pastrygirl

I have not tried blueberry ganache but like to add a little lime juice to most of my other sweet blueberry things. Depending on the variety, blueberries can be kind of insipid and lime perks them up.

Directed at millennials whose mothers are still living of course.

I was thinking this too. Miss your mom's cooking? Call her, she probably wishes you would visit more often anyway!

What can people be so incredibly nostalgic for at 30 years old? The 90's were good and all but food hasn't changed that much.

Those look great, Ruth! I especially love the one with the green streak in the top pic.

The hothouse rhubarb is usually out in time for Valentine's Day. It's been in stores here for a few weeks now. Look, here's some on Richter's Fb page, they are in Puyallup, about an hour's drive south of Seattle:

I believe richter farms here in the NW starts the season with hothouse then moves to field grown rhubarb.

What, you've never finished a meal and thought, "that really needed more pinterest"?

Honestly not sure. I do try to follow the rules, but I suspect that thawing slowly ( move to fridge for a day then let come to room temp) is more important so frozen truffles don't suddenly enter a warm room and get condensation on the surface.

Ziplock bag and sucking! Some use a straw If you don't need to use the mold again right away, you can leave the bonbons in the mold and wrap the whole thing up in plastic before freezing. I figure at least most of the piece is protected from air or scratches. I do this occasionally and it seems to work well.

I have to say I disagree with that premise. I go to restaurants whose food I think I'll like. I'm not wandering in hoping they'll know what I want I'm taking a business class for entrepreneurs, so I have to ask, what problem are you trying to solve? What benefit is there to the diner? I think the idea of trying to have someone else re-create your grandma's meatballs or satisfy an obscure craving has been proven impractical. But if you are merely trying to offer more options for a group of people who can't decide between pizza and pho, there are a few existing models you may wish to consider. Hawker stalls in Singapore feature dozens of individual food stands, each with their own specialty. Some stands make only one dish, some make a few, but it is a way to offer both variety and expertise. You order your dishes from the various stands and enjoy the variety. Similarly, Portland OR has various food truck pods around the city. They each have a dozen or so different food trucks/kiosks, so you can go with a group and each person can try a different cuisine. Of course in these examples there is no wait staff, so the challenge is turning the food court experinec into a dining experience. The technology side would be pretty simple, you could have all the menus on an ipad and then figure out a payment system so the diner only has to make 1 transaction instead of several. And you'd also want a way to coordinate the timing but again, I'm sure we have the technology. Singapore hawker stalls, each space is maybe 10' x 10'

Sure. In some circles that's called 'catering'.

Interesting point, keychris!

No. If I have a craving, I most likely want it now, not tomorrow. It would be a nightmare in terms of execution because the plan lacks any economy of scale in either purchasing or prep time. I don't think it could be done at that price point due to insane food and labor costs.

I did a little searching and I think invertase could really be worth a try. If its what they use for Cadbury Creme eggs and fat doesn't have an effect it should work, shouldn't it? Make a gooey but not runny caramel, add invertase, fill & seal eggs, wait a week? https://books.google.com/books?id=zp8oBgAAQBAJ&lpg=PA434&ots=IBaWGBEBlY&dq=effect%20of%20fat%20on%20invertase&pg=PA434#v=onepage&q=effect%20of%20fat%20on%20invertase&f=true

Except sugar doesn't freeze easily, but maybe you could get it frozen enough to be thick enough to work with? I wonder if inverts se works on caramel...

Are you using 3-D molds or flat sided half eggs? If 3-D, I have no idea but would love to know! Making a hollow piece then trying to fill it seems risky and tedious (make hole, fill, plug hole) but I don't know how else you would do it.

You can dip the pan in cold water to stop the cooking and re-warm as needed to keep it liquid. For a cage, having the caramel somewhat cool will make it thicker and easier to work with - when it's really hot it's too runny.

I use full sheet pan size with the corners trimmed so they lay flat. Tan color, never seen or used another color.

I eat what I want and try to give up guilt and shame instead. Chocolate or pork would be easier

I don't have any answers, but will suggest that the shelf life issue is why there are so many bars and caramels out there! I worry about what happens when people get the candy home. If they are used to buying Russel Stover off the drugstore shelf, they might assume that all candy has a long shelf life. So bonbons may be fine on the retailer's shelf for 4 weeks or even 6, but how do you know the buyer isn't going to stash them in their candy cupboard for another 6 weeks? Or longer! I guess you can put pull dates on things, but if the retailer wants 6 weeks of shelf life they'll want at least 8 weeks before the best by date. Jim, I have a small vibrating table that never seems to work very well - maybe it's not big enough or I'm not vibrating long enough? (It's a small dental lab vibrator.) Anyway, it had no effect on some thick ganache I was trying to settle recently. I always end up just pushing the ganache hump down with a gloved finger.

Nice! Do you remember how much you paid for it?

Looks to me like India/South Asia but that is a vast area indeed. I'm most curious about what the dough becomes. Sort of like a chapati, but softer from being steamed inside the banana leaves?

I don't think that you need both layers to be pipe-able at the same time. I'd be inclined to pipe one, let it crust a bit, then pipe the other.

Honestly soup then chili sounds redundant, as does the pork duo. Can you coat the meat with something after the SV and before the sear? Crumbs, nuts, thin slices of potato...