Darcie B

I couldn't agree more. Michael V. seems to think that because his food is more challenging or creative it should automatically win over something more simple. It seemed he wasn't just disparaging in his comments; he was seething. Someone needs a timeout! It's really sad to watch Jen fall apart. I think she almost wanted the judges to send her packing. I hope she can pull out of this but I don't think that's likely.

My thought is that Greek yogurt, in addition to being strained, uses a different ratio of active cultures. If you read other yogurts, the only cultures usually mentioned are acidophilus and sometimes thermophilus or bifidus. Fage lists (I believe - I don't have a container here to check) bulgaricus and thermophilus. Further, each of these cultures probably thrives at different temperatures, so the temperature used while culturing the yogurt probably comes into play. This is my theory based on using Fage as a base for homemade yogurt in my Salton yogurt maker. It never comes out with the same taste or texture, even after straining, which I attribute to a different temperature in the Salton than is used at the Fage factory. I think this gives rise to different cultures becoming more prominent thus changing the flavor profile and the texture as well. I suppose the different milk used could play a role as well, but haven't done a lot of experimentation on that. Of course this is all conjecture because I don't have any way to verify my theories. When I'm in a pinch (or when the budget is tight) I get decent results when straining Dannon all natural full fat through an extra large coffee filter overnight. It's not the same flavor at all but the texture is close.

To be honest, I did have to smooth down a few of them, but not all. Here's what they looked like going into the oven:

When my mom used to make "cream puffs" she would just use two teaspoons to form them. I have used spring loaded scoops (dishers) and I have piped using a pastry bag. The scooped ones are easier, although I suppose they might not look like what they are "supposed" to look like. Does anyone have a photo of what a perfect puff should be? Here's what the scooped ones end up looking like:

Please put me down - I'd love to learn more from all the experts on eGullet.

Susan, thanks for doing this leg work - my husband and I are moving to Faribault at the beginning of December (what a time to move to MN!), and knowing that we can get good bacon is reassuring, since we ran out of our home smoked bacon and won't have time to smoke any more until we get settled in. Do you know if any of the places closer to us (Nerstrand, Cannon Falls, Dennison) offer fresh meats? I'm looking for a good butcher too.

Our local daily newspapers, while not actively cutting back, been not filling positions as people retire or leave for greener pastures (in all sections, not just Food). They've been hiring freelance workers to fill the slots.

We will be remodeling our kitchen in 6 to 12 months, and I've been dreaming away about new appliances. It just kills me that I would have to spend close to $5,000 on a double oven in order to get knobs instead of digital controls. I have digital controls now on my wall oven, and the control panel went out once already. Luckily it was under warranty or it would have cost me $350.00. Of course knobs can break too but at least you can usually use a pair of pliers to turn the shaft so you can still use the oven. When my control panel went out the oven was useless. However, unless I win the lottery it looks like digital controls will be in my future . It may be time to refurb the 1948 O'Keefe & Merritt that is sitting in my basement...although that will probably cost a few grand as well, IF I can find someone to do it. It still works but cosmetically it's very bad.

I'm in the minority here - I have been baking my way through Sweet Miniatures and have had as many disappointments as I've had winners. The chocolate version of the caramels is just awful, and a few other items were very bland and forgettable. The tartlet crust recipe is excellent though, and overall I think the book is all right. It's just not quite as good as I expected it to be. Although the recipes do include weights it's frustrating because some of the recipes don't have weights for all ingredients, and some recipes have both metric and ounce weights so you better have a scale that easily converts between the two. Just thought I'd add my $.03 (inflation).

Thanks for the idea of getting a menu. However, sometimes I want to remember the presentation, not just the description. FWIW I don't find that taking a few seconds for a photo before I dig in to a meal makes it the "food equivalent of Disneyworld." I don't think I have bothered anyone with my photography. And now I have many nice memories.

I've just gotten around to reading this thread and it seems to have hit a nerve. I enjoy reading food blogs tremendously, especially those of Abra's quality. I live in an area where I can't enjoy much fine dining so blogs and websites are inspirational. I have my own food blog, and I suppose it's egocentric, but the reason I started it was to connect with people who care as much about food as I do, since many of my local friends don't find food that interesting. What I find strange is the vitriol directed at people who do enjoy photographing/viewing food. My memory isn't great, and without photos I wouldn't be able to recall certain aspects of the meals. I've been bothered by many things people do at restaurants, but taking pictures isn't one of them. I will go so far as to say that food photography/blogs/websites have changed my life. There is no way I would have learned about many of things I have made or eaten (French macarons from eG for example) without them. My interest in food would never have reached the level it is without food photography and writing on the Internet. God bless those egocentric souls. edit for typooos

Instead of the fridge contacting you via WiFi if the fridge is left open, why don't they just install a servo to close the freakin' door??

Part of it depends on what equipment/facilities are available. I've catered several small board meetings (15) in an office with no cooking equipment. I've brought in a small induction cooktop and crockpots. Usually I keep it pretty simple since the food is not the focus (stupid board meetings). I often make a soup ahead, reheat in the crockpot, and serve sandwiches, but with variations on the usual dry turkey. I've made curried chicken salad, homemade egg salad, falafel (fried in an iron skillet on the portable induction), and sometimes just good quality deli meat on fresh bread. I made a lot of chilled salads too. Once I made Swedish meatballs, but that was a little heavy (although well received). It depends on your equipment first and then your group. I have always steered away from stuff that is too messy or spicy. I end with good cookies, cheesecake or pound cake for dessert.

I used to eat lunch at Bennigan's with co-workers, but it's been 3-4 years since we've gone back. This is partly because we've all become more particular, partly because Bennigan's food quality went downhill, and partly because of all the mice. They had serious Health Dept. issues in our local Bennys. One lunch I ordered the lemonade (2 for 1!), only I didn't realize it was Lynchburg Lemonade. I don't know why I didn't figure out it was an alcoholic drink, but that afternoon was one of the most pleasant workdays I ever had.

Tim, I'm going to be in Philly in a few weeks too - where will you get the brik dough? My boss has been wanting to find some to recreate a halibut recipe from Kinkead's.

Like go to the Dominoe's website, login and click to order? I don't think the younger generation knows all that much about cooking, unfortunately. We are losing a lot of wisdom about cooking and more. Or maybe I'm just turning into an old fogey. I did just go out and buy a swimsuit with a skirt, you know (but it's still TWO pieces LOL). I blame it on frequenting this forum and not on getting older. De-Nile.... I am glad to learn that you can whip canned milk. It will come in handy when I am out of cream and too lazy to go to the store. Since I grew up in farm country, and we had a creamery two blocks from our house, I don't think anyone in my area knew you could whip evaporated milk. Gawd I miss that cream. This thread is just one of the reasons I love eG!

I've been doing this for a couple of years. I started doing it because I usually don't sift dry ingredients together so I too thought that the leavening and salt would distribute better if I added them during the creaming stage. I've never noticed any problems.

I went to the best fish market we have here last week to buy some fish for my boss. As I was looking around at the offerings, I noticed the sea scallops. They were in a tray that had liquid in the bottom. The liquid wasn't milk white but it was not clear either. I asked the fishmonger if they were treated scallops and he said they were dry, but went on to say that depending on where they were caught, some scallops are naturally "wetter" than others. He said these were from the Carolina coast and were therefore wetter. He said the Maine ones were the driest. So is he just telling me sh** or is this true? I don't want to waste money on treated scallops that are being passed off as dry.

Thanks. I'm going to poach it lightly in white wine, and serve it with sour cream and fresh dill.

I have just been presented with about 2 cups of fresh rainbow trout roe (and by freshI mean the fisherman just cleaned the fish 10 minutes ago). Is trout roe worth preparing, and if so, how? I'm up in the mountains with little access to fancy ingredients, but I do have things like cream, butter, shallots, chives, fresh herbs and so on. Help!

the $1500 wasn't just for food was it? didn't they decorate and outfit the restaurant also? ← $1500 for the food and $5000 for the decor (they had to get all the decor, plates, linens, and I think even tables and chairs from Pier 1).

Like K8Memphis, I use a regular 9 x 2 cake pan. I don't freeze my cheesecakes (I'm not agin' it, I just usually don't), and they come out fine. I line w/parchment and chill thoroughly, go around edges with thin plastic, then invert (usually onto plastic wrap but not absolutely necessary). Usually after 30 seconds there's a PLOP and the cheesecake is unmolded. If not, a hot towel or torch does the trick. Re-invert and voila - no seepage, perfect cheesecake. Sometimes I make my crust separately to keep it crunchier. It's little PITA to re-invert squarely (or is that roundly) on the crust, but not terrible.

I watched that episode again and it annoyed me even more the second time. Sorry, but there is NO WAY it is possible to make any of those dinners using only $10, especially at Whole Foods a/k/a Whole Paycheck. Here's a blogger who tried to make Nikki's dish and spent nearly $25 at Whole Foods to do so: Karmic Chef. Interesting. ← The thing I don't know, and which could have made a big difference, is how many ingredients they were allowed to use from the Top Chef pantry. I know from last night's challenge that there was brown sugar back there, so if they could use things like butter, oil, flour, sugar, spices, vinegar, etc., from the pantry, it might have been feasible. But I read somewhere that one whole chicken at WF is about $8.00. Doesn't leave much for the rest of the meal, does it? I know I could do it from a regular supermarket, where a whole chicken is closer to $5.00.

Let's see...I ordered the Alinea cookbook, and will probably also get a few inexpensive baking tools. I'm going to Cleveland next month and eating at Lola, going to Westside Market, etc., so a chunk will go there. The rest will probably be going toward a new fridge for my mom and dad for their anniversary. (I'm spending mine and my husband's LOL).

They are eating at Olive Garden. A lobotomy would be redundant. I currently despise the Hardee's commercial where the guy makes biscuits and his friends ignore him. The tag line is "guys don't bake." Yeah, I guess testosterone makes it impossible for a man to do anything besides drink beer and watch TV.