lapasterie

Try this: Fudge Icing 142 g butter 120 g crisco 142 g cocoa 200 g corn syrup 150 g hot water 575 g 10X 1. Beat butter and crisco 2. add cocoa, corn syrup 3. slowly add water alt with 10x This should fill and frost a 9" cake The cocoa you use is important. I use Felchlin. I think it is the best chocolate flavor.

The thread on wormy fish was enough to get me to stop eating fish. Now I had to read this one also. I think I will become a vegetarian!!!!!

when you wear your EGullet shirts to other food related workshops to "spread the word".

I weigh my ingredients and then use a strainer to sift onto parchment. I usually find I have to break up lumps of flours in the strainer, so I still think this step is necessary. I never sift with cookies though.

The gal that won did an "Iron Chef" at home competition commercial.

I bake a recipe like this one in individual 3" PANS. I freeze the baked cheesecakes then dip the bottoms and about 3/4 way up in dark chocolate. They freeze beautifully.

Fish has always been a favorite of mine but the thought of the added protein from worms really bothers me. Nobody has said anything about fresh tuna or flounder. What are the thoughts on these or any other types? I always knew that eating raw fish was not the best idea so have stayed away from that, but never gave much thought to the dead worms in cooked fish. The more you know the worse it is!!!!!!!

Bridge Kitchenware

I can relate to your girlfriend. My husband and I went to a beer dinner at the Stage House in Scotch Plains and I hate beer.(I went for the food) I finally found a beer I like....they served Lindeman's apple lambic and the framboise. When they opened the apple the aroma filled the room. I still don't think you can change me into a "normal" beer drinker.

Teresa's and Mojave Grill are way over-rated but still a town favorite. Cosimo's and Chez Catherine are my favorites in town. Aquaviva is good for large dinner groups, it is like Fiorino's in Summit. At one time Restaurant 89 (Mountainside) was very good but it is now a so-so bistro. The Tavern's food is good but its noise level is very high. The sound just bounces in that building. Will be difficult to hear each other. Cathay 22 in Springfield assured me of 2-3 hours in the back room. If they are not busy we will be placed in the main dining room. http://www.cathay22.com/index.htm Thank you. Still open to suggestions. Cirilo ← I never had a problem with noise at the Tavern for Sat lunch since it was never busy then. I do agree it does get pretty crazy in the evening.

The Stage House Restaurant in Scotch Plains is excellent.The casual Tavern side is open for lunch. They are at 366 Park Ave , 9083224224.Stage House Restaurant and Tavern

I just came back from the ICES convention at the Gaylord Texan hotel in Grapevine TX. There was no way you could drink the water there. I have never had water with so much chemical in it. You could not even drink the fresh brewed ice tea. You had no choice but to drink the bottle water any brand, at any cost. The hotel did supply 2 bottles per person each day at no extra charge. They claimed it was due to the lack of rain.

Here is a great restaurant in Scotch PlainsStage House Restaurant

Route 9! There are two listed: One in Forked River at Lacey road and one in Smithville at Moss Mill road. A list of farmer's markets: http://www.ams.usda.gov/farmersmarkets/States/NewJersey.htm ← I would have guessed it to be on Route 9. I guess I should have asked ..What town? Route 9 is a long road. Thanks

Where is the RT 9 Farmers Market?

Is this their only place? Sounds like the real deal to me. As you can tell, I'm not particularly fond of Rita's and I am officially done with explaining my reasons why! ← It is their only location and is the real deal. I had grapefruit "lemon ice" for the first time the other day and it was great. You never know what flavors they will have at any given time. Most often they have 3 flavors....one is usually lemon or orange. Pineapple has pieces of pineapple in it, mixed fruit has a variety, cherry is another favorite of mine. They are all great!!!!!

Do not waste your time and taste buds on Rita's........Go to Elizabeth.......DiCosmo's .......4th Ave and High St. It is the best, no chemicals here. It is a 4th generation family business.

Thanks, I will pass the info on.

That is very wierd. I never thought to check for a prior thread. I guess that I am not the only one with a friend that goes to HARRISBURG. Thanks for the link.

A friend of mine is going to Harrisburg and needs help with finding good restaurants. He does not care what kind of food just GOOD.

I have had a Dacor double wall oven for six years now and I love it. I bake with it everyday . The only repair I had to have was the spring on the door hinge went. I found customer service and the repair people to be very nice. I guess I have been lucky....knock wood!!!!!

After this week it really looks like a set up. It looked like Dave took a dive. His food was better than Tif so he had to do somethng to mess up so he could be thrown out.They set rules but ignore them to fit the outcome they want. I stilll look back at the Napa episode when Tif's food was not liked but LeeAnn was thrown out.

Thanks for the info. Mine is the 14cup model KP26M (scroll to the last one) . The stronger wire doesn't list this model number. I have emailed KA to ask. I just bought the replacement though. I'm using the flat beater now but I do think using the wire whip makes it a tad fluffier. ← The stronger 11 wire whisk works with 6 qt mixer..KP,KB,KD models So it should be fine with yours. If you click on VIEW by the whisk it tell you . I have that model and it works.

Thank you so much for the wonderful demo and tips. I' going to try this soon because I hate that the powdered sugar we get here isn't fine enough and often, you can still feel a little grittiness in buttercreams. Great tip for beginners. Not only that but sometimes the sugar at the bottom will burn before it dissolves/melts. Now I always add water to the pan first. Oh maaan ... that would be such a PITA for me coz I make lots of marshmallows. I have the Pro 600 Series 575W 6qt KA too. And I don't have that problem. There's a small space between the top of your flat beater or wire whisk and the bowl that you should be able to slowly pour a thin stream of syrup in. Use something with a spout; I find that my 1/4C measuring spoon with a pouring lip works best. And if your syrup pools at the bottom, I suggest you check the level of your bowl & beater. I recall reading it in the manual. It should work because I don't have syrup pooled at the bottom of the bowl. The beater should do a very fine job incorporating everything in the bowl. I don't even have to stop & scrape! I make about 15 to 20 batches of marshmallows per week. I already snapped the wire whisk (I only had the KA abt 7 months) and now will only use the flat beater for marshmallow making. I burned 3 regular stand mixers prior. Good Luck kthull, I hope you get it to work. ← Kitchenaid makes a stronger 11 wire whisk for the 6 qt mixer. kitchenaid products go to countertop appliances then to stand mixer attachments and then scroll down to wire whips.

I was so mad when they told LeeAnne to pack her knives. She has alot more going for her as a person than Tiffany will ever have. Working for Tiffany would probably be a real challange......MISS PERFECT!!!!!!! If Tiffany wins as Top Chef there is something wrong. She certainly does not have the attitude to be top anything.