rickster

Remember that Molson was handled by Miller for a number of years in the US, which has a better distribution system than Coors, although maybe not in the Northeast which is Molson's core market. Molson was very unhappy with Miller and broke up the deal. Of course now as a merged company, the Coors system may pay better attention to Molson than Miller did. One factor that's been mentioned is that while there may not be a lot of economic sense in this, both brewers have families that want to remain in control of the business. This way, they can do so at least jointly. If Molson sold out to anyone else, it's unlikely the Molson family would play a long term role.

They could save a fair amount of money by consolidating breweries, but that would mean having Molson brewed in the US or Coors in Canada. which might be an issue to some consumers. Then again, no one in the US seems to care that Molson brews all the Foster's sold in the US. While you probably have to have 2 different marketing and sales organizations given the national differences, at some point they will have to combine other HQ functions either shutting down one head office or maybe leaving it as a token operation.

This is really a great idea. I've found the boiling method works but leaves the hazelnuts with a weird texture. Roasting is far better for texture and flavor, but I've never been able to get all the skins off that way.

Patricia Wells has a recipe in one of her books for an apple and black currant tart that looks good. Never been able to try it since black currants are impossible to find in my part of the US.

What are the secrets to getting the dome? I've tried umpteen recipes, including some of the ones mentioned, and have rarely been successful in this respect. Still taste pretty good though.

I like the non tapered heavy solid wood pin. I find it is a little easier to get a uniform thickness on the pie or pastry dough with this rather than the tapered one.

Coincidentally, I was at this restaurant for a business dinner earlier this week and would rate the best of those I have been to in several visits to Vienna. It tries a little too hard to be inventive at times (they served an after dinner treat of homemade cherry pudding in a pop top can), but still very good.

Peruse this thread: Montreal Bagels

Lyle's has a very distinctive taste that I don't think would be a substitute for invert sugar. I don't know the differences between the "molines" but the Sweet Celebrations website sells a Nulomoline invert sugar product that I have used in the past in candy filling and has a very neutral taste. Don't know if it is a substitute for Trimoline. Nulomoline is $6.30 for 2 1/2 lbs. at Sweet Celebrations.

MY two cents is that this is going to be difficult or impossible to do at home with a home food processor. I've tried making almond paste and hazelnut paste in a Cuisinart and neither one worked out. I could not get from a fine grind to a truly pasty state. I also wonder whether the nuts available to the home cook are of sufficient quality to do this properly (ie, not enough moisture/oil).

You can get acetate sheets at art supply stores in different thicknesses. Have not seen it referred to as PVC.

Iron Chef Japan used the same approach.

I think the Slate article overstates the point. I think it would be fairer to say that the appeal of the original Iron Chef was about a cross cultural experience that encompassed a lot more than what recipe was being prepared. The new version will be only about the food, at least to an American audience.

Not to get too far off topic, but the only way a restaurant loses $300 in this case is if they could have sold the meal to a patron and instead gave it to a staff member, which would be an opportunity cost.and not a real cost anyway. As long as no patron is going hungry, the staff meal is just an overhead cost like any other and of course you have to strive to minmize overheads (Note: I am not a restaurant accountant or any other kind of accountant).

Are you looking to do this commercially or for home use? If for home use, Jacques Torres has some instructions in his book Dessert Circus on how to do it by hand, but you will not get commercial style shinyness on the nuts.

If you need the pans, they are sold at this website: Sweet Celebrations Click on the bakeware section. There is also a picture of the cake and the pans come with a recipe.

I rememer the date nut bread in a can, I think it was maybe a predecessor of this product: Dromedary Date Nut Roll An oven thermometer is the best thing you can buy.

I always thought the rum babas/savarin were a French patisserie invention maybe inspired by something Polish/Eastern European. That would seem to be wrong based on what Epicurious says. The Polish Easter bread though is what most people call babka although we never had it filled with chocolate.

I think babkas are the Polish Easter tradition. Totally different thing.

They're privately owned, so are not likely to reveal any financial information.

Actually, the first book was Tender At The Bone and was the one about her childhood and mother. Comfort Me With Apples was the second book. I thought Jacques Pepin was almost overly, if refreshingly, humble in his book. He makes it sound as if it was a complete accident that he ended up cooking for the president of France.

Could be. It has been around for about 5 years and I definitely know Asiana, which has been around about 2 years, is under the same ownership, unless it has been recently sold.

I have only had take out from this place, which is sometimes excellent and sometimes so-so. But the same owners have a larger restaurant which to my mind is even better, called Asiana, which is only a few blocks away on Putnam Ave. (Route 1).

I'll leave it to others to suggest restaurants, but don't expect to see great fall colors if you're going to Cape Cod. It's a lot of scrub pine trees, especially futher out on the Cape. You need to head to western MA, Vermont or NH.

I tried this a few weeks ago and thought it was horrible. It had a weird aftertaste that brought back distant memories of the old saccharine sweetened colas. I had tried the lemon version and thought it was OK. Anyone looking closely will see that the lemon/lime versions use different sweeteners, a blend of aspartame and acesulfame, than regular diet Coke, which uses straight aspartame. A friend of mine in the food industry who knows a bit about this told me that some people have taste issues with acesulfame and Coke may be trying it in these products because the citrus helps to mask the taste.