gfron1

The definition of rural becomes quickly debateable for exactly the reason that malawry describes above. I don't think fringe communities count because they do have relatively easy access. But "fringe" then can be debated...but I digress, that's not the question at hand. I live in a town of 12,000 two hours from Las Cruces and three hours from an airport (Tucson or El Paso). Our county is larger than a couple of Northeast US states, but I'm sure smaller than Australian counties. Being a store owner, I know that we we are an anamoly. Before I opened the store 3 years ago, we had our Albertson's (which is not as stocked as large city versions), our Wal-Mart (which is the small town model-no frills), our Piggly Wiggly/AP/small town chain, and our health food co-op. Not too bad...but then we're bigger than a 200 person town. The fresh meat and seafood selections have always been and continue to be terrible. When my store opened (we are an international and gourmet grocery) the foodies in town went bizerk because now they could get Thai, Indian, real cheeses, good Italian, etc. heck, they could even get argan oil and 25 year balsamico. That's not to toot my own horn, but we're really proud of how we've changed the culture of the town in a postive way. Before us, if you wanted any of those things, you would listen for which friend was driving "to town" and ask them to make a stop for you. But from the store perspective, here's my observation of small town buying. I'm still figuring out what items people like and dislike. With frequency I'll bring an item in to try out, and it will catch on. It takes a long time but word of mouth spreads and the item eventually sells, but let's say it takes 6 months for me to sell my case of Companion Braised Gluten (for a real example). I think its not worth keeping so I don't re-order. Then the five customers who bought it just can't live without it. So I order another case - but we're in a small town so I can't just order when I want, I need enough items to justify the shipping. So it finally comes in two months later. Those five customers rush in and buy me out in a week. Customer six comes in and we don't have it. Then next time I order two cases...now they sit unsold because everyone bought it before thinking I wouldn't have it again and are well stocked. So it sits on my shelf collecting dust. This cycle happens all the time. When you live in a small town, you hoard items because you just don't know if they'll be there tomorrow.

Be sure to check out the cream pie bake off HERE.

Less than 2 weeks away...what are the plans?

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).