Trishiad
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Posts posted by Trishiad
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I'm not nuts, I promise, but my son never had formula or baby food. I found it so easy and pleasant to make my own baby food and saved a ton of money. I bought a book called (i think) Super Baby Food. The woman who wrote it may actually be crazy but she's got some great info. You may have to ignore some of her ideas or you may find yourself embracing them, who knows.
I used the strainer on my mixer and my food processor to make all of my baby food. Most of it was frozen in ice cube trays or small bowl shapes and either zapped to serve or just thawed in the fridge. Make one batch of applesauce, divide it and add berries, peaches, mangos, whatever and you won't have to make it again for months. It's a great way to take advantage of what's fresh and beautiful. The best part it that is actually smells and tastes like food.
The book has recipes for cereal and teething biscuits too.
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My four year old will tell you that butter makes the world go 'round. He's not wrong. There is no great substitute for butter. Butter that toast, then eat something less fatty for lunch and enjoy a nice walk sometime in your day. If folks would be less obsessive and do things in moderation life would be a lot more pleasant.
mmmmmm butter.
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Nope, I read it on the menu, "Heavenshire Cream". Maybe it is simply Devonshire cream with a cutesy name but that's what my tea house is calling it.
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All this talk of tea here and on the playground led me and my 4 year old guy to our local tea room. We had never been there before and it was quite nice. We had Cream Tea (i don't understand the name) which consisted of a pot of tea (strawberry green tea for me, mint chocolate for little), 4 freshly baked scones, strawberry preserves, lemon curd, and what she called Heavenshire cream. The cream tasted just like any clotted cream I've ever been served but it did have a prettier name. She offered us plain, apricot, or blueberry scones. We had plain and apricot. They arrived warm and soft in little heart shapes with scalloped edges.
The loose tea was nice because we were able to smell it when choosing. For reference, we paid $9 for the cream tea and an addtional $2 for the smaller pot of mint tea. The place is in Sebastopol, tucked into an Antique co-op. It's called Over Tea.
Good luck K8, it sounds like good fun and solid hard work.
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Hmmm, I've Finally gone through the stuff I brought home from the Fancy Food and found a one page flyer for a company in Wisconsin called Coextruded Plastic Technologies. www.cptplastics.com
Here's the thing, I can't find the cupcake thingers on the website. I know this is the company (there's no other reason for this flyer in my bag) but perhaps those of you needing cupcake thingers should call or email them?
608-884-2244
Sorry, I thought I was going to be of more help.
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It might have been that the fat wasn't properly emulsified. Did the grains melt on your tongue?
Did the recipe include some kind of sugar which might have crystalized over time?
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hmmm, I think you're SOL. MAYBE try warming the sheet and laying on the chocolates? I think you'll just muck it up though.
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Ian, isn't there a hog farm near Harmony Nursery?
I think I've seen a sign on a fence.
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there was a guy at the fancy food show who had cupcake trays he said one could bake cakes in and then transport them. if memory serves me he said they were 22 cents each. i will look through my pile and see if i can find his info.
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For not a ton of money you can get Tomric to make custom bar molds for you.
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What a crazy cool demo. Thanks for sharing your experiments with us. I am wondering why you decided to coat your molds with cocoa butter.
I too, am curious about whether this is cost effective or just fun and cool.
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We don't have french fries or italian sausage! The dogs sure are cheap though. When my husband and son are fending for themselves that's where they head. Now they've got churros too so my four year old wants to move in.
I love good dessert but there is something nice about that tangy fro-yo covered in what seems to be unset berry jam. I can't even eat half but they're so cheap we never just buy one to share.
The pizza is miles better than any of the take'n bake pizzas and less expensive too. Perfect for a lazy Saturday after yard work. Run to Costco, buy pizza and sundae, eat sunday in car on the way home, upon arrival, eat pizza in living room.
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yep, those are my sons' favorite cookies now. did he use the italian cocoa? super yum.
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In a molded bonbon the end placement of the salt won't matter that much. If it were me, I might sprinkle the salt into the shell and then add the caramel. Or you could just mix it into the caramel and pipe as usual.
The softer your caramel is, the easier it will be to pipe into shells. I do a hand cut caramel that would never work in a bonbon. By the time it's cool enough to be anywhere near chocolate it's too firm to pipe. I use a very soft caramel in bonbons. If the caramel filling is giving me trouble when I pipe it I use my finger and thumb to squeeze out and pinch the tipless tip of the disposable bag. Remember that it's easier to add more filling than it is to remove excess.
Try tweaking your favorite sauce recipes for molded bonbons, caramel sauce or butterscotch as they have a much easier texture for piping and they're yummy too.
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don't know but maybe baking soda to make it foamy?
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one of our more scientific members will surely jump in and give you a more interesting answer but here's my understanding:
When the cacao is ground the oils,or cocoa butter, seperate and are added again at the next stage of production which is the emulsification process called conching. The amount of cocoa butter reintroduced will determine the final quality of chocolate or couverture(a minimum of 32% I believe) Some manufacturers will even replace the cocoa butter with veggie oils to make a more stable production chocolate.
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I'd just do a simple cream cheese frosting.
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It seems like you could use hinges with removable pins to break it down for storage. Basic reptile heat lamp from the ceiling but What will you use for the counter top heating element?
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Brian! How fun!
I was just at Citizen Cake in San Francisco (checking it out for a friend) and although they have an actual restaurant the pattisserie was doing a tremendous business. $7 individual cakes, $2 sandwich cookies, even Pate D'Fruits and chocolate dipped caramels. The bread wasn't really showcased although it was there. They also had a savory tart, a cheese danish, 1 kind of muffin, and 2 kinds of croissant. You may want to check out their website for some inspiration.
Also, we drive an hour to the Bouchon Bakery monthly now for the eclairs, fruit tarts, and brioche. Each of these places is always busy and a lot of time is spent on those coffee drinks, please find yourself a great barista.
fun fun fun
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"and this is how it's done."?? I'd like to add that it is done many different ways. Each chocolatier has his/her own style and each of us has our own little tricks. I learned this one from Michael Recchuiti:
If you use tempered chocolate on your slab of ganache it will be more brittle and be more difficult to slice. Just melt some chocolate and spread it on. Try it, it's a real time saver.
And, although I do own confectionery bars, I almost always use a simple pan with straight sides. Much cheaper when one is working with many flavors.
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let your ganache set on a sheet of parchment in a pan with straight sides. Pull the whole slab out and spread a super thin layer of melted chocolate on one side. Let is set and then slice with a thin knife. Let the rectangles dry out a bit and then dip them.
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As far as changing colors, I think we're talking about 2 different mediums here. Truffle and I are using colored cocoa butter and chocolate. They are more difficult to clean out of the small tubes and such. The airbrush I have is great for cake decorating but doesn't do well with cocoa butter and I'm pretty sure chocolate would break it.
My new sprayer, on the other hand, ROCKS! I wish I could find my camera right now so I could post some photos. My painted bonbons are shinier than ever and have this fabulous spotted sunset look ( I only have red and yellow cocoa butters hanging around the house). Some have an underlayer of lustre and have this lovely sparkle under the color. It took seconds to color my molds and was so easy that even my 4 year old colored a couple. I need to grab some more colors and refill my supply of plain cocoa butter for more experiments.
I'm wondering now about keeping the saturated color with a dark chocolate shell. Color, then lustre, then white, then chocolate?
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It's an easy read with clear recipes.
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fancy food, sunday, me too. no cream puffs yet according to chowhound. bummer.
probably enough sugar from the samples. Is it wrong to chew and spit some of the super-yucko (thanks to my 4 year old) chocolates they're trying to peddle?
City dwellers, please keep us posted on the cream puff front. Can't get a cream puff in Sebastopol to save my life.
What goodies would you like to see
in Pastry & Baking
Posted
So many rules for a midday snack. I'm trying to think of one single American rule for snacking..........