gfron1

I've been meaning to ask - what is the eyeball on the lower left corner of the plate? And here's my question. I recently made this dish: I made a beautiful saffron oil to decorate the plate, but once I dripped it on, it simply ran and looked nasty. How do you thicken your oil to make it hold its shape and location?

I recently did a basmati mousse stuff tandoori chicken breast. Easy and tasty.

My guess is they're knee deep in flour...but for all of us living vicariously, look what I just found: THEIR WEBPAGE! Woo hoo - it looks great! I just read more closely - this weekend was their Grand Opening.

A few useful topics: How to Roll a Pie Crust How to Make the Perfect Pie Crust DEMO How to Make the Perfect Pie Crust How to Use Lard in Pastries Tools for Making Pie Crust

That's interesting. I just weighed mine. The box reads 16 oz. My scale showed 19 oz with packaging. The packaging came in just over 1 oz, so ours is off to...in the consumer's favor!

Read all about it HERE. Short answer - apricot.

My gap in production has been due to a lot of travelling. But, I'm home now and ready to get back at this book. Tonight I made the Apricot and custard danish sandwiches. Apricot pastry cream, the pastry cream worked into a bavoroise (if I understand the term correctly), apricot puree with cream sherry, and puff pastry. I used the new Trader Joe's puff - I know I'm a slacker - but it was perfect. I prefer my desserts very sweet, but my spouse doesn't. I thought this was good, he thought it was super. I served them at a party and they were gobbled very quickly with fanfare. With the TJ puff cheat, this was a very quick dessert to make.

I agree. Tonight I made this little apricot dessert and the puff was so easy to use and great flake and taste. So I'll have to decide if the cost (which I think is reasonable) is worth the saved time.

Not a dumb question - I was wondering the same thing.

My favorite conversion site is THIS. It does well taking odd weights and measures and making it useful. Also, many of my cookbooks have good converters (Bitman is my first pull off the shelf).

In case you've missed it, head over to the Cream Pie Bake-Off.

I also think it depends what your final product will be. The boxed cake mixes have their place in the world of pastries (I can't believe I just said that). But, their consistency, I think, might make it difficult to use in a traditional wedding cake. I would think a genoise (by that I mean a bit more dense/firm and dry) makes more sense because you'll typically have a filling in the middle and possibly weight on top. Maybe share a bit more about what you're wanting the final cake to be like.

Here are some links that you might find helpful from previous forum topics: Wedding Cake Fillings Wedding Cake DEMO Wedding Cake DEMO Sculpted Cake DEMO

I found them in Tucson this weekend and will make something tonight. The price isn't too bad for a home cook (v. wholesale) so we'll see how they taste. BTW, at least at our store every box was beaten up.

Is that the same as a crab apple?

I can't believe I'm leaving my nice cool town for the hot hell that is Tucson, but I am. We'll be down for 3 days with fairly tight wallets (been travelling a lot lately). Based on the previous comments we'll look at J-Bar (unless Janos isn't too expensive), Wildflower (so I can get a pastry from who someone aboved called the best in Tucson), Bistro Zin and Poca Casa. We'll probably only get to 2 of these. Any nudges toward or away before we park the car? (Note: Even though Tucson is our closest big city, I've never eaten there except sushi by the airport).

Because there are regularly questions on problems that have happened in making various spreads, this topic has been created to ask for advice.

Although its been out a few months I finally received my first shipment of Vosges Mo's Bacon Bar: 41%, applewood smoked bacon and alder wood smoked salt. At first the taste was bacon grease. Then I threw a big chunk in and I really liked it. It won't be my daily bar, but nice for odd factor eating.

HERE'S a previous topic about boxes that might be helpful. There are many ideas in there, but Nashville Wraps would be a great starting point. Good luck.

I just found this topic and while John suggests that the flavors are not ideal, I was given 36 different samples that demand to be used. I've never used them but assume I can work them into anything that I want the flavoring. I'll start simple with mousses and pastry creams - what are the obvious uses that I'm missing? Thanks

I won't take the "go with a smaller group" comment personally and was very happy with how the service accomodated our last minute inundation. I was also pleased with the more traditional seats and tables which are increasingly being usurped by standard restaurant tables in other Ethiopian restaurants. Joking aside, a smaller group would have been able to navigate the language, better than we did, by menu finger pointing, but it wasn't happening on this night. My only criticism on the food was with the spiced tea. I don't think I've ever had an Ethiopian tea that I didn't like. The one I had at this dinner was too watered down in my iced version...which was my mistake, although I always get the iced version no matter what time of year. Tea aside, this was a wonderful meal, and I agree - great company.

I put them in simmer pots to smell up the house.

They definitely freeze well and can handle even 2 or 3 day shipping - much more and they'll mold. The restaurant will have them, and if you ask them nicely, they'll give you a bagful - they are not expensive at all.

All of this talk about Fair food has me hankerin' for gyro. And since this topic was last active, the US now has Greek yogurt readily available. So...bump. I'm going to ask my favorite butcher to give me some lamb as described earlier in the topic (nice and fat).

Both look great - its hard to get size perspective on the plum cake. Either they are small plums or large almond slivers. Either way they look super!