gfron1

I hate boiled brown rice, but love rice cooker brown rice. In fact, I eat it almost every day at my cafe (because I'm out of white ).

I can't find where I originally asked about sunflower transfer sheets, but after 9 months of searching, I've had no luck. My event is in 10 days. By any chance, has anyone seen sunflower design transfer sheets? My dessert will be gingerbread and lemon curd petit fours with a chocolate disk on top.

I'm still appreciating these suggestions. We haven't decided if we want to open for breakfast yet, but we'll be making that decision within the month. So a continued thanks!

I passed on my comp pass from starchefs.com, so I'm anxious to see some pics. Sounds like there are some great pastry demos in store. I particularly hope to see pics from the Zen of Pastry workshop.

Not nearly as bad, but a perfect madeleine is a rare find.

Thanks for that info Andiesenji. It looks as if all of North America is out of stock of the Electrolux until 11/15...just in time for the holidays. Nothing on eBay even. I don't know if I can wait that long.

Credit card in hand I was prepared to buy the Cuisinart since I sell them and would get it at cost. I haven't started stocking them yet, but was planning to for the holidays. After reading the comments here, I'll just back away quietly. But this all came because for the zillionth time I've cut my finger tip, and I'm tired of kneading 4.5 lbs of dough every morning, and often times with cuts on my hands which means I can't knead my dough bare-handed! What a pain in the ass my friends! I'm intrigued by the Electrolux and the higher end KA series. Its got to be able to handle that dough - I killed my previous KA be over-tasking it. And as for service, my nearest KA service provider is 4 hours away in Albuquerque which is not realistic. That's going to be the same for any brand I get. Any commercial, small output bakers want to direct me before I do the deed in the next few days?

Great pics Dane. How did it taste?

I keep it on the counter. But then I keep a lot of things on my counter that others refrigerate. But, I would invite some non-diabetic friends over and have a brunch!

Uh oh Rona. I don't remember. If I were being smart at the time of posting the recipe, I would have modified it for a single 9x9 or 8x8, but my picture clearly shows two pans. My guess is that with 2 1/2 cups of flour, that is a double recipe. The traditional one would be a single 9x9. I say go for it and be ready for two pans...my pics give you a good guess on how much to fill your pan. And it will bubble up so be prepared. As far as freezing...I've never tried, but my guess is that you could freeze it with no harm.

Chocolate chips are commonly just mixed in. Other flavors are typically extracts or compounds/purees simply worked in. But all that I've seen are worked in, not on top.

Expensive yes, but remember eG gets only the best! All of the others had much smaller pieces, but this one was giving me trouble so it became the eG pic edition. It also went to my best customer.

Its edible gold leaf so I could call the dessert "Good as Gold" (aka, a name good enough to drive sales )

Well, all I can say is that what I made is called a paratha by Yamuna Devi in The Art of Indian Vegetarian Cooking. So you and she can argue the terminology. All I know is that they are good.

HERE it is. And there's a great thread here in eG that covers flourless. My standard is typically The Old Foodie's citrus chocolate cake - outstanding!

Oh - its in both. Look for the course called Tuna Tempura. It worked fine except I needed to feed more air to the flame to keep it lit longer. I'm working on a base that has air feed holes for my next menu. The base will also provide much needed stability to the tall glass.

Here's a flourless chocolate cake I made today with a chocolate mirror glaze and it felt grand enough to deserve a big sheet of gold!

Here's my latest mirror glaze piece - using the recipe I mentioned up thread. This was a flourless chocolate cake.

I'm just throwing ideas out and need to start playing in the kitchen, but... what if you used sodium alginate. Make your layer, in the serving container, then spritz the calcium chloride bath onto it - enough to forum the gel layer, but not so much that it becomes its own layer. Think it would work? I'll find out

I don't have anything specific in mind yet, just a concept. I was thinking more of the visual effect versus a reaction.

Rooftop, that was exactly what I was thinking. I bought 18 of them for the tasting menu that I linked in my original post. They were used for the course called Tuna Tempura...it would be a very stunning effect.

My apologies for being loose with my terminology. My "chapati" was actually a Paratha according to Yamuna Dethi's cookbook. "Paratha dough is similar to chapati dough except for a little ghee or butter to enrich it and less water, making it a medium-stiff instead of a medium dough."

I'm thinking that viscosity/density are the keys here, and I've also thought about creating layers through time. ie, pour a layer in the glass and freeze it. Then pour a layer on top of that. And what if I put a base layer in the bowl (but not in the glass) that was very hot which would allow me to add gelatin (very lightly) to the layers, and have the layer melt into the rest. Maybe a layer of foam on the top.

Fresh off of this 12-course tasting menu, I'm already planning my next one in late October. One idea that I want to play with is a layered soup. I'm thinking I would have the soup bowl, and set in the bowl would be a clear glass tube about 3 inches across. Inside the glass would be two or three layers of broth/juice/etc.. I would then have the guest lift the glass to release the soup. A reconstruction of deconstruction. Right now I'm thinking about two things. First, maintaining a seal where the glass meets the bowl. That could probably be done with a light layer of gelatin. Second is the layers of the liquids. I was going to ask the cocktail geeks but the few posts on layered drinks say that its very 80s. So...any thoughts?

Hearing that, I have better context. Have you tried THESE? I used to carry them and people seemed to like their taste.