CanadianBakin'

I'm not sure what "medium sugar" is and I can't find a definition on google but Galloways stocks many different types of sugar and would be worth a call.

Individual or mini tart shells filled with his Lemon Creme. Mmmmm. I am not a big lemon dessert fan but his lemon creme is amazing! The tarts are lovely plated over some strawberry coulis.

You said it! And now, I need your recipe. Pretty pretty please with a chocolate chip on top? ← I usually use "Thick & Chewy Chocolate Chip Cookies" from Baking Illustrated but I add about 1/2 tsp baking powder which seems to make them spread just a touch more, which I like. It seems to ensure the chewy factor but our flour has a higher protein content in Canada so in the US it might work best as printed.

You get to do two Thanksgiving dinners now that you've crossed "the great divide" .

Crisp on the outside, chewy on the inside.

I have a Bosch Universal and have been really happy with it. It doesn't struggle with anything, not even large batches of heavy bread dough and still does a good job of egg whites. I love that it doesn't have an overhead arm so it's easy to add things. However, it's harder to stir or fold ingredients in by hand because of the center post so I pour the batter into standard bowl if this needs doing. I think that's really the only drawback. I'm thinking of upgrading to the Bosch Concept 7 because of it's look and it's lower profile. I bought it from Healthy Kitchens and they will sell your used equipment for you and apply the credit to any new product you purchase.

Fine Cooking. I'm getting a subscription for my sister this Christmas. It always has photo instructions for some dishes as well which I've learned a lot from, as well as product reviews and techniques. I like the cookbooks from Cooks Illustrated but not the magazine as much. I guess I'm a sucker for glossy pictures which it doesn't have.

The best I've had so far this season are Japanese from Costco. The Chinese mandarins that I've had from the grocery stores don't have as good flavour and the membrane is often tough.

As I was eating homemade gingerbread with caramel sauce and whipped cream last night I had another idea. What if you ground gingersnaps with just enough caramel sauce to hold them together and then used that as a swirl. Combined with the vanilla cheesecake would be delicious.

Beautiful and well thought out!!

I don't have a recipe so I tried googling "ginger cheesecake" rather than "gingerbread cheesecake". It comes up with a few more recipe. These usually just have ginger in them but you could adjust the spices using your favourite gingerbread recipe. Just a thought if you get stuck. You know what might taste good though is a swirl of crushed gingersnaps through either a vanilla or a very lightly spiced cheesecake. I think the texture would be appealing. edited to add: having a think about that you'd have to mix the crumbs with something or they wouldn't swirl. Here's a swirl from a King Arthur scone recipe that you might be able to adapt: 6 ounces butterscotch chips 5 ounces brown sugar 3 ounces butter, cold 2 tablespoons cinnamon All ground up in the food processor.

Great job! Good for you for trying something out of your comfort zone.

With not much time for experimenting, I went the Pillsbury route. I could only find the "crusty Italian loaf" in garlic flavour which wouldn't go well with PB&J so I tried bread sticks, flaky dinner rolls and their pizza dough. I think the bread stick dough worked best but the pizza dough was pretty good too, just slightly more dense. The flaky dinner roll dough didn't work well at all and tasted very chemical. In the future I think I'll try experimenting with homemade dough again but for the time being Pillsbury worked very well and all the kids enjoyed the sandwiches. Thanks for the suggestions.

Yes it does have a cap on both ends. Like you suggested, I was wondering if rising and baking on it's side might be more effective.

I was hoping to use homemade bread dough but maybe I should start with Pillsbury. Was it a nice texture? Did it fill the pan? Did the outside brown?

I purchased this scalloped bread tube and have just tried it for the first time with regular white bread dough. It didn't turn out all that well and I'm wondering if anyone has experience using these? I have 2 little girls and thought it would be fun to have flower shaped bread for "tea parties". They only include one recipe with it and it called for a 313 gram tube of breadstick dough. So I used 313 grams of homemade bread dough. It didn't give any rising instructions but you're supposed to bake it on end so I let it rise on end as well. It didn't fill the tube so I would use more dough next time but it was also very dense and just not very nice for sandwiches. My girls like it but I don't really want to have to eat it plus I'd like it to be right. Any ideas?

Here's a PBS site that has videos under Bread and Baked Goods of the chefs featured in the book making the recipes. I had questions about the croissants and after searching this forum found a link to this site. It was great to actually see the recipe being made. This site may have been posted before but it's the first time I'd seen it.

I took a "Serious Foodie Pastry Course" last year and we made strudel at the first class. It really wasn't hard at all, although seeing a demo first certainly took the scariness factor out of it. I wonder if there's a video online anywhere?

I bought thispastry blender from King Arthur Flour and got rid of my potato masher altogether. It's strong enough to do just about anything that needs mashing...potatoes, bananas, etc as well as doing a good job with pastry. I used to use my egg slicer for mushrooms and strawberries but after breaking 2 or 3 on strawberries I noticed this at a kitchen store although I think I only paid $11 CAD for it. It's way heavier than an egg slicer and although you might not use it for eggs it's plenty strong enough to use for slicing a number of other food items. Someone mentioned the melon baller for scooping out the center of an apple but I also use it everyday for coring apples to send in lunches. Just cut in half and scoop out the core. Way faster than a knife especially when making apple pie. And of course it would work for pears as well.

I second the sour cream. It makes a huge difference.

Wouldn't you want the filling infused with tea? It seems to me the flavour would be lost in the pate choux.

It's a tradition. I'm Canadian. I grew up with a whistling kettle and when I got married 14 years ago my mom gave me hers and it still sits on my stove. It just looks right there and makes a place feel and sound like home.

I'd love it if more restaurants offered smaller desserts. We almost never go out just for dessert and by half way through my entree I'm already too full for dessert but if it was small I'd make room. Absolutely most important is that it taste good. Presentation is nice but it's so disappointing to bite into something that looks great and be thinking, I could have made it better myself.

It feels strange replying to something for myself but it would also feel strange not saying something so here I am. First, thank-you so much to all the egullet people involved. It's amazing to be part of such a caring and generous online community. Prior to this being planned I had never met any egulleters in person so this came as a total suprise. Neil called to ask if it was ok to host a dinner in my honour but it was already in the works. They say I look good but it's amazing what a wig, a prosthetic and some good make-up can do. Plus I think pregnancy always makes people look good. Just wait till I start the scary chemo in January, I'll probably have a hard time just getting out of bed. Neil wasn't kidding about being busy!!! I don't know how the chefs are going to pull this off with all the other events that are taking place in their respective restaurants right now. It will be interesting to get the final report and see pictures from the event. And last but not least, Neil mentioned upthread that he would post a link to the auction list and I know there's no way he's going to get that done. It's also the website for Chef Fowke's restaurant which has just won an award. That's all from me. Thank you just doesn't seem enough but there's not much else I can do. edited to add: I know of other things that are on auction that aren't on this list so I suspect they are saving these for ticket holders only.

I have 2 bowls for my Bosch and use them often. Like you, I don't have room for 2 machines but I don't think I'd use 2 anyways.