pastrygirl

"ethnic cuisines that are not well-represented at home" ... such as? In Seattle: lots of great Vietnamese food here, pho or pickup from a deli Farmers markets usually have a few food trucks or carts, especially South Lake Union on Saturday Eating your way through Pike Place Market is always fun, try the szechuan flatbread sandwiches across from Emmett Watson's oyster bar I'm not sure what the Belltown scene is like anymore, it seems pretty bar-focused. There are some decent places on 1st, Local 360, Macrina for breakfast/bread. You could walk from Belltown up to Taylor Shellfish on lower Queen Anne. Also on QA, a lot of people love Toulouse Petit, especially for brunch (I wasn't that impressed). And if you just feel like a salad one night, the Whole Foods on Westlake and the Metropolitan Market on Mercer both have good prepared food & salad bars. Le Pichet on 1st near the Market is a perennial favorite and easy on the wallet. Quinn's on Capitol Hill is a good casual spot for meat and beer. Lots happening on Capitol Hill theses days, I can barely keep track. Do check the Eater top 38. I don't know if I've ever seen oyster stew on a menu here, it may exist and I haven't noticed or it may be more of an east coast thing. Plenty of raw oysters, though!

+1 if pretzels and too-firm gianduja both will break multiple strings at once (which I know from experience ), nibs would be a disaster. Best case scenario would be that they caught on the strings and pulled through the ganache, but that would still be a disaster. Sprinkle on top either before or after dipping, but definitely after cutting!

Go for it! I mix feuilletine into peanut butter gianduja all the time. The coconut oil shouldn't interfere with the crispness at all.

Amazon would definitely be worth looking into. They ask for different percentages based on category, IIRC its 10-20%. Definitely worth the reach that amazon offers. I've been meaning to explore it more myself.

I don't know, I've never made dumplings myself. If it is a softer dough, it might not sheet as well. You'll also have to weigh whether the labor and waste of the ravioli method is really more efficient than making by hand. Or use wonton wrappers I've eaten a lot of dumplings though, and aside from ravioli, they all seem to be formed from one piece of dough rather than two. So depending on what cuisine you are claiming to replicate, it may be confusing to your clientele to receive something that looks like ravioli but is supposed to be xao long bao, or shumai, or wontons, or momos, etc. Just something to consider. Good luck!

kerekes has a magnetic mold that's not fluted. http://binged.it/1RXbtaS as for hobby molds, you can get a decent shine but they are harder to work with, floppy and trickier to scrape and handle when full of chocolate. Some of them don't have smooth tops (a ridge around the edge) that also interferes with shell molding. I use a few hobby molds for the occasional solid piece, when I do I pipe the chocolate in rather than ladle and scrape.

kerekes has a magnetic mold that's not fluted. http://binged.it/1RXbtaS as for hobby molds, you can get a decent shine but they are harder to work with, floppy and trickier to scrape and handle when full of chocolate. Some of them don't have smooth tops (a ridge around the edge) that also interferes with shell molding. I use a few hobby molds for the occasional solid piece, when I do I pipe the chocolate in rather than ladle and scrape.

Check out Squarespace and the other website builders - Shopify, Weebly, I'm sure there are more. You do need to invest some time into writing content and creating images, but if you can do that you can put together a decent site without having to pay a website designer. I use Squarespace for my website and it works pretty well for me. I'm sure it could use a few tweaks by someone with that specialized knowledge, but it's intuitive enough for those of us who aren't tech nerds to upload content, adjust inventory, and ship orders. Chances of launching a website and starting to make a living overnight are slim. You will need to do further SEO, marketing, advertising, outreach, etc. What do you think will make your site exceptional? Selection? Quality? Price? Tea of the month club? Fast shipping or fancy packaging? If you're not already in business, consider what you want your brand to represent before you build the site.

You'd have to melt all the butter gobs, not just half of them.

Are fluted edges ok, or does your heart desire smooth? I know I've seen some large disc magnetic molds out there, but IIRC they were fluted.

Thanks for the correction. But France still doesn't have the vast range and prairie lands we have that facilitate pumping out cheap beef for everyone. Even if there are more feedlots than cattle drives, cattle are inefficient and growing feed corn takes space too.

I think the US' meat habit comes in part from having Texas, Nebraska, Colorado, Wyoming - lots of space for beef cattle to range. France is the size and latitude of Oregon - also know for its lamb and ducks. Farming is probably on a bit smaller scale there, and you can fit more ducks than cows on a few hectares, and they are more suited to the climate.

I would think that any poured glaze will still be a little soft and sticky when set. Give your cake a generous gap between it and the box and drive carefully

I used the same method as for coating nuts - I think Greweling outlines it. Sugar + a little water, cook to (I don't know, soft crack? I eyeball it), add your solid bits to be coated, stir until sugar crystallizes and bits separate, keep stirring over heat until sugar starts to caramelize, add a bit of cocoa butter to lubricate & keep things separate as they cool.

Chef's choice plated dessert for a small wedding party on Friday. One guest needed gluten free, so I made flourless cocoa souffle cake with Dulcey & salted caramel cremeaux, chocolate glaze, chocolate curl, candied cocoa nibs, caramel & raspberry sauces. Word is they loved it.

I can't imagine cooking that for an hour and a half and getting anything but paste. If you think it needs cooking, try 5 or 10 minutes. Not 90!

At baking temps, C is about half F. (C x 1.8) + 32 = F (F - 32)/1.8 = C

Check out Kate Weiser.

I like their vanilla frozen yogurt with raspberry sorbet swirl. Seems almost healthy to eat the whole pint!

And coconut milk, not cream. Interesting! Thanks for sharing.

I'm confused - The Guardian says the fatal dish was chicken tikka masala, but aside from one mention of peanut oil for sauteing, none of the first several recipes that came up in my search for chicken tikka masala call for nuts of any sort. No almonds, no peanuts, no cashews, just yogurt, tomato, spices and cream, so what the hell? Am I finding only American versions and the British version uses nuts? Either the Guardian got the dish wrong, or this guy was really phenomenally cavalier about putting peanuts where they don't belong. Does anybody know what Indian curries should include almonds? I think I've seen nuts in rice dishes and sweets, but curry or other savory dishes?

A particular proportion, though. Shallow and without a lid or flaps to close. Sometimes with a divider in the middle but otherwise a tray rather than a carton.

Good!

Hmmm, never seen those before. Maybe they come with that particular box or are custom? Let us know whose box that is, and where you are, it might help.

There may be no standard definition other than that the produce is packed in one shallow layer (or sometimes two with clamshells) and there is no cover to the box. Here are a few links to the flat box suppliers, maybe they will help. There are a lot of different sizes of flats, for example strawberries come in a larger flat than blueberries or raspberries. https://www.glacierv.com/SPD/-433-corrugated-white-berry-flat-tray-shipper---fancy-berries---500-pack--8B0000-946236273.jsp https://www.berryhilldrip.com/Boxes-and-Flats-for-Berries-and-Cherry-Tomatoes-Sold-by-Case.html http://www.unionjackstable.com/tote-shallow-berry-flats/