JeanneCake

I can ask my account where they got them; the ones they gave me don't have any logo on the lids so they have to be getting them somewhere. As a bakery, I'm not dealing with fish so I have no clue where to start looking for them!

I like to use fish tubs (aka fish buckets) to store things in; currently I am getting them from one of my accounts because they like to use them to receive our goods (easier than boxes). I'd like to get some new ones of my own; where do you get them from? Perkins doesn't seem to sell them, maybe Sysco? USFoods? Any ideas? I posted this here because fish tubs are usually available to, or found in, restaurants or commercial places, not so much home consumers....but if it needs to be moved, by all means...!

I like the recipes for chocolate sucree in both Rose Levy Beranbaum's Pie and Pastry Bible and the one in Sherry Yard's first book. The RLB one doesn't shrink, has a nice texture and has granulated sugar as well as cocoa, powdered sugar, butter and a whole egg. I can roll it out or press it into the tart pan. I want to say that the Sherry Yard recipe handles equally as well, but is on the dry side compared to the RLB one. Both books as well as our recipe bible are at work. I'll bring them home tomorrow and post a comparison.....

Hmmmm.... if the retired installer is married, have his wife over for tea and show her what a marvelous job her husband did in your kitchen. Believe me, he'll never hear the end of it! And that will be small comfort, I know....

a friend of mine years ago made a sundried cherry and hazelnut brittle which I always wanted to try but never got a recipe for. My mother in law likes to send us food gifts at the holidays and one year it was a variety of nut brittles (peanut, pecan and cashew) and I liked the cashew better than the others.... however my favorite nut would be a macadamia....

Would you call anyway, because now I'm curious!! Or the next time you go there....

I like this! It's nice to have something else to offer that's crunchy; I tried Nancy Silverton's almond tart and didn't really care for it; but this looks wonderful and I'm going to try it in a week or so when there's a lull. Thank you for sharing it!

I am just starting to research a recipe/method for making a pine nut tart. I'm looking for the filling to containthe pine nuts are, not the crust. So far, I have two recipes; one is a variation on a nut pie using toasted pine nuts in a filling made with whole eggs, corn syrup, a little bit of flour - sort of like a pecan pie filling; and then the other is a frangipane type filling made with almonds and pine nuts. I remember the Silver Palate recipe that uses the pine nuts to make a cream with (like a walnut or almond cream, with butter, eggs, ground nuts, sugar) with fresh raspberries on top, but my impetus for making this is to have a third option in a vaguely Mexican inspired dessert trio (the other items are a spiced chocolate cheesecake pop, a mango cremeux and coconut panna cotta verrine and I wanted something crunchy hence the pine nut tart idea... Have you had a pine nut tart? How did you like it? What kind was it?

I was thinking it was where ever Florian Bellanger had worked (not Fauchon, before that) because it was in a Martha Stewart magazine eons ago but I couldn't remember much about it; one of the other girls just didn't think that Payard introduced NYC to macaron but I wasn't much help!

I overheard someone today commenting about a TV show where Francois Payard was a judge and she was gushing about how the contestants must have felt to have him as a judge; and she said "after all, he was the one that brought French macarons to NYC" and went on and on about how intimidating it must have been for the chef contestants. It made me wonder: Who was the first to sell macaron in NYC? Was it Fauchon or was it Payard? Or someone else?

I love the idea of the pumpkin caramel; but - in my experience the only time I sell pumpkin anything is Thanksgiving (pumpkin rolls, pumpkin bread, pumpkin cheesecake, pie, etc). The day after Tday, no one wants anything to do with pumpkin Eggnog to me has a longer selling time, as far as a flavor. I can put the eggnog cheesecake pops on the menu with the pumpkin ones and I'm still selling them through New Years.....

My father's Sicilian mother made a roast chicken with a ricotta stuffing; I remembered it vaguely from childhood. Ricotta, eggs, parsley, probably garlic... it was light and fluffy and my mom loved it. My mother wanted to have it again, because she never mastered it so I tried it. It was great, just the way my mom remembered it tasting but if you asked me to make it again I couldn't. So if any of you have something like this....

I'm going to the market right now and getting some mangoes. Thank you for the tutorial!

yes, cardamom will be better! I have several recipes for "nut cream" that I've made with almonds, walnuts, macadamia nuts and I hadn't even considered making it with hazelnuts and adding the cherries to it; and apricots and pistachio sound almost better than the hazelnut/cherry!

This is a great read, very enjoyable. More, please!

I'm tired of the pecan, pecan-cranberry, cranberry-walnut tart varieties I've been making over the past 10 years. I want to do a cherry and hazelnut version - but not a chocolate/cherry/hazelnut (that would be too easy. Chocolate ganache, dried cherries, hazelnuts. Where's the challenge?!). I haven't started to experiment yet, but I am thinking of the filling along the lines of my favorite cranberry walnut tart from Epicurious and the pecan tart in RLB's Pie and Pastry Bible - some sugar (light brown?), some sort of syrup (Lyle's Golden?), eggs and or yolks, some cinnamon, pinch of salt, some butter maybe some heavy cream; cook this and pour over the dried cherries and chopped hazelnuts, and bake. Anybody tried something like this before? I didn't find much in the way of existing online recipes so I'm wondering if this is a bad idea to begin with....

I've never had a dog; I don't know how easy or how hard it is to "control" their behavior so I pose this question from a curiosity perspective: does a service dog have special training to not respond in a typical way to an external stimulus? The only way I can think to describe what I'm asking is when a seeing eye service dog is at a street corner waiting to help it's owner cross and sees another dog joyriding in a car and barking like crazy, does the service dog not start barking too? How is it possible to not have the dog respond to the smells in a grocery store and start sniffing around (rhetorical question)? I don't want to ask people who need service dogs to not do everyday errands but it seems to me that when the general public is "at risk" (e.g., the dog sniffing/drooling over a produce bin) then this is the job of the health dept to get involved and not make the food establishment jump through hoops (I can see someone saying you have to have sneeze guards over a produce bin to protect the food from a service dog. This increases the costs for the food establishment.....) Just because you need a service dog doesn't mean the animal isn't expected to behave in a specific way or if the animal causes some damage or problem the owner should be responsible for it.

I like hearing about someone else's work day; especially since I'm a small operation (there are only 3 of us in the bakeshop at the moment) and it's pretty cool to hear about what it's like in such a large hotel/casino! Waiting patiently for the next installment....

If Hersheyland really wanted labor for the job, why go looking for foreigners? Why not hire from the ranks of the unemployed locals? I can't imagine that it was easy for foreign students to earn enough to come up with $3000 to $6000 just to get here. Be honest about the work, the hours and the conditions. If someone still chooses to move forward, it is their choice. But to not be honest about the working conditions and the expenses, that's unethical. It's as if they are looking to take advantage of foreign workers.

Sherry Yard makes a ganache in one of her books with raspberry puree as the liquid; I wonder if applesauce could be substituted using her recipe....

I'm a purist as well. If you're going for the drama of a croquembouche, go for the authenticity and do the pastry cream filling and attach with caramel. If you're looking to make it a little more adventurous on the palate, do three separate choux on a plate, each garnished or dipped with something different. This would help you with the storage (keep them chilled until plated/served) as well.

Exactly

I wonder if you would feel differently if the passage omitted the word "God" and "ask him" (and replacing it with "ask"). I don't see the passage as a command to pray, but more as heidih says, it's a gentle acknowledgment of a thankful heart. Or a reminder to have a thankful heart in whatever you ask for. I mean, it's not a sign that says you have to say grace before you eat the meal you are served in the restaurant and here are the words. That kind of thing would be a little much. If the passage offends you, let them know. Let them also know how much you enjoyed the food and the service so if you decide not to return, they know why. Find a way for you to be able to go back and for them to continue to have something important to them in place. Maybe find a different place to put the plaque so the staff sees it rather than the customers. I hope the conversation, if you have it, doesn't turn into an evangelical kind of thing....

You can freeze the baked choux and then recrisp it in the oven for 5 minutes; then cool and fill..... My favorite recipe for choux comes from Pichet Ong; it gets a beautiful medium brown and tastes amazing, even when it's not filled. His "secret" is the sweetened condensed milk in the recipe. It's great! This recipe freezes and recrisps well.

one thing that comes to mind is old clarified butter or old oil can have that effect; or perhaps the wrong leavening (baking soda instead of powder, but generally this makes for a metallic taste rather than a fishy one....)