scott123

The bottled stuff has the appearance/consistency of chilled bechamel.

Here are the steps I take to avoid bubbles (as well as create a denser end product) 1. Avoid overmixing 2. Pre-heat the cream cheese (microwave briefly, stir, repeat) until hot enough so the eggs don't cook when added. A warmer batter will be less viscous, and, in turn, will be less likely to hold air bubbles. 3. Pound the crap out of the batter filled pan (40-60 times on the counter). 4. Bake at a very low, indirect heat (water baths are a waste of time, imo) This gives me a very dense, air pocketless cheesecake

I'm having a hard time picturing a naturally flavored drink mix at Whole Foods. Lots of bottled juice/drinks but nothing powdered. They do have a gatorade powder knockoff, though, that's sweetened with stevia. I've tried it- it's not bad. The most natural drink 'mix' I can think of is organic sugar and fresh squeezed organic lemons. Add water and you've got lemonade

Cha ching!!!!

Settebello has been a longtime favorite of mine, but I too have been away for quite some time. I think it's been 4 years. I tend to get a little worried about complacency with restaurants that have been around a while, but, prior to my last visit, Settebello had been in business for at least 12 years and the food/level of service had not suffered at all during that time. The prices might have outpaced inflation, but I think that's to be expected in Morristown. After two somewhat dissappointing trips to Saffron (burnt spinach, poor service) I decided to give it one more shot today. I was very pleasantly surprised. It feels like they've knocked out some of the kinks and are settled in. Both the food and the atmosphere felt quite a bit more comfortable than on previous visits. The creamy kofta gravy was unbelievable. It pretty much singlehandedly restored my faith in Indian restaurant food. The malai meatballs were kind of mushy, but I took some of the sauceless aloo gobi and put some of the kofta gravy on it and I was in heaven. What most impressed me about Saffron was the price for the Sunday buffer- $9.95! Considering that Saffron is more expensive than most places during the week, I was amazed to find it cheaper than most places on Sunday (Moghul is 12.95). I'm not sure what prompted this pricing or how long it will last, but it's an amazing deal. Another benefit of eating there on Sunday is the lack of crowds and the extended hours. During the week I've had problems getting a table for lunch and they've stopped bringing out food at 1:30 (unforgiveable!), but on Sunday, we were 1 of about 4 families and the buffet runs from 12:00 to 3:00 Go!!!!

In a perfect world, where overeating wasn't detrimental to your health and a person didn't have to work, I could definitely consume 6,000 calories a day. No problem. Any more than that, though, and I think it would start getting painful. 10,000 would probably result in a 'Monty Python's Meaning of Life' type of experience. Give me a few Netfflix/blockbuster online accounts, a bunch of Tivos and 6,000 calories worth of food- heavy on the pizza and ring dings and I'm in paradise. Forget about virgins. If someone could actually prove to me that this would be the afterlife for believers, I'd strap a bomb to my chest in a heartbeat. As far as mayo and tuna goes, though, I like a lot of mayo in it, but 1/2 cup is well beyond my level of tolerance.

Are you wealthy? Do you have money to burn? Seriously, the markup for delivered gift baskets is ridiculous. It's all decided on a store to store basis, but you might be able find a Whole Foods in her area that will put together a basket (taking into account your suggestions/amount of money you're hoping to spend) and maybe even deliver it. Also, I haven't checked lately, but the whole foods website sometimes has mail order gift baskets for sale.

Davidson's pasteurized eggs product availability Also, Eggland puts out a pasteurized egg. Eggland's best Retailers Rhode Island BJ's Wholesale Club Demoulas' Market Basket IGA Sam's Club Shaw's Star Market Stop & Shop WalMart Super Centers

Fruit juice contains naturally occuring sugar. Or you attempting to avoid sugar in all forms or just refined sugar? Although splenda doesn't provide the same preservative qualities of sugar, I'm pretty sure pickled beets have plenty of other preservatives, so splenda should work.

Re-boiling stock to prevent spoilage has been proven as a myth. I believe it was Wolke that disproved it. There are particular bacteria that can survive the boiling process. Make the stock, cool it quickly, refrigerate for up to 5 days or freeze.

Which grocery stores are you trying? Of the grocers in my area, I know of none that doesn't carry pasteurized eggs by the dozen.

A good rule of thumb is to add at least 25% water. So, if you've got 8 oz. of chocolate, adding 2 oz. water would be safe (4 tablespoons, not 1 or 2). If you wanted to cut it close, you might be able to get away with 3 tablespoons.

Moghul is consistently excellent. Go for the Sunday buffet. As far as Indian buffets go, it's an arm and a leg (12.95) but they've got a great selection of dishes and compared to what you spend for dinner at these kind of places, it's a huge bargain. Both the okra and the paneer are the best I've ever had in an Indian restaurant (and I've been to more than 40 places). The fried chicken wings are good too. The chicken tikka masala is somewhat mundane, though and the lamb isn't anything to write home about. Still, if you like okra or paneer, this is the best you'll find- anywhere. Although it can be a bit on the salty side, Suvios makes the best pizza in the area. Pete's is pretty good too. I've never been there, but Penang on rt. 10 (malaysian) gets a lot of good nods. If you find a Chinese take out place that you like let me know. I haven't been happy with any of the places I've been to recently (lin's, hunan wok, tops china, hunan cottage, etc) I also haven't been all that impressed with the Japanese places in town. Most of the Japanese places have been around for quite a few years and give me a complacent/not too clean vibe. Pierre's is fantastic. This is another place that I would never shell out for dinner but the Sunday buffet is very reasonable. It depends on how much disposable income you have, but, other than Moghul/Suvios my general advice would be to NOT eat in Morristown. Your food dollar will go quite a bit further by taking a drive.

I wonder if that value is a mean of many lemons, or from one random lemon? Obviously some lemons yield much more juice than others, so there cant be one weight that applies to all lemons. ← Like I said, I can't vouch for it's accuracy I've gotten lemons of the same size where the yield for one was twice as much as the other. Lemons of the same weight tend to produce less disparate yields, but I've still come across heavy lemons that yield less juice than expected. I take the USDA numbers (and for that matter, all volume to weight conversions) with a pretty big grain of salt. They're good as a very rough guide. If I'm a situation where the conversion could make or break a recipe, though, I weigh out the ingredient myself.

From the USDA Database: 1 medium (2-1/2" dia) onion = 110g 1 lemon yields 47g juice

I can't vouch for it's accuracy, but the USDA National Nutrient Database has volume to weight conversions for hundreds of foods. The database is downloadable if you wanted to create your own interface.

The one and only! Those are great links on the baking properties of sugar. Thanks. I'm a huge fan of polydextrose for low glycemic/low carb/diabetic confections, but I'm not sure it's the answer to this issue. Yes, it does provide sugary texture without providing sweetness, but unless the original poster is looking to reduce either calories or carbs, I think it overcomplicates things a bit. Polydextrose has a much larger molecule than sugar, and, because of this, it reacts differently in baking. When converting a recipe, a lot of tweaking/experimentation has to be done in order to make it work. Glucose will provide almost the the exact same properties as sugar, minus the sweetness. Glucose also avoids any of the potential digestive issues associated with polydextrose. I'm curious, what kind(s) of candy have you been making with polydextrose? Mottmott, glucose is a component of sugar. Sugar is 50/50 glucose/fructose. Fructose is sweeter than sugar, glucose is less sweet. If you're happy with the texture of your cake, but all you want to do is reduce the sweetness, swap out some of the sugar with glucose. I'd give half a shot. Most health food stores carry glucose (also called dextrose). This is a popular brand.

If the stock contains a lot of meat, the unpressed solids will hold a great deal of stock- stock, that, although cloudy, tastes just as wonderful as the stock that goes through the strainer, whose fat separates just as easily when chilled and is free of 'impurities' (whatever those are). If you don't press the solids, you're throwing out liquid gold. I strain my stock (pressing agressively), add the solids back to the pot with more water, bring this 'remi' to a boil and then strain, again, pressing aggresively. If I'm going to bust my ass making stock, you better believe I'm not throwing any away in the form of unpressed solids. Whether the solids are holding a cup, a teaspoon or even a single drop- that shit is mine.

Sugar provides moistness and structure to cakes. It also impacts volume, baking time and caramelization/browning. For me, a reduced sugar cake is an impaired cake. If you want to reduce the sweetness in your cake, but don't want to sacrifice texture/moistness, use a less sweet form of sugar, such as glucose.

Was the N-Zorbit DE-10 also? Maltodextrin is an umbrella term for a range of products that can vary widely in functionality. I have yet to work with maltodextrin, but I have worked with polydextrose (also DE-10) extensively and the phenomenon you're describing occurs with that as well. When small amounts of liquid (or in this case saliva) combine with the polydextrose, it has a tendency to agglomerate into glassed candy clumps that take a long time to break down. From Food Product Design Making the Most of Maltodextrins In other words, as DE goes down, solubility decreases. You might want to track down a higher DE maltodextrin.

I'm not sure this is the effect you're looking for, but you could take something along the lines of a mini bundt pan, drizzling a caramel syrup over it to form a cage and set it aside. Fill the bundt pan with ice cream and freeze well. Before serving, heat the bundt pan slightly, pop out the ice cream and place the caramel cage on top.

I'm with Tim. Firebrick. Firebrick is made to withstand the thermal shock of baking. Anything you buy in a hardware store won't be.

Did you find you got a good price buying it from Whole Foods? ← Compared to other retail sources, it's the best price on Callebaut I've found. From a wholesale perspective, though, it's quite a bit more expensive.

Cocoa butter absorbs odors like there's no tomorrow. Freezer odors are capital N Nasty! Melt some ice and drink it if you don't believe me. When I buy Gianduja from Whole Foods (and white chocolate) I have to scrape off the outer 1/8" because it has absorbed the smell of the store (through multiple layers of plastic). No matter how you store it, wrap it like crazy.

Ummmm... that town meeting was from 10/11. The first post in this thread was from 10/22. Wegmans may very have purchased the BK property in response to this ruling. Also: