Matsu

I agree, PCB has beautiful transfer sheets. Eurosource Gourmet is a distributor for PCB. Their website is www.esgourmet.com but I didn't see the PCB products on their website. You might try calling their 800 number. I have ordered the PCB transfer sheets from them in the past. Are you looking specifically for the PCB transfer sheets? If not, a lot of other companies carry transfer sheets: Albert Uster, Ambassador, and Swiss Chalet to name a few...

Actually, the croissant originated in Hungary, although most people think it's from France. An invading army tried to launch a surprise attach at night from underground tunnels(thinking no one would hear them at that ungodly hour). The bakers and pastry chefs (who were already up and hard at work) heard the commotion, alerted the townspeople, and saved the city of Budapest. They were given the honor of making a special pastry in the form of a crescent (from the emblem on the Ottoman flag).

Ditto on the guitar cutter. That's on my list too. When I first got into this business I wanted a good scale at home since all my recipes were by weight. I went to a restaurant supply store that sells both new and used equipment and told them what I was looking for. He took down my name and number and said he'd call me if he ever got a used one. They called in a few weeks ...the scale was in top condition and they calibrated all the weights for me too. Got it for less than half the price of a new one.

One advantage of using isomalt instead of sugar for sugar type garnishes is that if you have any left, you can remelt it whereas you can't with sugar.

I've never tried making bread with duck fat but I have made croutons with duck fat and butter and they were really good. You can infuse the duck fat and butter with garlic and use a rosemary bread to get all your flavors.

That's a great resource. Definitely have to bookmark that one.

Sebastian, Scott and Nullo - Thanks for all the info...definitely have some experimenting to do... One other question on the sugar free labeling issue...Doesn't fructose count as a sugar? Can desserts with fruit be labeled sugarfree?

How about a chocolate fondue bar? Pound cakes, pretzels, marshmellows, mini biscotti, coffee flavored shortbread cookies and a variety of fresh fruits for dipping. The non-fruit items could be made well in advance. Choux paste items freeze well... mini eclairs, mini cream puffs...also mini paris brest (pipe out like a small bagel) using choux paste. Parfait type glasses are nice for mini trifles... Cakes freeze well. For variety, single layer cakes baked in a 10 inch pan can be made well in advance. Slice into 12 or 16 portions at the last minute. Each slice can be garnished and looks nice on a dessert buffet.

Neil...thanks for taking the time to post the photos. Everything looks amazing!!! Can't wait to see the waterfall!

A trick I learned from a Swiss pastry chef was to add a drop of water to the melted chocolate in your piping bag and give it a quick stir. It sounds crazy but it really does the trick. The chocolate is just the right consistency for writing and you don't need to buy writing chocolate.

I've been getting requests to make some sugar free items for our bakery, but the 'digestive issues' is a big issue so this product sounds great. What high intensity sweetener are you using? Combined with the Polydextose, can the item be labeled sugarfree?

We went to Nobu's in Las Vegas and the food was outstanding. It's off the strip in the Hard Rock Cafe. Went early (as soon as they opened) and got in without a reservation. I really enjoyed the black cod in miso sauce (one of his signature dishes) and the new style sashimi (which was drizzled with a mixture of hot olive and sesame oils.). Everything was beautifully plated and mouth-wateringly delicious. We had about 6 or 7 dishes all together. The restaurant filled up completely before we left so go early unless you have a reservation.

I know, it's weird....I visited the Puratos website too, and if you go by that, you would think they don't have a presence here. ← Puratos has an office in New Jersey. The phone number is 800/654-0036. Their website also has a number in Philadelphia 800/486-5222. It's strange that the US section on the website isn't highlighted but you can click on it and it lists the US offices. They merged with Fisher a while back...not sure who bought who ... It's hard to keep up with the mergers with the different pastry vendors.

Anyone had any experience with Xylitol?

I haven't tried using it yet but maybe this might be a good application for Mycryo from Barry Callebaut. It's supposedly works somewhat like gelatin but it probably wouldn't have the reaction to kiwi that regular gelatin has.

I made banana wontons a while back for a dessert special.. Can prep hours ahead of time, then deep fry to order and roll in cinnamon sugar. You could serve them with different sauces like mango and chocolate. Also good with ice cream! This is probably not what you were thinking about but have you ever had a noodle kugel? It's a great comfort food - along the lines of a bread pudding. Can use raisins, currants, apples or cranberries, etc.

Here's a simple one from another rum company that's pretty good. One box yellow cake mix 1 cup chopped pecans or walnuts 1 small package instant vanilla pudding 4 eggs 1/2 cup cold water 1/2 cup oil 1/2 cup dark rum Cake: Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together for 3-4 minutes with electric mixer. Pour batter over nuts in pan. Bake about one hour or until cake tester comes out clean. Cool on rack for 15 minutes. Invert cake onto serving platter. Prick the top of cake all over with a skewer, then drizzle and brush glaze evenly over top and sides of cake. Glaze: 1/4 pound butter 1 cup sugar 1/4 cup water 1/2 cup dark rum Melt butter in saucepan. Stir in water and sugar. Boil 5 minute stirring constantly. Stir in rum.

Shiro's on Mission Street in South Pasadena is closeby and has a tasting menu. Number is 626-799-4774. Style is California-Asian. Joe's in Venice is always good if you do decide to rent a car.

One of my favorite cooking stores in the South Bay area is CookinStuff. They carry just about everything. Address is 22217 Palos Verdes Blvd. in Torrance. They are on the corner of Sepulveda and Palos Verdes Blvd. Website is www.cookinstuff.com

Early September is coming up! Is this still happening? Would love to meet some EGulleteers from Southern California.

I believe that Technobake Systems in New Jersey is a distributor for this product. They're at 609/466-4588. You can order them with your logo on the wood for larger quantities. I was looking at the round wooden tart rings from this company. Anyone worked with these?

There are different ways to make mums. One way is with a chrysanthemum tip shaped like a 'u'. They come in a few sizes. Wilton tip '81' will work. Do you have a cake decorating store near you? If so, you can pick up the tip and look through the Wilton Yearbook catalogs. They have some basic directions for making flowers and are relatively inexpensive.

I just turned on the tv and the food network is airing the World Pastry Cup from France. It's on at 9 pm today (Saturday) and repeated at 1 am and 3 pm tomorrow. I think it's last year's competition but it doesn't say on the TV schedule.

Team 4 was from the Netherlands and Team 5 was Taiwan. The French team had a small hole in their plate and put some dry ice in it just as it was being plated (to generate the steam)...

After you roll it out, let the dough rest before cutting the circle. It tends to shrink a little immediately after rolling it out.