K8memphis

Wow, that was wonderful. Just warmly gently tropically bubbling over with facsinating foods and flavors, links galore with sound of surf in the pleasant distance. So many many things I've never heard of before. Great and clear explanations, stunning photos, truly a wonder filled experience you've provided for us all. (My husband was born in Hawaii.) Thank you so much! I've so enjoyed myself. I feel like I was there with you all. I just want one more bite of that chocolate pie though, the one with all the coconut!!

So when you click on your picture that's already been downloaded into your gallery, and your picture is full size on the screen, there's a little phrase under there that says, "click here for url". It might not even be all on one line. But find it under your photo there and click on that. Then a box pops up with the bashful url --be sure you copy it carefully to your clipboard --then you can run over here to the IMG dooey ^^^ up there. Click on that, paste your url and close it and away you go.

Oh cool. And thank you. So I wasn't far off at all. My little dealies are total buttery caramel decadence. Cool cool cool. Umm but while we're on the subject, umm, how do you pronounce Kouign Aman. I generally slide by with a kooghin type sound and I know that's not right. Kooweegen? KweenahMahn, maybe? This is what language? I'm as clueless on lotus root.

I'm making serious plans to get some of that strawberry cake of yours!

It's those incredibly enticing tearings I make. Pictured here in post 7. Resistance is futile. I made sure I did not have too many leftover because I cannot stop eating it. Not to mention the apple strudel. I'm fasting until next December

Thank you, Kerry. It's got some walnut meal tossed in to try to balance out that sugar blast from knocking you flat. But mostly it's a lot of clarified butter and lots of brown sugar with a bit of flour dusted on to keep the filling from flowing out. Simple refrigerated potato roll dough. fun fun fun

Do they grow potatoes in San Diego? I made oodles of tea-rings for Christmas presents. Umm, I used potato roll dough . ^^^Various stages of rising. ^^^ ^^^My trunk full.^^^ Well, this is not particularly ethnic, except I'm Polish and it does have potato in it though. And it's not exactly a plated dessert. It's very tasty but certainly not pastry chef-ish nor plated dessert-ish. <clears throat> But I made several dozen of these for Christmas presents. I mean they are so much more bakery product than pastry chef creation kinda sorta. This is like breakfast food. But I mean it's just a passing thought. Maybe it will jog an idea loose for you. I mean you can make so many zillion things with potato. There's even a potato candy. What does "don't usually cook" mean? Go outside your comfort zone or eat raw??

Lorann Oils has a niche catalog of a zillion different kinds of flavored oils. Plus they have some user friendly online tutorials on working with hot sugar, poured sugar for the meek and mild amongst us. So cool that you think Kitchen Krafts is a worthy catalog, Steve. Global Sugar Art goes even more in depth with ever the more specialized cake toys. But I don't know if they actually have a paper version. Lots of places only have online editions. Maid of Scandinavia has a great catalog with lots of strange and unique ingredients amongst many other bake-able, cake-able, candymaking and chocolate molding things. And umm, I really like the new format here on egullet and I'm really glad we are back online. I had serious withdrawals alll weekend!!!

They are safe to use but may never come clean if you bake grease on them like that at such a high heat. I'm assuming you are thinking to broil meat or fish of some kind. A low sided pan is best. I would even cover it with foil but then that intensifies the heat considerably too. A broiler issue I have run into is that my broiler is in the top of the big part of the oven, instead of down under the bottom where you have to kneel on the floor and practically stand on your head to see what's going on in there. Well, when we broil fish it spatters and then when you bake cake you can smell the fish and while none of it dripped into the cake (probably) it's still scary to be smelling salmon when you're baking somebody's wedding cake. Now if one of my brides read this she'll freak out. We use the black skillet now--we don't use the broiler anymore.

Yup, but I think the tumbled things are still referred to as enrobed, hence the confusion. ← My ego appreciates your generosity.

Yes, I thought the tumbler thing was called an enrober but I got the names mixed up didn't I? The coating pan tumbles things and the enrober showers a water fall (chocolatefall really) stream of chocolate onto product traveling through it on a conveyor belt?

Did Kitchen Aid make an enrober attachment or am I smoking crack? It was like $500? ??? I think they did...

I've never made a simple syrup with it, but Splenda dissolves great in coffee & stuff. I know you've not asked this but just a passing thought is that TJ Maxx and places like that have bottles of sugar free all kinds of flavors of stuff like this especially this time of year. Plus they'd be on clearance too. But I'd love to hear how this turns out for you too.

It's several thousand dollars just to apply to the zoning board. They've never granted a zoning variance. It's truly annoying. I hope all goes very well for you!

I vote for almond flavor. Or chocolate!

Tammy, I think your desserts are awesome. You did a great job despite you & yours being under the weather simultaneously. I want to try your pear dish. And I think chef-boy will be very intrigued with the grapes. Anthony, why don't you do it again?? But I think another reason we might can't find people is the bar is seemingly set pretty high. But once you get into it really it's hard to wade through all the ideas that get spawned and just narrow it down and do it. You totally get a thousand ideas all bouncing off each other. Y'know, keeping it simple is ok too. It's not my particular forte, but it's a good idea!

Thank you Shaloop. And actually I've already shot this business venture down. The wholesale girl was very new to any kind of quantity baking and newer still to launching a business. So there was no way for her to succeed. I mean all I needed was for her to crunch some numbers so I could determine how much floor space for everything, and she couldn't manage that, so...oh well, on to bigger and better. And Steve, thanks for the information. She would have never ever made it. How completely and utterly wild that a personality conflict turned Hatfield and McCoy's (feud) could twist your business to that extent huh? Totally morphed it. Y'know the never ending irony is that it's just in my county here that I cannot be legal in my home. I have to have commercially zoned property end of the world. I mean I could apply for a zoning variance for but they've never granted one. <sigh> Thirty miles in any direction from here and it's a different story. Oh well, we'll see what the new year brings.

Thank you, Ling, I loved your pictures! [drool squared] And May, there's not many carbs but there is some oatmeal, for what it's worth. Truth is get sick enough and your motivation levels soar y'know? But umm, I made it two and half days. In fact that's usually how long I last. I have done all three days before but 2.5 is sooo much easier. hehe. But umm, it's my husband's fault!! He bought too many good groceries today including baked chips. I'm a chip-aholic after all. My guts are much better and my complexion improved as an added bonus. It's a winwin for sure...Now pass me the pinwheel cookies...and I got some tea-rings rising... Raising my Diet Coke glass high, Cheers Merry Christmas Everybody!

Genius idea!!

I'll see that beansprout, Karen, and raise you one But umm, Annanstee, what happens is that this balances your body's fluids so you retain the right amount of water and avoid inflaming your system that causes aging in general and makes me feel bad in particular. I've never lost weight on this. It's the reset button for my body. I'm excited that you are considering this. Umm, if you do decide to do it, remember to eat the protein first. My biggest problem is finding a ripe cantelope in Memphis in December. I think that's why I usually skip doing this in the winter. But I just got all the fruits and fish and stuff so I'm commited for the next three days. It will help me eat better on Christmas too after all the investment. So I will pig out less. < oink

I loved this!!! This is better than Law & Order, CSI and The Food Detective all rolled into one. Shades of The Emperor's New Clothes meets Sherlock Holmes. Bravo!!! Stunning.

Seems to me that if two cups of lettuce is a 'lot' of salad, then no wonder it works for you. Two cups of romaine is merely the beginning of a salad. If I were making myself lunch, I'd start with that and then add a pile of other veggies, a handful or so of chickpeas, some fish/ham/eggs/feta etc, and you've got yourself a salad, otherwise known as lunch. What I'm trying to say is that, if one's 'normal' diet includes lots of fresh fruit and veg, a decent amount of oily fish, etc, then this kind of diet isn't going to make much difference. Mind you, if I could eat the salmon as sashimi, I might be happy eating not much else for three days ... I said might ← I think you miss the point. It's a 3 day eating adventure, not meant to replace normal eating forever. This diet creates a positive chemical reaction in the body. It's not haute cuisine or any kind of cuisine. It's food chemistry. A food adventure. It all depends on how you eat the fruit too. Some fruit is not at all kind to an already inflamed system. Yeah it's Christmas, there's been no tempting desserts, no fudge, no cakes, no pastries. I just eat feta cheese and garbonzo beans 11 o'clock at night I want humus! No stollen either. Neither cookies nor wine nor nog. Beans and romaine all the way baby.

Ok wait, I wasn't listening well enough about H's question about what it does for you. And you can get around the caffeine headache with some green tea. For me, my brow line firms up, so my upper eye lid does not sag like it can. My wrinkles are not as deep and my skin tone evens out which is why I get the "You're wearing makeup" comments. Plus my moon crater rivaling open nose pores closed up nicely and have never gotten that awful again. (Poor digestion has been part of my malady which exacerbated the skin issues. It all works hand in hand, right?!) Y'know how American Bandstand-boy, Dick Clark, looked the same forEVER!! Same same. This is actually pretty simple to deduce even without doing it. For example, working backwards, have you ever had a midnight snack of cake and icing to wake up with a fat little bloated face? Sure you have. Do that long enough over a great enough period of time and the wrinkles and sags get comfy and make themselves at home. So the point here is that the opposite is true as well. Remove the offending foods, replace them with foods that do not inflame, ie bloat, and voila. Pretty easy, really, huh. And so surprisingly, it makes a noticeable difference in three days.

I haven't seen the movie but your house rocks!!! It's very advanced for a first house I think. I love those kinda cookies. Beautiful workmanship. Geez, those side pieces are curved??? Yes very advanced. Oh, I love the monkey I love the monkey!!!

The difference is that I've done it. Put your salmon (money) where your mouth is...research away! I know what it does for me. Wonder what it would do for you.