alanamoana

i think it is like a standard egg foam cake...just whisk the yolks with the sugar until it increases in volume, then add the green tea powder dissolved in the boiling water (i'll assume here that you then add the oil, second measure of sugar and milk)... then make the meringue with the third measure of sugar and dried egg whites and fold in at the end but, that could be ass-u-ming too much

can i just say, ffb, that you're probably the only person who can make living in the suburbs look glamorous?! that grilled cheese looked about as perfect as they come...beautiful golden crust and nice addition of the tomato. an jean-luc is so cute! look at how huge is footsies are...i love basset hound ears, so soft and silky.

is this just so that the proofing takes longer? often, that is the temperature of the dough off the mixer. with the yeasties going at it, i would think that the dough will get warmer during proofing?

Thanks for posting the recipe SummerSun!

tino, if you're concerned at all about the internal temperature of your dough, i would replace the metal sheet pan with a plastic one and invert it over the heating pad. that way, you get some air insulation and the direct contact between the metal sheet pan+heating pad+mixing bowl+dough won't happen. unless of course, this isn't a problem at all looks like a pretty good setup...and cheap too!

The Professional Culinary Institute in Campbell (near San Jose) offers full time courses and also hobby classes. They are a new school, owned and operated by professional chefs.

beyond how that would affect the restaurant, what mood are you going to be in after flying in from england? i know i would be in no mood to try to rush from jfk to downtown manhattan after sitting on a plane for six or seven hours only to sit in a restaurant for another three hours at minimum trying to enjoy a relatively expensive meal... edited to add: i have to second what twodogs said. if the restaurant offers reservations at 11pm, then they must be able to (and often have to) handle late diners...but they are probably assuming that the diner will arrive on time for that 11pm reso.

if you choose "view image", on the bottom right of the picture, there will be a message that says something like "click for actual url", a window pops up with the url and you can then copy and paste that url into your reply/post to a thread using the "img" button (just as if you were copying and pasting a web address using the "http://" button... did that make any sense?

i've never had one made this way, but my experience is a bit limited. i'm going to be in nyc in a couple of weeks, so i'll do some research.

forgot to add... in-n-out fries (which can start a revolt with just the mere mention due to how NOT good they are)...must be eaten "animal style" which i learned from another eGulleteer. animal style = a couple of slices of american cheese on top of the fries, a good sized dollop of the sauce they put on the burgers (sort of like the thousand island "special sauce" from mcd's) and a scoop of diced grilled onions...eaten with a fork this helps to make up for the substandard (only fried once) fries that in-n-out insists on selling

within walking distance, there isn't too much cheap. there's a small food court of sorts in the sony metreon complex which is next door. the ferry plaza is a little farther/further (never know which word to use), but it is walkable but maybe not for lunch if you have limited time. don't know if it is any faster taking the street cars on market street. but, the ferry plaza is also relatively expensive. you might get away under $20/person if you eat at taylor's refresher or at the little taqueria (owned by traci des jardins) but not at the slanted door. if there's no alcohol involved, you might be able to eat for less than $20/person at LuLu which is just a block south of the convention center on folsom street. it is casual, loud, provencal style food served family style.

Kristin, Thanks so much for taking the time to translate the recipe!

i think (not that i practice this, but i wish i would) it is a great idea to make your starter/poolish/biga whatever, the night before. then you can throw your loaf/loaves together the next day any time. you can even make your bread dough the night before and allow it to retard in the fridge overnight. the extra time can really help to develop the flavor of the bread. that way, you don't feel like you're spending so much time on it. besides, so much of baking is passive waiting...including waiting for the loaf to cool down enough to eat it

don't get too excited abra . i think the idea is purely aesthetic...since the cookie is peeled off the paper, it just has a naked side to it that is perfect for icing. as chefpeon said, i don't think it is meant to have a "crust" in that sense of the word. at least the ones i've eaten didn't have one...but being in a deli case for a couple of days could eliminate that anyway

here's a ciabatta i made using the recipe from the il fornaio baking book but jeffrey hamelman's method. this thread might prove (!) to push me to bake some more, which would be good as i enjoy it very much.

chefpeon, they look great, but you iced the wrong side. traditionally, they're iced on the flat side i guess because it is the ugly side stuck to the parchment. the rounded side is where you'll get some nice crust (as pan said you should have in his post). i agree also with pan that the cookie should have some lemon flavoring, either zest or lemon oil in the batter. i don't agree with the necessity of good cocoa or chocolate for the "black" side. i still stand by my preference for the fake sort of instant coffee/chocolate tasting black side that i've had on decent black and whites in nyc.

dan, thanks so much for the demo! beautiful, just like your book "the handmade loaf". i have to say i've been trying to show that book to anyone who will listen to me, not only because it is beautiful but because i really love your attitude toward bread and baking. now i have to get the book that this garlic bread is in!!! darn. thanks again for your time!

now that just sounds delicious! i'd happily forego my five red sauce for a plateful of those!

it's on french amazon, but not available until october. it says to place your order now for delivery when it comes out.

"alana's special five red sauce" is what my husband has dubbed my dip of choice...just mix, to taste of course, anywhere from three to seven red sauces which happen to be in the fridge and dip away. usually including the following: ketchup sriracha thai sweet chili sauce tobasco frank's red hot etc. and of course, this is not limited to fries!

this isn't really a proofing box, but you can probably use something similar to it, then rig up a box... i used a plastic sheet pan turned over a heating pad (which i also use for chocolate work) on top of which, i place my proofing items. i'm sure you can just put a large plastic storage container over the top to keep the heat in. maybe add a container of hot water at the start to give you the humidity you need. they're always selling those huge rubbermaid and sterilite storage containers (like for the garage) at a discount at target and such. don't know if this will give you any ideas or not

i linked to this website through an ad on the "food product design" site and they have pretty good information (very basic) on all the gums, etc. they also have application sheets which are pretty interesting.

I agree wholeheartedly! Well said.

i know and understand the point. most of these products are new inventions to make up for "fad" vegetarianism. basing vegetarian cuisine on cultures that have embraced that style of eating, i think you end up with much tastier meals than heating up a fake meat product...that's more my point than anything else. and i'm not judging so much as just stating my opinion...but i'm bound to be attacked for it regardless of how i word it. even if it is softened by the addition of an emoticon

do you think the use of soy is to replace the "umami" flavor that you lose from not eating meat? maybe cookbooks that include soy sauce are worried too much about including meat-like flavors rather than just celebrating the existing flavors in the vegetables themselves. sort of approaching vegetarianism the wrong way. i also feel this way about all the fake meats out there. if you're a vegetarian, embrace it...don't run around trying to find fake bacon and fake burgers and particularly fake hot dogs (why make an already gross product even grosser?). why bother? just eat the real thing if you want it. but i know even the buddhists ate fake meat (wheat gluten and tofu skin) years and years ago...