gfron1

Hmmm. That's interesting because I did 2 baguettes, a small boule and large boule, and all three had the oven at the same temp, and all three split. But you think its the temp more than my slashes or the moisture content of the dough?

I'm having the bottom and side tumors on most loaves of all shapes. I was following Jackal's demo using my juniper berry sourdough starter. Bill44 suggested my stone isn't hot enough or my oven is too high. I know my stone was hot enough (1 hour in preheated oven), but I am baking at 495 F. Any suggestions how to not have my breads split? BTW, the crumb and crust are absolutely perfect.

Heidi just reminded me of a couple more things. If you're heading way south, there's a little bitty town called Rodeo - great hiking and birding. Its really nothing more than a dot on a map. But a few years back the founder of McAffee virus software moved there and turned it into an interesting place to visit. One of the outcomes is THIS out of place little cafe that I've been told has the best vegetarian and organic foods around. I haven't been there so I don't know for sure, but there's some truth in my story. Also, if you go to Bisbee, which is very, very cool, then you might consider staying at Shady Dell's where you sleep in AirStreams.

Be sure to check out the Southwest & Western States Index. The must hits in Phoenix are Binkleys and Pizzaria Bianco. Glide on over and check out the Very Large Array. Verjuice will give you the best info on Sante Fe, but I sure enjoyed my meal at the new Coyote Cafe. Have a little spa time at Ten Thousand Waves. And of course if you get in my neck of the woods (and we are in the neck of the woods), I might be able to come up with something fun to do...that is a bit late for tarantula season.

Just a guy talkin' here, but what about groom cake examples and table favors (petit four, etc). And could you pull off mini-cupcakes and keep them moist enough to be good. I'm just thinking about Jeanne's comment about visitors being overwhelmed - how many pieces of cake will they want to shove in their mouths...they're trying to fit into that dress, remember!

HERE is the company. The bourbon one is flavored with bourbon apparently.

I have just received a jar of sweet bourbon sorghum. I'm going to drizzle on biscuits, pancakes and the like, but anyone have any fun or unique uses that I can steal?

Its been over a year since my meal at Alinea and I still chuckle when I look at the wines. We asked for a list of the wines that we were served, "so we can see if we can buy any of them." The Somm just laughed and said, "I'll happily share the list but there are very few that you will be able to find." We assumed they were making up labels in the back room. But every post in this topic since our meal, I have searched for the wines in my usual shops (KL Wines being my primary source for less accessible wines), and it is very, very rare that I can find them. I am proud to say that I could actually buy that Reisling! Alinea was, and continues to be the only restaurant that has ever used wine pairings to elevate, not just match, a meal for me.

While my friend's moms were making meat loaf and mashed potatoes and spaghetti with jarred Ragu, my mom dared into the realm of "Mexican Night," "Chinese Night," and the ever favorite - Fondue. Like your meals, ours included those semi-homemade dishes that we adored at the time and are only somewhat reviled nowadays. But what makes our moms cutting edge in their day is that the "ethnic foods aisle" was one half of one side of one aisle versus today's multiple aisles. Shoot, I own an ethnic grocery now...I guess I owe it all to Mexican Night and mom. Thanks for the story!

Thanks Dougal. That's very helpful and why I've never jumped full steam into bread The distributor does have a range, but was pushing the 12% variety. But now I want to see if there are additives - I assume that will be listed on the package. I had no idea that there was going to be something else in my flour.

I'm finding conflicting information... I am trying to buy "bread flour" from a distributor. He says he doesn't have "bread flour," but does have high protein flour. Even in our esteemed eGullet forums I have now read that BF is both high and low protein. Which is it?

There is one line in my way of thinking - that is some, when you put a big wad in your mouth (which I do regularly), have a chemically mouthfeel and somewhat tinny taste. Others don't. To me, that becomes the line between good and bad. But, once on the good side of the line, they're all pretty good.

I like El Rey - but I have had trouble with it melting smoothly, so it depends on what you are going to do with it. Cluizel is nice but taste doesn't justify the price with their white (v. some of the dark). I'm currently using Callebaut and have been happy with taste (although its not my favorite tasting), meltability and price.

Vanessa - Great job! Everything looks so perfect. Enjoy your rest and thanks for sharing it with us.

I guess... if that one weren't so hideous!

No - just tempered white. I think the double layer you're seeing is me trying to retrace to make it thicker. I think its ugly and will never do it again - ever!

I don't want to crush you by saying HERE'S a topic on using nibs! Ha! Ya get it - crush - nibs - sorry, I'm very tired Anyway, I use my beans, whole or crushed in pastries all the time as a texture provider. And they're great since they aren't sweet. Of course, those are roasted already.

I'm not nearly as artistic (with my sketch or cake) as linzerbear, but here's the drawing: And the cake:

How about Strawberry Celery cake! A layer of strawberry dacqoise, three layers of strawberry genois, filled with strawberry jam and lemon curd, wrapped in celery mousse, coated in white chocolate glaze. The cage is a bit horrific, but I was just playing with ideas. BTW I have decided that cages over cakes are silly - they serve no function and get in the way when its time to cut.

I ended up doing 14 oz white choc, 7 oz cream, 4 oz butter. It worked, but not quite as shiny as I wanted. I'll describe the cake in the Daily Sweets topic.

And to clarify since I complicated things...yours is a brown chocolate version, correct? Not white?

HERE you go.

Adopt a bunch of kids quickly and give them each 6 bottles.

I'm thinking fish would not be my trial run! I would do something less...risky. But I don't have any suggestions, so sign the waiver and let us know what happens. Just make sure your hospital has free internet access for patients.

Have you seen Alton Brown's Q&A from a few years ago?