gfron1

Can I ask a potentially dumb question? What's the difference between pudding, custard and pastry cream?

Access to ingredients maybe. I can crush pistachios, but that wouldn't impart the same flavor. And not living near a major city, I don't have access to all of the fun ingredients that others do. Compounds seem like a good alternative since they have a decent shelf life. In this instance I was using up my Amoretti sampler pack.

Thanks Torsten. This was for a pistachio mousse that I made this weekend. It was a huge hit - I went on the strong side which was almost too much. I can understand your comments for fruits and some other flavors, but what about nuts? Is the taste difference still there?

I've been dissing The Pastry Chef's Companion in the Cookbooks & References forum, so let's put it to the test. From PCC: There is no listing for Mazarin. However, there is Mazarek/mazurek: A Polish pastry with a soft, shortbread-like texture topped with almonds or walnuts and decorated with fruit, jam or colorful icing. Traditionally made for Easter. That's the only possibility that starts with "M" so sorry but it must not exist Glad I could be of assistance

Plenty of discussion of various machines: General discussion of home machines Cuisinart (btw, I love mine but get an extra bowl) NYT Reviews PacoJet Commercial machines KitchenAid Attachment

What a great start on this Bake-Off! I don't really care to make them, but I sure love to eat them - so thanks for the eye candy. Does anyone know why we press them with forks (or potato mashers)? Is it fashion or function?

Prague has always been high on my travel list, so thanks for taking the time to blog for us. I've always been curious about your avatar - what is it and is there some deep, dark significance?

That looks super! Great job.

That's simple. Thanks.

I have a question about compounds. As I continue to work through my amazing sampler box from Amoretti, I'm starting to be more precise in my use of the compounds. Each jar gives a percentage. For example, my banana compound says "3-5% by weight." What exactly does that mean? And if you could explain it in terms of a simple recipe I would appreciate it.

Thanks Heidi. I'm looking forward to trying it. Maybe this weekend. In the meantime I picked up my bison. A half after processing resulted in 145 pounds more or less. I was surprised (but somewhat relieved) that it was so little. I ended up with the following: Ground: 57.5# Pikes Peak Roast: 5.1# Arm Roast: 8.4# Sirloin: 10.95# Round: 17.25# Rump: 3.14# Rib Roast: 16# T-Bone: 9.15# Sirloin Tip Roast: 5.2# Chuck Roast: 12.45# My averaged out cost per pound for meat and butchering was $6.52/lb...that's just under $1,000 for the whole kit and kaboodle. Again, I'm feeling like this isn't the best financial deal, although its not bad. But again, I know that this was grass-fed, antibiotic free, free-range. What I found interesting was the butcher. Super nice guy. He's in his 80s and has been looking for someone to learn the trade with no takers. He normally does small game but has branched into bison by necessity. I don't know why I expected the folks in this trade to be burly, bad ass, chaw spittin', shotgun-in the back-window types, but none has turned out that way. Each has been nice, patient with this newbie, willing to jump right into story telling mode, and always curious why this city slickerish type is dancing at their prom. But they all seem appreciative to have me on board. If I've learned nothing else in this process, its to ask anything I want and trust that they'll not look at me like I'm an idiot. Today I talked with the butcher about marrow and how I might be able to use that next time. He understood exactly what I was talking about (although in different words), and offered to cut specifically for that on my next half...that may be a while!

Increasingly I'm finding myself transporting cakes, pies, and all sorts of pastries. I'm always concerned about cleanliness, but also maintaining temps (mousses, etc.). My biggest problem is packing the pastry in a way that I can transport it when many of my items are odd shapes and sizes. Also they typically end up in my car seat or on the floor of my front passenger seat. Neither surface is flat, and I live in the mountains with many hills. Heaven forbid a light turns red on me. Any tips?

Having done numerous oil tastings at my store, those are all possibilities. There are definitley different flavor profiles for oils (peppery, picquant, buttery, floral, etc.). But also, just like a wine, once you've opened a bottle and exposed it to air, flavors modify, some more notably than others - that's my guess in this case. Another possibility is that the oil went rancid - that doesn't happen overnight, but again with explosure to air it may have become more noticeable. And then the explanation from left field is that your tasting spoon wasn't perfectly clean.

I'd love any recipes that you have. I'm a bit inexperienced when it comes to doing anything with meat.

Tonight we're having our second goat meal - steak with a mustard brandy glaze. Unlike the roast this cut is reminding me of where it came. Not an issue, but just running through my head. Also the blood (what we like to call juice) was a bit slimy, which I'm sure is a good thing, but another adjustment I'll have to make. I heard this morning that my buffalo is waiting for me to pick up.

I'm pretty sure you're talking about the pic in THIS post.

I don't have my bison yet, but I did get some info from the rancher. Mine is a Plains Bison versus the other which is called a Woods Bison (found mostly in Canada). She was a 30 month old female. Her name (by the rancher) was Mean SOB.

(in mystical voice) Ooooh. What strange foreign tools you use. (mystical voice ends) I have never seen one like that. It makes total sense. I really thought it was going to be a lobster cracker or some type of crusher.

Nope not the pie wedge, the thing just to the left...Its kind of pewter looking. (geez, its like having some rifling through your drawers...creepy ain't it!) Alright, I give. Even though I own a gourmet store, I have no idea what the gadget is that is sitting in the lavender/purple vase with the orange flower, resting on the meat tenderizer. It looks like what would come out if a robot had sex with a lobster. What is it? ←

Alright, I give. Even though I own a gourmet store, I have no idea what the gadget is that is sitting in the lavender/purple vase with the orange flower, resting on the meat tenderizer. It looks like what would come out if a robot had sex with a lobster. What is it?

Yes to girl scout cookies - they're just the right size that you hate to close them and put them back in the cupboard so you might as well finish them off. Almond finger cookies - those will be the death of me. And my odd one...squid jerky. Love that stuff!

Not to make you self conscious but yeah...what's up with the gloves!? And that's a nice looking ceramic knife. Do you like it? I assume so since you're using it.

Thank you Paola.

The One with Butterscotch Ice Cream I'm not sure why she considers this a dessert (versus a breakfast pastry), and I'm not sure why she didn't want nuts or raisins in the roll, but other than that, this was a solid, good dessert combo. I should have pushed my butterscotch further to make it stronger, or backed up on the vanilla, but it was still very tasty for dessert.

I can't remember the topic so I haven't been able to find it, but a few years back someone posted on a really cool site that was being developed that had online versions of many of the mags - mostly the professional focused mags. I can't find it, but maybe someone else will remember what the topic was titled. HERE'S an interesting previous topic that has links. HERE'S the topic on favorite mags.