K8memphis

I've mentioned it recently here but we call it ringing someone's bell (not in the prize fight sense like in the hit the jackpot sense). I mean I consider myself a baker and an artist. And I love to make someone happy with a sweet personalized creation for their celebration like a wedding cake or whatever. To take it to another level, my son is a chef and it is pure joy to know that he enjoys and strives to ring people's bells. ding ding ding

Fatty Crab? I thought y'all started a thread about me...

Consider making my cake that was inspired by my son-in-law Jeremy whose birthday is Cinco De Mayo. Ole` Ole` edited to say >> Oh oops I didn't notice the dates on the posts. Oh well, still a great Cinco De Mayo cake-ola.

I used to remove all prices always. Then I realized that I wanted to track cost increases, when they raise the price on something. So now I leave them on. I have not noticed that it affected the taste of anything.

Ok. I get it you wanted maybe some cheerleaders? No but seriously, if he's asked to do this another year he will have to outdo this year's I'll grant you obvious choice of decor, but hey whatsa matta with obvious? What would we recommend for a football game? Umm, a giant Superbowl ring, umm, yeah cheerleaders, umm, now I like to do action kinda cakes. I could see a big muscle-y arm ripping up out of the football field turf tossing a ginormous football. That would be cool. Or a foot kicking a ball all action-y like. Y'know what I really like about a football game is when the refs stick their arms straight up for a TOUCHDOWN. I would totally do some raised arms like that too. Or umm, picture a short tree with a tire hanging on it and a football being thrown through it and then there's a foot ball field like morphed on the other side of the tire and at the end a jumbotron with SUPERBOWL 2008 on it, fireworks-y. Then with all the accompnaying accoutrements of a football game. Ok I got it. Duff should hire me for consults. Two football fields with a foot kicking a ball on one side and an arm tossing the ball on the other field -- the two balls collide mid-air like half smashed into the other and SUPERBOWL #whatever in big letters coming out of the smash. Each field personalized for each team. Dude, that would be cool. But still yet most decorators could not have pulled that off, the logistics alone were killer. Ok he could ramp up the decor next time but no where near junior high level. You'd need to walk in some cake mocassins.

That salad looks amazing. I just learned that raw broccoli and nightshade veggies reek futher havoc with thyroid issues so no more slaw for K8t. But thyroid-ites can still enjoy them cooked. But boy is that salad pretty! Girl, don't be (almost) embarassed to serve them stuff they love. We call it ringing someone's bell (in a good way not the prize fight way) So hurray for ringing their bell!!! Your goal is to be a good cook to them not impress the far and wide fickle faceless masses. So you are a success at the art of cooking. <highfive>

I could not disagree more. Cutting edge pastry making? Just the idea of delivering any cake to an outdoor event in Miami humidity and heat, not to mention the wind, building a remote cake room, or was it two cake rooms, one at the hotel one outdoors, five people traveling a thousand miles one way. All of the work was over the top professionally. 3-d figures of every player, the two big helmets and the trophy. Little random details like the water jugs & stuff. The lettering was not done on a printer. And it has to be fresh and it has to taste good. And the logistical nightmares are very real. I mean football people would not want a lighted fountain and lattice work y'know.

Bags that are 14, 12 or 10 inches that have not been cut will hold an average tip in there. But I mean because of the different sizes of couplers that are available the bag could have been cut for a larger size coupler too. Y'know couplers are designed to allow the decorator to change tips without creating an entirely new bag of icing. Often for a pro they are pia. Often pros use parchment bags. But everybody uses everything too.

Well, that's a helluva thing. I haven't heard AB mention that one yet. I'm just wondering what kind of bottle it was. ← I mean think if it was a chianti bottle, that's a not widely known feature type hidden asset for the Chianti bottle thread. A straw wrapped chianti bottle would be a good choice because the glass would not shatter as far and wide. Y'know more blunt force trauma and fewer messy stitches. If that was their choice, I say kudos to the quick thinking there.

Pictorial for piping roses.

An average* tip will work in an average bag length of 10 inches, 12 inches 14 inches, even larger bags. Some tips are place over couplers that are explained in that pictorial I linked to up thread. But I mean you can place the **largest tip that I measured into a 10 or 12 inch bag and pipe with it. It's more efficient to use a larger bag so you don't have to refill as often but it will fit. Are you dropping the tip inside the bag?? The bag might be cut for a coupler. Or it might have accidently been cut too big but couplers come in varying sizes too. Does this explain your question? And yes there usually are numbers on the tips and the length of the bag is it's measurement. *An average tip is 1 1/4 inches long and has an opening of 5/8 inch. Bit larger tips are about 1 5/8 inch long and have an opening of 1 inch. **Larger still tips are 2 inces tall and have an opening of 1 1/4 inch. Really what I suggest is tossing this stuff in your car and when you find yourself with some time on your hands, drop by a little bakery on a Tuesday and see what they can advise you. It's kinda hard to say exactly what's going on with the different sizes & variety of stuff out there.

Wow, what did you expect. So far you have asked for everything regarding setting up your business from everyone else. Don't like the responses, do it yourself. You're welcome. ← Most employment is at will where there is no contract. Many times one is promised things that are never delivered. "I'll start you at X amount and in such and such a time we'll go to XX amount. The employee is not always able to make the employer make good on every jot, tittle and pledge. Passing out the free t-shirts. Whether one has a contract or not the golden rule is what reigns in any employment or relational situation. Basically the guys who sign the checks have the authority and power. One does not ever want to cross them or bite the hand that feeds/signs/provides. A contract will do little good toward a pleasant or manageable work experience. A contract cannot prevent one from being nailed to the wall especially if one lobs nailable offense/s. So to answer the question in light of the subsequent posts, one's demeanor trumps one's signature every time. Although it's a perfect illustration of why there's reason to be concerned.

So how goes the piping, guys? I mean you ready for roses??

There could be small sets of tips that would price out at about eight dollars.

Here's the link to the thread about white chocolate. One other thing, your other classmates will determine to a great extent the pace of the class. There's a lot of working in teams. If an assortment of clueless highschool students need advanced hand holding, then I mean a convoy can only move as fast as the slowest ship.

Painted yes and it's especially good at taking color worked into it too. Like these shoes the black is marzipan.

Lesa, I do truly understand your passion. Do me one favor. Check not only the credentials but also the level of expertise of the pastry teaching staff (and it could change in a heartbeat too). We had one thread here on egullet where some students in culinary school did not learn how to make candy clay. Chocolate plus corn syrup which is of course a seemingly basic and easy to prepare substance. I don't think it was a LCB school but anyway. Scary, y'know? I think you have new car fever and I get it. Just be sure that their expertise rises high enough above yours to justify your investment. Have you comparison shopped at all?? I mean why not do an Ewold Notter chocolate something? He would pack it in and charge a pittance by comparison sans politics. These school bills get very very old very very quick and last for most of a lifetime. Of course they could locate your financing. I'm just gonna say this since you said that. We've got about a 4% loan and it will go to 3% (or maybe it's 3 and going to 2 can't remember) in August because we've made every payment on time for two years. It's a car payment for TWENTY-FIVE YEARS. I'll be 81 when the last payment is made. (But I look much younger ) I mean I have a sweet friend who has a new lease on life after a liver transplant--she's on her way to LCB in Atlanta. So...Best of the best to you.

How interesting. Since I was a girl sent on an errand to the store I've always requested a certain thickness of our deli meats. Mom didn't care how we got it sliced. I always did. So the real question is does that make me cool or elderly?

Benefits and security. Annonymity can be a good thing. I mean every work place has it's own personality. Sometimes you can flavor your area to make it your own to a certain point and thus more habitable if things aren't as comfortable as in a smaller place. So money and benefits don't always beat out a nice job. You might have more networking abilites at the bigger place. So many variables. What are your goals? Do you want to advance or just have a nice niche job?

Cool. I'm looking forward to next week's installment.

Wow, you really got a lot packed into your day. Gorgonzola with apricot wow. Didja make the sausage?? How was it? The sunflowers really perk up the kitchen too. Nice happy touch.

I could not agree more and my kid graduated from a Cordon Bleu program. He wanted to bolt when sticker shock and buyer's remorse tied a nuclear knot in his gut. He stuck it out, graduated with high honors, perfect attendance, a zillion dollars to repay to become a mere blip on his resume. He had already been in the industry. He's really good at what he does. But thassalottamoolah. (That's a lot of money) Yes Cordon Bleu is a business first then a school. To me.

Okay, why do I do this too? ← Because you're insane. Also, whenever I touch a plate in violation of a command not to, I make sure to look injured and gasp "Aaaaaah!" The less hot the plate is, the more pained I'll pretend to be. There was some contention on the Making your own kitchen towels topic that cloth diapers make good kitchen towels. For those who are unfamiliar with cloth diapers, they don't look like Pampers at all. They're just squares of cotton. In order to make them into actual diapers, you have to fold them a certain way, pin them, etc. You'd never know they were diapers otherwise. And they have a million other uses, for example you put one over your shoulder when you burp the baby. Anyway, today I compared a blue side towel to a white cloth diaper. I was amazed at the similarities. ← One of my favorite threads. Too funny! Umm, and something vaguley remniscient about the perfectly situated spot on the blue cloth and the talk of diapers...hmm...can't quite place it...

Cool. Good. Thanks, Alana. Yeah, I'm gonna put the little wheaty things in a bread baskety container-ish something that I concoct. Maybe have a centerpiece bread with a coupla smaller baskets or something...if anything should becomes photo-worthy I'll post. But no news is good news too.

Ok now I want to make a basket. However from the pictures upthread I am noticing that it's like a flat center with a braided edge and only the braid makes a basket-y looking affect. The braid alone gives it some depth. So probably shaping the bread into a gently curving bowl-ish shape is not a good idea??? Y'know like baking on an upside down pyrex bowl or something? That's probably not a good idea because then you have to add your adornment stuff, roses or grapes or whatever after the bowl bakes and that's not how it's done. Right? So just make a flat blob of bread then do a fat braid to get some depth to mimic a basket shape??? I'm just using whatever I have in the kitchen...let's see what flies...