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Everything posted by Deborah
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New York Style Pizza in Seattle area
Deborah replied to a topic in Pacific Northwest & Alaska: Dining
Oh thanks for the review. Did you eat there or bring it home? We will try them maybe next week and post pictures now that they are up and running. Yes, everything I have tried here really just pales in comparision to what we had in NYC. BUT, I'm still looking for something close. -
Thank you everyone! I think my pilgrim turkey is one of my favorites! Wendy, I hope you post your cake as I would love to see it.
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Wendy, here is a trukey cake I did this week for my daughter's Kindergarten Thanksgiving celebration. It's a different style than what you are doing, but I wanted to share the picture and how I did the tail feathers. Tail feathers were fondant on skewers. I air dried the tail feathers for a bit and then just placed the skewers into the cake. You could do something similiar for the tail feathrs on your cake as well. Pilgrim Turkey
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New York Style Pizza in Seattle area
Deborah replied to a topic in Pacific Northwest & Alaska: Dining
Thanks! I'm glad you have enjoyed the reviews and photos. I am more than happy to continue on my quest but at this point I don't know of any other places that make NY Style Pizza(as opposed to other types of pizza). So I'll do more internet searching and if I can locate other places that make NY Style Pizza I'll be more than happy to review them. -
New York Style Pizza in Seattle area
Deborah replied to a topic in Pacific Northwest & Alaska: Dining
Saving the worst for last ….hey wait that’s not how’s it supposed to go! So it was Thursday night and that means it’s time for Pizza. I did some hunting around trying to find a place that touts itself as a New York Style Pizza place because that’s what my thread and my quest is for and found a place called Pudge Brothers. Overall we were just not impressed. Again my review is based on comparing this pie versus what we had in NYC. We got our standard half pepperoni and half sausage with onion. Toppings: Very little flavor. It tasted like they were using cheaper ingredients compared to some of the other ones we have had. Sauce: Too thick and not much flavor. Crust: Ummmm no chew at all. It was actually a pretty soft crust overall (even after a good couple minutes in a hot oven). And the strange part was towards the edge it was like toast—crisp, hard, and airy. Now for the pictures: Whole: Slice: Crust: Well the jouney was fun! We are going to keep an eye out for any new places that open. From the places we have tried we liked Hot Mama's overall the best and then Piecora's. My next mission may be to try making my own pizza. I know I won't be able to replicate what we had in NYC but it might still be good! -
I don't have the Chocolate Desserts book but I do have the other one and would love to join in when I can on recipes from the Desserts book. Can't wait to see everyone's creations! Hmmmmmmmmmm guess I have a good excuse for any extra holiday pounds now?!
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Beautiful cake! I love all the leaves. Glad it went well!
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Thanks Sharon I appreciate your input. It would be nice to have both hands free to feed and capture the gumpaste as it's being rolled through. It looks so much easier to do that way.
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Thank you everyone! I appreciate all the great tips on rolling, cleaning and storage. I think I may be leaning towards the KA roller attachment just because of counter top space issues in my kitchen. Thanks again!
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This year I've started working with gumpaste and have decided that making flowers/bows etc would be much easier with an electric pasta machine to roll out the gumpaste evenly and thinly. So here are my questions. I have a KA mixer should I just get the attachment? How well does it work? If you have it, what do you like or dislike about it. Or should I get the counter top pasta machine with the motor attachment. What brand do you have? Again what do you like or dislike? Finally, if you had to do it all over again would you buy one over the other. Thanks!
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New York Style Pizza in Seattle area
Deborah replied to a topic in Pacific Northwest & Alaska: Dining
Welllllllllllllll we got the usual! Half pepperoni and half with sausage and onions. Overall pretty good (although I must confess I like Hot Mama's better now). Popped my slices in the oven for a few minutes and liked how it crsiped it up a tad. -
If you click on the "detail" for this turkey cake it looks like the tail portion is actually cake (the mold includes the tail section). If you don't have the pan you could try carving a cake to the approximate shape and then pipe it like the one on the picture. Another idea, you could make tail feathers from either gumpaste or wafer paper since both are lightweight (there is an old issue of ACD that has instructions on making wafer paper turkey feathers if you have that magazine). Also, you could make the tail portion from rice krispy treats and then pipe over it. You need to really press them together and they will go into any shape you want. Let them dry up a bit before attaching the section to the rest of the cake (you could stick a dowel in the bottom of the rice krispy portion to help secure it to the cake). I did this once when I needed to make horns for a 3D viking helmet (although I covered my horns with fondant)--worked really well because it was lightweight and very easy to get the exact shape I needed. Nice part is it's still edible too! HTH!
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New York Style Pizza in Seattle area
Deborah replied to a topic in Pacific Northwest & Alaska: Dining
Just wanted to let everyone know that we didn't have a NY Style pizza this week due to the holiday(husband wasn't going into Seattle for school Thursday night) so instead we ordered from Pagliacci. One thing that I've found with pizza delivered and/or picked up that really helps is to preheat your oven to 450 and then pop your slices in for a few minutes. Makes it crisper and tastes much better. My mantra is "No soggy pizza!" So next week we will try another place. -
eG Foodblog: little ms foodie - Sauteing in Seattle
Deborah replied to a topic in Food Traditions & Culture
I always went in the afternoon and the plain and powdered were all they ever had! The best part about their donuts is they are warm and fresh. Oh and we do get fabulous salmon here! Copper River Season means salmon at least once a week in our house. Mmmmmmmmm salmon. -
eG Foodblog: little ms foodie - Sauteing in Seattle
Deborah replied to a topic in Food Traditions & Culture
I've had those donuts before--they are addicting! Great photo's and blog! Makes me wish I still worked downtown. -
SEA: Specialist baking supplies
Deborah replied to a topic in Pacific Northwest & Alaska: Cooking & Baking
How interesting FWED! I love hearing about the process of making fabulous creations! I too was curious where you used a mold for these beautiful cakes. The chocolate spray provides such a delicate and finished look(and well...it's chocolate YUM!). Have you tried making anything else with the Chef's Rubber and/or any other silicone products? I really want to try making some of my own molds for fondant and gumpaste. Was the Chef's Rubber easy to use? Did you need to buy anything else to make it work? -
SEA: Specialist baking supplies
Deborah replied to a topic in Pacific Northwest & Alaska: Cooking & Baking
I'm glad you liked her shop as well. She really is so willing to get what you need if she doesn't carry it. FWED--your cakes are stunning! They sound delicious too. -
eG Foodblog: little ms foodie - Sauteing in Seattle
Deborah replied to a topic in Food Traditions & Culture
Those sandwiches look incredible! Wish I knew about this place back in the day when I used to work downtown. Looks like it's worth a trip downtown sometime to eat there. -
eG Foodblog: little ms foodie - Sauteing in Seattle
Deborah replied to a topic in Food Traditions & Culture
Oh Wendy this will be fun! Can't wait to hear about your eating adventures especially since I live just north of Seattle! My husband and I used to eat out every week too when we lived in town, both us were working, and before mortgage payments and our wonderful children ! With young children our cooking has changed a bit too. So I shall live vicariously through your blog! -
SEA: Specialist baking supplies
Deborah replied to a topic in Pacific Northwest & Alaska: Cooking & Baking
Dawn's probably won't have the cannele mold you want nor will Home Cake Decorating. BUT, for general cake decorating supplies shop at Dawns first. Her prices are so much better than Home Cake Supply. Just for an example Home Cake sells CK gumpaste mix for around $3.99 while at Dawns the same product is about $2.99. I don't buy that brand anymore because I tried and really like working with Nick Lodge's recipe instead. Dust (luster, super pearls, and petal) are on average $1 less at Dawns. Dawns sells Pettinice fondant 15 for $50. She also carries alot of products Home Cake doesn't ie Elegant Lace Molds impression mats, Chef's Rubber(make your own molds), and different gumpaste cutters etc. She primarily sells chocolate making supplies and has tons and tons of molds (and even a punch card buy several molds and get one free). Dawn will also special order anything you want. The mark up on some items at Home Cake is ridiculous---a $6 cutter (Tappits) being sold at her shop for $24!!! So know your prices before you shop there. Good luck I hope you find your cannele mold. -
Thank you everyone! Such fabulous suggestions!
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Another stunning cake Annie! The whole creation is amazing--wow! Thanks for the tips too!
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New York Style Pizza in Seattle area
Deborah replied to a topic in Pacific Northwest & Alaska: Dining
Back when I lived on Queen Anne I used to get calzone's from Pazzo's (when they had a QA location) and thought they were good. I really need to try their pizza sometime....but those calzones always draw me in. Oh and I completely agree about Jet City Pizza---yuck! Really greasy and salty and completely inconsistent with their mediocre toppings (yes I had a pie delivered once that was partly naked and other times it seems globbed on). Jet City and Pagliacci are the two that are in my area and Pagliacci wins over them hands down! -
New York Style Pizza in Seattle area
Deborah replied to a topic in Pacific Northwest & Alaska: Dining
Well if you think they are bad do not try A New York Pizza Place! I agree thought that Pagliacci needs to work on their crust. That's my biggest issue with their pizza. But overall I think it's okay and much better than the other chains in my neighborhood. But alas my quest for great, heck I'd settle for really good NY Style Pizza continues. -
Great ideas! I'm starting to feel inspired. Lasagna, chili and the gumbo are sounding particularly good to me.