lapasterie

Thanks for the info...it is on our list of places to get to.

Does anyone know if they are open for lunch?

It would probably cost 2x as much in any of those towns

Going Thurs 10-2 FOR TRADE ONLY was the way to go. No crowds, free coat check, free breakfast(bagels, cream cheese, lox, oj, etc) One of my favorite vendors was J. Emanuel Chocolatiers.....He made all types of wine filled chocolates. If any one remembers Van Leer Chocolate manufactures..That is who he is Theodore Van Leer There also was a nice selection of book for sale, mostly chocolate of course.,from Barnes and Noble. I even purchased a real cocoa pod from one of the vendors.

I don't think they'd run out of tickets... at least I hope not!! lapatisserie, would you be able to tell us how to go about obtaining a professional pass? It's too late for this year, but will be useful for next year, I didn't see anything about that on the Chocolate Show website. Thanks!! ← I went back to the website to see what the link was but it does not appear to be there anymore. I was able to print out the registration forms on line but had to pay by check. The passes will be available for pickup upon arrival with presentation of business card or legal ID. The email I received back has a phone number to answer any questions .....Colleen at 212.889.5810

Can anyone use The Book of Yields-Acccuracy in food costing and purchasing Also Culinary Calculations-simplified math for culinary professionals I would be happy to send them to a new home!!!!

Thanks, It has been awhile since I have gone to Wegmans....not on my usual path , but I will have to make it a point to go.

You can try infusing a commercial grappa with fruit such as pineapple, raspberries, cherries or peaches. One bar in our neighborhood infuses unflavored vodka with fruits as above and you may want to try this method with vanilla beans, split, and spices.

Does anyone know of a cheese shop in the central NJ area? I know that Kings and Shoprite carry alot but they are all cut and wrapped. There use to be a few around but they are gone.

You can get a 4-day professional pass including the Thursday morning Trade Preview $35 in advance or $60 at the door

My husband ordered the new version of Mastercook for me. I was use to the old one and sounds like many are happy with it. Thanks

I use shallow oval dishes, 300 deg with a water bath, uncovered and not convection. They come out great in about 30 min. No bubbles and not brown.

It is for home use.

T-shirts and shorts or sweatshirt and pants depending on the season. No matter how I try when I work with chocolate I get it all over me. I would never think of baking in "good clothes". When I taught 8th grade Foods I always wore an apron because I made the kids wear them.

Does anyone have a good program to store recipes on the computer? On my old computer I had Master Cook.

I just bought 22# of unsalted shelled Iranian pistachios from : Kadouri International Foods 234 Starr St Brooklyn, NY 11237 718.381.6100 They cost $6.35/lb plus shipping

I have had this system for many years now. I am on my second printer. The food coloring "inks" are only made for Canon printers. The best company for supplies is Photo frost. They are very helpful. I have done 100's of pictures for cakes, both scanned in photos and other kinds of pictures off the web. It works great on BC but not on WC, too much moisture. I have also used it to mold imprinted choc business cards. It makes cake decorating very simple to do certain things.

Goodmans in Berkley Heights is Kosher style Harolds New York Deli in Edison is a very popular restaurant. They are known for gigantic portions..not cheap.... One large sandwich serves 3 with left overs. They have a great pickle bar with all kinds of stuff including the old Claremont Restaurant's salad. The owner worked at the Claremont I think.

I emailed Elisa Strauss about the show. She was one of the two cake decorators. She said it was very disappointing. She and Buddy did ALL THE WORK. Buddy was there all day and night and she was there for 17 hours straight. Someone upthread thought they were just students of the school that did the baking etc. Both Elisa and Buddy are well established cake decorators. Elisa has been in a FoodTV children's cake challenge a year ago or so. She really does not need the PR but it would have been nice to have mentioned their names.

Sure...I think you can get away with it. You'll have a subtle difference in your crumb in that it will be a bit more crumbly, but it will be subtle enough not to matter I would think. ← Thanks...I will give it a try. I can get a 50lb bag of pastry flour at Restaurant Depot here in NJ for about $9 so I want to be able to use it for more than the recipes that call for pastry flour.

It was mentioned that if you do not have pastry flour you can blend AP with cake, but does it work in reverse? Can you use pastry flour in recipes that call for AP?

Nothing to think about.....One great big and DEEP SS sink by Franke. Also get the SS grid that they make for the bottom.

Each team was "given" a cake decorator that worked with them. They were not given any credit or mentioned by name anywhere. I just know them both. The winning team has Elisa Strauss from Confetti Cakes in NYC. The other one was Buddy Valastro from Carlo's Bakery in Hoboken, NJ. Just like Martha to not give any credit that I noticed. I was really suprised to see so much said about Sylvia.

I had a bride that wanted to give a cupcake and a donut as a favor . She loves the cupcakes from Magnolia but they would not take an order for 160. They max out at 4 doz. She gave me the recipe that they claim they use(from their cookbook) It came out good but she said it was not like theirs .She described theirs as dense and muffin like. She brought me one to see if I could copy it. I thought it was horrible,and so did 2 of my baking friends. It turned out that her Mother got her to scrap the whole idea and they donated money to Hurricane Katrina relief. Boy was I glad.

I think the best cocoa is by Felchlin. I get it from Walker Foods. Also Swiss Chalet has that brand chocolate.