gfron1

HERE'S the topic that got me started on the project. I used a Wagner power painter, but that topic has much more appropriate suggestions.

Did this ever come about?

HERE is some light reading while those in the know respond.

I love the advanced search feature! HERE it is. edited to add: for some of you this strategy will be obvious, but to me it was a fine line between a bit jiggly and just stopped being jiggly.

I know you 'dismiss the conspiracy' types...probably work for the government. But, that said, I will be eternally grateful to SugarSeattle who just a month or so ago taught me how to know if cheesecakes are done. I had always thought I knew, but when I had one using her guidelines, I knew I had been eating swill for years. And as far as brownies, I can tell by the smell with one exception - Ling's brownies. I have never had them baked enough - but that hasn't stopped me from eating them.

I made the milk recipe today - very good. It was for a potluck with another full turkey (done in bag), and everyone commented on mine and not there's (not that it was a competition). Very moist. I wasn't able to discern any taste difference, but the white meat was very juicy and tender, and yes, the gravy was outstanding!

I wanted to thank all of you for these suggestions. I thought there would be one or two books held out as the best, but it looks like there are quite a few, so thanks!

Okay, I've seen this statement so many times, and have experienced it myself... So, here's my theory because I don't remember this always being a reality in the oven. I think either 1) recipe writers are shortening the suggested time because they know every oven varies and the baker should be watching for doneness anyway, or 2) The gas and electric companies have found a way to reduce the heat in our ovens, and confuse our thermometers with ultra magnetic particle beams, thus making things actually take longer to bake than they should and thus causing us to use more energy. I'm from New Mexico so we're used to these types of covert activities...in fact, I'm going to have to disappear for a while now that I've posted this theory publicly. bye.

Here's the phonetic summary. Keep adding and correcting. Tuile - Two-eel Genoise - J-eh-nwah-ze Bavaroise - Ba-va-rwah / Ba-va-rwah-zeCrepe - Creh-pe Cannelle - ca-neh-le / canelé - ca-nəh-leh (ə being like euh) Dacquoise - dack-wah-ze Dragees - drag-ay [it's a soft g, accent on the 2nd syllable (dra-ZHEY)] Dulce de Leche - dool say day leh chayPithiviers - correctly pronounced PTVA Frangipane - fran gee pain Gesztenyetorte - geh sten ye tor ta Kastanientorte - kah-stahn-nyen-tort-eh Macaron - Ma-ca-rohn (ron, is pronunced like r-on (ON as in ONtario not turn ON the music) Millefeuille - Meel-fuh-eye (say it quickly) Non pareil - Nohn pah-ray / non-puh-REL Sfogliatelle - shfoo-ya-dell or schvee-a-dell Useful tools: For French, you might try this site! http://www.m-w.com/dictionary/millefeuille Click the red little speaker symbols for audio.

OK I think I asked that poorly - we're talking about the same thing. The uses are brushed on top of fruit tarts or poured and spread on top of a cake that has a frosting dam around the edges. I can never seem to melt them smoothly enough and they feel lumpy. The poured on cake version that becomes very important. So maybe I just don't know how to melt jelly (is that like not knowing how to boil an egg?).

Lately I've had a bunch of recipes that call for me to glaze using melted jams or jellies (v. gelatin), and I've yet to have it result in a smooth, sexy finish like when I use gelatin. I am straining, and I've done both microwave and stovetop melting. What's the difference - are they intended for different things? Is jelly a shortcut? What's the intent here? Thanks.

Check out the curd section of the Pastry & Baking Index which has a non lemon/lime topic HERE.

I love investigative stuff like this I wonder if its not the cookie butter that's causing the problem. Any chance that its your chocolate blooming? My thought is that you're setting it on a cold pan causing the blooming. If this can't be fixed (which I know it can), you can also dip in nuts to hide the flaw.

Any guidance on how long to poach?

If you're able to travel and want to sightsee, just a bit over the border (remember "a bit" means a long way in this part of the world) there is a town in New Mexico called Pie Town...and I assure you that they have a lot of homemade pies.

I think the cake in both of the ones you are describing sound great. I was expecting more from the cake. This was basically a brioche which can tend to be dry. To compensate, I brushed the bottom layer with some thinned honey which made it better. Thanks the comments and info!

And here is one I made for breakfast: It may look like a burger with mayonaisse, but its not!

Maryland Strudel from Amernick's Art of the Dessert. Contains raisins, cranberries, currants, apricot jam and a hint of cinnamon. Very good!

Here it is. A beautiful butt if I've ever seen one. Notice the little sugar spec trying to run away on the top...I got him. And the guts... I had to modify (as usual). I thought I had walnuts, but didn't so I used almonds and pecans. In retrospect, my pine nuts would have been even better. On one (the recipe makes two) I stayed as true to the recipe as I could, but on the one in the pictures I added crystalized ginger. So, on the inside there's apricot, yellow and dark raisins, currants, cranberries and cinnamon. She suggested serving with Manchego which would have been stellar, but I went for ice cream instead.

From Ann's interview Now that its fall, I finally made this - I'll post that later. But, I wanted to share how much I'm enjoying this book - its the perfect skill level for me. What I'm most enjoying is that it seems most recipes teach me a new technique or skill. The strudel taught me a new way to make the dough (melting butter and sour cream together, then adding it to the flour), and cutting 3/4 through while its still warm, so that when you serve it, you'll have a clean cut. Maybe this is old hat to many of you, but its brand new to me and I'm really loving it!

oooh oooh oooh, how about when you're making your own ice cream and the liquid hits that point where it is smooth and flowing, but solid. Man! I always have to watch it for about 30 seconds then I shove a spoon in it, take a bite, and watch it some more.

I leave it in all the time on whatever shelf I'm going to be using...its my dirty stone. Bialetti (the espresso maker) sells a stone set for $20US. So I have the dirty one and a nice one that I only use for pizza (which slides in a special nook).

I still have that problem from time to time - although I'm factoring in high altitude adjustments - but I have a baking stone in their all the time, drop my temp a bit and for the most part have success.

HERE is the topic on making your own. Have fun.

I know that some of the chocolatiers shy away from El Rey (versus many of the bakers who love it), but their Gran Saman 70% I find relatively bland, so that might be ideal for what you are doing. I just think a milk, even a 40 or 50% would be too sweet.