lapasterie

I vote for the California Grill. It has never let me down.

La Griglia in Kenilworth

Cookware & More store in Flemington,NJ has their open stock sale going on now till Nov 6. on All-clad. Prices are about 50% off retail. S&H is $8.95 for 1st item then $4.95 each add'l. They are 2nds, but all my All-Clad came from them, no problems. 1(800)272-2170 9:30-5:30Eastern time In NJ 1(908)782-6322 cookware & more

I was told to sift the Mycryo into the melted chocolate

I went to a demo at the Phily candy show and the chef said he melts his colored cocoa butter in a yogurt maker. Hesaid that if you put the bottles in the machine overnight it is just the right temperature. He also said the yogurt makers can be found at Walmart for about $15.00.

Unfortunatly the term "buttercream" has lost it's true definition. Most of what people buy out there does not even have butter in it. Look at all the premade "stuff" that most bakeries use. Sweet grease I call that stuff.

Here is another BC recipe that comes from Rosemary Watson[if you are into cake decorating you will recognize her] She called it her "Almost Perfect BC" 1# butter 1# Crisco 85 g Dry milk powder 85 g Water 1 tsp Vanilla 2# 10X sugar 4oz Pasteurized Egg whites-thawed Cream butter and Crisco 5 min till light Combine dry milk powder, water and vanilla and add to above Beat in the 10X and whites till fluffy I used this to do a basket weave wedding cake that was out doors in the fall in NJ

I have been using a recipe like this for years. Everyone loves it because it is light and fluffy and not sweet. It will get soft at room temp but I have used it for many wedding cakes . The following is 1x=8" cake which I just increase for larger cakes; 76g cake flour 242g milk 85g butter 92g cold shortening{I use Sweetex} 1/4 tsp salt 1 tsp vanilla 148g Sugar I wisk together the flour, salt and the milk in a saucepan and cookover med heat stirring with a wooden spoon to thick like mashed potatoes. Chill till cold In a mixer with a paddle cream together the butter, shortening and sugar Add the cold flour mixture and the vanilla Keep mixing at med speed for about 20 minutes

I have a combo of granite and corian in my kitchen. The granite is in the baking section. I love it. I roll dough out on it all the time. I have noticed that it is abit dull in that area. Some people say to seal it , others say just use soap and water on it to clean it. The sealers I have seen on the market have all kind of chemical that warn to stay away from food......that kind of scares me. Any ideas what to do? By the way, we did our backsplashes in the same material as the counter. Looks great. I strongly would suggest that over tile. No problems with grout then.

ConAgra's "King Midas" Extra Fancy, which is the first item shown on the above link, is the durum flour carried by Dutch Valley Foods (mentioned above by piazzola.) I am 99.9% sure that ConAgra doesn't offer online purchasing, but I think this brand is widely distributed through bakery supplers.... if you can use 50 lbs. ← I am in NJ and Dawn Foods here carries ConAgra Extra Fanct Durum

Speaking of terrible cakes.....what about Costco....If it is cheap people will buy anything.