PPX

Tonight six of us had a wonderful dinner at Tenafly's newest Japanese restaurant, Sushi Ten. Sushi and sashimi were very fresh and nicely presented. The "Sushi ten roll" which included yellowtail, salmon, tobiko,tuna, radish sprouts &avocado encased in a clear sheet of rice paper was beautiful to behold. Two diners who don't eat raw fish were extremely pleased with the cooked items they chose-a bento box of chicken teriyaki & tempura and a huge bowl of udon. Waitstaff and management couldn't be friendlier. You just might want to check it out! Near the cinema in Tenafly.

I just discovered this fabulous thread on lemon bars & can't wait to try out the recipes. Now I have question: any tips for producing a beautifully cut lemon square? In the past when i've made them, the taste is fine, but the finished product looks a bit sloppy! I know that refrigerating them makes the cutting neater, but my bars still look messy. Advice anyone?

So, is that the entire ingredient list? My bottle of L&P reads: vinegar,molasses,high fructose corn syrup,anchovies,water,hydrolyzed soy and corn protein(me:"what's that?"),onions,tamarinds,salt,garlic,cloves,chili peppers,natural flavoringsand shallots more stuff in mine?

Years ago I came across a recipe which called for pureeing a ripe banana along w/ the pumpkin. This added a lovely sweet fruity note, but nobody knew it was in there. The ingredients included dark rum as well as traditional spices. I remember that it was a huge hit during a late autumn dinner. I think the recipe came from a Dorie Greenspan book......

chefpeon,thanks for your help. I was actually dealing w/mucho separation, and I'm sure that it was due in part to my lack of technique & the unusually warm weather(therefore warm kitchen) we've been having here. The recipe I used indicated no special method other than to stir the corn syrup into melted chocolate......Anyway, I ended up letting the chocolate sit in the fridge for brief periods after which I would give a quick knead. It did come together, save a few small bits of hardened cocoa butter which I was able to remove from the "clay" and flick in the garbage(I know, so unprofessional). The modelling chocolate did roll out easily & looked great on the cake. The lettering was a breeze. Chocartist, I did put the cake in a cardboard box & experienced no sweating. The birthday cake recipient was very pleased. So thanks again all for sharing your knowledge! joshalow: your cakes are so lovely. Thx for the link to your website.

Recipe Rx anyone? Attempted 1st batch of modeling white chocolate & the cocoa butter seems to have separated out. Is there a remedy???????

was this said already?.....I think it is helpful to freeze the cake layers a bit before filling w/ice cream......

Thanks all for the fantastic information. I find myself looking forward to making this cake....... Yes, Wendy, I sure could use lots of practice! Chocartist, will the cake be okay for a time if I refrigerate it with the modeling chocolate on it, or will it be a sticky sweaty mistake? Is it better to use higher quality chocolate--I don't know what i'm thinking----maybe that the better quality will have less sugar & therefore will attract less moisture???

Thanks again for the response. I'm guessing that I do not have to use the best qualtiy white chocolate for this recipe? Will the type of "chocolate" sold by Wilton & other companies (looks like large choc chips--I don't know what it's called) be suitable for this application? I already feel relievd that I won't be trying to pipe drippy chocolate on the side of the cake this weekend........

Celenes and chefpeon, Thanks for your suggestions. I had no idea there was such a thing as a tilting cake stand! Chefpeon, thanks for the beautiful photo example. Modeling chocolate just might work for me this time...I've never used it though-do I purchase this or can I make it? I briefly searched web & found a recipe which called for 6oz choc & 5t corn syrup (did not indicate what type of choc). Does this sound about right?

This may sound clueless, but does anyone have any techniques to share regarding writing on the sides of a cake? A friend asked me for a cake this weekend.....I'm pretty comfortable piping on top of the cake, but the design I have in mind involves writing on the sides of a 10-inch round layer cake. I considered using a paintbrush and some loose icing or ganache, but I'm not really sure this is the best way to go. Any tips appreciated, thanks!

Thanks for posting the article. I've often wondered about the point of my local deli workers wearing gloves when I've seen them work the cash register & handle money & then go right to food prep! ick!

I attempted a small batch of cultured cream yesterday---I had some plain yogurt on hand, & made it a la Bond Girl method. I checked it after it had been sitting on my counter for 12 hours or so. Upon lifting off the plastic wrap, I got a whiff of warm yeasty(!) cream, and was so turned off that I dumped the whole thing. Perhaps I shouldve let it go longer, but I thought that it was contaminated! Should I have heated the cream first? I had tasted the heavy pasturized cream ahead of time & it seemd fine--the use by date was looming in the very near future, but it had still smelled fresh. I'll try again with fresh(er) cream & buttermilk.......

Thanks for all the info. I think I'll start by searching for a good quality heavy cream.....then I'll try culturing a batch of CF with buttermilk. Using yogurt for starter sounds interesting too......

I have seen recipes for making a creme fraiche at home, but have never tried it. One version called for culturing buttermilk & cream, another used sour cream & cream. Anyone have a preference for one or the other? Can the heavy cream be ultrapasteurized? Could I make this in my Salton yogurt maker? I'd like to serve some whipped w/a fruit tart, and also to use to make chocolate truffles. Any advice would be appreciated, thanks.