ladyyoung98

u can always make potato pancakes

there is also a very good product out on the market called cake release...which does the same thing as the flour , shortening oil mixture mentioned above..its just that the proper proportions are already doen for you so that all you have to do is til the bottle after opening, squeeze some of it in and take a paper towel and spread it around the pan...it does not require refrigeration and does work beautifully...however what you use is up to you..i use the cake release simply because i like the way it works ..you may want to do the other as it may be more cost effective for you and i do agree with pastrymama...you know your recipe is a good one..if it were not it would not be so successful...but if you start messing with your already proven recipe your repeat customers will notice the difference

you can alwyas take some white chocolate chips and melt them down...just a suggestion though u would have to use butter and egg yolks in it to get something liek a ganache.. i can give u a recipe for such 2 egg yolks 1 lb sweet butter 2 pkgs whtie chocolate chips melt chips over a double boiler. remove and add eg yolks and butter. beat together... im not sure how opaque it would be though let me know if this works for you

hey just because one is the boss ..it does not preclude him or her from being a moron.....my thought is..if you are the boss and you just cant accpet a loss and are willing to sell a substandard product and lie to exisiting customers in the process....well that comes in line with being a moron AND a liar..but thats just my thought

ok ive got a question for you folks as well.....at trader joes you can purchase cinnamon almonds..and at central market you can purchase cinnamon pecans as well as other nuts that have a nice hard candy cinnamon shell....i have tried to duplicate this without any success..so my guess is that im just not doign it right.... so...any body have any ideas on how to do that ..as im sure its not done the same as for candied frutis...id like to be able to duplicare as these items are just too damend expensive to buy and as we all know..many times cheaper to just make..especially when one has access to a pecan tree where i live

i feel the same way kit does...toss it ...and let me add my voice to the others as well..this batch last you two weeks right?,,thats two weeks worth of time where there is way too much chance of just throwing your good reputation out the door and once done..hard to get back..and as you said your boss isnt a baker either...and have him sayig that nobdoy would notice IF it wasnt a side by side comparison..sorry to say..your boss is just full of crap...anybody who has purchased that muffin on a long term basis IS going to notice..a first time customer might not but a repeat one will ..and word can spread pretty fast when something is not good but can take a long time for it to spread when it is... i would not take the chance..so the boss loses a little bit of money...it gets figured into the costs anyway..a certain amount of loss is expected in any part of the food industry..cut th eloss..make a new batch...reprimand the new assistant..stand over him or her if you have to the first few times the batches are being made if you have to..but dont damage your reputaion and that of the bakery simply because the newbie could not get it right.. thats just my thought

what exactly is a paw paw? ive heard of them but ive no clue what sort of fruit they r

must have been a nice bellyache u got from it..did u offer any to the guy?...

ive got a favorite garlic recipe form Jeff smiths cooking with wine..its called garlic chicken with garlic garlic..it uses no less than 40 cloves of garlic..which when i was first making it i thought might be too much..however it was delicious....i highly reccomend it ...yuuuuuuuummmmmmmy.....

i add my condolences as well. right now my mother is in the process of dying as well but there is nothing sudden about hers..hers is the prolonged type..but i too think of her when we were all younger ..the wonderful meals she made to feed six kids on a tight budget as well..the cookies she baked..the birthdays she made wonderful for us..and her addictioon to m & m's..im sure when she gets to heaven she will have all the m & m's she could possibly want.. i share your grief over your father...

actually im surprised as well, even with the buttercream you use..ive never been able to successfully freeze decorated cookies without them running

mangosteen [MANG-uh-steen] Widely cultivated in the Asian tropics, the mangosteen is no relation to the mango. In size and structure, it's much like a tangerine, having 5 to 8 fruit segments. The segmented flesh is soft, cream-colored and juicy. It has a tantalizingly sweet-tart flavor that is extremely refreshing. The hard skin of the mangosteen is a dark purple-brown. Unfortunately, the mangosteen is rarely imported to the United States. i found this defintion for them on epicurious since i had no clue what one was... given the definition though and the fact that it says its rarely importaed to the states..i have to wonder..exactly why it would be illegal...and why its not stated in the defintion..can somebody explain this to me?

im thinking about a million pounds..... funny you should mention that one.. ... there have been many times when my fiance will tiptoe through the internet for kitchen gadgets..hit on a high price one and sit there and try to justify its possible purchase by telling me that the shipping is free..at which point i have to sit there an question his sanity..... .... im trying real hard to curb that sort of thing as it just makes my scotts blood shudder.....

you can always roll the dough up into rolls ...let them do their thing in the icebox for however long you want and cut the dough...your own home made pillsbury type cc cookies..only you have made them..ive done that a number of times with good results simply because i dont like scooping and shaping around the holidays

was just in the store today and there was still plenty of powdered suagar on the shelves and i live in north central texas

actually ive never even heard of that combination for buttercream frosting..thats not to say such does not exist but to my knowledge it isnt the standard recipe..the buttercream recipes i use call for either butter or shortening (though ive never decided which one i like working with best) and it calls for lots of powdered sugar..but ive never even heard of a buttercream recipe where you cook any portion of it...any time ive ever used a frosting recipe that calls for cooking its generally been one made with egg whites with a hot syrup mixture added to it as you beat it into the already beaten egg whites..so given what you have said and without knowing the recipe or the steps involved..i could not even begin to suggest how to stabilize it..however the good news is that there are some very fine pastry chefs here on eg who have vast knowledge that i dont have and i freely admit my knowledge in the buttercream area is severely limited to what i know works for me..and generally when i find something that works i tend to stick with it..one thing i do know is that there are sabalizers out there that can be purchased but i cold not tell u what they are or where they are..trust me if ever i had to use one id be askign the folks here abotu them...good luck with the wedding

its all too easy to sit in judgement and be all sanctimoniuous of others in this type of crisis situation when one is far from it and not personally affected by it..i do, however, echo what irodguy said...when you have spent years building a business...putting in your time, your sweat, your tears, your money, building something you have pretty much dedicated your life to...logic may tell you that hey..these winds are pusshing harder than your building may have been built to withstand..but your heart and soul tells you to try to protect what you built, for as much as you possibly can..it may be a building and you may serve up the public with wonderful food, but to the people who own it..it is every bit as much like their own child...you gave birth to it...you nurtutred it...saw it through growing pains..and i dont know of anyone who would not try to protect their child... if you cant relate to that then think of it this way..unless you have walked a mile in another mans shoes......

an expert is someone who is convinced they know more about something than you do ← ranks right up there with a legend in their own mind thing

i suppose in a way its really all relative... you can label someone as an expert but then invariably someone else comes along and knows more about that same thing as the person you just called an expert..and so on and so on and so it goes.. perhaps the only thing we can say for certain is that we all have our own defintion for what an expert is... and because of that... .. perhaps there is no right or wrong answer for this because what is true for ourselves is not true for somebody else..we are all individuals with our own thoughts and feelings and we simply share...and there is nothing wrong with that

i agree... they told you 200 people and you have already made allowances for that many people...this is business...its not anything personal....they cant expect to call you at this late date when plans are too far advanced to change them on your end...i see no reason why you should cut them any slack...i do a little bit of catering as well and when im told how many people will be in attendance... that is the number i focus on ...that is th enumber i prepare food for...and there just isnt any way im going to absorb the cost if they got the numbers wrong..but i will pack up what is left and give it to them since they did indeed pay for it...im not going to use it elsewhere as a good many things are not only perishable but also..in reality who on earth is going to order the exact same thing calling for the exact same dish before that food perishes... while one does budget for some loss...i dont beleive one budgets for a loss that great..id say when she gave u the final count of 200 people..and u went with that number....to you that was firm...that did not mean that they could call u back and say..ooops...we miscounted... and frankly were i the customer..i too would expect to pay for the number id given ..and if there was a miscount..id be saying oh well....i'll just suck it up and be careful next time ..but would accpet the extra food as i do agree with whoever said it..its going to be a long weekend..out of town guests who may stay an extra day or so....hey ya its great not to have to cook and the food was fabulous to begin with.. and lets face it..many times at a wedding ..we often eat somthing we really loved and think..gee i wish i had taken some extra home with me...

i think there can be several types of experts those who are expert at cooking those who are expert at eating and can critisize both the good and bad there r those who can be expert in a particular type of cuisine..either cooking or as a critic whatever it is ..u can be sure there is an expert somewhere on both sides of the fence.. to my mind though... a food critic..when critiquing a food..is basing his or her critique on their own palette and therefore can only give thier own opinion..someone else eating the same dish my find it rather enjoyable and not agree with anything a critic said..or the critic may have loved something while again someone else did not..its all a matter of personal taste.. kind of along the lines of a movie critic not liking a movie that u yourself enjoyed..the only real difference between the two is that a food critic..for whatever reason can make or break a business with what they write because people pay so much more attention to a food critic than they do a movie critic..as for me....in both cases...i like to form my own opinion about a thing..be it movie or food and every now and then i may agree..but most of the time i dont..again..a matter of personal taste.. so in a sense in the case of the critic.... i guess each of us in a way are expert because we are basing our opinions on what is palatable to us...in that we are being true to ourselves..which is how it should be... to be an expert in cooking..that takes time and talent lots of trial and error and a passion for what u do and do well...

i myself have a mild allergy to lima beans..not severe..it just tends to cause that closing of the throat sensation..but again relatively mild..certainly not life threatening unless im dumb enough to eat them in large amounts...fortunately they are not something i see very often in restaurants and if i do happen to see one..i know that there are others and since the reaction is relativley mild..its no big deal to pick them out and put them off to the side..however if you do have an allergy to something and it is potentially life threatening..there is no shame in asking your waiter if what your allergic to may be contained in what it is you want...if its something you just dont like..dont order it..simple as that.... i do need to add though that there have been several times in the last year when my finace has asked a waiter what is in a dish he may be ordering..not becuase he is allergic to what might be in it..though he himslef does have some mild food allergies..but rather he asks because he is genuinely interested in hwo it is prepared and what is in it..only to have the waiter not be able to tell him anything about what went in to the dish..now if someone with a severe allergy to something asked that same waiter whats in it and the waiter cant tell that person..then there is a problem..which brings up another question i have no answer for... when a waiter cant tell you what is in a dish and you definitly have an allergy...is it permissable to ask to see the chef..who obviously has the knowledge since its highly likley he or she makes it or at least oversees the making of a particular dish?

fig newtons? actually my favorite way to eat figs dried..that way they will last for a while and can be rehydrated for use later..or just eat them as they are..u can also make fig jam..or puree them..(for use later as well)..basically u are only limited by your imagination and taste buds..tyr experimenting with some of them..perhaps as a sauce for lamp or pork... or make some kind of glaze with them..as i said..u are only limited by your imagination... im a very firm beleiver in experimentation..sometimes it works out..sometimes it doesnt..and every now and then you hit on something that is wildy popular

more than scary ..that would be downright disgusting...

Water? ← if that person is allergic to water she has more problems than we want to know about.......