Lisa Shock

I was told by two instructors in culinary school that it was modeling chocolate.

How about 'Hac's Fancy Pantry'?

My husband and I have both been vegetarians since our teens, in the 1970s. (met in 1994, married in 1996) This is probably our biggest green contribution. We eat a lot of unprocessed foods like dry beans and vegetables. We try to eat up all the food we buy, freeze leftovers and make soups and stock from trimmings. I make a lot of foods like salad dressings, mustard, mayo and ketchup from scratch. We compost and have a small garden. I have used re-usable bags since I moved out on my own. I have a french string bag I got in the 1970's and Wild Oats cloth promo bag from 1988 that I still use. I got CFC bulbs in the mid-1980s when they were first introduced. Two years ago we re-did the house in LED lights. My kitchen is now illuminated with about 35 watts of energy total -and the bulbs only get to about 108° -as opposed to the 50 watt (each) halogen bulbs that were here when we moved in which used a total of 300 watts of power and got to 435° each. (so, we don't use AC fighting heat from our lighting) (yes, I love my tempgun) I do simple maintenance on the (circa 1996) fridge, cleaning gaskets and vacuuming the coils to keep it running well, although it will probably need replacing in a few years. I clean with simple soaps and vinegar as much as possible. I'd love to replace the stove with an induction topped model, but, cannot afford to replace it right now -plus I'd have to buy new pots, my copper cookware would not work! I load the dishwasher up, and use it. Most importantly, my husband keeps a small journal of when he changed filters on things or when we cleaned something, so we can do regular maintenance to keep what we do have running smoothly.

Ruhlman has posted corrections on his blog: http://blog.ruhlman.com/ruhlmancom/2009/05...tio-errata.html He also asks for other corrections.

I took a class from him at the World Pastry Forum in 2006. IIRC, his philosophy is that maybe only two people in ten can taste the difference, say, between regular chocolate and high end chocolate, and he wants to cater to those two people. I enjoyed his class, and I really want to visit his store someday. He makes everything there, including the soft drinks, from scratch. I'd love to someday have a place of my own, like his. I just don't know if Phoenix is really ready for it.

FYI: NaOH (aka lye or caustic soda) is used in lab tests of sodium alginate containing medications to simulate the body digesting the medication. It's also the main ingredient in many drain openers.

The easiest thing to do is take a bite of the raw eggplant and see if it's bitter. I find that with a really bitter one, even salting doesn't really help, so I compost them and start over. I gave up salting them years ago.

It's 8 weeks only, and week one was the third week of April, IIRC. I have seen reports of Targets and KMarts carrying it, but I have not seen any here in Phoenix. (except a few 20oz bottles of the Pepsi in the front coolers of one Target) Safeway stores have it, as do some WalMarts. I just got 5 12-packs of the Pepsi at a Safeway. The company has real live people taking and responding to comments on Twitter: @Mtn_Dew @Pepsi They are also encouraging people to tweet locations where they found Throwback, some posts at Pepsi's Twitter Page may be helpful to you. They are hinting that if this test goes well, these drinks may return next year. Good luck! I am officially stockpiling!

Thanks for checking, and for all of the suggestions. It's good to see opinions from different experienced sources. Sorry, I didn't read your sig until just now. I know that I'll face a lot of rejections, that's just part of the process. I'll let you know how things work out! Thanks again!

Thanks for the advice. I was nervous that I'd need everything to be done before approaching an agent. I'll start working on a description of the book, and introduction and a few sample recipes with commentary and see how it goes. BTW- I enjoyed your bean book!

Thanks!

Thanks! I have owned copies in the deep dark, distant past and was unsure how useful it would be for a cookbook author. I purchased two used copies of books specifically on cookbook writing and neither addresses how to actually format pages, or the picture questions. I'm probably going to check out Photographer's Market as well, to see what is expected for submitting images. I was actually thinking about using your method to do the writing, since MasterCook offers an easy way to organize the info and set up all of the recipes uniformly. Cutting and pasting into a word processor (I am a huge WordPerfect advocate) isn't such a big deal, since I am going to have to write regular text for my chapters as well as things like the introduction, chapter intros and index. I guess I had been wondering if later versions of MasterCook had any major upgrades over what I had, specifically for professional publishing. I actually preferred MC3 over other versions because it had more flexible layouts for home printers and was simpler to use. I will have to see what runs on my much more modern computer, and go from there. I might have to buy 8 just to get the software to work correctly on XP, no biggie.

I'd look at the area of the mixer where the beater attaches. I have seen them occasionally drip motor oil.

I have copies of MasterCook 2,3,4, and 5. I have used them off and on, but never really focused energy on entering all of my recipes into it. I mostly just type things in WordPerfect then print them out and keep them in a binder. I am pretty familiar with entering recipes, formatting the pages, getting the nutritional values, and setting up shopping lists. What I am not certain about, and cannot seem to find info on is how to lay out pages for submission to a publisher or agent. I don't have a contract or anything, I am just looking to submit cold. I know the general guidelines for submitting fiction and TV scripts to publishers, I used to write for television & my husband is a published fiction author, but I haven't seen details for cookbooks anywhere. I am assuming that it's the usual 1" margins, double-spaced, Times New Roman only. Here are some of my questions: If I want to submit my photos (printed with my printer on 8½ x 11 paper) with the project do they get inserted in the manuscript in the spots where they would appear in the finished book, or as a group in the back? Do photos get a title sheet in front of them, or can they have a description printed on the same page? If I want to write my recipes with the ingredients list in both US and metric weights, is it ok to type that out in two columns? (think RLB's Cake Bible) Do sidebars get typed out in the same format (margins) as everything else? Do I place them after or before the recipe they relate to? Do any publishers accept digital submissions using any of the cookbook software on the market? Any input would be appreciated, thanks!

I'd like to add the 2007 film 'Waitress' to the list. It's a fun little film that features a lot of pies.

Maybe you could help me try to invent drinks to make with the final product. It's good mixed with cream. I just haven't done much else with it. It's also good for cooking in situations where you might not want to use actual chocolate.

I chilled and grated the chocolate bar with a fine Microplane and just put it into a canning jar with the grain alcohol. The downside was that while most of the solids remained at the bottom of my jar, a weird fluffy cloud developed in it -even though I used a good chocolate bar that did not have added lecithin. Maybe cheesecloth is a good idea.... Grain alcohol (Everclear and a few generics) usually 190 proof, 95% alcohol. It looks like it isn't sold everywhere, and in some areas a watered down version is sold -Wikipedia Article. Even the watered-down version is higher proof than most vodka, so, I would definitely recommend it, if you cannot get the full strength stuff. Bevmo (owned by Tesco) carries a less expensive 'house brand' of it. It's neutral in flavor, and I cannot tell the difference between the name brand and house brand in this case. Good luck! You should have a drinkable product in about ten days, if you can find something over 150 proof.

I did it with chocolate and cocoa, no nibs. I found that what you started with really affected the result. Cheap cocoa gave a flat one-dimensional taste, whereas a good chocolate bar gave a more complex set of flavors. I also use grain alcohol (brand name is Everclear in the US) instead of vodka because it works a lot better and faster. Most infusions can be done in under a week with grain alcohol. You can then dilute with water or syrup to make a liqueur. I make all of my liqueurs from scratch now. My guess is that nibs will take a bit of time to infuse, and crushing them a bit will speed things up. The variety bean and type of roast will affect your result, so use nibs you like. Check out the thread entitled Homemade Liqueurs, Tips and Tricks; Successes and Failures in Beverages & Libations. Good luck!

Yes, but I got into the habit of using lemon when I was visiting relatives in Hawaii. For some reason, every place we went they put lemon wedges into cola. Actually, I also tried Throwback with rum & lime and it was a bit better than with lemon. So, I guess there's a reason why classics are classic....

Cool! I paid $12 for just the stand for mine at the store, so, you got a smoking deal! Enjoy!

I tried making a cuba libre with Pepsi Throwback and found it a bit sweet, but very delicious. The addition of a good amount of lemon juice and a twist of peel helped. There's just nothing like real sugar, IMO.

I believe that's a Chinois. A China Cap has larger holes. A Chinois has a very fine mesh. Still, it's a great find, they cost $75 new here in the US, and that's without the stand or wooden plunger. (China Cap runs about $30 new.) Anyway, welcome to the world of refined soups and velvety sorbets!

Oh yes, indeed! I was wondering what was going on with the graduates of the UK's culinary schools (catering colleges?) and other starting professionals. -And chefs working hard but unable to afford to start their own place. Not to mention talented foodies who might have cracked open the Larousse Gastronomique on occasion.... I know that here in the US, the Hell's Kitchen people cast contestants based upon potential for causing conflict. (I made it through two rounds of auditions and failed to make the cut for HK season 2 in the US.) I always admired this show for bringing forth people with ideas, dreams and vision and really examining their ideas in depth. I think the casting people did not choose strong candidates this time around. I found myself cringing at beginner-level basic mistakes in every episode. Don't get me wrong, I really like the show. I enjoy its thoughtful nature, and the pacing. I just think they could step it up a bit.

Sorry for the double post, but I just tried Mountain Dew Throwback. I liked it but it is a really different formula. The original Dew contained orange juice, this new one does not. The new Dew is also sweeter than the regular kind with HFS on the market right now. That said, I thought I noticed a change in the past couple of months where the regular became more acidic, at least from the bottler her in Phoenix. I like to mix Mountain Dew with shots of flavored syrups like Torani and Monin, with lots of ice. The Throwback Mountain Dew mixes nicely with the few fruit flavors I have tested so far. It is a bit less acidic, but the overall better flavor makes up for a slightly different sweet/sour balance. BTW, for those in the Western US, Albertson's has these on sale this week for $.99 for a 20oz bottle.

Is the cake soaked in alcohol?