Lisa Shock

Spicy Lemon Pickles (India) Meyer Lemon Marmalade mayonnaise, lemonade, deglazing pans for pan sauce, hummus

Yeah, I'd personally give the pie a 5 day shelf life with a caveat that the crust probably won't be great after a couple days. Be safe, make another one later.

Of course, you could just put some of those sealed cooler blue ice things inside. Just wash before freezing, maybe freeze in a plastic bag to keep sanitary (mine fall out of the freezer sometimes), then remove from the bag and place inside the pumpkin.

Just finished Restaurant Man by Joe Bastianich I liked it, but many amazon reviewers found it to be too profane and self-aggrandizing.

Lilies of some (non-poisonous) sort?

Onions?

There was food involved...

Yeah, the cool thing about Clarkson, Hammond, and May is that they now totally control their show and can do things exactly as they want to. (I know from personal experience, but am contractually forbidden to discuss anything until Nov. 18, 2016.) So, hopefully, there are green pastures on the horizon for the 'Great Baking' team.

For those thinking certain films were missed, there is another film thread on the site, one started in 2002. Movies/Films with Food-Related Themes

Usually just before regular filling and baking on both sweet and savory pies. I usually only blind bake crusts like sucre that will be filled with pastry cream or mousse, and I paint those with a thin layer of tempered chocolate (chocolate type based on the pie flavor) as a barrier. If something is going to cook quickly, like a quiche or a pie where I am just heating the filling through, I might blind bake halfway with the weights, remove the weights then egg wash. There are just some crusts that need the weights if they're going to be blind-baked.

Health department laws vary from county to county. That said, they primarily cover people preparing food for other people, not themselves. I suspect there are two things happening: uncreative employees, and people who treat objects in common areas badly. If no one can be bothered to wipe out a microwave when their lunch splatters inside it, would you trust them to use and then clean other appliances. I have worked places where people kept small appliances in their office and carried them to the kitchen to make lunch, washed them and stored them back in their office.

HERE's a better link...

Turmeric is used to simulate chicken flavor in some foods. It's probably in the filling. Lecithin granules are generally added with a ratio of 30g lecithin to 500g all purpose white flour. Have you ever made egg rolls? The filling needs to be cooked carefully to get as much moisture out as possible, or they explode. You also need to be cautious about overfilling them. The edges are sealed with water, you dip a finger in water and run it all around the edges before rolling. Less confident cooks use egg wash instead of water.

While lecithin is often used as an emulsifier (it's the 'magic ingredient' in Vegenaise) on the savory side of the kitchen, in the commercial bakery it's commonly used as a dough conditioner. It extends shelf life, allows products to be made with less fat, and makes the finished product softer. (it's a common ingredient in low-fat versions of baked goods) It is usually mixed in with the flour and other dry ingredients prior to adding fats or liquids. It's a really common ingredient, even King Arthur sells it in small bags to home bakers. In this case, it probably helps make the wrapper easier to bite into or break cleanly, softening the thick dough just enough to prevent shattering. (ever had an egg roll just collapse on you after one bite?) Here in the US, we have several TV shows that go inside factories and show various consumer goods and foods being produced. If there's any of these type shows in your country, you might want to search online lists of program topics to see if the factory has ever been on TV. Also, with the rise of social media, many companies will answer questions online. You might try asking them on FaceBook or Twitter.

This^ Many commercial machines, especially extruders, produce a lot of heat which cooks the food and causes expansion without the application of traditional cooking methods. Some foods are almost impossible to replicate at home (Cheetos cheese puffs, for example) because they are unique products of the machine that makes them. There's a really good chance that the Chickos are simply cheap frozen eggrolls run through an extruding machine with a white flour & water batter that 'cooks' due to the heat of the extrusion process. Other commercial foods are made possible by the use of chemical fillers, binders, flavor enhancers, dough conditioners, etc. Sure, a Modernist kitchen uses some of the chemicals, the difference is that we are trying to get the best (tastiest, most nutritious) possible product, whereas most convenience food manufacturers are trying sell as little of the cheapest possible product (usually filled with lots of air, like the Chikos crust) for as much money as possible. Many of these foods, IMO, are not really very good or worth copying. I'd rather eat some frozen homemade leftovers. I have to ask, why are you investing so much time in trying to reverse engineer cheap, factory-made frozen foods?

It's mostly used to not be wasteful.... My mom would take the turkey out of the roasting pan, put the pan on two stove burners, add some flour, cook until it got bubbly and started to change color, then stirred in water plus salt and some fresh herbs. It was whisked while cooking until everything was incorporated (the fond had time to break down a bit, and it thickened. Not perfect, by any means.

BTW, to avoid moisture problems in general, I use egg wash prior to filling pies and baking them. The protein forms a very good barrier and prevents soggy bottoms for days.

I looked at the images and some youtube videos. The corn one has a different casing, so, I am going to ignore that one for now. The Chiko roll has an odd look. The end seem very thin, you can see vegetables through the translucent dough, while the long sides are much thicker. Without having one to take apart in person, I suspect that it is a frozen eggroll that is rolled up in a rectangle of dough, like a sausage roll, then deep fried. http://www.cooksinfo.com/chiko-rolls I am suspicious of the story about egg and flour being the main ingredients, after all, egg is not in the current ingredient list at all. They can be used in an enriched sweet yeast dough, a good example is cinnamon rolls. That said, there's no yeast here. But, there is sodium bicarbonate. There are egg-rich batters and doughs without yeast, starting on one end of the egg spectrum (low egg content) with pancakes, going through popovers and crepes (with a lot of egg). For baking powder type baked goods, the family this closest resembles, IMO is a biscuit dough, which would explain the animal fat, and the texture. Does bisquick exist there? The cutaway photos really look like Bisquick biscuits. Make some of the cheapest, leanest biscuit dough you can with lard or shortening as the fat. (this is why I recommend Bisquick, you do NOT want a great, buttery buttermilk biscuit here) Roll it it out into a sheet about 4cm thick. Cut it into rectangles that are as wide as the length of some frozen eggrolls, and long enough to wrap once around. Wet the top of the dough rectangles lightly, so the dough will adhere, and wrap the eggrolls, ignoring the ends. Seal the seam down the length with water by pressing the dough together. (use egg wash if you need to) Deep fry.

I am looking for a POS system recommendation for a friend who is about to open a little place in a mall food court. They'd like something better than a manual cash register. They will have a limited menu, with some larger sizes available cold for people to take home and re-heat for dinner in addition to the usual single-serve fare. They would like something that gives some reports beyond the basics, like identifying best sellers, trends by time of day, day of week, month, and season. It would be great if it helped keep tabs on inventory by breaking dishes down by formula, but, we understand that may make it too pricey. The hope here is to have as much data available to investors (and maybe potential franchisees) as possible from the start. Any recommendations?

If you are making a big holiday meal, and are making mashed potatoes the old fashioned way where you drain the water, if you use Russet Burbanks it is traditional (in the US, with our turkey dinners, anyway) to save some of the potato water to use in gravy-making.

Just because it was originally made one way doesn't mean it's currently made that way.

I've been fooling around with using a 10" tortilla press to press out the final product instead of rolling with a rolling pin. I found a coated aluminum handheld model that I put in the freezer, while leaving the dough a little soft. Like corn tortillas, the process is easier with plastic clingfilm. I thought of this while watching a professional pie crust press. It's been summer and I haven't been baking much, once it's a bit cooler, I will be more willing to heat up the house with more tests.

I forgot to mention the wine, beer, and spirits. Oftentimes, their Kirkland brand spirits are a famous label offered at a 30-50% discount. Yes, the selection is bare bones, especially with spirits and beer, but, there are definitely some good savings to be had.

I tried a Cook's Illustrated recipe one holiday season when I was catering a large volume of meals on particular days. I know that it's behind their paywall, and it isn't their only recipe, it's the one where you do not drain the potatoes, you add milk to the water, cook and mash all in one pot. This recipe has been incredibly useful wherever (home, work) because it's fast and only uses one burner. If you use a dutch oven or another oven-proof pot with a lid, once done, you can move these to the oven to stay warm while, say, your turkey is resting, being sliced, etc. I have tweaked it a little. The ingredient list is mostly theirs, instructions all mine. (the beurre noisette was my idea, you can skip that step for a more traditional butter flavor) Garlic Mashed Potatoes 4 lbs Yukon Gold Potatoes 4 tbsp Butter 12 medium cloves Garlic 1 C Whole Milk ½ C Water 1 tbsp Salt ½ C Cream 2 tbsp chopped fresh chives, optional garnish Peel the potatoes and cut into uniform chunks, about 2" square. Set aside for a few minutes. Peel and mince the garlic, or run it through a garlic press. Set aside. Heat a 5 qt or greater pot (one with a lid) to medium and add butter. Allow the butter to melt, bubble and then brown. Keep a close eye on this, it can go from brown to burned very quickly. Add the minced garlic and stir for a few seconds until it becomes translucent. Quickly add the Milk, Water, Salt, and Potatoes. Bring to a simmer, about 195°F, cover, and cook for 12-16 minutes. Check for doneness, starting at 12 minutes, by poking the potatoes with a fork. They are done when the fork slides in easily. Add the cream, stir, and pull the pot off the heat. Mash with a hand-held, non-electric, mashing device until desired consistency is achieved. Keep covered and warm until serving time. Garnish top of potatoes with chives, if desired. A friend of mine adds 4oz of cream cheese at the end, too. Hope this helps!

Most of them here in Phoenix also sell gasoline. I generally save $0.07 - $0.12 a gallon on gas and there is a location near me, so I don't have to drive around to get a good price. I save $25-$30 a year just on gasoline. I also buy large sacks of flour and sugar there, the regular price is a little lower than Smart & Final, but, occasionally, S&F has a baking supply sale that beats them.