onehsancare

You're probably right--it must have been a combination of over-folding and under-beating, but I've made the same cake many times before with no problem. Darn. I hate this human/fallible thing. (And that's great advice about overbeating, too--it's always good to have a back-up plan!) ETA re: overbeating.

I made RLB's Lemon Glow Chiffon Cake today, as I have done numerous times before. I believe I did essentially what I always do. I got a result, though, that was a surprise (and not a pleasant one). Instead of a tube pan, I made the cake in two nine-inch rounds. They were beautiful out of the oven, and cooling them with the toothpicks to keep them elevated worked just fine. After depanning them, though, I discovered a quite-yucky yellow rubbery layer on the bottom. Peeling off the parchment didn't take care of it--I ended up slicing it off, along with some acceptable cake. That gave me a cake sample to have my husband taste. (I don't eat sweets, so I rely on his taste buds for feedback.) He said it tasted good, but was a little dense. The rubbery part tasted like lemony rubber. What did I do? If we weren't due at some friends' house in an hour, I'd make it again, if for no other reason than I'm not going to let a cake beat me . . . But it will be Monday before I can bake again, so I'm asking for your diagnosis.

I just googled "gingerbread biscotti" and found several recipes: Gingerbread biscotti 1 Gingerbread biscotti 2 Gingerbread biscotti 3 So, we'll look for a full report, comparing and contrasting the three recipes and their results, and discussing the cultural factors that influenced your evaluation! At least three pages, by Monday.

Lauren-- KUDOS!! Beautiful cake!

Lemon chiffon from the Cake Bible, zipped up with doubled zest and lemon juice, baked in two 9-inch rounds. My toothpicks (inserted around the edge to keep the cake suspended) were too short to actually suspend. After the fact (of course!) I realized that I could have broken spaghetti and inserted those to keep the dome off the counter. As it turned out, though, there was very little shrinkage, and the cake sticking to the counter just made the decision to remove the crusts easier! Filled with PH's lemon cream. Frosted with sweetened whipped cream flavored w/ lemon extract. (Wimp cream!) Very nice, very light. No pictures because I was running behind schedule. I think I'll make it again next week for my niece's christening, doing a better job of suspending during the cooling, and getting some pics, too.

I am the product of a mixed marriage. My mother's version of whipped cream on desserts is just that, whipped cream. My father's, though, includes vanilla and sugar. We now call that "wimp cream."

I'm on the wagon for buying cookbooks for a while . . . So, they sound like Korova with some milk chocolate? I'll have to defer to others on the determination of the best cookie dough ever--Ling, have you tried these in a taste-off?

What is it about the Triple Chocolate Cookies that makes them so wonderful? Is the recipe available anywhere but the book? (Google only found me some BOBBY FLAY Triple Chocolate Cookies--I think I'll skip those!)

One other thought on the grocery store pans--the ones I've seen all have flared sides. That is, the angle from the bottom to the sides is more than 90 degrees. I really prefer the look of straight-sided cakes, especially when I'm stacking them.

If she's allergic to butter, wouldn't she also be allergic to milk? sour cream? yogurt? If that's the case, why did she only say "butter"? (Or am I being cynical?)

And what will you be bringing? (My mouth is watering already . . . )

A long-closed local Chinese restaurant offered many varieties of shimp. We adopted it immediately.

ABSOLUTELY! I've had my second bowl for a year and it's been great. I'm more inclined to get the KA out of the pantry to use it at all when I know the process will be uninterrupted by the need to wash a bowl or get the hand mixer out. I got the splash shield at the same time and can't be bothered to use it at all--it's fussy, and I just don't see that it accomplishes enough to make it worthwhile to fuss with it.

Here's a pan that is all edges. Baker's Edge I haven't followed up to see whether he's marketing it nationally, after having won the $25,000 prize, but you might want to check it out.

So how big is a small measure? (My hundredth post!!)

Over in the Chocolate Desserts by Pierre Herme thread, Foodman recommends the dough in Nayla's Tart. It's on p. 99. (I haven't tried that recipe, but everything else I've made from the book has been fantastic!)

How much oil do you start with?

Pickled ginger! (Not the sushi kind (gari) -- I wish I could remember the name for the darker red, spicier kind I like.

I've been told that Santa left me a krumkake iron at my sister's house. I'm looking forward to playing with it, but none of the krumkake recipes I've found have sounded half as good as these Stroopwafels. 1. I see above that attempts to replicate the stroopwafel on a pizelle iron failed. Has anyone had any luck on a krumkake iron? 2. The Montana site says that they bake the pastry, then split and fill them. How thick are they when they're done cooking? (How do you get an even split?) 3. Anyone have a definitive recipe, or one that makes them happy?

And for photos, go to Google Images and you'll get hundreds. (Try "yule log", too.)

A thermapen!!! ChefSource Thermapen Two pairs of Messermeister kitchen shears Baking with Julia In the Sweet Kitchen a Silpat a big propane torch and the scale I've been wanting! Save on Scales KD-600 (It really helps to have a specific wishlist!) (and a great family!!)

Please, could someone post it?

How'd you get the great feet?

My son (31, some but not extensive experience cooking) asked for cookbooks this year, identifying types of food but not specific books. Top of his list was Southwestern cooking. What books do you recommend? What books do you recommend avoiding? Why?

Are you tempering the chocolate?