Lisa Shock

It's also good to know that sometimes, when they are stuck, you'll need to stick a broomhandle or something in there and push a little and turn to get it to move a bit before the reset switch will allow you to click it.

Some online sources state that they don't actually sharpen it, they just knock crud off. But, I think that LoftyNotions has the real answer. After a couple of years without moving, but with water and grease being poured over them all the time, something is bound to seize up. (edited for clarity)

I do okay with melon rinds, I slice them up a bit before disposing them. What I always avoid are banana peels, artichoke leaves, nut shells, pineapple tops, and, anything that would be difficult to run a knife through. The first three of these items I have personally witnessed others clogging and ultimately destroying disposals with, so I am certain they should be avoided. If you don't use it for a while, you should at least run some ice cubes in it about once a week to keep it sharp. I knew a woman who never used hers and it became uselessly dull after about 2 years of inactivity.

I'd separate and weigh the yolk and white and then adjust. The standard large US egg for formulas is 2 liquid ounces. The yolk is .75oz and the white is 1.25.

I grew up eating halves with a grapefruitspoon. I now eat them peeled out of hand by the section, as I eat my oranges. If I were to serve them to others, I might serve halves with grapefruitspoons, if I wanted them as a course, or, I would supreme them for use in a dish.

I have made hundreds of variants on mayo from scratch in the past couple of years as part of a project, and haven't had this happen. I did run a bunch of formulations using pureed sun dried tomatoes, and never saw anything like this. It wasn't by chance the Hellman's Light version, was it? -That product contains xanthan gum and starch in fairly precise amounts to maintain the consistency. My only other thought, if it was the regular mayo, is that tomatoes do contain pectin, and the batch you got was very high in it.

Heating shouldn't make the FoodSaver harder to use; the seal is made with canning jar lids, the FoodSaver Jar Sealer slips over the canning jar lid. Preheating is a good idea, these can be kept in a water bath or on a heating pad as long as the room temp isn't too cold. I always use wide-mouth jars, it IS easier. The smaller ones, quilted 8oz, are the easiest to get things out of because the sides are straight. This size is probably too small for you, unless maybe you want to use circles of that diameter as the finished product.

You could try canning jars, there are regular and wide-mouth attachments for FoodSaver, and the jars are meant to be boiled for sealing so they can withstand higher temps than the canisters.

Sounds underbaked, you see this characteristic in all sorts of short doughs like cookies.

I hadn't heard of the procedure, either. I've been trying for the past hour or so to research this online, to see if I was out of the loop on a regional technique or something. I haven't been able to find a precedent yet. I have to agree with Deb & The Doctor. Caramelization changes the properties of a sugar, and, I suspect that caramelizing the glucose before adding the sugar is inhibiting its positive effects on the sugar.

Chef Rubber has them.

I've had some great meals served at communal tables. Perhaps my favorite memory is eating at Cantler's just outside of Annapolis in the 1970's. The place was a warehouse-like building out in the woods (but on the water, it has its own dock so you can arrive by boat if you'd like) that had three rows of wooden picnic tables pushed together making three long communal tables -all covered in newspaper. You ordered at a little counter and got crabs by the dozen handed to you in the shallow cardboard boxes that hold 4 six-packs of soda. You could get cold soda in cans, and that was about it. Rolls of paper towels were provided along with mallets when you got your crabs.

So, we'd like to see pics of the event, if possible...

The recipe giving you times for steps may be part of the issue. Room temperature, humidity, and, to a lesser extent, barometric pressure can all affect fermentation. Even in a commercial kitchen with proof-boxes to give us controlled environments, we check the volume of the dough and use that as the indicator to move on to the next step. I agree with jackal10, that shape is definitely an indicator of being over-proofed and under-baked. And, the hydration % is very high -it's like a ciabatta, not a sandwich-loaf type bread. Some of your crumb structure is a result of the AP flour, it can make a bread a bit more muffin-like. But, depending on your region, AP flour can be very close to bread flour in gluten content. The only way to test it is to do a Hand Test, which is very approximate unless you're used to handling a lot of different flours regularly. I think with a few changes you'll have a great loaf on your next try!

Various savory pies are designed to be served cold. Pizza rustica (the Easter pie type) comes to mind as well as quiche.

It might be possible for you to ship some candy to yourself, perhaps using a hotel business center. If all else fails, take more pics and we'll figure out a way to make those candies here.

Beautiful, and very realistic!

The tiny rice is called Kalijira rice and I have made tiny fried rice appetizers with it by trimming the very tips of broccoli florets, cutting carrots and other veggies very small, and then serving it in crescent standing spoons. People are amazed at how small this rice is; each grain is less than half the size of small, short-grain rice. If you did deviled quail eggs, you could also do a contrasting dish of deviled ostrich egg, if you can source one or two. Just remember to time the cooking time carefully, and have tools to get into the shell. Tiny seafood may be available, you could have fun doing mini versions of classics like shrimp cocktail in a small 2 ounce disposable martini glass. I have seen 'champagne' grapes at Trader Joes, they may be good for dressing the table, or making something if you trim the stems so the bunches look like mini versions of larger grape bunches. Crepes are easy to make tiny, and are easy to transport and keep cold. You could then make anything from mini crepes suzette to mini seafood newberg crepes. You could get cornish game hens, roast them, carve like a turkey and then serve tiny plates of it with teeny mounds of mashed potatoes and gravy. -Maybe make a tray that has a tableau of a doll-sized holiday meal.

Mayhaps you can get a small souvenir item to auction off as an eG fundraising item...

There's always the option of using things of unusual size, like deviled eggs made from quail eggs or a salad of microgreens. Once, I found a tiny grained basmati rice that made great tiny appetizers. And, maybe your produce people can source those tiny pepquino watermelons -they taste like cucumbers. In the fake egg category, there's always blown mozzarella with yellow tomato puree/salsa/sauce poured into the cavity. And then, there are the foods that play with our sense of order like fried ice cream, fried mayonnaise, savory sorbets, etc.

You could call and ask.... +34 972 150 457

I don't think you need it. Buy your url -cost is about $10. Get a basic 5 page, template type website at a place like GoDaddy for $50 a year and build it yourself -it's easy. Set yourself up with a Yelp listing, a Google Places listing, a Bing Local listing, a Yahoo Local listing, a Facebook page and a Twitter account. It takes a couple weeks for some of these to go live, but, once they do, people will find you. Make sure to announce your opening and events in the New Times online calendar section, and put something on Chowhound. People will find you, really. And, I've seen way too many people trying to sell themselves as professionals at this stuff when they themselves just got into social media a year or two ago.

I'm just chiming in to second the 'no' vote on the autograph on the laptop. Not only does it have nothing to do with the people or place, but, it's a highly ephemeral item. It might be cool to walk around with for a year or two, but, twenty years from now, when you tell the tale of your trip, I think you'd be happier being able to pull out a book, or point to a framed picture or something. I have Albert Adria's autograph on his photo in a magazine article about him, So-Good #1 which I got him to sign after a long night of drinks and shop-talk at WPF 2009, and I am still kind of kicking myself that I didn't get an autograph on something I can frame. (I don't want to destroy the magazine.) So, every time I want to show someone the autograph, I wind up slowly degrading the condition of the magazine.

Oh! Don't forget that El Bulli sells their books at the restaurant. (they don't make much money on the food, they support themselves on book sales) Anyway, there are books available there which you may not have access to otherwise, and the opportunity to have them signed.

I would like to point out that some rice recipes do use a bit of science to manipulate texture in the opposite direction; making the rice have more of the firm characteristics of very long grain rice. A good example would be Persian steamed rice where vinegar is added to the first stage of cooking before the steaming. (My go-to recipe is Madhur Jaffrey's World-of-the-East Vegetarian Cooking. -Or Persian crusted rice, to which many cooks add yogurt, which is acidic.