jim_jimmers

some great suggestions how about KT's Cakes get it? kt said fast is katie now that i type that out, it's sort of lame though. i called mine "The Lighthearted Baker" but i think it's too long

totally reread my original post. i did tell her. i agree. to me it was nothing but good for her. it was going to get her name out, drum up business, etc. since my original post, i have spoken to one of her former business partners. (they are interior designers) former partner says that she is a total control freak and was suprised that she would let someone else be in charge of a project like this. and getting worked up over the class was something about which she could exert some control. she was letting her pathology get the best of her.

disregarded :) my main gig is walker's. actually in the original text i sent them, her place was mentioned so she could get some press. the place that held the class put it in the newspaper and on the radio. but they took what i gave them and completely rewrote it. walker's is one of the better rests. in jackson. so i am sure that is why they played that up. btw, it was fun playing with the expression of "renowned pastry chef" (not my words). i kept telling my wife that renowned PCs do not take out the garbage. but that did not work.

oh, here's the link to the page that had the class info. (of course you know most of this is to stroke my ego :P ) they just had to misspell my name

sure Chocolate Macaroons 7 oz. Almond flour 1 lb 2 oz powdered sugar 9.5 oz egg whites 5 oz granulated sugar 1 t vanilla 3 oz cocoa powder Heat oven to 375. Combine powdered sugar, cocoa, and almond flour. Whip egg white and granulated sugar to fairly stiff peaks. Fold almond flour mixture into whites in thirds. Pipe out onto parchment paper or silpat. Bake for approximately 12 minutes. Let cool completely. sandwich two macaroons with ganache.

when we left school, the instructor told us to use the recipes we were given. what i really meant was that i did not develop the recipe for her. it existed previous to my meeting her.

thanks guys. that gives me some validation.

i have been cooking macaroons and eclairs for a local business. the volume has been low. (the business owner has not marketed it at all.) i was making her something like 50 macaroons and 2 doz eclairs a week. i went to her last week and told her i was going to have to stop cooking for her. i told her that i was too busy at my other (real) job. that is partly true. mostly i just came to hate coming home and doing all this stuff from my kitchen. anyway, i told her my news and she was not phased. apparently she was too busy being irked at the fact that i was teaching the macaroon recipe at a local cooking class. i had told her i was going to do it 2 months ago. and to be fair, she's awfully busy and probably forgot. but she was p!ssed. and she asked me to not teach it. now these recipes are mine. i got them at culinary school. and it's not like they can't be found on the web. in the interest of playing nice i told her i wouldn't. but i so wanted to tell her that they were my recipes and i wasn't cooking for her anymore anyway, so she could take a flying leap. and besides this was all 2 days before the class. she could have picked up the phone and let me know 3 weeks ago when the schedule came out. has anyone here ever run into this sort of thing before?

we make brownies at the resturant i work at. the customers love them. but to me they are overpoweringly chocolate. i hate making them. they take forever and take up the whole oven. so i usually try to make them monday when there is no service at night.

going to play with raspberry this weekend. the green are sandiched with ganache. the rasp will be sandwiched with jam.

the bits are bits of pistachio. the are brownish red. they still start to brown more than i would like. and if i pull them out when they are the perfect color, they fall apart becuase they're under done. but this is a great first step.

played around with different ideas i got here about green macaroons. and viola. the color i am looking for is 3 parts yellow to 1 part green

good idea. thanks

even if i am trying for a bright green? interesting.

here you go 7 ounces egg whites 1 ounce sugar 1 tablespoon dried egg whites 8 ounces almond flour 16 ounces powdered sugar if desired food coloring -- any color that reflects the selected interior filling in mixing bowl whip the egg whites to froth. stir sugar and dried egg whites together, add to the frothed egg whites and whip to stiff peaks sift almond flour and powdered sugar together to combine well fold almond flour mixture into the stiff whipped egg whites when the almond flour is incorporated, but the mixture looks dull, fold more until the batter obtains a light shine pipe the macaroons with a medium plain tip, 1/2 inch wide and 1/4 inch tall on a silicone mat or baking paper rest for 20 minutes before baking bake at 400* for approximately 12 minutes or until golden brown remove from silicone mat when cold fill with lemon curd, ganache, any flavored butter cream, jam, etc. Yield: "120 petit four" - - - - - - - - - - - - - - - - - - -

hi folks. my first real post, so here goes... I have a quick question and I think you guys are the people to ask. When I make gerbet macaroons that are colored (red, green, blue, etc) I have 2 problems 1) the color is too light. Red turns to pink, green to aqua, and so on. I have used the gel, powder and liquid colors. Is this just an issue of not enough color in the mix? and 2) if I keep them in the oven as long as it takes to get them done, they start to brown; which detracts from their color. Any ideas on these? You should know that I am making them about 1.5 to 2 inches across. (It's what the restaurant I work at wants.) Thnkas for any ideas R