gfron1

I was expecting a pro to respond Mark, but since they didn't here is my experience. I wasn't quite sure if you were talking about a baked cake or an assembled cake (mousse, genoise). But, for baked cakes I always butter and flour my ring and have no problems at all after 15 minutes out of the oven. Sometimes I'll run a small knife around the edges just to be sure. If its an assembled dessert (like many of us have done the orange exotic), then I freeze (if ingredients allow). If they don't allow, then you're right that the acetate strips become critical. As for the cardboard. I'm cheap and only have one size - its always too big which makes decorating difficult (hence my closeups when I post pictures ). A smaller one makes more sense for a finished product, but I also rarely serve on cardboard - it gets lifted onto the platter. I don't own a torch and have rarely needed one. Again this goes back to the freeze and acetate question. If its frozen, you can normally just push it out. With acetate no torch would be needed (or wanted).

Definitely report back - I'd be interested to hear if its gimmick or a true improvement.

So I'm at an Oktoberfest party last night enjoying my third brat and a friend comes up to me and says, "You know, that's good for you." I laughed. She didn't. She continued, "The Schwarzbein Principle says you can eat whipping cream, eggs, bacon, even whale fat. Its good for you. And she's a doctor." Later this friend stuffed a note in my pocket with the spelling of her name just in case I was interested. So...whale fat...well besides that, isn't this just Atkins redone? Has anyone bought the books and tapes and supplements? I'm not in need of diet aids at this point in my life, but I had never heard of this, so I thought I'd ask. HERE is the webpage from the good doctor.

I would go mild - because even that will have zip. I will say that I recently judged an apple pie contest and of all of the entrants, the green chile version was unanimously our least favorite. Could have just been this specific pie however.

I hadn't thanked everyone yet - so thanks! Coming from a very German family (Okenfuss) its funny that the only German food my family prepares is liver dumplings - blech! And we get them every single family get together.

At long last, here I am... While I've taught many classes in the store kitchen since this topic was started, they had all been focused on kids or were topics that I thought a chefs jacket would have been overkill. But today I did my chocolate tasting class and donned the jacket. No one screamed "fraud!" so I guess you all were right Thanks.

Thanks. Not the answer I wanted, but I won't waste my time trying. Maybe I'll just hand form it after piping it on - time consuming but it could work. I'll be sure to post results.

It would be worth asking them. The kitchen is very, very small, so it might beyond their abilities.

I have and it is. HERE'S THE TOPIC.

I would start with a 55%ish chocolate - search around and you'll find a nice redish hue chocolate. Then I would brush on a white with a bit of the 55% melted in to make it a pailer version of the dark - to look like the fat. I would use the brush because it would provide more control. But then I would spread the chocolate on a saran wrap that has pennies or dimes underneath it to give the rippling texture that occurs on the edges. Then I would put it between two slices of bread with big tomato and lettuce!

Ultimately I want to serve it thawed and soft. So my concern is about crystalization and what would happen once it thawed. Would the creamy texture that I'm going for be ruined?

I want to create a meringue cap on a desssert, and its important for the meringue to be perfectly shaped. I want to do a really creamy Italian meringue, and was going to pipe it into a silcone form - can I freeze it so I can pop it out? Has anyone ever done this?

Host's note: I sent Hosinmigs HERE for previous topics on photography where he can ask more questions if interested.

I also wondered if there was a distinction between those who choose to go into the field versus end up in the field. Do those who end up in the field feel trapped and out of control versus those who have made the choice and know that they can go elsewhere. In pastries it could also just be a sugar crash

I just returned from a federal conference for drug treatment programs (my paying job), and learned something new: The press release IS HERE. I understand depression in my field (dealing with others' suffering on a daily basis), but I don't understand food service. Those of you in the biz...what's the story?

Just a note that this topic has been added to the Pastry and Baking Index section on Special Diets.

Just in case anyone is watching, I didn't get to Modo -my friends bailed on me and I couldn't justify $90 in taxi (r-t) for a meal. Maybe next time.

I'm curious what you mean by "kill flavor." I've infused basil, thyme and rosemary into cream with very good success. I've never measured, I siimply put a bundle in and remove it when I think its sufficiently strong, but its worked for pastry cream, mousse and ice cream.

No you can't brag, but I will for you Those are really beautiful. I especially liked your pink hat box. Also, its nice to see the diversity of what you do - not just frilly or abstract - very good mix.

You went with milk and butter - what about the more traditional-oil? You would have to think about the flavor combinations and uses, but I have some super roasted peanut oil, walnut oil, toasted sesame...or you could infuse oils - think citrus oil.

I hope there was still some of the aroma left from the roasting. Enjoy!

The only addition I have is that I did something similar with phyllo this weekend, and I wanted precision (alignment) with the rest of the dessert. I covered with parchment, then weighted it with a second cookie sheet for about 7 minutes, then removed the cookie sheet and allowed it to finish baking. The result was a perfectly flat, perfectly sized rectangle of 10 shees of phyllo that did have some lift, but they stuck together.

Be sure to check out the PRESERVING SUMMER topic.

Ironically, tonight I was told that a skoehn was actually a skahn.

I have just returned from Fruition and had a very nice evening. Before I get to that, let me say that I woke up in the middle of the night worrying that Domo (my meal tomorrow night) was ruined because the building was a faux Walt-Disneyesque experience. I sure hope not. But tonight was Fruition. A list in a previous post has it as the number one restaurant in Denver. We were in their Fall menu version #6. They started the table with a bread service that was nice, but added nothing to the meal. Two options of a light wheat and a classic baguette. My health conscious friends chose the wheat and I, the baguette. The baguette was the fattest baguette I have ever seen and would more appropriately be called something else. I then started my wines with an 05 Guigal Cote de Rhone Blanc. I asked for this because I had never had a CdR Blanc. Like the bread, pleasant, but not memorable. (Our own Rogov did a nice review of a more aged version of this on HIS BLOG). For my appetizer I had the Duck Confit. Very nice flavor (albeit a touch salty as I had expected) served with orechiette pasta, mushrooms and butternut squash. Great texture contrast with the skin and succulent meat. The bottom had become a bit soggy, but I was talking tonight, so I'll take the blame For the entree I had the sea bass. The sea bass was nicely prepared with a crisp skin. There was some (I emphasize SOME) black truffle which the server identified as from the Perigord region of France. The dish also included pumpkin seeds which were difficult to chew. But the highlight of the night was the sweet potato/yam puree which no word fits better than ethereal. So light, so bright, so delicately flavor packed. A true delight in my mouth. With dinner I enjoyed, at the server's recommendation, an 06 O'Reilley's Pinot Noir. Nice, but nothing memorable. For dessert I had the lemon meringue pie which the maitre'd said was the best dessert on the menu. Think key lime pie but lemon with an Italian meringue. Very good, but not the best on the menu. A friend had the Peanut Butter Pave (on a previous version of the menu they called this a mousse which is what it was albeit dense). The pave was a tad gritty, but had a super taste of strongly roasted Spanish peanuts. Too much for me after that meal, but I appreciated my two spoonfuls immensely. The service was very friendly as was the atmosphere. Our server was exactly what we wanted this evening, but could have benefited from a bit more education on the dishes and wine selections. We watched as twice customers asked for wine pairings and they went for the most expensive instead of the best pairing (price does not equal best). So was it the top in the city? My friends and I agreed that it was a very nice meal, and appropriate for the value. We would all happily return. But, if this is the top in the city then we felt that the city is lacking in culinary experiences. Again, that is not a punch in Fruition's stomach, but when we compared it to other "top city" experiences, it was just not at the same level.