curls

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.

@gfron1 congratulations and best of luck in your new digs!!! Did your buyer purchase the restaurant too? What will happen to the Kumquat after you are gone?

Since I am not currently interested in airbrush work my vote is for the gift certificate since it won't add to the cost of the conference. But I'm not sure that the reduced price Fuji option would change the conference fee? If there is no cost difference, I am fine with either decision.

Website has an update and the new date is March 2017. http://modernistcuisine.com/2016/04/modernist-bread/?utm_source=Email&utm_medium=Campaign2&utm_campaign=Modernist%2BBread%2BAnnouncement

New bundt pan and new recipe. Need to tap / bang the pan a bit harder next time to get rid of the air bubbles but really liked this brown sugar sour cream bundt from KAF. Served it with a sour cherry & strawberry sauce.

If you usually serve traditional matzah, yes, they'll notice! Also, the TJ crackers are probably not kosher for Passover.

If there are items that don't want to come out, you can put the mold in the fridge for 10-15 minutes and then try to get them out again. If they are still stuck, into the fridge again. Eventually they should come out without banging them out. Could try the freezer too, might lead to condensation issues but less mold washing.

Thank you for doing another blog! Glad to hear that you now have a bigger kitchen and countertops at the right height for you. Those countertops look very interesting... are they a local stone? Not to interject too many social questions but are you still living with your parents or would it be ok for a single female to be living by herself in this part of Equador? So what fruits are in season now? I heard you mention figs!

Hollow chocolate bunnies in milk chocolate & dark chocolate.

Indeed! Happy Pi Day. (Now why couldn't I find this topic yesterday!)

Strawberry yogurt pie for 14 March. Disposable tin since it is going to hubby's office.

@Tri2Cook Chocolate World makes a few half egg molds. I have their 2006 mold. Can be used as a single or a double mold. You should be able to get them at Tomric or Chocolat Chocolat. And definitely check around on prices... I'm seeing big price differences on Chocolate World molds between the different vendors. I was lucky enough to buy my egg molds used. :-)

@Anna N I hope today's breakfast was better than yesterday's. Will keep an eye out for your next post.

Jim D. I had tempered milk & dark chocolates in melters. Since I was using dark chocolate as my base, I filled a pastry bag with milk chocolate. Then ladled up some dark chocolate, piped in milk chocolate, swirled chocolates in the ladle, poured into the mold. Not much milk chocolate in this mix, so dumped all the extra chocolate from filling the mold back into the melter with the dark chocolate. If you have a good sized pastry bag, the chocolate stays in temper for quite a while. When it gets too cold, put it aside (for reuse later) and fill a new pastry bag or coronet.