curls

Thursday night Thai dinner at Mengrai Thai - garlic shrimp. We also ordered a few appetizer platters to share. Hopefully others will share their pictures of this delicious dinner.

Thursday, 12 May 2016, A Cacao Barry Chocolate Demonstration with Ramon Morató at George Brown college. Meant to take more pictures but the talk was very interesting. Here are photos of the bon bons that were passed around. Everyone was also gifted to a bag of Cacao Barry chocolate! If you ordered Ramon Morató's new book, he would autograph it. Quite a number of people went home with Ramon Morató's book.

I think this was the first workshop without someone making PDF... am I correct or did someone make one and I missed it? Should be able to post my pictures tomorrow.

It has been a long time since I stopped at a Cracker Barrel but I did today. They used to serve real maple syrup with their pancakes & waffels. This is no longer the case... menu now states that they serve 100% natural syrup... checked with the waitress and it isn't maple syrup. I didn't get it, so no idea what is in their new syrup. :-(

Chocolate World makes the dragon mold. tikidoc brought the mold to the workshop and a few of us are quite tempted to order our own. :-) @tikidoc what is the mold number for your dragons?

Tonight's dinner at Rodney's shop (the site for the master class & workshop). Make your own pizzas! After dinner everyone had time to enjoy chocolates from the evening's show & tell.

Have you tried searching for "chablon"? That might get you some better results. Good luck.

I'll have room for one passenger.

Along with all the other great suggestions. I would make and freeze raspberry puree.

The reception is 6:15-7:30 pm.

I would prefer ala carte but am willing to do prix fixe. What time did you make the reservation for (do we have time to go to the post demo reception?)?

For the metric challenged, like me, that is approximately 1/3 mile. :-)

Count me in for Thai!

Here are some links to various bread classes from the eGullet Culinary Institute (eGCI) that may be of help... including one about sourdough bread. Sourdough bread - https://forums.egullet.org/topic/27634-sourdough-bread/ A Sampling of North Indian Breads - https://forums.egullet.org/topic/31614-a-sampling-of-north-indian-breads/ A Sampling of South Indian Breads - https://forums.egullet.org/topic/31133-a-sampling-of-south-indian-breads/

Kerry, What is the location for Saturday's dinner? Any recommendations for dinner Thursday evening, after the Morato demo?

Anyone interested in a new and sealed copy of Fine Chocolates Great Experience 3 by Jean-Pierre Wybauw? If so, I'll bring it along to the workshop. I wound up with a spare copy... very good friend gifted it to me (not realizing I already had a copy).

@Cocoa Joe welcome to the world of chocolates! I like the Chocolate World polycarbonate molds they are available at Tomric in Buffalo, New York as well as Chocolat-Chocolat. If you are searching for molds on Tomric's website, the Chocolate World molds start with item number "I" under Praline molds --> http://tomric.com/moulds/praline-moulds

@Kerry Beal will you be bringing your paw kit to the workshop? After Pastyrani's post about gelatin-based fillings, I'm thinking about trying this out at the workshop... would be nice to get a water activity reading too. Also read about some neutral glazed based fillings in the Valrhona literature. Will Rodney have some neutral glaze to play with (recipe uses 400 grams but can definitely 1/2 or 1/3 the recipe)? I think they are trying to do similar things with the gelatin vs. neutral glaze but not sure since I haven't tried any glaze products.

Master class?

@tikidoc I acted on Kerry's reminder yesterday. I emailed about molds I was interested in and asked what they had in stock. A few emails back and forth and then I called to work out the last details and pay for my order (they have an 800 number). They are very good at returning emails & phone calls. Make sure to let them know that Kerry will be picking up your order. p.s. taxes are high, about 15%, but I think you can get some of the VAT refunded if you submit the appropriate paperwork. I think I took care of this last time on the Canadian side of the border crossing. There is lots more info on the Canadian Customs website.

Well then, I'd be willing to pay up to $20 CDN. ;-) $15 would be better than $20 but you need to cover your costs & eGulleters like quality toppings. :-)

Hmmm... are you including non-alcoholic beverages too or just the pizza?

Really like the way the itinerary is shaping up! Looking forward to seeing everyone old & new. For Friday make you own pizzas in a deck oven sounds like fun and $10 sounds good to me.

Please add me to Saturday dinner too.

I think this is the oddest assortment of items I have ever picked up! The Green Hat is new, the others are restocks.