choux
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Posts posted by choux
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Fresh raspberries straight from the vine and warm from the sun.
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You can also strain it before glazing through a fairly fine strainer. It doesn't quite get them all, but it eliminates a bunch of the bubbles.
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Yeah, I've seen their site and ordered molds from them, but their boxes are a little cheesey.
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Thanks for your help everybody!!
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I'm trying to start a small chocolate business. Boxes are eluding me. I've tried package nakazowa that someone else recommended, and while their boxes are beautiful, I'd like to find a retailer in Canada to cut down on shipping costs(and exchange). Does anyone have any ideas?? How can I find something? Google does not seem to be my friend, as whenever I search I just come up with other chocolatiers trying to sell their packages.
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Duck fat cheesecake. Looks surprisingly realistic. Your mouth ends up water proof for quite a while. Send newbie to neighboring restaurant to pick up "ice mix".
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I have done it to Italian meringue buttercream. It did work but it took a long time to come together in the mixer. I can't remember how much I added, but I do remember that I added some melted white chocolate to firm it up a bit. It was delicious, but I was frustrated by the angst of it not coming together as easily as plain buttercrean. Just turn the mixer on high and walk away!
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I remember seeing a sign at the Valley Bakery on Hastings indicating that they have puff pastry available. Don't know about the butter though. I guess I'll be the one to say that puff pastry really isn't that hard to make, takes time, but most of that is dough resting in the fridge.
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Smacking a block with a rolling pin works too.
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Warming the tin with hot water would just make the chocolate melt. The best thing would be to leave the tin in the refrigerator or freezer and let the chocolate cool enough to contract and pop out on its own. I see that you tried freezing, but maybe you didn't leave it long enough for the crystals to form properly and contract. Warming a metal mold that contains gelatin doesn't make the metal expand, it makes the outside of the gelatin melt just a tiny bit-enough to slide out. It works for porcelain ramekins too.
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Did anyone else think that Batali's chocolate pasta dish looked like worms in sauce? Big plate of nightcrawlers and broccoli. I kept gagging every time I saw it. I really thought one of the judges would say something.
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If you click on the link in the first message you can watch the clip. You have to deal with an annoying Cadillac ad, but it is short.
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not to mention the fact that the snow sucked last year
If the snow sucked last year then what do you think of this year????? At least last year there was snow on the ground and on the hill instead of grass and dirt. I don't remember last year as being a poor one for snow at all.
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At the restaurant I used to work at we would always have coronets filled with chocolate ready for writing on plates. Make up some parchment cones and fill them just with melted chocolate. Store them on top of the oven. It's best to rest them on a half-sheet pan to deflect some of the heat. We used those round pans with a lip--don't know what they are called. The chocolate stays warm and fluid. If you do use ganache you'll need to make it pretty fluid since it will firm up. But then it may not write very well.
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Actually the snow conditions at the bottom of the hill are better because there has been a lot of snowmaking. It is unbelievably bare at the mid-mountain. Don't use any skis that you like. But still, I'd go somewhere else until there is a huge snowfall.
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As mentioned in the previous post, clearance under your cabinets is something to consider. I have the bowl-lift and have moved recently and it just barely fits under one side of the cabinet. (The cabinets are a bit uneven because if I move it 6" it won't fit.) Get out a measuring tape before buying.
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I think I'm in love!
I have long been a fan of the Liberte Mediterranee yogurt (it's 8% milkfat, so what's not to love?
) Anyway, today I tried a new flavor for lunch -- Plum & Walnut. This has got to be the best the yogurt I've ever eaten!! It's creamy. And has a great flavor. Plus there are little bits of walnut in it. My only complain is that the 6 ounces went too quickly.Liberte has a bunch of great flavours. Strawberry is my favorite, followed closely by lemon. The lemon is tart and lemony without tasting like sour milk. I tried the Hazelnut a while ago, it was good but weird. I just couldn't wrap my head around the taste of hazelnuts but with the texture of yogurt.
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If you are shocked by 16K for 25 people for NYE, how about a 5:00 sitting at Quattro for $140 apiece? It's truly outrageous the prices that get charged for NYE in Whistler.
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If you are making butter tarts in a muffin pan, just roll out the dough and cut 4" circles out of it. Then line your muffin tin with the dough circles. You will have a bit of folding and pleating but it works just fine. I do them like that all the time and they are excellent. Those pre-made tartlets are nasty tasting.
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I was going to suggest that myself. Hit up Snowcap for a bunch of them, they work great. They have paring knives too, good if they are free because they always seem to get lost!
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Here's a tip for you:
If you have a digital thermometer like this:
http://www.taylorusa.com/consumer/thermo/kitchenth.html
(second on list), you can use the plastic cover as a holder for the thermometer. Insert the 'pointy end' into the metal clip where there is a loop. You'll end up with the plastic thingy and the probe at a 90* angle and it works very well to keep your fingers away from the steam. I hope this makes sense.
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I checked out Chef Rubber, thry have some cool stuff. My supplier's price is about the same in Canadian dollars so it doesn't make sense for me to mail order them. They will be in soon! One thing I have been wondering, can you mix the PCB colors with each other to create new ones? Is it worth getting the full set (8) if I can mix the primary colors to get what I want?
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Yes, I got it becuase I read about it in that post. I just tried it out with some plain melted cocoa butter and some powdered food color mixed in. The color didn't dissolve very well and left splotches. It was also very pale. I'm trying to order the cocoa butter colours from PCB but my supplier is out of stock right now. It's a fun tool to use and I can't wait to try it out with some better colour.
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Like I said in my previous post I have stacked this cake and travelled with it (Whistler to Squamish) and it was fine. I used straws and inserted them while the cake was fairly cool, not really cold as I was glazing it. The top tier was on a cardboard round, and I think I just let the bottom cake sit on the cake platter so it would "stick" and not slide off on the curves of the road.
Bleu Cheese-flavored potato chips
in Ready to Eat
Posted
When I was in Mexico, the Ruffles con queso had a definite cheesy tang to them . Not quite blue cheese, but far better than any other cheese chip I've had.