etalanian

One of my favorite spices. I often add some to stews, soups or chicken and dumplings. Just a little, so it gives a hint of mysterious and intriguing flavor. If not overused it is magical.

I will be baking some next week...have to finish a project right now that is due on Monday morning.

Count me in! I would love to meet all of you. Eileen

Appetizers and entrees are superb, as is the food in Fork II, but I find their desserts to be uninspired. edited to correct typing error.

Hope things look up for you. When I'm down I turn on the music, cook something quick, then settle in with a pint of Ben and Jerry's New York Super Fudge Chunk and a bottle of champagne. Always takes the pain away.

Wow! Amazing photos. I'll have to figure out how to get it translated. Thanks for the heads upon this site. Eileen

Were you using an oven thermometer? If your oven wasn't as hot as it should be, that could cause this type of problem. Also, Wendy is right about too much leavening. It has the opposite effect that most people would expect. Eileen edited by etalanian to correct an embarrassing typo!

This is great! Does anyone want to bake some of these also so -- then compare notes? Eileen

What about Lemon Curd? Eileen

What else was in the recipe that might have had an effect on the flavor?

And don't let the mixture get too hot; it will get grainy and lumpy if it burns. Be sure the bowl doesn't touch the simmering water. Using unsweetened Baker's chocolate has two detrimental effects: first is that unsweetened isn't conched like semisweet or bittersweet chocolate is, so it won't have a smooth mouthfeel. Second, Baker's just doesn't have the same flavor as the premium chocolates - even adding sugar and vanilla won't fix that. Good luck with your next attempt! Let everyone know how it goes. Eileen

Okay, so I'm guessing they are eaten with a spoon. Is that right? The jello isn't set so loosely that it slides into one's mouth from the cup? (Sorry I keep interjecting with the same question, but this really has my curiosity aroused.) Also, I love the idea of the mojito shots - they could be made with fresh lime juice and gelatin and would have a really wonderful flavor. Eileen

Ruth, I haven't been backsince Bobby left. Sorry to hear the quality is flagging. I will have to make a point to try it again - after I am off this silly diet! Eileen edited by Eileen to correct typo.

Are you all sure the cupcakes are baked completely before you removed them from the oven? Sounds like they fell. I would bet they were underbaked. Eileen

Before I sold my bakery I used to buy my tins from this company. They were dependable, the tins were of good quality, and they had a reasonably good variety to choose from. They also had reasonable minimums. Good luck! Eileen

That purse is horrid! And I don't get the Fallen Fruit site at all...did you feel the same way, Mizducky?

Right, but how is it a "shot"? Is it liquid, do you drink it? Or do you eat it with a spoon?

Yes! I would love it! Thanks. After I finish the project I'm working on now, I am going to try making some of these recipes. Anyone else game - want to try a bake-off for the best pound cake? Eileen

Sorry to be so out of touch, everyone, but, ummm, what's a jello shot? Is it liquid? How do you drink it?

These are all greatrecipes to test. Thanks so much! Eileen

Right after my kitchen was remodeled I smacked a 5kg bar of Callebaut semisweet against the edge of the marble top on the island to break it up. Unfortunately the chocolate didn't break, but the marble countertop did!

Depending on what we're eating it with, we like Baker Street or Metropolitan.

Anyone have a great recipe for a moist, light but dense, delicious pound cake that can be flavored many different ways?

Shaloop - I am saving that recipe for my son's birthday. He often asks for a chocolate cake with peanut butter filling and ganache frosting. He loves cheesecake, so I know he will love this recipe! Thanks! Eileen

Before I sold my bakery I distributed to some farmmarket stands. The packaging was different for each one, depending on the feel of the market (upscale, laid back, ecologically aware, etc). Large cookies were always sold individually. Small cookies were always sold by the pound. Sometimes the small ones were prepackaged in clamshells (clear plastic containers with a hinged top) while at other stands they were weighed to customer specifications, and placed in recyclable bags or small bakery boxes. It's important that you meld with the overall feel of the market you will be selling in. I agree with the previous posters that you need to find out the health department regulations forpackaging. But keep in mind that maintaining the freshness of the product is most important when deciding how to display the product. The sweet and savory offerings sold side-by-side is a great idea. There aren't a lot of freshly made savory cookies/crackers out there (at least not in the Philadelphia area). Good luck to you! Please let us know how things work out! Eileen