Tweety69bird

Gotta support Montreal talent! And what an imagination he has. Go Bob!!

On Genevieve's website, she says

are you renting the kitchen? ← Not at this moment , I will if I decide to get official and get licenses so I can actuall sell outside .Found couple of places where i can rent ,I will post more details when I decide to do so . ← May I be so gauche as to ask how much you are paying to rent the kitchen? Is it a fixed price per use, or based on your sales? This is something that I am interested in doing also, but am totally unsure of what is a reasonable fee to pay.... I mean, you've got to be selling enough to make it worth while to pay an amount per hour...

How about some fancy cookies.... brandy snaps... tuiles..... madeleines?

Patrick, your photos are stunning.

And what about if something looks great, tastes great... but it's simply VERY HARD to be eaten ? Example : Pierre Herme's Cherish at the top of the Cake How do one cut this cake? It's like 25-30cm tall... and with that shape... ← The cake looks like it's already been scored on the side for serving portions. I would tip it onto it's side and slice away.

I also signed up a few months ago through FTV's site, and I also have only received the Food TV Insider newsletter. Not one survey yet...

I am with y'all with the chicken and tuna salads... although, I would still like to know, like Sugarella, what else can end up in tuna salad. Other than that, all forms of steak - with the exception of filet mignon, spaghetti as well as any bolognese sauce pasta - I have never had a sauce with enough flavour... Seems simple, but tomato sandwiches too.

From a fellow moron .... maybe it'd because of the condensation that forms under the foil??? I don't think the foil will impart any flavour into the meat or it wouldn't be used as much as it is already...

That sounds like an interesting conbination, count me in as interested! One question though, what is otto? ← Rose otto is rose oil. The oil from the rose petals is distilled making a very strong rose scented and flvoured essential oil. The water part of the distillation becomes rosewater. Rose otto lasts forever and improves with age. I have a tiny bottle in my kitchen that cost me a small fortune. I dilute it in jojoba oil before use and add it about a drop at a time. Check out this website for a description of the rose harvest and distillation. http://www.av-at.com/distillation/rosadamascena1.html ← Thanks for the explanation!

That sounds like an interesting conbination, count me in as interested! One question though, what is otto?

Wow wow wow!!! What a spread! Everything looks fantastic! I hope your guests realize how fortunate they were to be invited to a feast like this!

My girlfriend and I go to NYC yearly for the Chocolate Show in November. Given the amount of activites that there are to do in the 4 days we are there, we don't like to waste time searching for restaurants. What we do is use Menupages, which is a great little site dedicated to NYC restos. You can seach by location, price, type of cuisine, etc... and there are generally reviews for you to read as well. When you have located a resto that looks good, you can view the menu on screen too. The reviews are dated so that you can see how long ago they were left. I think it's a great site. Helps us plan ahead, and keep within the budget too.

Glad to hear that it went well. I too find that Isomalt is very forgiving... you can reheat it a bunch of times and it stays workable.

cakesuite, your cake came out beautiful! Can you share which technique you ended up using and how the whole experience was?

10 out of 11. Got the Polish one wrong... flip the boat? Who knew....

B. Because it's much easier to work for someone you respect, who cares about the product that is being created, and has something to teach you. Hopefully, B will actually posess these qualities. Plus there's the challenge of working for someone who knows more than you. My goal isn't just to pass the day, but to hopefully expand my knowledge at the same time. When I get to the point that am able to do it all with no guidance, therefore the equivalent of working for an A, then I will be ready to go with C.

I have to chime in here... I hate: Eggplant It's like someone chewed it up for me Raw Onions (as stated upthread, I'll cook with em, but they're gonna get picked out if I can find em) Rice Pudding!!!!!!!! Beyond hate that! Tapioca Pudding must I explain this one? Any form of yogurt to be eaten raw... in other words, I will cook with it, and even make tzatziki, but as much as I would like to like it, every time I try it again, I wretch! I love sweet potatoes, but whoever thought that putting brown sugar and orang juice with them should be shot. And last but not least, any kind of cooked cheesecake! I can manage the uncooked kind occasionally. I thought I was alone for a long time, but alas, there are more people like me in this world!

Ahhh.. thanks!!

Forgive me, but what is ggp?

I did a quick search and came up with this: Creme Fondant So... it seems that it's the pourable fondant that you purchased, and not the rolling kind that you would cover a cake with.

How about your chocolate cake, with a layer of ganache that has some strawberry puree added into it, like this thread fruit puree in chocolate talks about, and then covering the cake with a pink tinted buttercream? That, with the chocolate dipped strawberries will look dynamite!

That's exactly along the lines that I was thinking about upthread. They sound fantastic!

I did a quick search and found this one that has only milk, sugar and vanilla in it. There was another one that I saw that had many more ingredients, but this one seems to fit your description. Leche Quemada

FWIW, I doubt that they would be allowed to have ingredients in the candy that aren't listed on the label, so I would think that it's only the ingredients that you listed. Have you tried to search for a recipe on the net?