Lisa Shock

Does anyone know what THIS eBay item is? Is it really a cake mold?

Looks like Pastry's Best has suspended publication, apparently they are seeking a buyer.

I have a question about the oranges themselves. I currently live in Phoenix, AZ, but I haven't lived here all of my life. There are 'decorative' orange trees all over town, and I have been told to avoid the fruit. I even recall seeing something on the tv news about some kids who tried to eat some and had to go to the hospital because the oranges burned their lips and throats. Are these 'decorative' oranges Sevilles, or a similar type? How can I tell? If I process these into marmalade or use the skins to make liqueur, will they still be dangerous? I've been looking, but can't find a real guide to identification online.

Ok, I know I'm jumping into the conversation kind of late here, but, I've watched every season of this show and I always wonder just how much the challenges have to do with actually starring in a show? I have a friend who produces and occasionally acts as second/third cameraman for tv commercials (and some industrial videos), and all he does is laugh at how badly produced the FTV shows are. Much of the time, they seem to be emphasizing doing entere segments, from ad break to ad break, without stopping. As if they need to get all 11.5 minutes on film without mistakes because it's too expensive for multiple takes, or, (sarcastic gasp of horror here) too expensive to have cuts and mini-scenes. Face it, they can't be using movie-quality film, I'd be surprized to find out that they still film in hi-8 (the 80-s and 90s standard for tv news and some sitcoms) -digital must be cheap by now. I did a few voiceovers for my friend, when the real actors were too hung over to come in to work, and I know a little bit about tv production. If you make a small pause at the end of sentences or certain phrases, it's no big deal to re-do segments. You usually get good enough that it doesn't happen often, but no one pushes you to plow on for 11 minutes. I was often asked for other takes, just to hear some different interpretations of the script, not because what I had done was bad. If these guys can do it, FTV should be able to as well. Anyway, the challenges seem pretty far removed from the actual business of making a show. And, some people's experience seems weak for them to springboard into being on-screen instructors. Oh wait, this is the network propping up Rachel Ray and Sandra Lee. I guess anyone with a big smile or bustline can be a host as long as they shill for processed food packers. I mean, there are hundreds of culinary school instructors out there, and not one has gotten a show on FTV...I wonder why...

Thanks!

I am shopping for a new stove, and must have electric because there is no gas service in my area, and my hubby refuses to set an LP account just for the stove. A salesman at a fairly high end chain store, one that stocks Wolf and Viking, told me that cast iron and copper cookware can scratch ceramic cooktops, leading to their breakage. Two years ago, I got a wonderful set of copper pans, and I have a lifetime's collection of cast iron I love. Anyway, I noticed that most of the better electric stoves had ceramic tops. The coil stoves didn't have features like hidden oven elements or 2-oven configurations. Am I destined to have a cheap coil-top in my future?

You need to check with your local health department and see if they will clear your home kitchen. Where I live now, Phoenix, this would be illegal. (There's a law on the books prohibiting home-made goods from being sold in/from businesses.) Where I used to live, Santa Fe, would only approve you if you did no personal cooking whatsoever in your home kitchen and everything was stainless steel. (no laminate counters, no wooden cupboards, no wood at all in the kitchen) You also need the delivery vehicle approved, depending on your county's health code. Then, there's always local certification for each person using the kitchen with a food handler's card of some sort. If you are already ServSafe certified, you may be able to use that certification in lieu of a separate test. Pricing is based on the cake & icing itself, props, and other materials. -Plus estimates on time for: multiple meetings, sketches, making special props, sugar flowers, creating cutting diagrams, and delivery. As pointed out above, delivery can take hours all by itself. -And many places will not accept a cake without a cutting diagram. Making these sorts of cakes is expensive and time consuming. If you don't work your cost cards carefully, you can easily wind up in the red on one.

I'd be afraid that the cake would set up a bit before the berries burst, and then you'd have some unsightly watery pockets. Or if there's a whole layer of fresh berries at the bottom, you might risk have watery mush that won't slice or stay together well. I usually make a compote, that way I can control the flavor and make designs in the cake.

Slow is good, especially at first. You don't want too much of a friction factor heating things up. Scientific studies have been done on the speed issue: http://www.sciencedaily.com/releases/2002/...20218094303.htm Remember that a % of the liquid doesn't really freeze (for crystals) until the product is packaged and sitting in the freezer with the mixer bowl type ice cream maker. I'd say that you want as little of that as possible, since those tend to be large crystals. I'm thinking that if you are willing to make a series of test batches with a thermometer, you could calculate the friction factor for several of your mixer speeds (just like in bread-baking) and then decide for yourself what works out best. This is motivating me to stat shopping around for a smaller machine with a compressor for my home. BTW, my current project is trying to replicate (without the garish color) Baskin Robbins' Red AppleJack Ice. I've had some good success with juicing braeburn apples and adding lemon juice and a dash of vitamin C powder with a 50/50 simple syrup.

BPA is water soluble, so transference via chocolate is unlikely. http://www.enn.com/health/article/37290 I personally have removed most polycarbonate items from my home, chocolate molds are problematic. So far, the main concern is small children being exposed since they seem to be most affected by it. Fortunately, most consumers for fine chocolates are adults. Chocolate is not recommended for children under the age of 1 year. http://geoparent.com/experts/health/babyallergies.htm