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I have used royal icing for all the gingerbread construction that I have done (two houses and a train). All were transported by car to another location over an hour away... no structural problems. You do have to wait until the royal icing dries (and that may take a few hours) but once it is dry, no problems. As cyalexa mentions, I have also see people use molten sugar to "glue" the pieces together. Might make a prettier join but caramel would also have a humidity issue. Good luck with your gingerbread house!

Are there plans for Friday the 13th too? Want to book the hotel for the right number of days. Interested in the Morato demo but not sure how many days I can swing. Edited to fix punctuation.

Some treats for Thanksgiving... chocolate truffles, mints, and muscovado sugar salted caramels. Will also make some salted pumpkin caramels and I am thinking about trying to make a cranberry or cranberry & raspberry pate de fruit.

Indeed. It will be interesting to see how the show changes without him. Also wonder if he will still be the voice behind Cooks Illustrated.

https://www.bostonglobe.com/business/2015/11/16/chris-kimball-leave-america-test-kitchen-after-contract-dispute/wd7vooqjnDgqNq0qnlmXCO/story.html

Pastryani, I would strongly suggest that you purchase or borrow Peter Greweling's book, "Chocolates and Confections." The book will give you recipes, ratios, and the science behind ganaches, tempering, and so much more.

KAF Sandwich bread. Very pleased with the taste and texture. Thank you Anna N for recommending this recipe.

Saw the 5 Cheese Greek Sprial at Trader Joe's today - http://www.traderjoes.com/digin/post/5-cheese-greek-spiral. Looks good but did not buy it. Has anyone tried it? If so, did you like it?

The following places will ship to Canada or are Canadian Companies, hopefully the Canadians will suggest a few more places for you: http://www.chocosphere.comhttp://www.chocolat-chocolat.com/home/https://www.qzina.com/

Kerry, thank you for documenting your trip. Very cool to see the equipment and layout at the various factories and shops. Hope you are having a great time and selling a lot of EZ Temper units. Are you planning to have an EZ Temper at the May 2016 chocolate workshop? It sure was nice to have around at the 2015 workshop.

Here are more videos with the "giraffing" effect and more http://youtu.be/H8l7yL6tuPA http://youtu.be/IWjLTa0CzNM Again, similar to dejaq's tutorial. (edited to fix links)

Perhaps Tap carries it, http://tap-usa.com. If you need enough of them you can go the custom route.

When I add butter to a ganache, I do not melt it. I start with the chocolate and cream, get those in an emulsion and then add the room temperature/softened butter and stir it in. I tend to mix by hand, starting in the center and working my way out (as Ruth described up thread). If the hand mixing is not working, I may bring out the stick blender. Also, if it won't emulsify, I will slowly add a liquid (something that works with the flavor of the ganache) that contains little or no fat (a similar process to fixing a broken mayonnaise). What happens if you try cutting down the cream in your recipe?

Almond cookies... pre-bake and baked

Sounds like a great alternative plan. Looked at Soma's website... very interesting! Hopefully these renovations are taking place between semesters... otherwise, will the chefs and students at Niagara College have somewhere else to cook while these renovations are taking place?

Rob, you are keeping your knives... right? Or do those go with the business?

When I attended Junior high school we made apple cider and wine in Chemstry class and used regular / bread yeast. Tasty experiment and no illness or death due to ingesting yeast. I think you should at least try the wine Thanks for the Crepes.

Last of the peaches I brought home with me became Peach & Earl Grey tea jam. I think this is my last bit of canning for the season. Weather is getting cooler; soon it will be time to make chocolates!

Six jars of tomato jam. Recipe from http://foodinjars.com/2010/09/tomato-jam/... I added 1/2 teaspoon ground chipotle pepper but other than that I followed the recipe and really like it.

Crisp Peach Cobblers (from Smitten Kitchen's blog). Very juicy & tasty peaches. One cobbler went to work and the pie plate came back very clean. :-)

Shelby, thank you so much for your summer blog. It was wonderful reading about a week in your life and you gave me the courage and inspiration to put up some tomatoes.

Traditional Baltimore rainbow cake. Took a great class with Ann Amernick in May and learned how to make two classic Baltimore desserts (rainbow cake & chocolate topped cookies). For anyone in the DC / Maryland /Virginia area interested in baking, I highly recommend scheduling a class with Ann Amernick. Feel free to PM me for more details. The rainbow cake is vanilla cake with raspberry jam between the cake layers and topped with a chocolate fudge icing.

Enjoying peach season with a peach coffeecake.

Yes, the pine nuts could cause a guitar wire to break. You could give it a gentle try and reverse course if you encounter too much resistance. Please let us know what you decide to do.

Themapen for $79 - closeout sale on blue Themapens.