Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

RobertM

RobertM

About 85 to 90% of what we did on Friday was new to me, so, that was a lot to learn.....can’t wait to break out my new toy and give it a run...

I learned the proper technique(s) for making sponge toffee/candy

I learned Bernie really likes Marshmallows (and to never, ever mess with his marshmallows)

I made new friends and was blessed by older ones

I missed Ruth

It was affirmed that we have a tremendous group of highly talented and skilled people

I affirmed that two people (Kerry and Rodney) have a tremendous depth of knowledge and a boundless willingness to share and teach

I left re-charged to get back into the confectionery Kitchen and get elbows deep in chocolate

 

RobertM

RobertM

About 85 to 90% of what we did on Friday was new to me, so, that was a lot to learn.....can’t wait to break out my new toy and give it a run...

I learned the proper technique(s) for making sponge toffee/candy

I learned Bernie really likes Marshmallows (and to never, ever mess with marshmallows)

I made new friends and was blessed by older ones

I missed Ruth

It was affirmed that we have a tremendous group of highly talented and skilled people

I affirmed that two people (Kerry and Rodney) have a tremendous depth of knowledge and a boundless willingness to share and teach

I left re-charged to get back into the confectionery Kitchen and get elbows deep in chocolate

 

×
×
  • Create New...