JeAnneS

I'm glad to see this, because I had 1)no idea fat burger was a chain and 2)had no idea it was a fast food restaurant. I've seen all the signs along the light rail on my daily commute and for some reason thought it was a "restaurant" restaurant We will probably give it a try as we both like Johnny Rockets (though it's been awhile). Glenn, my husband loves your burger btw..says it was definitely better than Shake Shack (of which we had the previous weekend). Sadly I didn't get to try it because it was devoured in about 60 seconds My favorite burger right now is actually at White Star in downtown Jersey City although Dorrian's (which is an ok pub in the newport/pavonia area) is a pretty close second. It's nice to see more restaurant choices in the newport/pavonia/downtown jersey city area. It used to be your only choices were either Hard Grove Cafe (which has it's charm, but is in much need of a refit and maybe a waitress or two) or a couple of Vietnamese hole in the walls further up Newark ave.

The dough is pate brisee..puff pastry is next week's lesson

yup pear

aww thanks Visually that's my favorite too. As to which tasted the best, it's really hard to choose between the tarte tatin and the banana hazelnut. But then again I love love love lemon curd and french pastry cream... hopeless! The tarte tatin is awesome because the apples are really caramelized and just so sweet and rich. The banana one is yummy because I'm just a sucker for the banana hazelnut combo and the frangippane is delicious. Next time I would add a layer of chocolate just for that extra over the topness The pan for the tarte was a stainless steel 9" ? You make the caramel sauce, cook the apples down in it and then layer the brisee over the top and pop it in the oven. When it comes out you cool it and flip it over so the crust is on the bottom.

Hi everyone I just thought I would share pics from my first attempt at tart making. I am taking an amateur pastry and baking class at ICE this summer and thought I could share. This is my first time posting pics so I hope I do it right JeAnne Raspberry Almond Frangippane Banana Hazelnut Rum Tart Poached Pear Almond Frangippane Tarte Tatin Assorted Fruit and Lemon Curd Tartlets

I have made Sarah's recipe several times over the past year since I discovered it and it is by far my favorite. It has become my "standard" for die hard yellow cake birthday fans :D It is incredibly tender with a great crumb and bakes up very evenly. As a point of comparison, my favorite prior to finding this recipe was a recipe from Martha Stewart. However IMO Martha Stewart's is much denser and comes off more "pound cake" like. JeAnne

Actually mango salsa is GREAT with grilled chicken and pork as well. Basic mango salsa is chopped mango, squeeze of a lime, a sprinkle of rice vinegar, some red onion, cilantro (if you're so inclined!) and red bell pepper. You can also add some roasted corn and beans to this and it's a pretty nice summer salad. I also love: mango curd mango topped cheesecake mango - Lime meringue pie mango chicken stir fry mango on top of pizza - think hawaiian :D i like grilled chicken or canadian bacon, mango and roasted pepper topped with monterey jack (or fontina) and cilantro (basil with fontina) ! JeAnne

My mom is a pretty great cook and what I remember is her portuguese cooking: Sweet Bread at Easter Anise biscuits Tomato Rice (with plenty of linguica) Clams and Pork Grilled Sardines Baccalao Octopus Stew

Or skip the olive oil and smear a little chevre on that sandwich...mmmm :D

I have tried AB, but I like a cookie a little more crispy. These are chewy on the inside and crispy on the outside. After a couple days, they get more crispy throughout. Neilsen Massey CC Cookies Ingredients 1 c. butter -- softened 1 ¼ c. white sugar 1 ¼ c. brown sugar 1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla (I use Penzey's) 2 eggs 4 c. all-purpose flour 2 tsp. baking soda 1 tsp. salt 1 tsp. baking powder 1 tsp. cream of tartar 1 pkg. semisweet chocolate chips. (2 c.) (I use coarsely chopped cadbury milk chocolate and usually lower the chips and add some toasted nuts as well) 350 degrees preheat. Mix butter, sugars, vanilla and eggs. Stir in flour, soda, salt, baking powder and cream of tartar and lastly, chips. Drop by rounded tablespoonfuls 2 inches apart. Bake 12 minutes or until golden. Yield 4 dozen

In New Orleans they sell Lucky Dogs in carts for $5 and no one bats an eye ...they are oversized and delicious :D

OK I am going to have to break down and share my guilty pleasure in which I have not indulged in in years...nutella warmed and served over Ben and Jerry's Chunky Monkey ice cream I have a recipe for Triple Hazelnut Cheesecake that I absolutely love. The original recipe is from Cooking Light, but I changed it to an allfat version and it's mighty decadent and sinfully delicious I know Martha Stewart also has a recipe for cookies that are basically homey chocolate chip cookies with a nutella "button" in the middle. JeAnne

Sorry this is late, but it looks like this may be the way to give it a try Chocolate Plastic Nick Malgieri - Chocolate Makes about 1 1/4 lbs or enough to decorate 2 or 3 desserts, depending on their size. 2/3c light corn syrup 16 oz semisweet chocolate, melted 1 cookie sheet or jelly roll pan covered with plastic wrap This decorating paste - similar in some of the ways it is used to marzipan- makes lovely, dramatic cake decorations. Use it as you would marzipan to wrap an entire layer or roll cake, or to fashion ruffles and ribbons for delicate decorations. 1. Use a rubber spatula to stir the corn syrup thoroughly into the chocolate. Be sure to scrape the sides of the bowl to incorporate any umixed chocolate clinging there. 2. Scrape the chocolate plastic out onto the prepared pan and spread it so that nowhere is it more than 1/3 inch thick. Draw the plastic wrap up around the chocolate to cover it completely. 3. Allow the chocolate plastic to set at a cool room temp. or in the refrigerator. IN any case, wait several hours before using it.. Variation - Sub white chocolate or milk for the semi and reduce the corn syrup to 1/2 cup. The in goes into method for working with it to make ribbons, ruffles and cigarettes, leaves and flowers. All begin the same way. Lightly dust work surface and chocolate with sifted cocoa powder. Divide the batch into workable pieces and pound each piece with a rolling pin to soften it and make it pliable. From here it goes into different directions for cutting, rolling etc. I found it easier to use gloves as it kept my fingers from warming the chocolate a bit better. I hope this helps! jeAnne

Diane - Thank you so much for the information and congratulations on your success!! I will definitely have to do a little more homework and see what I can do about making this happen :)

Kit - I'm going there at lunch time today to check it out as I work a block away..I would be happy to pick up and send you a catalog in the mail today if you want to pm me your addy. Just call me shopping enabler JeAnne

As per their site: We are Moving!! July 1st we will open our new location at 711 3rd Ave., enter on 45th.

I agree with you Mette...buttercream is absolutely my least favorite. As far as CC's cakes...I've had it four different times and 3 different cake flavors. All got and A+ for visual appearance and about a D for taste. To me the layers were dense with not too much "fresh" flavor and the mouth feel of the icing is just totally wrong for me. It tastes exactly like you have described...a mouthful of sweet, chemical tasting grease They are wildly popular though, so I guess I'm in the minority when it comes to this sentiment. JeAnne

I've only worked with plastic once to be honest and it was to decorate a cheesecake :D I made marbled cheesecake that I wanted to cover in chocolate, but didn't want a ganache. I used the directions from Nick Malgieri's Chocolate book which I actually found to be pretty easy. I can type them up for you tonight if you want so you have the ratios and directions. I didn't go for square corners, but I've been able to do leaves and flowers etc with not too much problem. BTW I do love the gift box packaging...very beautiful!

I'm thinking that it's maybe like chocolate plastic? (chilled melted chocolate stirred with corn syrup). The sheet is made big enough to "wrap" it like you would a package.

Oh I know you definitely cannot do it from a home kitchen...I was just wondering if there was a way to turn a home kitchen into a licensed kitchen. Where are you in NJ? I've done the whole baking on the down low, but I would really love to know if there are options apart from buying a commercial place or renting a commercial kitchen?

I'm new to this site as well (my first post was today) and I'm thrilled to see this thread pop up. My question is specifically to Sherri ...have you looked into getting your kitchen certified? Is there somewhere I can go that provides information on state regulations etc? I am in NJ, recently bought a house and the kitchen will definitely be regutted ...we're talking dark wood paneling walls, yellow linoleum from the 60s etc... I would love to hear more experiences along this line as it's something I have considered for quite a while now. Thanks in advance JeAnne

Hi everyone - this is my first post I was sadly a rhubarb virgin until last week and the first recipe I tried happened to be a Pork Tenderloin with Spiced Rhubarb Chutney off the Epicurious site. It was really a fantastic chutney and I'm glad I made a double batch! I would urge you all in search of savory recipes to check this one out JeAnne