alanamoana

SF Chronicle Cupcake Article Just thought I'd bump this with a new confirmation of cupcakery...

there's a whole thread on candying kumquats. should give you plenty of information, though not exactly what you asked for, as a base to start from. candied kumquats edited to add link to thread.

probably a combination of both reasons.

"the ingredients or equipment are not found in the average panty" that's just about the best type-o i've seen in quite some time...so cute! they're certainly not found in my panties! at any rate...not to devolve: occasionally there are infrequent posters on eG who pop in with a "i need a recipe for (fill in the blank)". there's no explanation, no real question really...in my opinion they're just not wanting to do any work. this is, of course, different from the threads where people are trying to find the "best of" recipes where eG-ers test all the recipes and discuss variations. i find that the threads started by the "lazy" posters get ignored...rightfully so, in my opinion. if they aren't willing to involve themselves more in the process and the spirit if eG itself, then it is silly to put forth effort to answer them. how do others feel about this, or is this taboo?

"3. Re: foie as a "humane" option - personally, I don't think that's why the foie is a supplement instead of offered on the menu as a regular. If it were purely an issue of humanity, I think that Keller would just offer it as an option over another option on the course with no surcharge. I think the fact that P.S. makes it supplement dish is because it's an "extravagance" and needs to be noted as such at a restaurant of its status... that's just my take." As an explanation, that sounds good...but if going to a restaurant like per se isn't an extravagance in and of itself, i don't know from extravagance! when dining at most restaurants of this leve,l foie (along with caviar, truffles, lobster, etc.) tends to be a given on the menu...not just a supplement.

ummmm...i'd rather eat at TGIFridays than Olive Garden. It is that bad. I have to agree with FG on this one and say that Macaroni Grill is about 5 steps up the ladder from Olive Garden. flaccid noodles, bland and watery sauces, iceberg salad with that scary "italian" dressing...there's really no reason to waste the calories eating there.

i would have to change my response to mirror PamR...depends on who's asking. also in response to the fact that people change your recipes...isn't that what we do here on eGullet all the time? "here's the best darn butter cake recipe in the world" says baker A "well, i tried it...added orange zest, replaced one egg with some crisco, used 4 parts all purpose flour and 1 part rice flour, took out all the leavening...all in all, i don't think it is the best butter cake at all" says baker B hehehe! that's half the fun, eh?

i pretty always share. ultimately, we all tend to fuss and fidget with recipes pretty regularly...even our tried and true ones. so we don't have to communicate ALL the adjustments or additions we use for each recipe, right? also, what is the likelihood that someone is actually going to make your recipe? i think some people just ask as their way of complimenting your work...i look at all of the cookbooks i have from famous chefs from which i have never made a recipe (and note that i am a food professional). ultimately, it is up to you to share or not, but in my opinion it just isn't too big of a deal. with that said, i do understand your point of view.

to add to what mcduff has already said: full development of gluten in the mixer, according to jeffrey hamelman, oxidizes the dough and reduces flavor. the "folding" method during bulk fermentation that he recommends should be enough to further develop the gluten without destroying flavor. this should work with any dough including large hole, ciabatta type doughs.

actually, instant-read thermometers don't have to be digital (although nowadays, they are more often than not) and often don't have the range that a deep frying/candy thermometer offers. this is what a search for "instant read thermometer" pops up on amazon.com thermometer search edited to say: i think the name "instant-read" is confusing. it just means that you don't leave the thermometer in the item from which you need the temperature reading. you insert the thermometer into the item and it quickly tells you (on either an analog dial or a digital readout) what the interior temperature of the item is. not being argumentative, just want to clarify. it is best to find an item which has the specific wording on the label so you know it will work for candy and/or deep frying.

is it possible to have a chocolate hangover?! what a great party lord balthazar. and ling, thanks for posting such great pictures.

candy thermometers usually read to much higher temperatures than a regular "leave-in" or "insta-read" thermometer. look for a thermometer that specifies that it is for deep frying or candy making. it should then be more accurate for the higher temperatures that candy making requires. oh, if you get a glass thermometer, even though it will withstand the temperatures of the sugar/caramel/hot oil, don't shock it in cold water right after using it. it can and will crack. some of the newer digital thermometer/timer combos (the probe-type that has a wire cable attaching the thermometer to the readout), can be used for candy making and deep frying as well. just check to make sure it can read up to 400 degrees farenheit.

i know this wanders far off topic, but to follow up on what patrick has said: i saw a huge field of marigolds growing somewhere once and asked why. they grow the marigolds to create an additive to chicken feed in order to enhance the pigment of their yolks. i googled to make sure my memory was correct and it is true. it is funny to find out how many things are enhanced to live up to our expectations.

Kerry, thanks for the response. I have the TimeLife book and made the marshmallows from it many moons ago. I remember them being incredibly rubbery...I'll try the recipe with your adjustments. Again, thanks for writing about your experiences! Great ideas for Easter... Regards, Alana Alana, I used the recipe from Time Life The Good Cook - Candy with some adaptation I'll copy it into recipeGullet, but by weight it is 450 grams sugar 20 grams glucose (white corn syrup) 125 grams water 40 grams gelatin (next time I'll try 30 grams to get a bit more tender) 125 grams water (to soak gelatin) - here I replaced part with 1/2 cup strawberry puree) 1/4 tsp orange flower water (I used rose water with strawberry) 60 grams egg whites Soak gelatin in cool water +/- puree. Heat in microwave for about 30 secs to melt. Boil water, sugar and glucose to 127 C. Meanwhile start egg whites whipping. Add melted gelatin to hot syrup. Pour down side of pan while whipping at high speed. As soon as you see the mixture is thickening you can put it into the starch molds. It sets up just fine in a couple of hours. I brush off the extra starch with a clean pastry brush before dipping in chocolate. They are firm enough to dip easily. I don't use dipping forks, I use an old fashioned method of dipping with my fingers. Kerry ←

i used to love ton kiang on geary. i don't remember it being so expensive but after living in new york for four years and recently moving back to the bay area we ate there one sunday afternoon. wow! it was around $100 for three people. i don't think we've ever broken $100 in New York for five people... at any rate, the quality is still good, but i'd rather eat at some of the more "down to earth places". does anyone know of any good dim sum places in the south bay/silicon valley?

I'll have to agree with Neil. Have you taken a look at the Pastry's Best magazing web site? They offer their magazine in PDF format as well as print, for free. click for Pastry's Best Magazine Please take a look for inspiration. It would be interesting to see all of these things available on one site.

Kerry, You mentioned using egg whites, so you used a different recipe than nightscotsman's, is this correct? Also, in order to scoop the marshmallow into your cornstarch molds, you stopped whipping before the mixture was cool/firm? I'm wanting to attempt a similar method of molding and I was wondering how this affected the actual setting up of the marshmallows. They look great chocolate dipped, so I assume they were fine (firm enough) to dip. Please elaborate on your recipe and the process. Thanks also for the photos! Regards, Alana

i think it is traditionally russian dressing with sauerkraut and swiss cheese, but i could be wrong and i'm sure there are a thousand varieties. dee-lish sorry to see the end of this blog!

it seems the food blogs just get better and better! this is a really wonderful picture of seattle. thank you. i had to laugh when you spoke of your godmother as my mom has a similar set up outdoors! actually, she has an entire kitchen outside...rather ghetto, but functional. besides, it is easier to clean up when you can just hose down the kitchen area love your loft and your lifestyle, as many have already said: you're doing it right!

with cupcakes being so popular now (see cupcake thread in this forum), i imagine this would be a good alternative. also, making cupcakes would be less wasteful than punching out rounds from a sheetcake. labor saving as well. if you want to do acetate, you can always get some logo stickers made up to seal the ends around the cake. a lot of pastry places use glassine paper to cover the outsides of cut slices to prevent drying. that's another alternative, but you've already purchased the acetate - scratch that. edited to add link: cupcake thread

thanks for all the advice everyone. let's try to keep this thread current with any new discoveries! i ate at "shan" an indian restaurant on stevens creek boulevard in the bed bath & beyond complex. it is small and casual, but delicious. rather spicy and as indian food often does, sat with me most of the day...but well worth it. we do have to make an effort to try all the places mentioned upthread...but don't worry, we will!

my boyfriend in college was austrian and his mother made rice with peas as the side dish (the rice was cooked stovetop then warmed in a sautee pan with the peas almost like fried rice but without much seasoning). she also served it with potatoes and braised red cabbage. if the panko is too crunchy, a lot of restaurants just buzz the panko to make it more like bread crumbs. grub, your dinner looks deeee-lish!

i like medrich's books for her baked recipes...her chocolate ganaches tend to be very basic. you can definitely learn from her books though, so if you want something that offers more than just truffle recipes, it isn't a bad buy.

i'm definitely with you on this. as a matter of fact, that's a great idea. sometimes i feel that the whole "tasting menu" thing has just gotten out of control...imagine if you had gotten wine pairings with each course?! would you even be able to differentiate flavors by the end of the meal? oh...besides your sister, how did your mom and your pregnant friend enjoy the meal? how was the service overall? the ambience? thanks for the post and photos!

i think that if you make a reservation at a place (that might not have a childrens' menu) and let them know ahead of time that you will have children who will be dining with you...explain the situation...the kitchen will be happy to help. i find that advance notice for restaurants is key to having a good experience. nothing like popping in and having tons of special requests for which the kitchen and restaurant as a whole are ill prepared.