curls

So sorry to hear this. Thank goodness you and your family are okay! Wishing you all the best. As far as new stuff... it would be great to be able to get a Selmi (or three - one for each chocolate), some marble countertops, stainless steel countertops, a robot coupe, and a FireMixer.

Couldn't resist any longer, pre-ordered the book from your site @gfron1. Looking forward to trying out some of your recipes and hopefully dining at your place some day (Silver City or St. Louis). Any way to convince you to add Northern Virginia to your book tour? See your planning on New York... Virginia is kinda close. ;-)

An update... I ordered the part that JohnT found (http://www.searspartsdirect.com/part-number/4176266/0011/665.html). It does fit and the food processor will close and run with some attachments. Since it is a 9-cup bowl vs the 11-cup bowl that came with the food processor, the new bowl is not tall enough to work with the attachments that work at the top of the bowl (shredding discs, julienne discs, etc.) works just fine with attachments that work at the bottom of the bowl (blade, dough blade, etc.). Anyway, this should keep me in operation for a while longer. Maybe someday I can upgrade to a Robot Coupe!

Bittersweet, I like and dislike this! Wishing you the best of luck and hoping to see you at next year's conference.

Indeed. Yet at the time when I bought the KitchenAid food processor there were many quality issues with Cuisinart. Unfortunately you have to check the product reports every time you buy an appliance to check what is currently the best model with the least number of issues. All the good brands have their ups and downs.

@kbjesq so sorry that you have the same problem with the food processor bowl. Have you had yours for a long time? I can't remember when I bought mine but I think that I have had it for over ten years. Suspect that my unit is well out of their warranty period. Looks like JohnT has found a supplier for the part if you would like to replace yours.

@JohnT that might be it. Thank you very much!!! Looks like the bowl you found may be a 9-cup bowl vs the 11-cup bowl that I currently have but per the link that you provided, it should still work with my food processor! I have so many attachments for this unit, that I don't want to buy a new one if I can avoid it. Will give this replacement bowl a try. Thanks again!

Thanks Kerry. I am not sure... it doesn't list my model as one of the ones that it can replace and it is a slightly curved bowl (mine is straight up & down). But if it fits in the key areas, maybe it would work. Maybe I need to pick up some potential replacement bowls at a store that is good with returns and see what else might work. Also considering using a food grade epoxy to get some more life out of my existing bowl.

@Lisa Shock are you talking about this one -- http://www.ebay.com/itm/like/331769457978?ul_noapp=true&chn=ps&lpid=82. Thank you but that is one of the inside bowls, not the exterior bowl (the one with a handle) that I need to replace. If you found, the large work bowl - with handle, would you please send me a link because I can't find it on eBay.

Looking for a replacement bowl for my KitchenAid food processor. The company no longer has this replacement part. It is the KitchenAid Professional 670, model number KFP670WH. This food processor came with three bowls, a mini-prep bowl, a medium sized bowl, and a large work bowl. The center part of my large work bowl has several cracks in it and I would like to replace it. Anyone have better searching skills, have a spare available for sale, or see one in a thrift shop? Hoping that I don't have to buy a new food processor.

Do you want to avoid bringing platters of food to the table and letting everyone serve themselves?

@Bentley if that is what you would like to make, are you ok with making a slab of ganache & caramel, cutting it, and dipping the pieces in chocolate? Or are you looking to make this in a molded chocolate? It may be possible to make this as a molded chocolate but I am not sure how you would do it... when you make a firm caramel, you do not have a pipeable caramel.

Some extra salty muscovado salted caramels for my husband.

Perhaps an industrial sized roll of freezer paper or butchers wrap could be used...

Salty for white chocolate... peanut butter filling - up the salt in your filling pretzels smokehouse almonds salted caramel fish sauce, combined with other flavors soy sauce, combined with other flavors ganache with smoked salt black licorice (Mette has made some items like this that she brought to an eGullet workshop that were very tasty)

I suggest making what you like and seeing how that goes. Like the tale of Goldilocks and the three bears, everyone has their own "just right". You just need to find each other. :-) Try for a variety of textures and flavors but keep things to your taste. Now, special orders, that can be a whole other ball game!

Welcome Gentastic! You may also want to try some other white chocolates. I use Valrhona Ivoire and it is less sweet. I tried a few of the eGuittard white chocolates and there is a least one from their line that I like that is a less sweet white chocolate. It also helps to pair white chocolate with tart fruits, salty items, or spicy items. Also, like Kerry said, layer the flavors.

Valentine's chocolates in progress! Some photos from the making of my hazelnut gianduja and feuilletine bon bon. Transfer sheets from ChocoTransferSheets.com, one of our supporters for many of our eGullet Chocolate & Confectionery workshops.

There are some more details about Ewald Notter's new venture in this article http://www.bizjournals.com/seattle/blog/2015/09/patti-paynes-cool-people-international-chocolatier.html. @pastrygirl no need to compete with him directly. I am sure that you both have different tastes, artistry, and specialties. Your customers will continue to follow you and you will find new customers among those who have similar tastes to yours. If Ewald will also be offering workshops or classes in your area, I recommend that you take them, he is a wonderful teacher!

@Je33 I would definitely try making a rhubarb pate de fruit (maybe a half batch) and see if it is too sweet. When I have used the pdf recipes from Notter & Biorin with tart fruits, the pdf has retain some of the tartness. Hope you wind up with something you like.

Another suggestion for increasing the flavor is to do a two layer piece and use a combination of fruit jelly & fruit ganache. So perhaps a rhubarb compote / rhubarb preserves in the top of the mould followed by a rhubarb ganache. Not the same texture as an all ganache piece but something with more rhubarb flavor.

Ditto.

I also recommend the Nordic Ware bundt pans. I have a few of them and they all work very well. If you are only going to have one, I recommend their Anniversary Bundt (https://www.nordicware.com/store/product_detail/anniversary-bundt-pan#.VqRLglKJFo4) because it will work with a wide variety of cake batter volumes (10 cups to 15 cups). The cookbooks are all over the place in their final bundt sizes.

Good luck at FCIA! Will you be posting your new EZtemper videos after the show?

Yup, demo'ed in 2005 by @John DePaula transfer sheets and texture sheets -->