JeanneCake

Thanks for the info! Due to space issues, I have to get a convection oven and want the double stack because of production quantities and staffing.... I'm definitely looking at Blodgett so,it's between a Blodgett SHO which I can afford new; OR used DFGs. The local dealers are telling me to go with the DFGs because they are sturdier (?) and the door warranty isn't going to help me because the DFGs are used and there's only a 30 day warranty on used items. The new SHO would have a one year warranty. I wish I'd started the search earlier - I'm moving in three weeks and have to hit the ground running so I feel a little pressured to make a purchase and don't want to make a mistake. I can't afford a mistake! (My original plans changed dramatically in an unexpected way so I consider myself fortunate that I have space to move into at all!)

I'm in the market for a double deck, gas, convection oven. I've been using Blodgett for the last four years and now that I'm researching them, I'm finding other manufacturers such as Baker's Pride, Wolf, Duke, Vollrath, Star... I need to make a purchase in the next two weeks (moving into new space) and while the used market hasn't come up with anything, I'm looking at buying new and of course, the best prices are from online vendors. One local dealer is willing to come very close to the pricing advertised on Big Tray for a Blodgett SHO, but is that SHO model worth buying? And what of these other manufacturers? Some are probably good to stay away from (because they are prone to breakdown), while others may be unsung heroes - this is where your opinion will help. I'm using the oven for baking cakes, tarts, cheesecake - dessert items if that makes any difference in your recommendation or thinking.

The products/recipes are known to be good sellers; the company doing the buying doesn't have to do market research or recipe development; that's what they're buying. The company is buying the whole thing (business) to get the product...

We've seen cupcakes rise and come to the fore; the same with macaron, marshmallows, dessert pops (cake pops, cheesecake pops).... what do you think is going to be the next hot thing in desserts?

I admit to being biased with no reason.... one of my distributors started selling new shapes of tart shells - squares, rectangles, triangles.... they looked really cool. Tastewise, they were ok; not as wonderful as what I was getting but they were the only ones at the time who offered different shapes and I wanted the different shapes. I ordered a bunch, and when they arrived, I see on the label they are manufactured in China. I had a viseral reaction: I am not using these, I do not want to find out in a few months that there is a problem with the ingredients in these tart shells. No basis whatsoever in fact, but there it is. I gave them to the caterers I share my space with. I am back buying my tart shells from a Swiss manufacturer.

Your question reminded me about a stuffed pepper recipe I used to make with eggplant, bread crumbs and pine nuts - there were other things in the stuffing but that's all I can remember now - I haven't made them in at least 15 years. I tried looking on the epicurious site but nothing jogged my memory. So slice in half and grill the eggplant til soft; scoop out the flesh and add some bread crumbs, herbs, pine nuts and probably some parmesan or other grated cheese, fill a hollowed out pepper, and grill (or bake). My husband loved these. Maybe I should make these again....

Assemble the pan, and then use foil to wrap the outside of the pan. Go at least halfway up the sides. I've always used heavy duty foil because that's usually what I have on hand; if you use regular foil and it rips, use a second sheet.

Or add some egg yolk or cornstarch (mix it with the sugar so it doesn't lump) to firm it up a little if you use a natural cream cheese.

I agree about the watermelons this year; I haven't had a good one yet. Cherries have been ok; not great so far. I am hoping that the local peaches later this summer will be terrific (I love peaches, my husband is a nectarine freak.) In general, nothing memorable so far.

I have no experience with molecular gastronomy; but what if you were able to make a honey sphere? I don't know whether it would survive the process of making the pastille or jelly around it but it's worth a try.

I have to wonder if they became "hot" after the fracas they started with the Marcus Waring thing. I think they handled that very poorly and my opinion of them (not that it means much) sank considerably as a result. I do think they are an overly Critical Couple, though....

Those were truly disgusting! I am not usually a licorice fan but I bought some of those on a whim and gah!

I am the same way with baked goods. I can also tell when dairy is about to go off; butter will begin to smell (to me at least) like Parmesan.

Two possibilities, both of which use a cake that could be a round or square or rectangle - you can finish the cake (e.g., finish coat of buttercream) and then put the design on it. For the first and most easiest possibility: use an edible image that a supermarket bakery could print out for you and you put it on the cake (if you are local to Boston, PM me and I'll do it for you) For the second: buy some black fondant from a craft/hobby store, roll it out and use a template to cut the outline. Then use royal icing to make the ovals, numbers and the X. You could do this in advance (a day or two) then dust a piece of parchment or wax paper with a fine dusting of cornstarch and use a spatula to move it onto the paper. You could put this on a rimmed cookie sheet, then cover with plastic. You might even want to make 2, just in case one breaks.

Puff pastry twists - with herbs or cinnamon sugar Biscotti - any variety. Half dip some in chocolate to get a higher price!

I've always shared kitchen space - the very first kitchen I rented was part of a banquet facility. I didn't have any prior experience in restaurants so I would often ask what they were doing/making. I saw the chef once adding powder from a packet into a huge pot of boiling water. I asked what it was (non-dairy creamer) and then asked why he was adding it to the water. His response: we're making the cream sauce for chicken pot pie. I never ate any of the food offered to me while I was there. ETA: correct typos

My son is the one that says grace during holiday meals and it's been pretty amusing, enlightening and entertaining to see how he changes what he says as he grows up. My in-laws say grace before every meal, no matter where they are and like to join hands if we are at home; when we are out, they will silently bow their heads and hold hands under the table but don't expect everyone else to participate. I like to stop for a second and be thankful that I have food to eat, because there are so many who don't. And that could be me one day, you never know.

Sexy is for the food. If they can bring sexy food back - that you want to cook, that you want to eat, fine. Aren't there already plenty of channels for watching sexy people? Stilettos do not belong in the kitchen. Ever.

I'd love to see that recipe I'm thinking of fall menu items already (and summer has barely started!) and like this idea....

I reckon there's something in that. Until comparitive recent times, meals out for Mrs H and I used to be Pizza Express and the occasional slightly better place for "special occasions". We always used to thoroughly enjoy it every time. Now we eat out much more often, we find ourselves much more "nit-picking". This is amusing to me; it sounds as if when funds and time out was a more casual type of restaurant, you were always pleased with the food/service/experience? And now that you are enjoying more frequent meals out, at a different type of restaurant, you are more critical of the food/service/experience? What changed? And why, do you think? I'm not trying to start a flame, just curious.

can you use a waxed or coated bag? or would that not make a difference? or wrap the pop in a waxed tissue (like the amoretti cookies?) before bagging it?

Well, that's some recipe At least, it's a long read to get to the recipe part!! What's with the highlighting toward the end there?

Thanks, I have only the small jars but will check those numbers in work tomorrow. It would appear that it's only the quart and gallon sizes but it doesn't hurt to be sure. Especially as I was planning to use this on Friday in a wedding cake!

I'm embarrassed to admit this because it was so silly: making caramel. I was terrified of doing it for years because I was convinced I'd burn the house down (because I would make the caramel too dark and then it would start to smoke and catch fire. I didn't say this was logical thinking but there you are.) The first time I actually tried it and it worked, I called a friend in California who knew I was scared of making it - and as luck would have it, they had just experienced a small earthquake! Now I make caramel two or three times a week because our best selling tart right now is a chocolate caramel tart....

I think you could reduce the leavening a little; that's where I'd start. Are you weighing the flour/sugar, etc? Because if scooped, a cup of flour might weigh 5 ounces, if you sifted it three times it might weigh 4 ounces; I don't know that I would reduce the sugar. Sifting is more for aeration rather than mixing so not sifting would work so long as you were weighing accurately...