maui420

thanks for the european hint. found this one from google. http://www.doyon.qc.ca/html/en/products/ba...ck_ovens/1t.php i can have 1 deck and 1 proofer on the bottom.

hi, just wondering if it would be possible to purchase a single deck steam injection commecial oven in a garage? if so, anyone know the brand to purchase similiar to what panera bread bakeries have, or the bagel shops use? i checked blodgett, bakers pride, and dhaval? but i cant seem to find the one. can anyone recommend? thanks.

hi, im looking for a vanilla frosting. thanks for the links. i guess it looks like the kk thread of chocolate frosting but w/o the chocolate may do. CHOCOLATE FROSTING: 1/3 cup butter 2 cups powdered sugar 1-1/2 tsp. vanilla 4–6 tbl. hot water 4 ounces milk chocolate chips or semisweet chocolate chips

id like to try my hand at donuts and since vanilla frosting is my favorite, i was wondering if anyone knows of a good vanilla frosting for donuts. im not sure what makes the apperance waxy looking. im thinking it just vaniall extract, powdered sugar and a little bit of whole milk mixed in a small pot on low? thanks.

awesome pictures! question, what kind of oven are you using? im thinking about purchasing a commercial single deck steam injection oven to put in my garage. yes im obsessive but its all part of a plan!

big island hawaii?! oh how i dream of one day having a food or even a bakery there!

thanks all for the replies. ive experimented with french frying last yr and found that the taste of the fry also depends on the potatoe. ive bought many different brands of russets and i guess depending on where the potatoe life was at(younger or older or maybe even where in the states), changed the amount of crisp and starchyness in the fry. so maybe a particular distributor only sells russets that are premium picked/treated for french frying.

just reporting back....want to give alton browns recipe a big thumbs up. i did not include the onions and bacon since some folks at the party were non meat eaters and a few dont like onions. to make the recipe better, i should of added a bit more salt but was afraid i might just over do it. other than that, everyone was real happy.

i was trying nifty fifties for a burger and fries and was very pleased. being the food investigator i am (one day would like to open a food joint) and looked back in the kitchen to see what kind of fries they are serving. caught the brand name of the potatoe bag called chef's potatoe frittas. or something like that. anyone know or maybe recommend a distributor of a good french fry? thanks

opps! i meant back in the baking oven. thanks for the catch. Woah.... Hold on there, pardner! There are some things you can make in a microwave, but you cannot bake in a plain old microwave oven. Please say that you wrote that by mistake? Or if not, please rethink how you're cooking your mac and cheese! How else will you get those lovely browned bits on top, if not in a regular oven? As for the bacon, I've never had it on mac and cheese but it definitely sounds interesting! For myself, I think I'd prefer to cook it crisp first, then crumble it on top, or stir it into my serving. Putting raw bacon in the mac and cheese would not allow the bacon to cook crispy, plus there may be pools of bacon fat in the mac and cheese. That may or may not be a good thing, depending on your preference. Anyway, bacon or not, please bake that m&c in a regular oven! ←

so the alton brown recipe would be safest recipe to follow right? sundaysous, i like the idea of bacon. when do you add it? bake the bacon first so its crispy and sprinkle on top, or do you just cut up the raw bacon and add it in with the cheese and bake in oven?

hi, thanks for the suggestions. i just like to make things really tasty for my guests. if it means to spend a little more on on better ingredients sure why not. servings maybe around 10-15, so it will be small.

greetings all. Ive read through the famous mac and cheese thread and would like to get some pointers if i can. i will be making mac and cheese for a party and since im busy as heck at work, i wont have time to experiment before hand. from reading through the thread, it seems that the alton brown one is the best bet. what brand do you all suggest? here are the ingredients and questions: 1/2 pound elbow macaroni * ive read brillo is best? cook slightly undercooked right? 3 tablespoons butter * salted not salted? 1 tablespoon powdered mustard * regular mustard ok? where is this powdered stuff found in the grocery store? 3 cups milk * half and half or heavy creame? or stick to regular milk? 12 ounces sharp cheddar, shredded * should i throw in montery jack somewhere in the mix? or stick to sharp? the style of mac and cheese im shooting for is something a bbq joint or fried chicken place would serve. thanks for any help!

hi Davydd, your tutorials are awesome and definitly needs to get more attention on the net! submit your site to places like technorati and other social blog sites. im actually thinking of creating a large database so people such as yourself get to show the world whats cookin. good work and thanks for sharing.

hey smokinaphattie, congrats on the site.. looks like plenty of action and fun! I just launced a site for the bbq enthusiast. visit us at www.smokinaphattie.com we are getting ready for the 2007 Championship BBQ season and will be looking for culinary experts around BBQ ....if you have interest please contact me. smokinaphattie.com myspace.com\smokinaphattie ←

hi everyone, ive been hard at work learning web development and now i want to be able to use my technical skills and education to finally(after a long 5 yrs) build something others would enjoy. =) i would appreciate any ideas. are there any food related websites that you think should be implemented better? maybe a site dedicated to those who have special conditions(certain sicknesses)? maybe one large database of recipes that are known to be really above the rest? ive had some trouble with the allrecipes search function. i may be blind, but i am pretty sure they dont have a 'sort highest rating first' function. maybe a site where users can upload a tutorial for a particular recipe? for example, using a software program like pages for iMac, users can upload a recipe file for others to download. this would be a perfect place to advertise their own personal blog etc...and also get feed back from the user community since all recipes will be rated/scored/ and commented on. thanks for any ideas.

hello, i was wondering if anyone can provide a link or thread to search on for a basic mac n cheese(i tried mac and cheese, macoroni and cheese). i tried the search but it seems there are to many results. there should be a way to search only titles of threads? my friend told me a good mac and cheese is just cheddar, montery jack, mozzerella, and some heavy cream. any particular brand of cheese? something that is also priced decently? thanks!

great...i just bought one of those frozen bags of individually wrapped salmon fillets from sams club....im afraid next time i cook some salmon, i may be tempted to poke around to see if there is any thread like thingys... this might freak out my wife forever.

for big pieces of chicken like breats and drum sticks, you have to pan fry them right? everytime i deep fry them, the insides are never fully cooked and the exterior is to well done. therefore, i cut them up in sections before frying. in another thread labled popyes, i was told that the breasts and drum sticks are throw in with the wings. optimal frying temp is 350-375 right? if so, i dont see how fresh thick peices of chicken can cook whole without burning.

parchment paper, i wanna slap myself in the head. lol..makes total sense now. thanks!

hi ling, you cake looks awesome. did you use 3 seperate pans? if so, can you give me some tips on how to take them out without the cakes cracking? Did you bake them in three 8 inch pans? I don't recall baking my cakes for that long (70 minutes)...more like 45-55 minutes for that size since each cake is so much thinner than a bundt cake. I've never had this cake sink on me...they always bake up quite level (i.e. I frequently don't need to level them at all). Also, the top is never crunchy on my cake. I don't follow the recipe for the FC frosting. I always use 2:1 cream cheese to butter, with a squeeze of orange juice and very little icing sugar. ←

hello, have anyone here ever tried the strawberry cake from wegmans? i was just wondering what your thoughts are about the cake. I thought and most of my coworkers also thought it was really good. what recommendation do you have for the cake itself? im thinking id like to try the CI cake, keep the filling and topping, but use another cake.

question about oil..... i use my deep fryer oil about maybe 3-5 times before replacing. the deep fryer is stored in my garage(summer heat is coming). is the oil ok? and what does rancid oil taste/smell like?>

is there a minimum sized hood one can have for a bakery? for example, do all of the ovens need to be directly underneath a hood? ive been reading forums and i hear it can costly roughly 1k per foot. since i dont know anythin about ventalition, i was wondering what is the min sized vent to have for a small operation. i have been to 4 business places already hoping to rent a kitchen but unfortunatly no-can-do. i cant blame'em, heck, if some stranger walked into my business and asked, i would also be very hesistent. after telling my wife the bad news, she goes, well if you cant get the oppurtunity, we will have to make our oppurtunity ourselves.=) so now im basically running numbers and talking to zoning what can and what i cant do.

thats true, but most of the time when i tell the waiter i want it crispy on the outside, i get the reply back with 'oh ok, pittsburg'....so i go along with it. i totally like the way how ruth's serves their steak. my friend who eats there weekly tells me he only goes when he knows the cook that he likes is working. ive gotten the meaty taste from lonestar. I've always thought Pittsburgh meant rare inside...learn something new every day. Ruth Chris injects their steak with a basting oil/butter..I've never liked their steaks, as they seem less "meaty" to me. ←