aidensnd2

I would go for the Carpigiani. I haven't used the Taylor but I just can't imagine anything being better than the Carpigiani, beautiful ice cream.

Chefpeon- Yup it's a chocolate cigarette coated with gold luster dust.

In a similar vein: Again, another terrible picture. New camera, flash was killing me... Citrus poached pear filled with pear brandy pastry cream wrapped in katifi (shredded filo) and baked. Served warm on a pool of chocolate pear sauce and dusted with powdered sugar.

I'll throw one out there. Here's my Mocha Pot de Creme with fresh doughnuts: Sorry, it's not the best pic in the world.

Curious if anyone has tried any of the recipes from "A Modernist View of Plated Desserts" and "Grand Finale" by Tish Boyle and Timothy Moriarty. I tried the peppermint mousse from Dan Budd in "A Modernist View.." but wasn't really pleased with the mintyness of it when strictly following the recipe. After tweaking it was good, nice texture. I really like these books but haven't found the time/motivation/equipment to try any of the other recipes yet. Would be interested in hearing of anyone elses experiences. Thanks

I always use kosher salt. I like the taste and it's what I have around both at home and work. I do tend to rub it between my fingertips to break it down a little if it's going into something that won't get much mixing and I've never had any problems with non-dissolved salt in a finished product. I think that as long as your not having a problem with the salt not dissolving completely then the actual type of salt used will make little difference. You just have to take into account that if you are measuring and not weighing the salt then the grain size will determine how much you actually have.

Interesting, I have always baked items that I want a big raise from with no fan. My thinking is that with the fan on the increased pressure on the item from the air in motion could possibly retard the rise or cause an uneven rise. Have you done a comparison between no/lo/hi fan? Thanks Dan

We made them at a bakery I worked at awhile ago. As far as I remember the crosses were piped on with a combo of frangipane and ..... I can't remember what we mixed it with. But perhaps just frangipane might be good.

The quality of your ganache is going to be determined by the quality of the chocolate used. Basically any ganache recipe is going to be just cream and chocolate, some people like to add butter or flavorings but it's not required. What are you going to be using the ganache for? What you are going to do with the ganache, ie. making truffles, filling chocolates, layering a cake, etc. will dictate the consistency, and therefore the ratio of cream to chocolate, that you need for the ganache. Let us know what you're going to do with it and I'm sure you'll get some more specific recipes.

Ditto. Brilliant pans.

The first one I tried was the RLB recipe and it was so good that I haven't gotten around to trying anything else yet...

It will easily last that long well wrapped in the fridge.

Just wondering if anyone has tried anything from this book.

I prefer my rice pudding to be served warm. I was talking to a friend today and they found the idea bizarre, claiming it should always be served cold. How do you like it?

Damn. I thought I was the only one who used that technique.

I think this should read, "If still grainy then you have done something wrong." As long as you mix everything properly and don't overcook it you shouldn't have a problem with it being grainy. Depending on the recipe you might end up with a really firm product after it's been chilled. If so just put it in a mixer with the paddle to get it to a smooth workable consistency. If you are straining to get the vanilla pod out you can just strain the milk when adding it to your egg mixture or just leave the pod in until it has cooled and then just pull it out.

Just found this thread...too bad it's too late, I was just thinking that soft caramels would be a good dipper.

I also live on the West Coast. I emailed them right before I started this thread and they didn't email back today. It's frustrating as I needed my order for this Friday. They have good products but if this is the kind of service that is typical I doubt I'll be ordering from them again... Thanks

Just wondering how long it took you to receive your order? I placed an order on the 1st and still haven't received anything yet, is this normal? Thanks

Melt a bunch of chocolate, pour it into a sheet pan about 1/2 inch deep. When it's almost set cut it into rectangles the appropriate size for your croissants. Let it set and turn it out. Perfect chocolate batons for croissants.

As far as pork goes I believe that it isn't graded. It's inspected and either passes or doesn't.

Thanks for all the input. I made the recipe at 125% and it worked out perfect. Thanks again.

I'm converting a recipe that was written for an 8 inch pan into a 9 inch pan. It seems to me that 125% of the original would be correct. Does that sound right to you guys? Thanks.

hehe, I just love this line. Perhaps the best thing I've read so far on this site. Someone should start a thread about food and sex....

I'd use your handle here. Canadian Bakin'