gfron1

I am making a galette bretonne and the recipe makes it sound like a shortbread disc. When I google images it looks more like a traditional galette - flat folded pie. What should this look like - any tips? Thanks.

Brontosuarus meet JuliaChildish's COBRA! You people make scary gingerbread worlds...I'd have to carry a gingerbread gun. Good job on all of that - I love the details on the people.

Right - the shavings make much more sense to me. But, she could do the ganache (for a thicker chocolate layer) and then seal the ends so it doesn't ooze out. Then once it has chilled, she could cut the ends and have the effect she is looking for.

Link is fine to me. I bought all of mine on eBay. I also watch for going out of business sales.

HERE'S the extensive coverage of the question in the Kitchen Consumer forum.

I remembered today the single greatest technique that I learned from here in 2007 - whomever had the idea to fill a baking bag with beans to weight your pastry crust. That is absolute genius plain and simple!

Thanks. And Alana, you're not being picky. I wouldn't post if I didn't want feedback for improvement. On the the last two tartlets, they were, by the directions, finished out of the mold, so they do have the strength to pull it off. So my thought was, why not double back like a biscotti (very loosely compared) and then fill, then final bake. That might give it the color and a bit more dryness. I've got one more batch of dough waiting for me and a lemon caramel tartlet coming up in the book, so I'll give it a try.

No, its not the camera - I completely agree. Her recipe calls for 14 minutes (rotated). I went to 22 going by nose and touch, and I still didn't think it was done. I think what happened is I used a silcone pan, and she calls for aluminum or steel. What if I did like I have been, but then removed them from the silcone and then finished on a baking sheet not in the form? That might get it to a better color. Either that or I'll fix it in Photoshop for you next time

I can't be sure but they look overbaked to me. Send me one and I'll let you know for sure Thanks for letting us know how it turned out.

Chess Cake - which is a tartlet not a cake. Plumped raisins (I used currants) with crushed walnut in a light custard. I didn't care so much for these last night, but I really enjoyed them for breakfast. I focused on thinning my pastry shells on this dessert...better than the last one, but I think they could be thinner.

Not such a silly question in my opinion. One of my very first posts was describing a Pierre Herme chocolate pastry cream - that I made exactly as described in the recipe. My guests all thought it was Jello brand chocolate pudding - cooked, not instant. So, while a pro here may tell you the difference, in flavor and texture they don't seem discernable to the masses. (Okay pros - pounce on me!)

Same question - different outcome sought... I want to create something I saw but don't remember where. I saw someone melt sugar (maybe/probably isomalt), then pour that liquid into crushed ice. Then they removed the sugar and it had a coral effect. Does anybody know what I'm talking about? Does anyone know how its done? Thanks.

While you're waiting for an answer, HERE is a topic on line lined baskets for bread.

I intended to post this along time ago... Here is the code for deciphering Peet's freshness: If the number is 31552308, then that means 3 is the machine that roasted it - 155 is the Julian date (day of the year) of roasting - 23 is the pull code week - pull product one week prior, so here you would pull in the 22nd week of the year - 08 is the pull year So just to make sure we can all read our Peet's bags. If your coffee has the following code - it was supposed to be pulled yesterday: 32405207 (Roasted on 10/1, pulled on 12/31)

Consider selling it on the AUCTION BLOCK.

Just remember Lior, there's the desserts that you can't wait to stab a fork in and those that you're afraid to ruin with your fork...there's a place for everything yummy around here. Here's my contribution - Amernick's Cheese Danish Sucrée as detailed HERE.

Now that the holidays are behind us I was able to make my first Amernick dessert of 2008. I have quite a few coming in the next two weeks since my spouse is out of town - time to plump up those neighbors again! Cheese Danish Sucrée A delicate cheese filling with orange zest, Grand Marnier marinated yellow raisins, and topped with pomegranate seeds (my addition). This is the second time I've made her pastry dough and I really like her technique. The short version is after you've chilled it, work it under the heel of your hand on the counter until workable, then roll - very durable while working with it, but also delicate when you eat it.

Unfortunately no - it falls on my anniversary each year and the spouse would rather have alone time...maybe next year!

Interestingly enough there's a place in Southern NM that is within days of becoming the largest organic, hydroponic farm in the country. Its being paired with what is already considered the largest, pure-strain tilapia farm in the country. The tilapia farm used to only do fingerlings, but has in the past year upgraded to full size for market, and will be (I guess) using the fish poop to help grow the plants. The farm isn't operational yet, so this lettuce came from somewhere else. My connection is that a friend is the computer guy behind the whole operation and I've been talking to him about growing micro greens for me to use and sell. Even more interesting is this is all being financed by the Chinese since they're looking for investments with the dollar being so low.

Chris, are those made in tubes and sliced or cut out like a cookie cutter? I like the shape - pop-in-your-mouthable!

Has anyone seen this Ice Cube Bag? I've never seen one - is it a Euro gadget? Interesting use of it at the link - making frozen pillows of ganache.

We didn't say you don't have tastes...just not the same as our chile burned tongues.

Good topic Richard. I'll add cocoa butter to the list. BUT, its a tricky question since many products don't have production dates - only best by dates. So maybe added to the question is signs when you're past date (coloring, texture, etc).

Thanks...I was assuming the other way around, that they would label as Dutched if it weren't natural.

Just when I thought I fully understood this whole dutch thing... I need to buy a bulk amount of dutch and am having the toughest time knowing what is and what isn't. Is the Callebaut or Valrhona dutch? It seems that websites assume that you know.