gfron1

Thanks for all the replies - now I'll start looking through them at the library.

That picture reminded me that Pierre Herme's Chocolate Desserts book has a nice recipe that's been talked about HERE.

That's a molinillo used for frothing hot chocolate. I use it in my explanation of the history of chocolate and current uses in Mexico.

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.