Genny

What a great idea! This could be the Cook-Off XIII Looks like you are having fun Dave! When you mentioned the spatula I thought, YEP! I'd need to make sure to pack my silicone spatula for sure! I'm guessing you didn't but will next time! If its convenient, you may just purchase one quickly, eh?

OK, not the Worst Meal Ever but my husband and I chuckle over this one still... We were at his sister's house and she proclaimed she was going to make a family favorite, for old times sake: Decker Chicken! She proceeded to fill a jelly roll pan with unrinsed, untrimmed chicken thys. She generously sprinkled them with sage (about 1/2 tsp for each piece) italian seasoning and paprika. And baked them for about 45 minutes. What came out of the oven was a pan that you had to be careful to not tip for fear of spilling all the grease rendered because the pan had so many pieces in it. The skin was blackend from the spices and fairly inedible because there was SO MUCH sage. Eating the thy I had to pick out the globs of fat that were stuck to the meat because they were untrimmed...eeeewwwww.

Dave! Finally the trip has arrived. I was so thrilled to know after all the time you put into the Vacation Bar thread and how wrapped up I got in it that now I get to see you blog it! Really cool! Have a great time and I'm looking forward to seeing what you do with everything. I love the tackle box for all the kitchen gear, so manly -Genny

I did it!!!!!!!!!!! I made my first batch of bon bons and now I have some questions. First the method: I used a bain marie and a glass bowl for the heating process and an ice bath for the cooling part of the process. This actually worked beautifully. Taking into account that the glass bowl retains heat/cold I was careful to remove the bowl to the ice a couple degrees early and vice versa. (I met Exec. Pastry Chef Mohan DiSilva who suggested the ice method) I melted the cocoa butter and used a cotton ball to rub the cavities of the mold. I then went back thru with a clean cotton ball to remove some of the cocoa butter because I was afraid there may be too much. I also added a sparing amount of gold luster dust to 1/2 of the molds since I had 2 kinds of ganach and I wanted to have visual difference between the two. To fill the mold I spooned the tempered chocolate onto the mold and slammed it on the counter a few times to remove get rid of air bubbles then I tipped it back into my bowl to remove the excess chocolate. I used a bench scraper to clean off the top of the mold. This was pretty messy but fun! I wrapped the mold in cling wrap and popped it into the fridge to harden. Removed it, piped in ganach, re tempered my chocolate and filled in the bottoms, scrape with bench scraper again. QUESTIONS: 1) How do you get the molded shell thinner? My chocolate was pretty thick still and after I drained the mold the walls of the bon bons were pretty thin in places and the bottom of the cup was pretty thick. 2) I couldn't tell which ones had the luster dust, how much do you usually use? Would it be better to add it to the melted cocoa butter and rub in that way? 3) Is there some other way to color cocoa butter? What with? 4) Although my temper was perfect (yea!!! I must admit I'm proud of myself for this, I thought it would be harder to do) the bon bons still were not really shiney. Do I need more cocoa butter for that? The stuff I'm using was from the bakery store. Does this need to be melted to a certain temperature or tempered? Thanks to anyone who can help me make the next batch better!

Ah Jennifer, work at the bakery isn't miserable for you in the summer, that is nice! This reminds me of one of my favorite quotes: "My favorite winter was a summer in San Francisco" I believe it was Steinbeck who said that.

I did once, rather tasty, as far as mass-produced desserts go. Then again, cover anything in enough fudge and whipped cream and I'm sure it can be quite delectable. (not gourmet, mind you, but tasty) ← I get that its a chocolatey dessert it just sounds to me like they are talking about sh**!

Maggie: classic, just classic. (and sexy!) Racheld: You're choking me up woman! Beautiful nostalgic expression that triggers memories long forgotten. My house: I have no idea what it smells like on a daily basis without the cooking. I suppose some combination of gardenia, orange and warm sleepy kitty. I love the smell of my kitty When I'm cooking there is almost always onions and garlic wafting through the house. Tonight it will smell like fruit since it is too damn hot! My Mom's house: Lemon pledge, PineSol, coffee and cigarettes, sunshine and dust. I find that I use the same cleaning products my mom used largely to keep her close to me. What a great topic, so intimate and nostalgic!

Well thanks much Chardan. I absolutely loved the trip and hope I can get back there in Sept. or Oct. You are so lucky to live in such a beautiful region!

I'm feelin' ya chris! Out here in AZ we are fortunate to have AC (you could literally die without it!) so I've been cooking inside. Its been tough to get the DH to grill outside though, if he consents, he puts his swim trunks on first and jumps in the pool even before grilling. It has been 115 or so here for a few weeks. Dreams of fall cooking have been rolling around my pea for a couple weeks though! We have just confirmed that we are hosting Thanksgiving for the third year in a row. A tradition! I've decided to bake a bunch of Double Whammy Cherry Brannies (whole grains, banana, dried cherry fat free muffins) & Pumpkin Cranberry muffins to have in the freezer on hand for breakfasts and snacking for the family (about 15 people in and out for 7 days). Ive almost decided to forego the turkey this year in favor of leg of lamb or prim rib with garlic and green onion mash potatoes. Once things cool down some I'm also planning on canning some onion confit and garlic confit for holiday gift giving. I've also been playing with making bon bons as well. Also hot work Dinner tonight? Tuna sandwich &/or fruit salad!

You know when you have something niggling you in the back of your mind and you know there is something you needed to do? Well............ I just ran and set the DVR for the next airing of this. Whew! I thought I'd missed it all together!!! I'll have to weigh in on it after Sunday's airing. Now I just have to compel Sunday to hurry up and get here!!! Well Tony, looks like you get 3 1/2 stars on the program from your eG fans. Good Job! (Really, does it get tiring of having your own fan pages with the naked jealous adoration heaved upon you at every turn? I didn't think so!) edit: Oh, btw... where is the lovely wife during all the travels? Hopefully with you, behind the camera shaking her head at some of the outragious crap you do for attention.

My DH does all the grilling outside. (I do some inside, but not much!) He has cornered the market on grilling Cornish Game Hens. WOW! I can't tell you how perfectly juicy and flavorful these buddies are. The breasts are moist and the dark meat is falling off the bone! He has a trick, but won't let on what it is. Oh well, I can't cook those buggers well at all, he can keep the job!

She comes on a few hours before noon here...wow, you must start early! Maybe you should make some of HER cocktails! Ha,ha. I tried one for fits and giggles....ick!

Wow, thanks for the info PFF! Welcome to eG! I haven't been "searching" this past month since I figured it wasn't a good time of year. I'll be trying again maybe in August.

Most of yours are far better than mine! Mine plays on a major pet peeve of mine... poaching in the kitchen. My husband's family is wonderful. Really! I quite enjoy them but their habits play on my nerves at times. We put together a little party for my husband's graduation this summer. It was an all day hanging out kind of thing, mostly for family and very close friends. His family called 2 hours after it started and said they were running late, they'd show in an hour. They arrived 2 hours later! The meal plan for the day was lots of mini-bites. We'd been passing plates of hors d'ourvres periodically as the nibbles all day and were in between passings when they arrived. They announced that they were hungry so my Mom and I ran into the kitchen to put together more food. They actually came into the kitchen and were taking food off the plates and out of the various pots before we could get them out! Wow, that really steamed me!

Thanks Brad and Molto E for your review and comments. I've been considering getting out there for dinner and now I'm sure there are other places I'll try first!

The one I just can't bring myself to order is from the Outback: The Chocolate Thunder from Downunder~ eeeeeeewwwwww! Who would want to eat that?????

Oh jeez slkinsey! I wan me somes dat Redal Failure Pie please! Today has been a day of big laughs on eG! Thanks!!

Such a good time! I wanna go back and escape the AZ record highs! Oh, and go back to Sammy's...the garlic custard is hauting me! Time to try it at home :)

I was honestly surprised that the judges didn't "get" what Autumn was trying to explain. I'm not big into the organic culture but I remember seeing the catch phrase, "If it grows together it goes together." I thought this is what she meant and it is sound thinking. She seemed to have the most consistent product of the 3 finalists as well. But, alas, I do understand that one must be able to articulate their drive and desire to win. The cometition was for a job, pure and simple. Every boss has to make hiring decisions based on who will fit in with the existing crew with their skills and personality both. Discipline can be taught, this is something Katie will have to learn and I'm betting that Chef English plans on teaching very quickly. Many of the best dishes came from Katie and that type of talent can't be taught, it can only be harnessed. I think Chef English will also be able to do that. Thank you to all the contestants, this has been the best "reality show" I've seen (at least that I watch for the contest and not just to laugh at!). Good Luck Katie! I'd love a recap of how the contestants are doing today and to know how the experience changed them.

Pan, the lotus root is intriguing. I've purchased it at the asian market and sliced it thin on the mandoline and fried it like chips but have never seen it on a menu. What is the texture cooked this way? Cripy like a raw potato or does it soften up?

Pan what a great blog and personal view of the city. I've never lived in a "city" so I am always in awe of the convenience of bakeries and eateries, esp of such high quality. My next life I will not live in suburbia! edited to add: Sounds like you have a sweet tooth of sorts...me too! (actually I think all my teeth are sweet!)

I thoroughly enjoyed the Pizza Dough Battle. I thought both chefs were imaginitive and original. Todd's motz balloon was so cool, and I would have loved to try the lobster with minted peas. He really traveled the globe with his offerings and I liked that. I think someone of his culinary stature would have had to been pissed or humbled by some of the critics comments. It has to take some kind of cojones to put it all on the line and then take whatever is thrown at you IN PUBLIC. Mario had the most creative uses for the dough, not just bread! Very cool soup. The noodles made me think of soggy saltines though. For the lamb I'm surprised that he didn't just sear it on a screaming pan before frying. They may like it overcooked in the originating culture but you need to cook for the people you're feeding. The hamburger battle AKA Ground Beef should be enlightening too. Many of our limited perspectives may only see hamburgers/meatballs etc. but I bet our chefs can do something exciting and new to open our eyes there too.

Hi Jennifer! Welcome to the eG Society! I'll piggyback on the previous posts to say that your site is just achingly beautiful. Thanks so much for starting it! I added it to my Favorites immediately. edited for clarity

Hey Big Boy why don't you come on over and...ah hell, I tried but couldn't go there. You know... There was a 30-something professional, he got an early boot. My impression? Too lazy.

Yea Katsuji is gone! What a small insecure little boy, sad actually. It looks like it is between Katie and Sara. Tough choice! I think it is amazing though that in the 'male dominated' professional kitchen, 4/12 starters were female and 3 of them are the last ones standing. Todd seems to like Katie and he and Ming were both impressed with Sara. Michael, does Todd's vote count more than yours and Mings since it is for his restraunt? For instance, if you and Ming both vote for Sara but Todd votes for Katie, does Katie win it?