Thanksgiving and no dishes for us to wash! Thankful that a few restaurants are open for business (and hoping that generous tips make it a good day for those who are working). My group had and enjoyed the tomato pie, mac & cheese, country fried steak, mashed potatoes & gravy, and black eyed peas. No room for dessert — maybe after dinner.

Wishing you safe travels and thank you very much for taking us along with you. I look forward to your blogging!

@quiet1 here are links to some of the earlier workshops. The more recent ones can be found using Kerry's search instructions. 2012 Candy and Confection Conference http://forums.egullet.org/topic/142246-report-2012-candy-and-confection-conference/ (Woodbridge, VA) 2011 conference http://forums.egullet.org/index.php?/topic/138760-report-eg-chocolate-and-confectionery-conference-2011/ (Niagara on the Lake, ON) 2010 conference http://forums.egullet.org/index.php?/topic/132886-report-eg-chocolate-and-confectionery-conference-2010/ (Gaithersburg, MD) 2009 conference http://forums.egullet.org/index.php?/topic/123427-reporteg-chocolate-and-confectionery-conference/ (Niagara on the Lake, ON)

Thanks for the tip about the cherries! I’ll have to stop by TJs before they stop carrying them.

The Thanksgiving selection: salted pumpkin caramels, chocolate nougat, cranberry-ginger-orange ganache, and bourbon ganache.

Great ideas for the master class! If we can go to Tomric & the master class that would be great. It has been a few years since we’ve visited Tomric.

@Anna N your lunch looks delicious -- glad Kerry is back home.. Were you able to find the Modernist Bread ingredients?

Thank you! I think I’ll add that mould to my list of moulds to buy.

@ChocoMom thank you! Do you know about how many grams per piece?

@ChocoMom along with the transfer sheet I really like the mould you are using for your honey bon bons. If you don’t mind sharing, who makes it & what model number is it?

Jeesh! You have plenty of free time. Just kidding! While it is great to follow your travel adventures, you are keeping one heck of a schedule! Maybe your next invention should be EZtravel.

Keeping an eye on this! When do you think you'll be ready to post info on the hotel block... about 3 months out?

I've seen that warning before. I definitely enjoy black licorice; especially Dutch licorice (but not the double salt variety)!

@Kerry Beal wow, bloom in the good Paris shops too! Thank you for taking us with you.

Shelby, in this case a MOF is an elite chef who has studied and passed a very difficult set of exams. More details here https://en.m.wikipedia.org/wiki/Meilleur_Ouvrier_de_France. There is also at least one movie about the process, http://kingsofpastry.com/.

No pics of your rachlette meal? Hope is was delicious!

You’re going to wow them in Europe with the irresistible EZtemper. Hope you have time to enjoy Paris.

If you like, we can share the blame. They were still quite tasty just a bit challenging to consume.

Just made up a batch of mango & passionfruit caramels. Slab is cooling and it will be cut and wrapped tomorrow. Think I hit the right temperature on these (unlike the cassis caramels that I made at the eGullet Vegas workshop -- where I overshot the final temperature).

@Anna N thank you for the recipe link! I keep seeing @HungryChris's posts with marinated mushrooms and I want to try them too. I like raw and cooked versions but I don't think I have ever had marinated mushrooms.

Finally starting to get cool -- starting to make chocolates & confections. Three flavors for October: dark chocolate truffle, fig & port ganache, and hazelnut gianduja with feuilletine... cooks treat fourth flavor -- port ganache (really just because I had extra port ganache & some extra shelled molds).

I appreciate the warning. Now I'll be sure to start testing it / using it when it arrives. @boilsover I hope your replacement works Anova is trouble free. Were they easy to work with on the first problem unit?

Enablers. Darn it, resistance was futile! Thanks for the information @Coogles, guess I'm going to need to read that Sous vide for a newbie thread a bit more closely. My Anova is on the way! :-)