Kayakado

Chef George Stella has put out at least two really good low-carb cookbooks. One is called Eating Stella Style, the other is called Livin Low Carb. His family got pretty amazing results.

As kids we made "pink lemonade" out of sumac berries. I would assume you can use it for any thing that requires a stringent lemon type powdered zest.

I've not seen them in the stores but now that we have a Whole Foods in our area -- who knows? I get a glut of them from neighbors and friends who grow them. The season for them is late Fall. If you have any friends you'll see during your visit - ask them to acquire them for you. They'll probably be free!

I used some mache that was looking poorly as a replacement for spinach in lasagne. I don't think anyone noticed. HTH

You might want to investigate the paper used for edible images on cakes. It disolves pretty readily.

Hubert Keller who has the Burger Bar in Vegas does a Smores dessert. He makes marshmallows and pipes them onto puff pastry and then uses a torch on them to toast the piped mounds. He finishes them by drizzling ganache over them. A torch like a propane torch or creme brulle torch. His recipe is at his web site under the Secrets of a Chef www.hubertkeller.com HTH

I found a lot of stuff just doing an internet search with model and mfg info. I replaced the filter on my 40 year old stove hood that way. My mother found a glass dome for her DAK/Weltbilt bread machine on ebay. I bought two mint Vita-mix 4000s on ebay for under $200 each. My faavorite resource for toaster, waffle irons etc is www.toastermuseum and their retail site.

I found E.Guittard's semi and milk chocolate wafers on sale at the World Market for $3.50 lb

I subscribed a few months ago but I onyl received my first issue a couple of weeks ago. I was pleased and have tried 1 or 2 recipes to great success.

I just got my first Pastry & Baking North America and was pleased with the contents. They even make 8 archived issues available to download for free in the NA or Asian version. http://www.pastryna.com/pastryna_about.htm

My mother bought a couple of insulated cookie sheets and she stores them at my house (she winters with me). I hate them. When I am doing large quantities of cookies, those insulated sheets take forever to cool. My flat sheets can be laid on the ceramic countertop or marble slab and cool really quickly, so I am not standing around waiting for sheets to cool. I bought wilton cookie sheets using 40-70% off coupons I get from the hobby stores, so they cost me about $8-$10. They are plain aluminum, lip on one edge and work great. They haven't warped at all. They're all I use. I have a large oven so I can accomodate fairly large cookie sheet (14X20). My cake pans and such-I buy at Lloyd Pans. They may be the makers of magic line, but you are not paying for a fancy name stamped on the bottom.

I make a loquat pie. I just use loquats instead of apples or cherries and fake it. We have several loquat trees and the fruit is delicious so we couldn't let it go to waste or just to the birds. I am not sure they are available commercially but pies, preserves, clafoutis, crisps, crumbles etc. all get made with Loquats in our house.

I would suggest a trip to Ikea. They've got lots of storage ideas. Measure a few of their products and see how they'd fit in your design. I'd certainly look at putting in some shelving/cabinetry, That "planning area" in the laundry nook looks like prime real estate for some sort of storage solution. Dry wall hanger holes are easy to repair, especially when all the walls are white. Slap on some spackle and paint. You could probably beg and borrow some matching paint from the painters when they are preping an apartment for new tenants. I'd ignore the fear of hanging things on the wall, you can fix the damage when you move. Good luck!

I seal all my liquids in large mouth canning jars, quarts and pints. Defrost a little and the contents slide out. Re-using jars is cheaper than bags.

Wilton still makes and sells the "Wonder Pan" - it is 8 inches in diameter at the base and 5½" tall, the smallest end is flattened but not a large as a bowl bottom (maybe 3-4 inches). It has a center aluminum rod that helps the center cook. In the real world it is known as a Tiffin pan. You can do parchment for your bowl. It is difficult to explain. You cut a circle whose radius is about the depth of your bowl or larger so the attached pie slices you create will overlap. Cut radius slices into the circle of parchment stopping short of the center to allow the paper to lie flat on the bowl bottom. HTH

One of my friends was running his own shitake mushroom growing enterprise near Gainesville FL and was supplying many of the local restaurants with fresh organically grown shitakes. He was quite successful for a number of years and had quite a business going. He had gone to classes in calif somewhere to learn the process. He used logs bored with 2 inch holes. He filled them with spores and a growing medium. The 4 foot logs were lined up and leaned against a rail. He had dozens of them under a heavy tree canopy for shade. His problem came when he bought land and moved. Apparently the new land has some sort of native fungus in the ground. It starts growing up the logs and forces the shitakes out. Before he could reuse the logs for numerous plantings but because of the infestation, he only gets one use per log. He has tried a few things but has basically given it up.

I don't know this as a fact but thought it was something you should consider and perhaps look into.... by running a for-profit business out of a non-profit kitchen could jeopardize the non-profit status of the kitchen's owners/synagogue

I want fraction measurements largest enough and in a font that I don't need my glasses to read. I sometimes go in and hand write the fraction so I can see it clearly

I was inspired by RLB Cake Bible list to create a spreadsheet of conversions. My sheet lists ingredients, which I add to it as necessary. The columns are cup measurements from quarters and thirds to 1 cup coverted to grams. I even weigh liquids. Some ingredients get tablespoons, too (my math skills are sometimes fleeting). I keep a copy pasted to the inside of the cabinet door where the scale is kept. Other copies are taped inside the back of cookbooks for quick conversions. After awhile, you realize you've memorized most of the common ingredients conversions.

Don't despair you can still find the old ones at reasonable prices. I bought two 4000s for under $200 each. I too, love throwing that baby into reverse to amaze and awe my friends!

I'd try heating some white vinegar in the thing and if that fails, some coffee beans in some water? Both vinegar and coffee beans are suppose to be good deodorizers. The baking soda is passive and could take a few days or more to work. I would think the boiling coffee beans or vinegar would involve more volatility (if that's the word) since you heat it and the vapors permeate the open oven space and it nooks and cranies.

I can't answer definitively. I have volume 2 of the 2 volume 1964 edition. Volume one was basically a history of cooking in America and volume 2 is just the recipes. The book is a 5X9" hard cover edition. If I can remember correctly, American heritage books were a kind of hard cover magazine format book published by American Heritage Publishing. Each volume dealt with a different era in periods of history. Time Life Decades books are the closest thing we have today. Periodically, they'd publish a special edition book on a particular subject hence the cookbooks. HTH

I haven't tried silpats. I used to use parchments, but now I use sheets of clear vinyl.

I originally purchased a quart size Liss whipper off the internet and was then able to get the pint and half pint size bottles plus an extra head, cleaning brush, and tulip tip directly from Liss America. I experiment with the half pint and not waste too many canisters of gas. I can say - great service from Liss! The units are all stainless steel (no plastic head or tips here) and at a fraction of the price of an ISI. I get the cartridges as a local restaurant supply.

I did buy the WS animal cracker cookie cutters, stained glass cutters, and the pie crust leaf cutters. I have been having a blast making bite size cookies with the animals and leaves! Their recipe for the stained glass cookies is way off - to get nice thick clear panels of 'glass" you need to use the life savers in as large a piece as possible, preferably whole or halves. They do look good too, but not as much fun as biting the head off the giraffe!