Tweety69bird

As you can't really cut the sweetness, as marshmallows are basically sugar, you have to cut it to balance it. If you add lemon juice or citric acid, you will cut the sweetness and it'll balance out. I've used up to 3 or so tablespoons in one of Neil's recipe, I think it was for mango as well. It also depends on the mango that you are using. Some puree is not as sweet as others. As for the steaming in the bag, I understand what you mean, I had that too and since have started to put them in tupperware, where they will have sufficient air circulation and not start to sweat. Also, don't pack them in there, leave them some room to breathe. I think you should mix them on the highest speed to ensure you whip in the most air possible. Good luck!

I have made banana marshmallows and they received great reviews. I put the banana in the blender... if I remember correctly, it was 1 banana to one of Neil's recipe, and I put it in the mixer bowl with the gelatin with a bit of lemon juice. I personally don't care for them, but banana people loved them.

Hi Becca, I would think that the best way to add the citric acid would be to add it to the water that you use to bloom the gelatin. I don't know how much you should use, but for a point of reference, there is 1g of citric acid in 20ml (4 teaspoons) of lemon juice, so 1g of citric acid should give you the equivalent acidic boost that you'd get from 4t of lemon juice. ← I second adding the lemon juice / citric acid to the gelatin mix.

OMG you are so right. I was on a plane ride not too long ago, and was sitting beside a business type man, and he blew his nose, and - are you ready - put the tissue in the back pocket of the seat in front of him. I used to put my magazines in there and tuck in the water bottle.. back when those were allowed. Not any more, thanks.

Easy peasy. Chef coat & jeans. The hardest part is to make sure you have a clean jacket handy...

Does it matter where the dryer sheets are? Is it ok that they're just smooshed in between something and another? Pantry space is hard to come by... I was thinking of taping them to the underside of the shelves. What do the sheets do anyway, kill them, repel them, make them sterile? I put some in yesterday and it sure smells pretty when I open the pantry door now.

Do you think that they would work if you layed them out straight like you would with caramel rulers?

Kerry, Didn't you purchase one from D&R after all of your hard work getting a deal for eGulleters?

Hey Truffle Guy, your links don't seem to be working... edited to say: Nevermind...

Great job! Beautiful work on the logo. And I second that doing a tiered cake is not nearly as difficult as it seems!!

Great work K8! Love the bread sculpture, the sleigh, the swans.. Heck, I love it all!! Any idea how many hours you invested into this project??

Probably wasn't what you are looking for, but you gotta have Jell-O shots!! Also, how about making penis shaped meringues? You could pipe them into shape and let them dry. Or maybe do the same thing with ganache and then dip them in chocolate. I'm sure I'll be back with other ideas...

If you bake 2 layers in sheet pans then you won't have to split any cake, just ice in between and then ice the outside as you wish. Home size sheet pans are about 11 x 16 depending, so you'll have a bit of a larger cake and will be sure not to run out.

I remove the price tag off anything that might make in onto my dinner table, or be taken out when guests are over. The hardest stickers to remove are the nice bright orange ones that say "SPECIAL" on them. Thanks for that I only remove the stickers off of fruit right when they are going to be eaten. I've had too many pears lose their layer of skin with the label when I peel it off, and then what am I supposed to do? Where I do leave price tags on is on my baking supplies. I like to know how much things cost when pricing out recipes, and sometimes those bills don't make it into my pricing book. It's also a great way, as K8 said, to keep track of price increases.

I got onto a bread roll.... haha, no pun intended... Here is my pumpernickel bread that I made on Saturday. Folks, if you have never made one, please do yourself a favour and make one. It is soooo good when it's still warm slathered with some butter and sprinkled with sea salt. Yum. I also made these little eggbread buns. They came out soft and lovely. I deffinately won't be waiting too long until I made bread again. And I made these single knot buns with the same dough. The recipe for the eggbread is from Wayne Gisslen's Professional baking.

Why thank you! I think they came out pretty nice too, but I'd like the opinion of someone who "knows" - I'm sure I could improve. I'm still working on my shaping technique, and I think I would like to have a smoother finish on top instead of the sort of cracked skin look they have now.

OK, so here's my attempt at brioche, after not having made it in about 3 years. I used Neil's recipe here - but did it in the mixer. It made 8 little loaves....and made my house smell fantastic! Crumb comments please.

It's put out by PA&D.

Hmmm... I would say that I prefer plain chocolate.... just letting it melt in my mouth pure without any intrusions to interupt that creamy smoothness... I don't like the creamy fillings - you know, creamy strawberry or orange...etc, but I do like caramel fillings... oh, and those bars you can get with the crushed caramel bits in it... those are really good. And sometimes, bark that has nuts and dried fruits in it, oh, and peppermint bark is really good too. Does this answer your question? Ok, really if I had to pick one it would be solid chocolate.

Since you have an existing business, why don't you make a list of the equipment that you currently are using and start from that? If you post what you already have maybe people can chime in and tell you what they would add to the list.

You're a far better google-er than I! This will be my Sunday project! Or maybe late next week project, depending on how long my perogies take (I'm Canadian, I can call them perogies). ← From another Canadian... I don't get it... what's wrong with calling them perogies? What do others call them?

I've found that you can't replace 100% of the sugar in most recipes, but partial substitution usually comes out all right. I tried brownies with all splenda in it, and they came out very heavy and actually not sweet at all! If I do them again, I would do 2/3 sugar, 1/3 splenda to start with. Anything that needs the properties of sugar needs sugar.

If you're on highway 20 going through Montreal, when you get to Ile Perrot, stop at Smoke Meat Pete's for a great smoked meat sandwich and awesome fries. They're on the corner of hwy 20 and Perrot boulevard on the left hand side... there's a stoplight there. Oh, and you have to order at the counter before you sit!

I don't have any trouble finding it. Most of the supermarkets in my area are owned by Italians, but I sure wish I could find it less expensively. The price varies between $8 and $10 and that makes you stop and think before making tiramisu. ← My mom has told me about seeing it in Costco on occasion for about $5 for the same container that's $8-$10 at the grocery store. Keep your eyes peeled!

Good on them. Well done.