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and I'll repeat - yes. The Daring Bakers just did it last month to insert them into a yule log.

Chad's book was top of my gift list this year and I received it late last week finally. I've really been looking forward to it because I know knife skills are an area I need to improve on. But I also know that with my work schedule if you get an hour out of me each night before I fall asleep you're doing well. As a testament to the book, I'm half way through the book after just a couple of nights of reading - haven't fallen asleep while reading it yet (something the last Harry Potter book can't claim). I'm really enjoying it and can't wait to start my practicing.

I think its funny because I can't come off of my holiday pace. I am filling every second with production still and my mind is racing, but because I don't really have much to do...well, you see the results.

Caramel Panna Cotta with Bacon Powder & Savory Chocolate Soil

I'm laughing and cringing at the same time. After both of my tasting dinners which used all the toys in my "molecular gast" arsenal, I had diners complain of cramps - not the extent that you are describing, but cramps nonetheless. I assumed it to be the sodium alginate dishes. I do think its possible that our bodies react very poorly to foods they aren't used to.

Kim did one HERE but its not the style you're looking for. Renka did one HERE but didn't list a recipe - might be worth a PM. HERE'S a topic on PB mousse as a cake filling which might help.

That was the first recipe I wanted to try in his book too. I want to serve them stacked on a vertical stick with a mug of something savory off to the side.

I'll get her a restraining order and provide my personal witness protection plan for her continued supervision

I haven't had anything too exciting lately - maybe a nice sheep's Levezou, but I wanted to share what I think is the most beautiful cheese there is: Is she not the sexiest thing you've ever seen?! Cabrales!

You know what I am so taken by in that pic above is the cut lines. They are so damn sharp. I can see that you used a hot knife, but mine are never that perfect. Here are a couple of things from this weekend. First is a chocolate tart from my Playing with Chocolate workshop today. PH's tart shell, a basic cream ganache and a candied kumquat that we injected with a water-based ganache - my cure for the inevitable collapsed kumquat! And yesterday a very nice scone. Apricot, brandy soaked raisins, orange zest and a bit of pecan meal. They were more done than they look in the pic.

There's a ton of buttercream topics linked in the Pastry & Baking Index HERE. You might find a peanut one in the main topic while you wait for replies here.

I want to do a white mirror glaze and I've done it before but I can't find my formula. Does anyone have one handy? Also, I want to spray it on - I know I'll lose the effect of spraying but I want to use a stencil for design. Has anyone sprayed a mirror onto a frozen dessert?

I used to obsess over temperature (you said you needed a thermometer), but I've given that up. bread has a mind of its own. It will be ready when its ready.

Welcome Mike. That does look like a nice loaf. Eight hours of rise seems long unless you keep your kitchen cool. I've gotten in the habit of tossing my loaves in my upper (not turned on) oven 20 minutes before its going into the lower (425F) oven. This has given it a supercharge of rising and has dramatically helped the shape/oven rise of my loaves. If you have a set up that allows that, see what happens. But first, check your room temp. I also do a cup of steaming water and it all rests under a trash bag. The water goes in after 1 hour of bringing the bread to room temp.

When you're disappointed in a great meal that you've prepared because you left the camera at work. I kind of don't even want to eat it now, and nuke it tomorrow and act like its fresh. It can be my own little hunger strike.

Very nice T2C - what was your opinion of the cornmeal cake - did you get it moist or was it more dry like Jiffy mix? Here's mine for the night - Rootbeer Float The description and recipe are quite lengthy so I put them on my blog HERE. This was a lot of fun to make and the base rootbeer syrup will become two more desserts this weekend. Another treatment of it:

At long last, here it is: The description and recipe are quite lengthy so I put them on my blog HERE. This was a lot of fun to make and the base rootbeer syrup will become two more desserts this weekend. I couldn't pick my favorite pic, so here they all are:

That's very helpful. Back to the drawing board. Actually, I'm going to call ACity and let them do the work for me. I'm assuming they might be a bit motivated to find me the right thing.

No need for sighs...what am I missing from your previous comments? Is your concern the coil v. forced air issue? I'm trying to balance cost v. concerns. I'm a very low output business so after crunching my $s, spending more than $3500 makes it a no-profit effort. So looking at that price range, this seemed to make the most sense. And I guess to answer the question about defrosting, because of my low volume, I don't mind doing a defrost regularly (say monthly). I don't plan on having more in the case than I can sell in a day or two. The rest will remain frozen until they need to be moved into the display. Help me out here - as you're suggesting, I don't want to buy something that I'll regret in 3 months. Thanks.

HERE'S what I'm leaning toward right now - a 3' sushi case. Right size and re-coupable price.

I just received my copy and can I say - this may be the first book that does what people say IPods do for them. Its like he was reading my mind. I can't wait to start playing...I'll skip ahead to the Modern menus if you don't mind

I would pull out Herme's Chocolate Desserts for inspiration. Here's an ongoing thread that will show you what others have made HERE.

I'll do you one better. CLICKITY for the recipe from chezcherie. I modified it quite a bit, but she still gets the credit because its a great almond/meringue cake. Scroll a few more posts down and you'll see my all-time favorite flourless cake from the old foodie.

you're just over in Scottsdale. Take the drive and I'll give you one The dessert is finished and in the freezer for plating tomorrow. The last step was a root beer cremieux.

Qzina out of LA on Dec 4 2008: Callebaut 811NV-595 10 kg (22.046lb) $104.20 = .295/oz Cacao Barry Guayaquil pistoles 5 kg (11 lb) $67.14 = .380/oz Callebaut Pure Cocoa Butter 4 kg (8.818lb) $69.72 = .494/oz Prices do not include shipping. These prices have held consistent for the past 6 months.