choux

If you use just melted chocolate for the writing, you can do it when the cake and frosting are cold, and if you make a mistake, you can peel the letters right off.

Did you like those enchiladas? Mine were strangely bitter. I don't know what it was from, maybe the poblanos were old? I like Fine Cooking's green chile enchiladas better, they use Anaheim's rather than poblanos. I like the idea of oven roasting, so may adapt the recipe to do that.

Anyone got a source for good corn tortillas? The grocery store variety taste like cardboard.

Have you checked dr.ca?

27 oz?

That's really interesting, I've been using g pectin with great results every time. The onlt thing that was a bit of a 'failure' was using cranberry puree, which set up waaayyy to much. Maybe it has something to do with your altitude? There is usually a point when you are cooking it that the clarity changes and that's when I find it is done, usually it's before the 2 minutes Andrew gives in his book.

La Salza on Hastings appears to be closed, unless brown paper on the windows is a new decor fad. Does anyone know if they have moved or are they really shut? I will miss the enchiladas.

I don't think I did... It's been a couple of months now. The caramel definitely needs a while to cool fully, but the nougat doesn't need long. I think I posted that when I first made these, when I cut them the edges sort of collapsed and they weren't very staight from top to bottom. There's a photo on this thread somewhere. Last time I made them I was pressed for time (because I overcooked the caramel!), and I think they turned out better without the nougat drying out. Not as much crumbling. So in conclusion, I think you're OK to cut them when they are cool, maybe an hour or 2 to rest.

I put the dry milk powder through a seive, mine seemed to have big chunks and the seive worked great. I usually make this as a half batch to fit my 9x7 frames. I make the nougat as a 3/4 batch though, half batch makes a really small amount, it doesn't seem to get enough volume. I think there's just not enough in the mixer for it to whip effectively. Be careful with the caramel, I find if it goes a degree or 2 over it gets rock hard. Filling-pulling hard. These are one of my favourites from the book.

To get the dregs out you can microwave the container to warm the glucose/corn syrup and it becomes much more liquid.

That's pretty much what mine turned out like too. It definitely ripened over the next day or two and became finer textured. Mine didn't take 20 minutes either. I think you did it right it's not supposed to be super-soft. If you want a super soft fondant for centers, you add invertase to that fondant and it liquefies slightly.

Where did you get it from? Amazon still shows it as not yet available.

Thank you for the name!! It was driving me nuts because I knew Take 5 wasn't right, but couldn't come up with the right one. Wasn't there a jingle that was really annoying? I tried it once and it wasn't that great, and I haven't seen them on the west coast in a while either.

I have it and it is interesting to look at. I haven't made anything from it yet though. I love how his bonbons are decorated. It is also available at Chef Rubber.

Everything I tried worked pretty well with the same amounts of g pectin. Raspberry, strawberry, pink grapefruit, pear, passionfruit, mango, and blood orange were great. The only 2 that set up pretty firmly were cranberry and banana, but they weren't offensively bouncy, I'd probably just use a gram or 2 less pectin. I think cranberries practically set up on their own with their own natural pectin, so that's why it was firmer. It didn't really taste all that great with chocolate though...

I just wanted to save someone else from searching in vain. It always surprises me when I read travel articles about Whistler and how inaccurate they are. It really makes me wonder about other places I read about and if any of it is actually true.

I think you mean Portobello in the Chateau. The fish chowder is pretty good.

On Amazon.ca it's only $92. It's listed on US amazon, but no price is there. I've pre-ordered it already. Thanks for the heads-up.

I made it and liked it a lot, it was very tender and also flaky. It won't hurt to try it once and see, will it?

I don't think it is necessary either.

I'm not 100% sure of what you're looking for, but this place has a lot of cool stuff, and lots of ice cream stuff too.

If you're making something greasy, a small bowl of bleach near the stove really helps, I have no idea why but it does. Also, a Lampe Berger will get the whole house smelling fresh. I got one as a gift and it really works.

I don't know for certain, but it sure tastes like Callebaut.

I've had them shipped to Canada, and they've arrived just fine. they usually get shipped out on Monday and I'll get them Wednesday. There isn't a lot of time for them to get too hot. Be prepared for a huge shipping bill, it costs a lot to get them to arrive that fast. The last ones I got cost about 40 Euros just for shipping. If you really are concerned, I would phone them, I have before and they do speak English. You can work out the time difference youself though!!

Yes it is totally fine to melt and use again. And again.