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    greater boston area

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  1. Packaging question

    This place calls them dividers: https://www.brpboxshop.com/3141.html
  2. I would characterize myself as an obsessive student when it comes to cake/pastry/dessert. I WILL make something 10 times to get it right and I will take notes about what worked/didn't work, tweaks, etc. But this is my job so I have to. The flourless chocolate cake I made last week has to be the same as the one I made last year for the client who comes in once a year for his/her birthday treat. It helps that I have that kind of drive, though. Actually I like calling it "passion" better As for real food, I do not have the same "passion" so I make what the family will eat and they go through stages: baked fish with crumbs, chicken/ziti/broccoli, various combinations of pasta/sauce/meat, the meatloaf (minus the Accent stuff) from the Ann Landers' column, the Instant Pot pulled port recipe from a book I got a year ago, and now that I have an IP, pot roast. In the summer, if it can be grilled, it gets grilled and pasta salad with Wishbone Robusto Italian dressing is de riguer. It annoys me to no end that the husband will not eat leftovers. There are only so many meatloaf sandwiches one can eat in a week. I am an adventurous eater, though so I am happy to eat new foods as well as old favorites.
  3. Toffee covered marshmallows

    or sprinkle something on them - like cookie crumbs, chopped heath bar..... you definitely will need a helper for this! And what if you were to put the ends of the skewers into a block of styrofoam covered with waxed paper to catch the drips, so long as your skewers are straight at the ends and not decorative?
  4. I need to go buy some green Peeps and figure out how to make them look like leprechauns!
  5. Caramel issue

    have you changed the brand of corn syrup?
  6. Luis, let's get your book translated! We'd all buy it!
  7. Kitchen space requirements

    I once shared a kitchen with a catering company; the kitchen was the cafeteria in an office building that once had approximately 500 staff in place and they offered breakfast and lunch. (we rented it after the building was converted to different use but the kitchen was still operational) The caterer was a full service catering company; the largest events they did were bag lunches for 1000; and gala dinners for 700. The kitchen was 3000 square feet; this included an 8x10 dry storage, the two huge walkins (one cooler, one freezer, both were about 10x8 or 10x10 as I recall. There were four double stacked convection ovens, a steam kettle, a tilt skillet and a flat top. We also had a 6 burner range and another 10 burner too. There were two dish pits; one wall had a huge three bay with very long drainboards and the other part was the automatic dishwasher. I don't know that this is helpful information for you but I would venture that you need that much space at least. If these golf courses have buildout capability, you might want to consider adding social events (weddings) at some point in the future; but you will never regret building a bigger kitchen then you think you need if you have the space to expand.
  8. I Bought a Tutove – Now What?

    Or Lisa Shock! They are the Oracle of all things culinary , they are supremely knowledgeable and very generous with their skill and knowledge. I learn something from them each time they post (I learn a lot from the rest of you, as well
  9. Anything odd about these carb counts to you?

    It looks like it could be some type of soy based "butter" or spread. Or a soy mayonnaise?
  10. I just can't cook __________!

    I'm late to the party, but for me, I can't make pork chops. No matter what. Or how (baked, braised, fried, whatever. I stopped trying years ago) Although, since I got an Instant Pot, I've mastered pot roast (to my husband's delight) so maybe I will try pork chops in an Instant Pot..... or not.
  11. I have this book and recommend it highly. I can attest to the cranberry orange recipe in it, it's very nice! I'm not sure if you can get cranberry juice concentrate there (it's hard for me, even here in cranberry country!), but if you can; do try the recipe. Depending on the recipe I either bake at a low temp, leave it in the turned-off oven for an hour and then take it out to cool; or bake in a water bath. You can always wrap the springform in heavy duty foil if you decide to use the water bath. Wrapping the bottom and going up the sides will prevent water from seeping in the pan.
  12. Oreo Cookies

    and yet another new Oreo Limited Edition Flavor: Hot Cocoa. Not too bad! Crispy crunchy cookie and a thin layer of the regular filling and another thin layer of a chocolate filling. It's been a long while since I've had chocolate oreos so maybe it's the same filling? I'm sure the husband and kid will polish off the bag in no time!
  13. are you near them to be able to buy a pastry and see what it is like? Perhaps call a leading hotel and ask to speak to their pastry chef and see what the recommendation is. Or perhaps call the most sought-after wedding planner in Dubai and see what cake shop they recommend. I agree with Lisa's assessment; they have a lot of custom designs and lots of fondant work (which is neatly done; at least I didn't see any glaring errors but it's not top tier, You might not have a lot of choices though.
  14. I second Nick Malgeri's Great Italian Desserts; it's a wonderful book. Anything by the late Carol Field is also excellent; I have all of her books and the recipes work, they are accessible and are not heavy or dense. If your mom enjoys reading cookbooks, there is one called Bitter Almonds by Maria Grammatico (she has a co-writer Mary Taylor Semiti) that tells her story of a childhood in a convent to leaving the convent and opening a bakery. The first month the only tool she had was a chef's knife. Her recipes are old fashioned, but it is an enjoyable read.