gfron1

I'm hoping for some good technique discussion. These things aren't supposed to be so difficult, but I've never had one that I would say turned out exactly how I want. Bonus points if someone can help me make a perfect sphere (two halves) for my longest running project.

Not sure on the pricing question, but be sure to check out THIS topic on carrot wedding cake. HERE'S another topic on the logic behind pricing per person. Doesn't answer your question, but it gives you something to do while you wait for an answer

The extra bison became meatballs that were cooked for later. I see a meatball sandwich in my future!

Yes, Baking with Julia - p. 205 Danish Braid.

Absolutely! I do it all the time and my guests expect it. The only major disaster was the rose water soaked bread pudding...not a good idea.

That's the design I learned in Julia Child's baking book. Layout your dough and cut horizontal 1 inch strips for the outer third on each long side. Then fold them on top of each other angling down. The last two you tuck and bake.

Same here - you can find it on her flickr page.

I'm tying up loose ends on this little blog. First, I finally had a chance to enjoy the last of the cheeses that Kerry brought from CA. It was a sweet onion cheese. In another topic Fatguy claims that any cheese that has something added is merely an attempt to hide bad cheese. I argued against that and I do again having had this cheese. It was super. We had it by itself and also grated on some thinly sliced baguette soaked in Fair Trade Palestinian ExV. I also opened up a buritto relleno yesterday. They were out of the chicharron burittos, but I'll try again today. It may not look pretty, but its soooo good. A whole chile relleno slapped in with some beans and cheese.

If you're not already doing it, be sure to chop the chocolate down in evenly sized, small pieces (or flakes). Let the chocolate sit covered in the hot milk for a couple of minutes to let it do its thing.

Kuhn Rikon sells their version of the lid. What I like about them is that they also go in the microwave.

Okay - so maybe a loophole can be found. If I'm correct, they are trying to enforce state or federal building codes (via fire codes). In most cases the codes are not local - although sometimes they are in more historic districts. Have you looked up the code for when hoods are required? Do you have friends around the state that have similar set-ups? In another topic I was asking about residential hoods because my inspector said that was all I needed since I am not using grease (an $800 project v. $8000). Its possible that you'll find a statement in the code about certain temperatures or open flame or use of potentially flammable ingredients as the requirement for a hood. If nothing else, next time they're in, knock 'em on the head with a block of Valrhona, push them into the enrober and throw them out into the alley...joking of course.

Geez - the grease trap, now this! Just remember that old vinegar and honey addage - you really do need these guys to be your friends, not adversaries. Do you have any contacts at other chocolate shops in their jurisdication that you can point them to without getting your contacts in trouble? The other thought is, if you haven't already, inundate them with papers. For my inspection, I provided every tech sheet, spec sheet, users guide, you name it, I gave it to them for every piece of equipment I had. Mine is more general kitchen appliances, but it worked in my case. They let me off easy on everything.

That's a million dollar picture - or at least a million lick picture!

ooh - so sorry! The weekend that Kerry was here was fueled by the coffee bars since I didn't have time for non-sugar breakfasts (2 on Friday, 2 on Saturday). Very good - they reminded me of something I had in the middle east, but couldn't quite remember. Kerry thought they would be fun to replicate at home - but I'll leave that to you confectionary folks. I didn't notice a difference between the CA Kit Kats and the US Kit Kats. But they did highlight to myself that I don't eat them by the plank - I bite across planks, which seems odd to me. The first toffee bar that I had (you'll have to remind us of the brand) I thought was too hard, but really, really good once it was melted in my mouth. But then I started walking around town with them in my pant pocket so they would be soft when I wanted them - hey baby! Is that a soft toffee in your pocket or... I can't remember the last bar, so it must not have been my favorite. Thanks for your professional, technical expertise on this important matter and international cultural exchange!

I did my take on PH's fried ganache balls. Some modifications to the chocolate type, made them a bit firmer for newbies to have success, and added ginger. If it goes online, I'll post a link.

At risk of shameless self promotion... For those of you who have access to the New Mexico magazine, the February issue has a write-up of Chocolate Fantasia (the even that Kerry was brought in to help), and I got a nice recipe inclusion.

Hey guys - I really appreciate the answers. I really didn't think it would matter on ground meat, but I was actually asking because of some ultra-lean ground bison that I have. But I'll just eat it or make enough for leftovers now.

(I'm gonna BS and answer since I'm not 100% sure.) I've bought and sold those so they're made in a factory. My guess is the form is on a mechanized arm that rotates in the four directions to get the scallops. For imagery, lower a bottle of wine into a bowl of water. Now, tilt it to the right. Then the left, forward, back. You have your scallops. My guess is that the striping comes from how the chocolate is tubed into the dipping vessel - probably thin streams of tempered white. Having watched Kerry make snobinette cups, this would be an easy project to do. But wait - doesn't Food Network of one of those channels have a show that explains things like this?!

I know that I've always told not to re-freeze meats, but...why? Especially ground beef - does it really matter?

Its been said many times, many ways...but The Art of Eating is my most anticipated periodical. Its one of the few moments in my life that make everything else stop until I've finished the whole thing, and then I go back in read it a second time - not something that I really have time to do.

I've not played with glucose, but based on Chris' idea, what about a decorating gun? Do they come with caps?

The other way of doing it adding chocolate extract. That will add the flavor without modifying color or texture.

Agreed. What I do for myself and what I do at my store are two totally different things. I won't sue myself...at least unless it makes me money.

Solely from a marketing perspective, I would encourage the swapping of your sample binders. If you walk into a bridal shop, there is a lot of waiting, and time to flip through a book full of wedding cakes. That's a step above the cards and such.

I haven't been to Houston in 20 years and didn't much care for it back then, so its great to see the diversity of restaurants. Looking forward to seeing what you eat next.