curls

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?

I also ordered some molds!

An interesting and amusing James Hoffman video about making your own freeze dried coffee. https://youtu.be/eRnonn7EhEc?si=JeG7iRrZ7aXqTJFa Any updates from those with freeze dryers? Lessons learned?

crunchy almond cake from Claire Saffitz - Dessert Person Really like this cake. Lots of almond flavor (the cake uses 7 ounces of almond paste) and moist. Definitely a keeper.

I also recommend the Zyliss garlic press.

@Kerry Beal what other equipment will be available? What tools should we bring? Is there an automatic tempering machine/Selmi or will be using melters and EZTempers? Any interest in bringing moulds and other equipment for swaps/sales? I have some moulds that I am no longer using and could bring them along if there is interest.

@rotuts nothing in my spam or junk folders and no bounced email. I think that I may have been blocked for multiple requests. Also found some chatter on their social media about other people having sign up issues. Modern Cuisine replied to those posts and told those people to message them. So, they may be having intermittent issues with their course subscription sign up.

My MB@H course emails have yet to arrive. I have sent a query to Modernist Cuisine's support staff. I do have the first course because a kind eGullet'er forwarded the emails to me. Good to know that Rotus is getting the course emails!

Thank you @blue_dolphin! The "Confirm Your Subscription" email was in my trash folder. I have clicked thru on the confirmation email and hopefully will start receiving bread course emails soon. Also good to know that I haven't missed much. 🙂

Has anyone who signed up for the Modernist Bread At Home course started receiving the course? I signed up and received a confirmation email but haven’t received any other emails. Wondering when they will start….

Of course!!! Just trying to help. 😉

Goodness, it has been four years since I baked this cake! Quick, tasty, easy to put together. I added some mini chocolate chips to the batter and topped it with some leftover chocolate ganache that I whipped with a hand mixer. The King Arthur Baking chocolate cake pan cake. Yes, I could have spent more time decorating this but didn't feel like it tonight. 😁

And MC Bread at Home also comes with a spiral-bound kitchen manual.

This links to Modernist Cuisine’s description of their upcoming bread course: https://modernistcuisine.com/mbah/modernist-cuisine-bread-school-coming-soon/

I am happy with it and am looking forward to reading and cooking from it. Eat Your Books is starting to index the book so you can see a few of the recipes. I'll probably start with the Jewish Rye Bread and some of their brioche recipes. The variants on non-traditional steamed buns look fun too. Also curious to see what they cover in the free course that will go along with the book. That may influence what I bake.

Got an update from Amazon, my copy of the book is scheduled to arrive today!