curls

For the 2010 and 2011 conferences, the price of the conference was approximately $150 per person (this included use of the facility and some meals). Reports from previous conferences: 2011 conference (Niagara on the Lake, ON) 2010 conference (Gaithersburg, MD) 2009 conference (Niagara on the Lake, ON) (edited to add links to the previous eGullet Chocolate & Confection conference reports)

dwg, thanks for the reporting back! Sounds like you had a nice visit. Glad that you tried Woodberry Kitchen and enjoyed it.

Similar to Annabelle.... Shelf liners everywhere, the cross hatched mesh ones that allow for some air circulation. Everyday glasses upside down; mugs right side up. Stemware, crystal and specialty glassware in the china cabinet or behind the bar (in cabinets) right side up. Don't know what my reasoning was but that is what feels right to me. Never really thought about it until now; I am curious to see if I change the layout now that I am thinking about this!

Nice chocolates, congratulations Prabha!

Eleven Madison Park cookbook and a Silpat (full sheet pan size).

Make something that highlights the milk like vanilla custard, flan, ice cream, crème brûlée or pudding.

I prefer the new "M" and "L" and my favorite is the lower right tag. Text is very readable and looks like it is descriptor text. Have you tried a "plainer" font for the descriptor text, perhaps Calibri or Palatino?

Panaderia Canadiense, thank you very much for the recipe for mocha mahogany dough.

If you truly wouldn't mind sharing, please post the Mocha mahogany recipe too. Is this one also a low shrink/warp recipe?

Bob, they look gorgeous! What are the flavors?

Kim, thank you! Your stuff looks fabulous too, I especially love your Halloween cupcakes! As for the apple pie, the apples did shrink down a little bit but what I do is put the apples slices into the pie as tightly as possible to minimize the air gaps. If you really want to avoid shrinkage, you can precook the apples a bit and concentrate the juices in a saucepan before putting everything in the the pie shell (details for this are in RLB's Pie and Pastry Bible).

Fred and Matthew thank you both for the information and photos. May try that out the next time that I make pâte de fruit. Will have to buy some molds first!

Matthew, those beet pâte de fruit look wonderful! Did you pour them into a silicon mould? Please tell me which mould you used.

$850? Are you sure about that? I'll have to check my books... I'm almost positive I have the English version in mint condition and, if I do, the first $100 can have it shipped to their door within Canada/U.S. I think I flipped through it once when I got it and haven't touched it since. That is ridiculous! I bought the English version of the book from Amazon March 2010 for $60. If there is enough demand that people are will to pay $850 for it, then they should do a second printing.

This Thanksgiving, baked an apple pie and a pecan pie.

I have not been to Salt but would highly recommend Woodberry Kitchen and your hotel restaurant, the B&O American Brasserie. I don't think you can bring your own wine to a Baltimore restaurant if they have a liquor license. (article on corkage in Maryland)

This week's startling October snow made it a soup weekend. I made split pea soup with knockwurst. Very tasty but not photogenic.

Very nice Viktoria. They look kinda creepy and very tasty.

RobertM, I'll keep my eyes open for those designs and that packaging.

Gorgeous chocolates Robert. Are you going to be selling them at a local vineyard? Great weekend in Northern Virginia to check out the vineyards and the fall colors.

I have a Whirlpool in-wall oven. Ran the cleaning cycle once. After it finished, the oven would not work. Repair person came and replaced a fuse, the oven lives but I will not run another cleaning cycle with this oven. I have had other ovens where the cleaning cycle has worked perfectly.

And also this thread, for non-magnetic double molds clamping chocolate molds

Hoping to see you in 2012 Pat! You were missed at the last meeting.

Sounds good, I would like to try this! What ratios are you using? Ounce and half of gin, 1 ounce each of St germain and campari. Thanks Kerry!

Sounds good, I would like to try this! What ratios are you using?