Lisa Shock

On truffles, you can pipe warm ganache into sphere molds. Or, get really practiced at hand-rolling.

New episodes or reruns? And, do they use the old music from the Backdraft soundtrack?

I always cut first. I keep my pieces looking pretty by adding a tablespoon of vinegar to the water at the start. My potato salad is a knife skills showcase and looks like a bowl of mini blocks.

Be careful, improper heating, cooling and holding temps can foster the growth of bacillus cereus. https://en.wikipedia.org/wiki/Bacillus_cereus

Generally, you can cut the acetate first. I think this was probably placed inside of a small cake ring until it was set.

I hope this works, here's a French page run through Google Translate: http://translate.google.com/translate?hl=en&sl=fr&u=http://cuisine-facile.com/base/recette-sirop-sucre.html&prev=/search%3Fq%3Dsirop%2Bde%2B30%25C2%25B0c%26start%3D10%26hl%3Den%26client%3Dfirefox-a%26hs%3DXzT%26sa%3DN%26tbo%3Dd%26rls%3Dorg.mozilla:en-US:official%26biw%3D1920%26bih%3D922&sa=X&ei=TDDdUJTKDceW2QXl1YCgDQ&ved=0CDcQ7gEwADgK

It loses heat over time, so, if you must use bottled, buy the bottle at the very back of the shelf, and, choose a store that seems to actually have a good turn over of the stuff.

I tend to enjoy darker black teas and Earl Grey when it's cold. I prefer green tea, and lighter teas like Darjeeling in summer.

I've managed on occasion, in emergency situations, to get by with stirring with a large sturdy spoon. I just kind of pretended to be the mixer. It's tough on the wrists. And, you'll need to make sure the bowl is secure.

You can add them to butter when making brown butter, for more intense flavor. A lot of people do this routinely. Obviously, there are uses in baking. On the savory side, it can be used pretty much anyplace you'd use butter, if you don't mind the color.

Smoked chocolate ice cream, you could adapt this recipe: http://cuisinetechnology.wordpress.com/2010/02/23/smoked-chocolate-ice-cream/

Don't forget that you'll have restrooms needing to be cleaned -hourly if you're busy.

No one here is claiming that the pressure cooked meat is juicier than a regular braise. Go back and look at the original questions. The pressure cooker is faster, but, not necessarily better for a braise. And no, adding gelatin to a braising liquid won't help anything -unless a cut of meat is lacking in collagen, like trying to braise a t-bone.

I'm saddened to hear of this tragic turn of events. I regret never having met him in person. My condolences to his family and his work 'family.'

2) Most textbooks cover this in detail. Braises are done with certain types of collagen-rich meats which would be tough if cooked with other methods. During the first part of the cook, the meat IS tough and dry. But, you cook it beyond that point until the collagen breaks down and you get a distinct structural change. A pressure cooker speeds things up and hold in some moisture. That said, you pretty much have to cook some cuts of beef far longer than others to break down tough connective tissue. If you were to cook low collagen cuts, like the filets, as a braise it wouldn't work. And, if you cook some stew meat like a steak, it's going to be really tough.

Will the meat eating Jewish people be happy eating vegetarian? With the pork, you risk all sorts of issues with guests cross-contaminating other dishes so that the Jewish people may only feel comfortable eating salad and dessert. What about some sort of baked fish dish or stew? I agree with Linda, I'd swap the faro for a vegetable salad of some sort, perhaps a fennel/orange/olive salad?

If you wanted to have a fancy presentation, you could cook them en papiotte, topped with supremes of lemon on a bed of julienned vegetables. (add a tblsp of white wine to help the steaming)

Just because an illness can be food-borne doesn't necessarily mean that food is the only means of transmission. She could have gotten ill from touching someone who was ill, touching something that an ill person handled, or through third, fourth, fifth-hand, etc. transmission if the other people aren't washing their hands, or sanitizing things properly.

The performance has to be there. I mean, changes in product taste and texture would probably affect opinion more than anything else. I'd want to taste it in my custards, ice cream, etc. before deciding. Of course, distributing samples would help with that. But, I wouldn't be excited to switch if I felt my product would be compromised. Right now, for us, 'real' ingredients are a bog selling point. That said, shelf life is an area where you might be able to add value. Yes, the frozen product does a lot for helping manage a kitchen, but, once thawed, as mentioned above, we sometimes have issues finishing cartons on occasion. We also have costs associated with storage in a freezer and refrigerator. A shelf-stable product would save a lot of money and free up valuable space in my freezer and walk-in. For me, freezer space is at a premium. Yes, my purveyor can deliver more product in a day or two, but, the purveyor also has costs associated with frozen goods. Dunno if that's part of your plan or not. Just an idea.

http://www.litehousefoods.com/products/instantly-fresh-herbs These freeze-dried herbs are pretty good quality. Amazon does carry them, at least in the US.

I forgot to mention that I live in a really super-low humidity area. People who live in places that are really humid will experience a loss of crispness and other textures within a few days due to the starches absorbing moisture from the air. So, try to seal things well, but, also be aware that once open these items are on their way down, quality wise. If possible, I'd give smaller, more frequent gifts rather than larger amounts. -My vacuum sealer is great, but doesn't do the recipient any good once they have cracked something open.

I'd try to get a formula that works with white chocolate and then use oil-based flavor extracts to flavor it various ways. Sorry, I don't have a white chocolate formula myself. But, I have made a lot of white chocolate truffle fillings this way. Amoretti makes a ton of flavors.

Biscotti is different because, if made with a traditional recipe it's very, very low fat. (the only fat is in the egg yolks, and in the nuts) Real Bisoctti can lat a year+ if wrapped well and kept fairly cool. -If you vacuum seal, it can be even longer. Regular cookies, with added fats like butter will go rancid. Fats can go rancid, forming cancer causing chemicals, before you can smell the rancidity. (if you can smell that a fat is rancid, dump it without question) Usually, two weeks is the grace period for low moisture cookies. Generally, you just plain don't want the fat oxidizing. Commercial cookies are made with preservatives (got any dilaurylthidipropinate around the house?) and often packed with gas instead of air in the package to prevent oxidation. Don't compare home made baked goods to commercially packaged product, the shelf lives are not comparable.

Congrats Steve!

Smart & Final has regular old school mercury and newer instant read thermometers near the checkout. They are a fairly large chain, located in most larger cities.