gfron1

My motto is moderation (I really don't eat all the desserts that I make). My neighbors, however, need to have their own motto. I recently read a summary of the research on organics that showed that there was no evidence that organics were healthier for you than non-organics. They didn't say if non-organics were causing problems, but they showed that eating organics was not going to make you healthier (a subtle difference). So my organic use is based on taste (when proven) and supporting local economies, but not for health reasons. And when I bake, my decisions align with use - meaning, if I'm baking a brownie, I'm less picky than if I'm making a delicate fruit topped danish. My recent celery mousse used organics because I wanted purity (just cricket legs), but the granola top was just cheapo stuff with cricket legs and chemicals.

Thanks for the tips everyone...this little experiment is on hold til after the holidays

No apologies necessary. Sometimes even the Great eGullet Magical Answer Machine doesn't have an answer...but then when you least expect it someone new sees the topic and POOF you have an answer (and 100 people will be reading with interest).

I always like making Filipe's Portuguese egg custards (in RecipeGullet) which could be modified for a more holiday taste.

Thanks for taking the time to do this. But don't forget the contract states that all creations made during demos are to be sent to the host for sampling

That's the route I would go for a customer...unless they are trying to eat memories, in which case I would ask them to describe what they remember. I do a lot of pastry forensics in my kitchen.

oh good heavens no - I had a 50 pound box show up at my store already shelled and skinned.

For what its worth, here are the two batches of pistachios that I used. The first batch (course) was used in the altitude modified recipe which fell worse than the other. The second batch (fine) was used in the no modifications recipe which fell, but I think I'll be able to salvage something.

I just finished round #2 where I used the recipe exactly. I had the same result. So, if someone is motivated to try the pistachio cakes, I would appreciate knowing if its me or the recipe.

This is a failed attempt at the pistachio cake. I made my typical altitude adjustments and something didn't work, so I'm going to remake it tonight without any adjustments and see what happens. I had plenty of rise since these forms were only filled half way, so they must have risen enough to be able to ooze over the side when they fell.

Update. I made a pistachio cake which was another component of the dessert I'm working on - it sank (details coming in the Amernick topic), and then this morning someone brought pistachio pudding stuff to church which was very yummy but very artificial. I liked the flavor I got from the cake which was just finely ground pistachios. I'll keep playing. If all else fails I think I have some flavorings from my freebie pack from Amoretti. Thanks everyone for the feedback and ideas.

Okay - I'm a bit lost here. What are we talking about, or more precisely, what do you want to use it for? Is this to puree your chestnuts or are you trying to make chestnut vermicelli (whatever that might be).

I found this somewhere on the web:

How do I do it? What is the ratio?

She has a few rice pudding recipes, and they use different rices. The Turkish Rice and Rose water pudding calls for basmati. Another one calls for jasmine. I haven't made any of them yet, so I can't comment, but she is a very particular chef, so I'm assuming there's a method to her madness.

And I'll assume based on Alana's comments that the first recipe will be the most pistachio-y. I wish I had the paste. Some days my ruralness misses access to key ingredients (says the man who owns a specialty food store).

I do have pistachio oil as well, so I'll try that. They do not have skins, so they are ready to go - all 50 pounds of them. I hear the cautions and will re-direct my energies into a pistachio dessert that's more likely to succeed. I will however try to find a way to warm and squish the flavors out of the nuts without wasting all 50 pounds. Thanks guys.

3 tips from a non-expert, but 'fresh in my mind' maker... 1. Make the balls as uniform as is humanly possible 2. If its not to be eaten (display) just avoid caramelized sugar altogether (although we didn't have the chance to dry Dejaq's suggestion above) - we glued with royal icing 3. Have an intern (Patrick A ) to do all the pate choux making!

I have a bunch of shelled pistachios. A big bunch! And I want to create a custardy like pistachio filling to go on a cake. HERE are a bunch of previous topics about pistachios. None of these seem to be giving me what I'm needing or addressing my textural concerns. I want smooth and sturdy. I'm thinking this would be a pastry cream moreso than a mousse, but a mousse could work if I added some gelatin. I absolutely do not want grit or chunk. Any recipes out there? Can I do this without the addition of extracts or flavorings?

Here are a couple of pics of Patrick A's gingerbread Southwest village. He included about 10 buildings, including his great, great's family homestead. Here is a bakery (with activity inside) and a sugar lake. And some of his detail work - ristras.

Here it is. Learned a lot with this one starting with the importance of uniform size puffs. We just kept adding decorations until you couldn't see the mistakes anymore We docorated with wreaths, red chiles, garland, and some French candied violets. The topper is 5 nutmegs dipped in sugar then attached. We don't have access to cocoa butter here in town (except sometimes as hand cream) so we couldn't do his trick, so if it gets humid we'll be pulling the star off. You can see more of Patrick A's gingerbread village in the gingerbread topic. Edited to add: We also brought out the Wagner Power Painter again for a gentle dusting of royal icing snow. And this was 470 puffs and just over 3 feet tall.

It would be worthwhile to check out Mette's efforts in a previous challenge.

Having done both of those, and Julia's techniques...I always go back to Julia's. I have a bit of butter oozing with her technique, but that's my sloppiness. Ann's technique is for the perfectionist or a great way for a beginner since she diagrams it so well.

I double checked and I'll paraphrase - she goes into great detail to make sure you get it right. To prepare the butter. Dust each stick with a bit of flour. Use a cheese slicer or madoline, and cut into 7 lengthwise slices. This has been where I stopped because my store doesn't sell American shaped butter (Kerrygold and Lurpak). Ending up with 28 thin 5x1 slices (from 4 sticks). Group them into 3 groups (9, 9, 10). Put on parchment paper, long sides slightly overlapping and press them together into three 7 3/4 x 5 inch sheets. Chill. Roll out the dough to 20 x 8. With ruler, mark the dough into fourths crosswise. Place one 7 3/4 x 5 sheet on the dough...and on and on. She does what looks like a 4-fold brochure that folds into one panel (if you know what I mean). Her diagrams make it very simple. So its not the traditional envelop fold.

Yes - its pretty much the typical process, but she starts by having you cut the butter into rectangles and assembling them into your square. I'll have to pull the book and make sure I'm not misspeaking.