Karen Williams

HI Spiro! I run a small upscale gourmet/sandwich shop in Nothern Michigan. I was wondering what type of packaging you use for your sandwiches and salads and how you have coped with the rising costs of packaging, in particular plastic packaging? Thanks

I taught a cooking class a couple of weeks ago at an Art Institute and we were demonstrating hand dipped truffles. We had the folks designing there own transfer sheets with colored cocoa butter. It was a hands-on class and none of the students had any chocolate experience. Last night, one of the students had mentioned that the ganache that we used as the base for the truffles had become grainy over time. It was smooth at the time of the class and to the best of my knowledge the truffles were all completely enrobed in chocolate. It was a cold night here in the midwest. Could this have had something to do with the change in the texture of the ganache over time? Thanks

I appreciate your respect for the old ways and it really tugs at some heart strings. Unfortunately I have two months of high season and tight labor markets so some sacrifices need to be made. We will be sourcing alot of our ingredients from local dairies and farms however. Have you ever used cream-line milk to make ice cream?

Thanks for your input. I've used the little Taylor before and had the same complaints. I've never used the Capigiani before but it seems to be in alot of culinary schools and they appear to have some great support for their product. I just want the best ice cream!

I am trying to decide between two commercial batch freezers for my cafe. Does anyone have an opinion about using Taylor vs. the Italian Capigiani? Thanks