ladyyoung98

just a quick note on the dental alginate front...if u go that route u want to make darn sure they are mercury free....we tend to think of that sort of stuff that is used for fillings to be made of silve and its really not..only a small fraction is and mercury was widely used in the past and to some extent still is... though the dental industry is making some sort of progress in that direction...owever id still make inquiries about it if u choose to use dental alginate..even if u woul donly be using it for a cake topper or perhaps use it as a mold..the effects of the mercury would still seep into it.... i read an article a couple of months ago that someone had given to me that talked about why many women feel so tired without knowing why...and the article did mention the mercury thing and also mentioned dental alginate..so i took the time to reseach it online and found out more than i ever wanted to know..while in small doses it wont kill u ....it certainly isnt healthy either...and when u start talking about the possibility of using it for a cake topper in some way...it does pay to ask questions

actually the soap u really want to use is dawn dishwashing liquid as it does break up grease..it really does work and u might also want to add some vinegar to that dawn laced water for the eggs..that combination will pretty much clean up just about anything ..sure it may take a while..but in truth there r no real shortcuts short of putting it in the washing machine..which u then would not be able to use the dawn...i would have suggested bleach for the egg but that would pretty much kill any future use for food and vinegar really does work as well when u cant use bleach

i have a knife block and a magnetic strip and of the two fo them..i love the magnetic strps best...my fiance was responsible for getting noth of them for me so i comprimised a bit..i keep my not so often used knives in the block but keep my often used ones on the strip as its handier for me...as my fiance also installed the magnetic strip...im adraid i cant help u with advice on how to install them but im guessing somehone else on the nard may be able to help u there...good luck

ive never had any problems addign it at the beginning..but then again ive never had any problems adding it at the soft peak stage either...it migh t just be personal preference... i do have one question though...where does one purchase the stabilizer?

oh puleeze....hate to tell u this kevin but we r still part of texas..and hate to disapoint u but we still do have tex mex here...as to rudys..it scarsely matters if it is a chain out of austin or not.. the point is that we still have it..providing it is indeed part of the same chain....there is no one city that is better than any other..each city regardless of where it is in this state does have some real good bbq and tex mex places ...and u cant put a city down and say it doesnt have any good ones if u have not taken the time to look for them...i was raised in san antonio and last tiem i checked yes they did have some great places there...on the other hand..my fiance was born and raised right here in the dallas fort worth area and while im sure he hasnt been to every tex mex or every bbq place in the area...hes had many years to check out quite a few and they have been great places...some r nothing more than ahole in the wall but still good places...however i do realize that everyone has their own personal tastes for what they personally like...i just dont think its fair to critisize a city by saying there is a lack of really good tex mex or bbq places in that city..when one hasnt been there long enough to have taken the time to look...as to personal taste..hey i love rudy's chain or no chain..no matter where it came out of..point is that its here now and im not in austin...and while i love the food...im sure there r others who dont..again subject to one personal tastes.. everyone is a critic..even me...but truthfully im not goign to sit here and make a broad statement such as was made without havign bothered to really look around either..and that too goes for those who also live in the area who have not bothered looking either..so that being said..i would most definitely encourage anybody to go out and find those places because i know they r there...and when u do find them ...... bon appetite

i beg to differ..we do have good bbq places in the dallas fort worth area.. ok while i do live in denton and its a little further north than dallas...i still maintain that we do have good bbq places...for instance right here in denton we have a wonderful place called Rudys...its off I35...u cant miss the place and my fiance who lives a little closer to dallas than i do...also knows some other wonderful bbq places... as for tex mex...ok it may be fast food ..however its still good...try taco cabana...i love their barbacoa (otherwise known as brisket)... on the non fast food front..we also have mazatglan over on E 380 (university) we also have el guapo. (and while im not real impressed with it... many others i know are) its nto that we dont have any really good bbq places or tex mex places...we do......but u really do have to look for them..and they may not be the most fancy places on the face of the earth and they just may happen to be a little out of the way...last time i checked... the dallas forth worth area is still very much a part of texas...and therefor we do have some realy good bbq and tex mex places...IF U BOTHER TO LOOK FOR THEM

i have nto tried every flavor ging for these things but the ones ive tried i love..and by the way there are sugar free versions for some if u can find them...however with regards to the flavors in general...dare i say it...u think they will go the way of the ones so loved in the harry potter movies...u know the ones im talking about with the name i cant remember but they are an every flavor bean?....... ..give them time babies...give them time..... edited to add: berty botts every flavor bean...i just saw it in another posting.....

im with dave..i say braise them

at some point when u need large quantities you have to start measuring many ingredients by the pound.... or it will not be the same....im sure the baking 911 section reccomneded wil be much more helpful to you than i could be at this point as im not exactly sure at what point u measure by the pound (or doz in the case of eggs) if you are wanting to know about large quanties for things other than baking im sure that there must be someone around here who could help you with a website fro that as well

being a lover of cashews...i have to wonder just how on earth they could contain the poison u mention....and if they do contain it why on earth do they even bother to harvest and sel these things?...wouldnt that be a bit dangerous?

same thing everyone else has said..its always worked for me and frankly i learned that through trial and error until i got it right

here is a website for you that might help you a great deal.....it was posted on eg a few months back and i bookmarked it http://www.kitchenkrafts.com/subcategory.asp?dept=76 it will take u direclty where you need to go for the candy boxes they offer

cilantro...i think that too is an acquired taste... its put in many mexican or tex mex salsas and pica de gallo and i know many people who just love the stuff..me so far ive never quite acquired the taste for it and any time i go to any mexican or tex mex place if i know that there is cilantro in something they make... i wont tell them not to put it it..but i will ask them to go very easy on it..im not bothered byt it so long as i cant taste it above every other flavor...it needs to blend in and be somewhat hidden...but im not going to make a terrible fuss about it...if i bite into a leaf and i can taste it..its a simple matter of discreetly removing it from my mouth...not a big deal...i just dont care much for the flavor...but i am trying..just a little bit at a time

dim sum...maxims..but im not exactly sure where it is..anybody else know where?

you know considering the number of people ive seen post on eg in this particular forum, asking for help with decorating a cake for a wedding or other specific special occasions... quite frankly i dont really see anything wrong with it..having looked over the prices that are being charged for the cake kits..while expensive are also a bit cheaper than most cakes you would purchase already made for said special occasion...if you are already a professional and dont need the kits...great..but there are people out there who would love to be able to save some money and do it themselves and there is nothing wrong with that..im not about to critisize soembody elses need to save some money nor will i stifle the creativity of another...every now and then i notice that there are those in the eg forums..professionals who tend to forget that there are those here who are not professionals but who also have the need to express themsleves in the kitchen..it is their way of being creative...ok cake kits are prefab...nothing wrong with that at all....i think there is need to take this into consideration and be a little less condecending of others...they too want to learn every bit as much as the professional which is why we see so many voices here on eg

what about putting them in a cookie tin?

does the design on the cake need to be edible?....if so using a more pliable fondant might be better to use....it can be tinted if it needs to be and you can adhere it to the sides of a cake using buttercream frosting as your glue....you can either purchase premade fondant or you can ourchase the fondant powder and work from scratch....while i dont work with fondant very often this just seems to make more sense....you can use a stencil that you create to lightly draw the design onto the sides of the cake add your glue to the lightly drawn design and then carefulladd your fondant to the that.....however if somebody else has a much better suggestion im sure it will be posted and i too would be interested in seeing it

..... i knew if i made a mistake id hear about it..which makes me glad i mentioned not having checked it out to be sure..but the responses to it were wonderful...however im not so sure i want to use gelatin now that i know exactly what its made from...im not a vegetarain but i can be grossed out......

unless im very much mistaken i dont think gelatin would meet the criteria for not being vegetarian friendly simply because its is after all gelatin and not a meat or animal byproduct of any kind...but then again ive never looked at the label ingredients..but i am reasonbly certain it would be ok for use by a vegetarian..if im wrong im sure somebody will come along and correct any mistake ive just made

well i came up with my very own recipe around christmas time that utilized marhmallows...it was a candy...wish i could share the recipe with you but its catually going to be a corenrstone recipe in our business so i cant really give away the secret...but i can agree...rice krispies treats...you make those and every kid in the enighborhood is going to love you for a while..especailly if you are sending them home with some....

hey u left something else out too...philly cream cheese...... u could pretty mcuh do whatever you want with that..like make a cheesecake....bagels and cream cheese.....hey philly brand cream cheese also has flavored ones as well...just trot down to your local grocery store and take a peek

i puirchased some for my fiance at christmas online..la crueset...$14 bucks for a set of four

wow...i took a look at the agbay cake lever and while i liked the deluxe model...the price was over and above anything i want to spend...when i purched my wiltons cake levelers...the large one cost me around 20 bucks...with the smaller one coming in even cheaper than that.....and while i know there are others out there who have turned thier noses up at wilton products in the past..i have to say in their defense....they are not any worse or any better than other brands out there...sometimes they cost less...and in truth you dont have to spend a fortune to get a result you want.... im not against the serated knife technique that chefpeon suggested...its just never worked for me and thats ok...we each have our own methods that work for us..and so while there is no right way or wrong way..there is always an easier way...and that easier way will always be...whatever works easiest for you

there is another alternative...and ive discovered it makes my life a whole lot easier when there is the need to cut a cake such a as u have described....sure u can use a turntable for the about to be mentioned method..but not strictly necessary... you can use a cake leveler... which while ive got two that are made by wiltons...there are other companies that make them as well im sure...not very expensive,... quite handy and for the ones i know about (wiltons) come in two sizes...you can get the turntable as a eway to spin the cake around while trying to do this...but that part is up to you..you can purchase wiltons cake levelers at michaels or you can purchase cake levelers at any cake supply shop...hope this helps you some

i notice u live in dallas....last time i checked i beleive that krogers carries them and i think walmart may carry them as well...though if sams has stopped selling them then perhaps they have too... i just cant fathom why sams would no longer carry them as they r made in the US..,.....