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Everything posted by curls
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Hilton Garden Inn sounds good to me too.
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Thanks for the information Kerry. If we don't have an equipment demo with Tomric, I will definitely phone an order in to them for pickup. Looking forward to the conference!
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Does Tomric have a retail store or is it all catalog sales? I would like to get some more molds and thought I could stop in at Tomric to get them (and avoid shipping fees).
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Meant to post this sooner but better late than never. Baked Dorie Greenspan's World Peace cookies and Rose Levy Beranbaum's Spritz Butter Cookies (from Rose's Christmas Cookies cookbook).
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Finally baked the World Peace Cookies this past December, they are wonderful! Baked them again for a New Year's Party. This weekend I made the butterscotch pudding (with Oban single malt), quite delicious. I sampled the pudding before adding the scotch, also quite good. The audience will determine which version I make in the future.
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dystopiandreamgirl it is all lovely. I especially like the vanilla orchid. Happy New Year to you too!
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And here is a great one about cupcakes... http://cupcakeblog.com/ Have made a few of her recipes and enjoyed them!
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)
curls replied to a topic in Pastry & Baking
I made the Lattes on page 260. Very happy with how they turned out, wonderful coffee flavor. Had to make a few ingredient substitutions based on what was in the house but don't think that they changed the flavor profile or texture too much. Did not include hazelnuts, used espresso powder instead of instant coffee and used 1 ounce of heavy cream and 3 ounces of butter instead of 4 ounces of heavy cream. Also played around some and made molded chocolates with homemade brandied cherries inside... first try at this combination, need to do some additional tweaking to get the texture and flavor right. -
A great site for cupcake ideas is the Cupcake Bakeshop by Chockylit. She does some filled cupcakes and has lots of interesting flavor combinations.
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I am planning to attend. Was thinking about driving... but maybe I can ride with RobertM!
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Congratulations on the new ice cream maker! Please let us know how you like it once you get a chance to put it through its paces.
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Thank you for the suggestions dougal. I have contacted Lello customer service and they gave me the phone number for repairs. Unfortunately there is only one repair center and it is in New Jersey (far enough away that I would have to ship the machine). They appear to be a small and possibly extremely disorganized shop... will try calling them again to see if I can get beyond being placed on hold and reach a person to talk about my ice cream machine problems. Thought about bringing it to someone local but not sure they would look at it. The Lello is a sealed unit. Does not look like it is easy to service. But this is worth looking into. Still checking into all the "easy" solutions. But based on my experiences with customer service and authorized repairs, I am leaning towards the compressor based Cuisinart model as a replacement. Unfortunately it has mixed reviews. Thank goodness there is a fabulous gelato shop a few blocks away.
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Good to hear that Mitch's (weinoo) Lello ice cream machine sill works well. I purchased the Lello 4090 (2 quart) in 2007. Brought it out for ice cream making this season and it no longer produces ice cream in 40 minutes. Last batch took 3 hours. Still makes good ice cream just taking far too long. Have any other Lello owners had problems after a few years of ownership or did I buy a lemon? Want to stay with a compressor style ice cream maker but trying to figure out if this one can be repaired and if can't be repaired, do I stick with Lello or buy from another manufacturer. Any advice?
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Tried the Mint Ice Cream with bittersweet chocolate stracciatella. Wonderful! Since I did not have the 2 cups of mint that were called for in the recipe, I went with an overnight cold mint infusion with the mint that I did have and added mint oil to taste (needed five drops of mint oil for this batch). Planning to make this again! Hopefully next time I will be able to try it with all mint leaves (want to compare the two).
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They look great! I really like the frogs and the apples. Hope you continue having fun with color.
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I would be interested in a transfer sheet swap.
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Kelly - would you mind sharing your caprese recipe. Surprising how great that piece is (I usually don't like sundried tomatoes). I am running low on conference samples to share with my friends; would like to trying making this one myself. So far everyone has liked it. Just one person wanted more sun dried tomatoes in her piece; everyone else thought the balance was right. To my taste, the salted caramel was delicious, just the right amount of salt. Thanks Jim!
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The conference was wonderful, so glad that I was able to attend and meet so many interesting people! Thank you Steve for all that you did to make this conference a success. Truly jazzed that I was able to take Kerry's class, and looking forward to incorporating her lessons every time I work with chocolate. Another great opportunity, working with Plus One and learning to airbrush. What a fun way to color molds! Glad for the update to Pringle007's initial post, your car damage is quite scary, very glad that you and your passenger are ok. And a followup... mentioned to someone on the first day of the workshop that I had ordered metal to use for caramel rulers online. The place I ordered from is http://www.onlinemetals.com they will cut to whatever lengths you like.
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Originally offered to bring molds and a scale but sounds like you have plenty of molds. Should I still bring my digital scale?
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I will have a car and can transport two (possibly three) people to the group dinner.
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Steve, thanks for the agenda change, now I can attend "Flavor Dynamics" and "Introductory Chocolate Techniques"!
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Yes, just guessing / hoping that one of the rooms at Addie's might be large enough for our group.
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Two restaurant suggestions, don't know if you have looked into them already, the Dogfish Head Alehouse in Gaithersburg or Addies in Rockville. No objections to Copper Canyon Grill if that is what works best for a group this size.
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I am planning to attend Kerry's basic chocolate skills class. Hoping there will be some way to find out what was discussed during the Flavor Dynamics session (conference notes, etc.).
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Do we need any digital scales? How about mold vibrating tables (I don't have one but would like to see how they work)? I can bring my scale and some polycarbonate molds. No restaurant restrictions. Looking forward to the conference!