Trishiad
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Posts posted by Trishiad
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I wouldn't mind Olive Garden so much if their prices reflected the quality. To me, it's a tiny step up from food court food, and should be a heck of a lot cheap than it is.
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Sirch, I'm reaching here but are you certain that your chocolate is in temper? Was your filling cooled before filling the shell? I both answers are yes then I would try again once more and this time pop the whole mold into the freezer for a few minutes just to ensure shrinkage and a better release.
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Kerry, those are adorable. They would be perfect for a window display, especially if they have ladies. I wish critters like that were time effective enough for regular production.
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I can only say that I've never polished a mold with clear cocoa butter.
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I agree that your luster layer was probably too thick and the chocolate had a difficult time adhering to it. When I layer cocoa butter and luster dust I use a fluffy brush to dust the inside of the colored cocoa butter shell and then add my tempered chocolate. To give the luster more punch and dimension I would splash it with white cocoa butter from behind. The white will give the bronze a more opaque effect which is I think what you're after.
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May I suggest that you also take some time to explore some of the lovely Farmer's Markets, pick up some local cheese, fruit, bread, whatever and just find a pleasant place to sit? While it's true we have some great restaurants, we have so many because we have such great ingredients. I love the Ferry suggestion above but I'd grab a backpack full of yummies from the outdoor/indoor market before getting on the ferry. Still hungry when you get back? Chow down on a juicy burger at Taylor's Refresher.
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At one of our big markets we have girls who sell Tamales. They have many flavors including sweet and my little guys favorite, enchilada tamales with olives. They also sell them frozen in family packs for another day. The girls do quite well.
At the Ferry building there's a guy who makes rotisserie chicken with roasted potatoes, he seems to sell out early. The smell is tremendous! In a good way.
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Coffee junkies abound!
Silly me, I was going to say a simple glass of water, cool room temp.
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Steve, my Campbell is the HV101. I got it at homedepot.com and I think it's the same one they sell at chef rubber
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I have the Campbell Hausfeld (there was a thread a couple of months ago). I use it with cocoa butter thinnned chocolate and colored cooca butter. I love it, it loves me.
I use it for spraying chocolate molds because my airbrush didn't love me. It 's trickier to clean than an airbrush but works much more quickly.
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There are savory soda bread recipes on epicurious and foodtv. I would use one of those rather than trying to make this recipe more savory. It's perfectly sweet and is just as it's meant to be. It's not really a dinner recipe.
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4 Year old and I just made Deb's Mom's Soda Bread. YUM! Smeared with a little Kerry Gold butter and eaten warm for breakfast this morning, we're happy happy.
We also made the chocolate orange soda bread from epicurious. We subbed dried cherries for the candied orange peel ( I know I know) and it's yummers too. Now we need to invite some friends over to share.
thanks Deb!
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I made some last year that were quite crunchy when fresh but after a few hours wrapped in the freezer they softened up nicely. I wish I could tell you the recipe but i can't remember, it might have been a Martha recipe.
My point is that perhaps your cookies will "ripen" in the freezer?
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Aw, K8! So sorry. Everyone you know is getting a tea pot and cozy for Christmas? You'll find another location you like even better.
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These solutions crystalize really easily. You want it to crystalize on the outside to form the shell but remain uncrystalized within so that you have that liquid liquor center. The more movement, the more potential for crystals.
You can use this syrup in a starch box too.
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that is so freakin' cute! there will be numerous knockoff's soon, I'm sure. Or it'll go on sale. Patience will pay off.
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I second Kerry's comments. I too have all three and hhave been inspired and educated by each. I must admit, though, that I don't actually use ANY of the recipes. I have used the recipes as inspiration and gone off on a related tangent or modified the recipes or just looked at the pictures. The Wybauw has more technical information than the other two.
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Is buttercream not frosting?
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Those teething biscuits can be quite crumbly and seemed to cause mild choking in a number of the littles that I know. My critter really liked rice cakes. They get really sticky though so don't let your critter wander the living room with one. They are easily picked up and held by the tiniest paws and are nice for gums or teeth. Our friend Q loved pizza crust and frozen mini bagels.
My critter adored baked yams (no food mill required)...Won't touch them as a four year old!
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my local tea room uses those little glass bowls
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"it's not too late to live happily ever after"
I hope that's on your menu and in your ads and on your sign and your apron and and and
I can't think of a more perfect "slogan" for a tea room
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Lindacakes, you can get the fruit shaped molds from Chef Rubber
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You guys are killing me!
My Grams used to save the last bits of bar soap until she had a little pile. Then she'd melt them down and reform them into cute round soaps for her many travels.
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The Yountville Bouchon Bakery doesn't do anything made-to-order. They have a very small space filled with pastries, tarts, cookies, bread, and 2 or 3 sandwiches which they will grill on the panini thingy if you ask.
We drive the hour every other month or so, four year old's fav.
mmmm brioche with cashew butter and jam
Sharing Recipes
in Pastry & Baking
Posted
In general, I like to share recipes. There are a few that I have created and make the bulk of my money with that I really wouldn't share. I do think it's funny though, when people with no chocolate experience ask for a recipe thinking it's easy because I made it seem easy. I brought something to a party recently which was a variation of a recipe that I learned in a professional class which I paid a great deal of money to attend. I was asked for the recipe by one of the other guests a few weeks later. The way she asked was so matter of fact, like of course I would give her the recipe, surely it just came from a book and I could photocopy the page for her, you know? I understand that many recipes are that simple to share but this is my business, I spend time creating recipes, perfecting techniques. The woman was taken aback that I wouldn't share the recipe. I am happy to give her my banana bread or chocolate chip cookie recipe just not my special chocolate recipes. Maybe that makes me selfish but I don't feel it neccessary to share my entire bag of tricks.