gfron1

Who needs Beard when you have the eGullet lists! I'm a bit surprised by Sahni, but I won't lose sleep over it.

I did some deep digging and only found one post talking about it. THIS topic might be helpful, and reply #20 talks specifically about resteeping. I think the challenge with this search is that others may call it a "second steep" or a "subsequent steep," etc., so there are 41 pages of replies that contain "steep" but I'll let you dig through those in your free-time. Thanks for making a topic!

In my store's tea room we tell folks to resteep based on what our supplier (Ming at Vital Tea Leaf in San Fran) suggests. We have no problems with this except some of the sweeter (naturally sweet) teas that lose most of their sweetness after the first steeping. The best example that is coming to mind is a jasmine pearl. It is so sweet on the first steep, but the second has very little sweetness, which is why most people buy it. This also plays into the teas that they need to rinse or decaf first, where much of that initial taste is washed away or reduced.

I would check out the agave and special diet topics in the index. The other idea is using high cocoa % chocolate.

Post your results. And I could see it being a cremeux minus the gelatin.

For technique, I'd check out the topic on clarifying broth using gelatin. I haven't read that topic but I've always thought it would be interesting. HERE'S the topic.

Another nice loaf from this starter - great tasting, but the texture wasn't quite right. I had to stop the rising because of time and put it in the fridge.

But of course! Patrick A and I just pulled out the Wagner PowerPainter again...its looking good!

Is that gold luster on top?

So let's back up. You're NOT going to make Thomas Haas' recipe Sorry, that wasn't helpful was it. HERE'S you info on pastry flour. HERE'S some info on almond paste. And HERE'S yeast. Hope this all helps. Good luck with the Oli Stollen recipe!

Hearing no responses...I'll assume the landscape remains unchanged.

I've been thinking of German pancakes. I thought they were done in the oven, but I'm seeing recipes for stove top. They may be old fashioned enough that you could make them modern and sexy. You could play with the flavors like a ginger pancake with banana mousse and crushed cacao nibs.

Ha! He threw up his hands in dispair at how eGullet members (including me) take things to extremes and lose the forest through the trees. I'll see if he's game to come and defend his concept and his pronoun Ultimately his point is that is you were to describe the image of a Thanksgiving meal that is most commonly envisioned in our modern times, it would include that previously described meal that has so many roots in the baby boomer era (mass production, etc). That's all. He's not arguing that White Castles can't be a part of YOUR traditional meal, nor that they had turkey 200 years ago. The idea of race that keeps popping its head up is also very interesting (quickly changing subjects). Many of you were talking about the turkeys from 200 years ago, if we look at the black/African American culture from the 19th century or before, what is known of their Thanksgiving celebration? There is the issue of slavery, and how being a slave would impact their meal (was there a Thanksgiving meal or did slaves of the time not accept the holiday as their own?), but also, depending how far back we go, we're also talking about 1st and 2nd generation immigrants, and the diet that was brought from Africa and the Carribean (among other places). Are OUR sweet potato casseroles linked to this time? [While typing this, Tyler walked through and he groaned and said 'no' to responding and then went on to re-articulate his point...which means 'yes' So I'll get him on as soon as possible.]

600 puffs and a week later, Patrick A and I have the tree assembled. We couldn't get our sugar to look as nice as Tri2Cook but did come up with a cool little tree topper star using our dipped puffs. We also took T2C's idea and dipped cranberries and yellow raisins in the sugar for ornaments. Patrick is now working on the southwest themed gingerbread village that will go around the tree. Our unveiling will be next week.

I like the idea of a risotto, but the time limit might make that a challenge -but tons of possibilities. Crepes also a great idea if you can fancy them up for the plating. What about a sweet tamale, steamed, then pan seared? Could you afford to give up a burner long enough to steam them? If you did minis it wouldn't take forever to cook.

Perfect Annie! What is the bird made out of? I love the coloring on the bark too.

I'm very happy that you like the sugar creams. Those things are out of control unhealthy, but they are soooo good!

One of the best aspects of eGullet is that members gather here from around the world to learn and teach from each other. This happens in daily give-and-take posting in topics, and in a more instructional format in the Demo topics. The Demo topics contain how-to information on a specific theme, including images to teach specific skills. As is the case in all of the P&B topics, members can ask questions of the person doing the demo. If your interested in contributing a Demo topic, please send a PM to any P&B host. The only ground rules are that your images are uploaded into ImageGullet and that your recipes follow the copyright guidelines and get added to RecipeGullet. Demo: Making a wedding cake at home, demo by K8Memphis, 2005. Demo: Pastillage, demo provided by Chefette, 2005. Demo: Whipped cream, demo by Chantiglace, 2005. Demo: Praline paste, one demo provided by Chantiglace, 2005 a second demo provided by Nightscotsman, 2005. Demo: Sculpted Cake, demo by Chefpeon, 2005. Demo: Sharp edges on cake layers, demo provided by BKeith, 2005. Demo: Topsy-turvy cake, demo provided by BKeith, 2005. Demo: Making a wedding cake at home, #2. demo provided by JamericanDiva, 2005. Demo: Molding bowls and containers with chocolate, demo provided by Mette, 2005. Special Report: 3 day sugar class w/ Anil Rohira, special report by Simdelish, 2005. Demo: Pie Pastry Crusts, demo provided by jackal10, chefpeon, Wendy DeBord, jgarner53, Lucy Vanel and Darcie B, 2005. Demo: Press-in Crusts, demonstration provided by JayBassin, 2005. Demo: Puff Pastry, demo provided by MobyP, 2005. Demo: Baguette a L' ancienne, Experimental sourdough baguette, demo provided by jackal10, 2005. Demo: Shaping a baguette, video demonstration provided by jackel10, 2005. Demo: Rose Levy Beranbaums Chocolate Oblivion Truffle Torte, demo provided by *Deborah*, 2005. Demo: Asian Puff Pastry, demonstration provided by Pichet Ong, 2005. Demo: Transfer sheets on chocolate bonbons, using magnetic chocolate molds, demonstrated by John DePaula, 2005. Demo: Basic molder chocolates and slightly beyond, bonbons in color, demonstrated by Trishiad, 2005. Demo: Simple handrolled truffles, demo by Trishiad, 2005. Demo: Macarons, a step by step guide, demonstrated by Nicole Kaplan, 2005. Demo: Wholemeal (Spelt) Boule, "no time" dough, demonstration provided by Jackel10, 2006. Demo: Proving Bread, demonstration provided by Jackel10, 2006. Demo: Making chocolate at home. From bean to bar, the method and the equipment. Demonstration provided by A Patric, 2006. Demo: Tempering Milk Chocolate, clean tempering using the microwave. Demonstration provided by Kerry Beal, 2006. Demo: Mirror glazing technique, demonstration provided by Dejaq, 2006. Italian Meringue Buttercream, demonstration provided by RuthWells, 2006 Pan Coating Candy, demonstration provided by Kerry Beal, 2006. Demo: Making Chocolate Transfer Sheets, Screen Printing Method, demonstration provided by Kerry Beal, 2007

I was looking at your drawer handles and trying to decide, functionally, if I would like them. I installed a kitchen once where they didn't include handles on no profile drawers. I often times will have food on my hands when I try to open the drawers. I think I could open those with the my knuckles and I think they would be easy to clean versus detailed bar handles. So I think they would be good options for my needs. Do you like them? Were you interested in fashion or function when you picked them out?

We must be psychically connected! All weekend I was thinking it would be fun to do nothing but these type of recipes for a month or year and see what happens. Its on my to-do list!

Thanks guys. Lior the recipe comes from THIS TOPIC and has been deemed a winner - and very easy. The sprinkles are nothing fancy - just confectioners sugar through a template.

I've been a busy little pastry beaver...and none of these have anything to do with Thanksgiving. First is Amernick's Chocolate Viennese Cake (Sacher Torte): This one was fun! I wanted to get rid of my pastry leftovers in the fridge and freezer. It is a walnut pecan genoise (brushed with cream sherry) filled with pureed spirited peaches, covered in some recent chocolate cream frosting. It was very good. And a Hungarian Chestnut Cake that I took to my Hungarian friend's house for dessert. He said it was the best dessert he's ever had. I'll take that compliment although it was after 4 martinis...

So I just want to clarify. Goldfarb is no longer doing Picknic, but is in NYC at MC? (am I so totally out of touch with the NYC food scene?)

The Chocolate Viennese Cake. I had eaten sacher tortes many times, but never made one, so I didn't realize that corn starch was the reason for the texture. Often times that texture is a big turnoff for me - not this one. My guests found a good but a bit rich. We had our first snow!

This one was outstanding! Used the recipe above. My layers are still only coming up to about 1/4" thick after baking even though they start off well over an inch...not sure what that's about. But it was still a very tasty dessert. I added crushed cacao beans in between layers for texture and to tame the sweetness a bit which was a super decision!