etalanian

I'm not sure who your comment was intended for, but if it was for me, I would respond that, given the choice between cake and pie, I would choose a piece of both! As long as they were made with butter. Eileen

I agree. Fondant does have its place in confectionery. But candy is candy, and cake is cake. K8Memphis is right - it's a texture thing in addition to the lack of flavor. Who wants a moist, tender, buttery, melt-in-your-mouth cake and buttercream experience to be foiled by a chewy, plastic-like texture? I went to a wedding last summer where the cake was actually made up of many small, tiered, simply but elegantly decorated, cakes - each about 4-inches in height - set up to resemble the basic form of a large tiered wedding cake. It was designed and executed by Bob Bennet of Miel Patisserie, quite the esteemed pastry chef in Philadelphia and environs. Each guest received an individual tiered cake as dessert, and there were containers to take the little cakes home if desired. The cakes were made with true buttercream, and were exquisite. Simple in their decoration, but striking in the overall appearance. A nice way to make a non-Rococo statement without the chewy flavorless stuff. Eileen edited by et for typo

I agree with Mayhaw Man. Fondant is an abomination. HOWEVER...I think I have a solution. The trophy cake, coated in fondant, perfectly decorated, should be a trompe l'oeil - a "dummy" cake coated and decorated (not for consumption), which is rolled out of the banquet hall (or wherever) at the appropriate time, under the pretext of being cut for serving. The caterers then deliver plated cake that has been "swapped" for the "dummy". This has more than one advantage: The decorator can use any material desired for the decoration; The "dummy" could be made several days ahead, properly stored; The cake that is served doesn't have to be elabarately decorated, which saves last-minute work - it can be made in layered sheet form (or whatever); The catering staff doesn't have to break their necks toget the cake cut in a hurry for dessert; The "dummy" cake would be easier to deliver, with much less stress. Voila! Oh, yes - I just thought of one more advantage - the bride can have her cake and eat it, too!!!

I waited for three weeks after returning from Morocco for my tagine to arrive (I bought it in Fez) and when it did arrive it was in hundreds of pieces. I ordered a tagine from tagines.com and will patiently await the delivery, having read the problems mentioned upthread. While awaiting the broken tagine, I ordered the CousCous and other Moroccan food book from Amazon. Having been born without the virtue of patience, I was eager to make a tagine right away. I used a wide, shallow, covered enameled cast iron pan (Creuset or Copco, can't remember) and the tagine turned out quite tasty and tender. I didn't think to take a photo, but it was the Lamb with Prunes and Apples from the book. I hadn't realized that I was out of prunes, so I subbed figs. Absolutely amazing. I served it with couscous cooked according to the directions in that book, and a stew I made up to put in the bottom of the couscousier, based roughly on a couple of Paula's recipes. I got to use the banged up second-hand copper couscousier I picked up in a stall in Fez. The couscous was fluffy, tender and delicious. The directions were clear and very helpful. I knew to put the tagine on the top rack of a hot oven for the last few minutes, because of this thread. THanks for all of the advice given in this thread. Eileen PS: If anyone has an authentic recipe for the small, fairly flat, round loaves of yeast bread that are everywhere in Fez and Marrakesh, please PM it to me. I would be forever in your debt.

Great project! I would like to see one that is adjustable, halfsheet size, easy to clean, with a backstop. But I think rectangles aren't going to be easy, and may not even be possible, because the product has to be turned 90 degrees to make the second cut. It would have to be a little larger than 18-inches square to be able to do that. Quarter sheet size may be more practical; halfsheets could be cut in half first. So it could be a 13-inch square. Hope you are successful. Please keep us posted. Eileen

"a sophisticated food delivery system" - I love it! And I also love the idea of having a decorated box that covers a perfectly delicious cake, for those who don't appreciate the subtle nuances of a flawlessly executed buttercream. I don't think they are peeling off real buttercream, I believe they're peeling off that monstrosity of an American invention, creamed-crisco. I truly abhor fondant, but there is no word that effectively describes my revulsion for creamed-crisco. Why not just inject plastic into the guests veins? It would save the cake maker a lot of time and trouble. Why wouldn't a bride and her mom want the last thing their guests eat to be absolutely delicious in every way? Why sacrifice excellence of flavor for "a look"? I don't get it. Eileen

Thanks so much for the tip. I know I've passed it a couple of times when out on the Main Line, but I didn't realize it had so much more than nuts. Eileen

My son and I ate at La Maison Bleue, and loved everything they served us. We ate at Maison Arabe in Marakesh, on the other hand, and were both extremely disappointed. But I must say that the food in the stalls in Fez and in the Djamaa in Marakesh were also really great. I loved Morocco so much that I'm returning with my husband next year. if we get to Essaouira on that trip we will try Le Patio and La Decouverte. Thanks so much for the tips! Best, Eileen

If I lived in the city, which I hope to do in the next few years, a store like Wegman's wouldn't be such a draw for me. But out here in the nearby 'burbs, well...it can be a challenge. Eileen

Sidenote - Hey Jim! Val told me your Marinades, Rubs, Brines, Cures, & Glazes book is out. Congrats! I'll be picking one up soon - just in time for our summer bbq's. Glad you did that one. Back on topic: I was at the new Wegman's on Sunday, also. Really crowded, but plenty of employees from their other stores brought in to help out. mrbigjas - I bought some of the white bean and escarole saute to have with dinner, and both my husband and I loved it, and we don't put a lot of salt in our foods, or even keep a salt shaker on the table. Matter of personal taste, I guess. I didn't look for chiles, but they had an abundance of fresh mushroom varieties. Maybe they will be adding the chiles. It does seem really strange that that such a popular produce item would be omitted. Did you ask if they had any? My take on the store is that I will go when I feel self-indulgent, but will still head into town for the RTM. When they open the Wegman's in Warrington, which is a little closer to my home, with no city traffic to go through, I'm sure it will become my replacement for Whole Foods. My routine will be RTM and Wegman's as well as the Glenside Farmer's Market (in season). Eileen

There were 24 check-out counters at the Cherry Hill store. No self check-out. My son said he read somewhere that the Wegman corp believes in customer-employee interaction so they don't use self check-outs. My son, who accompanied me to the event Thursday night, is trying to talk me into going to the opening day. I agree, Evan. Did I mention that the prepared foods section employs 120 people? Can't wait to shop there. Hope they never sell out. It's a family operation. Eileen

I just returned from a special pre-opening event at the Cherry Hill Wegman's. I had never been to a Wegman's before. For those of you who live near one of the existing Wegman's stores in the area, this will be redundant, but for you others, it's worth a trip in the next couple of weeks to see this place. The store is 140,000 square feet, with over 600 employees. They served us a buffet dinner, and every item served will be available in their prepared foods section, which is quite large. The food was quite good. Fresh sushi, 90% lump crabmeat crabcakes, well-seasoned stir-fries, and much more. We chatted with the management staff, including the regional executive chef and the executive chef for the CH store. These people are obviously dedicated and their pride in their jobs is apparent and impressive. It's two floors; a mezzanine holds tables, chairs, sofas, and armchairs where customers can enjoy the foods and beverages they purchase in the store. The mezzanine overlooks a really beautifully designed store. There is a well-merchandised "shop" filled with kitchen gadgets, tableware, linens, le Creuset, pots and pans and a lot more. A cookbook area. A lovely floral department. Of course an in-store bakery. The requisite coffee shop. An extensive organic department. It seemed as if they carry every variety of every brand of quality food out there. Opens Sunday. Eileen

Thanks, Shacke! Let me know how it goes.

We had a holiday party and one of our friendly but tipsy guests spilled a glass of cabernet on one of our oriental rugs, but failed to tell us. We found it after the last guests left, and my husband poured seltzer on it right away, but the stain didn't come up. THE NEXT DAY - and I say that, because I always thought these things needed to be taken care of right away - I bought a product called Wine Away at Linens and things or Bed Bath and Beyond. I went home and used it, according to the directions, and the stain disappeared. I've since used it on tablecloths, napkins, clothing, and furniture. It's great stuff. Eileen

Shacke, Glad you enjoyed Alison at Blue Bell. It's one of my family's favorites, and we're glad there's something out in this area that is excellent, affordable, and friendly. Every time we've eaten there Alison has been very present in the dining room, seeing how the customers are doing, and how they like the dishes. When someone has a question about a dish, she is very generous with information. FYI - The gnocchi are a french variety, made from pate a choux, not potato. Maybe we'll see you there some time. Best, Eileen

My familly eats there often. We've never been disappointed yet. My husband loves the crab cakes, and my daughter had a great lamb dish there recently. The menu changes, but she often has duck tacos, which are amazing, and a great calamari salad. She has a special talent with fish. She also serves authentic southern grits that she drives down to one of the Carolinas to buy. Maybe you'll be lucky and they will be on the menu. Have a great time! Be sure to bring enough money to have dessert. The chocolate-chile pots de creme was written up in Food and Wine mag recently. Best, Eileen

I posted this in pastry the other day, and realized that it probably belonged here. I just returned from a vacation in Morocco, during which I picked up a Moroccan pastry cookbook. There are many things I'd like to make. I have these questions: Is feuilles d'ouarka the same as filo pastry? I love the pastillas. Can I use filo pastry to make these instead of feuilles de pastilla, which I have no idea, nor any inclination, to make from scratch? What is the measurement of a sachet of baking powder? What is the measurement of a sachet of vanilla sugar? What is the name of those flat, square pastries that are cooked on a griddle on the streets? I've seen them make them by stretching out the dough, spreading it with butter or oil, and folding it before cooking it on both sides. But I need to know the name so I can see if it is in this cookbook that I bought. Thanks SO MUCH to anyone who answers these questions! I am anxious to make some of the delicious things I ate while in Morocco. Best, Eileen edited for typo correction

Thee's another thread here. This delightful coffee shop serves excellent beverages and pastries. And it is beautiful. Glad to know the background. Thanks. Eileen

We usually travel to Telluride, Co every summer, where my teenage son turned me onto Mexican Coke, made with cane sugar. It sent me back to my childhood days. But last summer when we were there the ingredient list said "cane sugar or corn syrup" so I thought I would be forever without it. Now that I know about Kfp Coke, I will start looking for it and stock up. When my son comes home from college he'll be delighted. We aren't Jewish, but the whole family waits for Passover each year so we can buy whole wheat matzah, which isn't otherwise available anywhere I shop. Now we have 2 reasons to celebrate the holiday. Thanks! Eileen

Yep, for those of us living in the Chestnut Hill area, there are two very good alternative coffee shops, sort of representing both ends of the spectrum. In Mount Airy there is InFusion, funky, very laid back, with nursing moms, stay at home dads with their kids, small groups of knitting women, students and 20-somethings hanging out to use the FREE (unlike Starbucks) WiFi. A very calm and diverse crowd. They carry Moshe's prepared tofu salads and sandwiches, as well as good pastries and that wonderful coffee cake from Night Kitchen. The baristas aren't always in a hurry, but they use Torreo beans for their espresso drinks, and they are really delicious. Worth the wait. Another one is opening is Bella Vista late summer or early fall. On the other end of the spectrum is CH Coffee Company. Sophisticated but casual, beautifully appointed, the new go to place for meeting friends, for area college students to study, and where to go to listen to live music when they have it. On wednesday afternoons into evenings they serve freshly made crepes. Pastries daily from Aux Petits Delices of Wayne. Coffee is excellent. And the beautiful wood on the curved wall in the back is very cool. So is the bathroom. And there's a second floor. So while Starbucks may think they own the market, there are many successful local coffee shops that are more fun and serve better coffee. CH Coffee Co is definitely worth visiting. Eileen

Reading through this thread my thought was the same as miladyinsanity's; grind the raisins with some of the flour from the recipe so they are in tiny pieces. Increasing the butter will make the cookies spread more, which would make them thinner. Reduce the flour (and the leavener accordingly with the lower amount of flour). A little corn syrup will help with the texture. The ground raisins will make them bendable. Melting the butter will help to make them spread, also. And you might want to add a little milk. Were there whole rolled oats in the cookies, or were the oats ground? I, too, am mystified as to why the restaruant would call a soggy cookie a crisp. Maybe they are crisp when they are first made, but the sugar and corn syrup absorb the moisture from the raisins and the cookies become soggy. Good luck, and please let us know how things go. Eileen

I've done this before. With Chocolate Chip cookies there's so much going on in the dough, that you can get away with letting the dough come to room temp and beating in the rest of the sugar. It would be different if you were talking about something with a delicate texture, but for CC's this is fine.

Is the upstairs non-smoking? Eileen

Interesting. I didn't pick up the cream or eggs in the wild mushroom bread pudding, but it was quite moist and tasty nevertheless. Sorry I confused it as having been baked in a large casserole. I'm anxious to try the new menu. Maybe this weekend after a movie. Eileen