gfron1

And another...Orange Frangipane Tart from The Art of the Dessert. Almond filling with Grand Marnier and apricot glaze.

(I'm feeling kinda lonely in this topic ) Tonight was the Orange Frangiapane Tart. This is an almond cream filling with Grand Marnier, glazed with apricot. I tried two different decorations on top and prefer the almonds.

Here's my latest from The Art of the Dessert. Mont Blanc. You can see the full thread here. I clearly need to work on my piping skills, but otherwise this chestnut dessert was super. Just chestnut and rum.

I haven't made anything in over a week because temps have been near 100 for 2 weeks. But its starting to cool off up here in the mountains and I'm baking again. I wanted to make some low-heat recipes, so I'm doing tarts. Mont Blanc - chestnut and rum! I had to use the Faugier canned chestnut variation for these.

Those really look great guys! Mark, that is a super photo - makes me want to wear my arm out making some

Go to this website. It is for ProStart. You can do two things. First, on the left there is a search box - type 'camp'. Then on the right you'll see "enter your zipcode to find trainings." I know that in my area there are two ProStart kids classes this summer, so it must be a national push. I think this would be a good start. Also, I know my store is doing kids cooking classes (shorter than a camp), so check your local gourmet stores. Good luck.

If we can't figure out what it is, then maybe we can name it after you like they do new species..."Mom, pass me the prasantrin cream please"

I'm not too lazy A few web definitions: webexhibits.com says, campcuisine.com says, So your answer is 'no'. And for posterity's sake, here is what www.buyapersonalchef.com says about creme fraiche,

I am obviously in no way in the same realm as Keller (or Joe Blow chef for that matter), but if I can parallel this to pastries...I've made enough of the components (genoise, pastry cream, simple syrups, etc) of a final product pastry to be able to now devise pastries and have a strong sense of the outcome. But, that has come with lots of tasting of those components that lead to a final product pastry. And, I'm able to hypothesize what a variation of something I've made might be like having never tasted the final product, but the fact still remains that I've tasted the base components that led to the variation. So when Keller says he has never eaten his signature dish - I believe that. My guess is though that he has tasted at some point - even if only once - the components that would allow him to have a reference point for the taste. So, load up your syringe - try a bunch of fish - inject yourself, and then go on from there using your mental reference point. (Legal Disclaimer: This advice is not to be taken seriously...consult a physician before doing anything suggested by someone named gfron, fatguy, rogov, etc.)

My family knows - more and more pastry forms in all shapes and sizes. I never seem to have the shape that I want nor enough to feed the family and friends. I won't last until the holidays before I buy one, but I'm really grooving on the flexible mixing bowls by ISI. Then my big gift will undoubtedly be a KitchenAid stand mixer - how could I have survived this long without one!

The funny thing to me is that I'm laughing hysterically at some of these knowing that I don't understand the joke enough to get it mickblueeyes is right in that we all have our areas of expertise and roll our eyes when people do or say silly things...no biggie! Thanks for the July 4th laughs!

Mystery object....I'm thinking it will hold either a bottle of wine or a baguette...I would vote for the wine! I'm just not sure why or how

This issue is so immense that its mind-boggling. I have two thoughts. First, don't assume that just because the media is telling us about China that the problem isn't in Vietnam, the Phillipines, Korea, Italy, Armenia....there seems to be some politics behind the media frenzy - not to diminish the risk, just to say that it would be wise to assume that the problem is bigger than China. Second, its fairly easy to check on some of your common purchases. I won't make the assumption that a big name means clean food - I haven't seen the factory, nor have I seen the suppliers to the factory. Just google search the product name and FDA and see what pops up. I just did a search for Lee Kum Kee soy sauce and sure enough - cancerous. My favorite soy sauce has FDA violations for bug parts at too high of a level (too high!). But after the FDA has scared the bejeebers out of you, then watch the dates on the FDA reports and realize that may or may not be the case any more. Things could be better, or they could be worse. As for me - I'm young and invicible and haven't died yet, so until I turn 40 next year, I'm not worrying about it. EDITED: I've started searching directly on the FDA website, just drop your favorite food company into their search bar... I love this one Mmm...enjoy! Hours of entertainment for folks who are concerned about this stuff.

Paul, Could you explain that technique a bit more? Do you put the crumbs on the top of the shell while its baking or under the shell on top of the pan/liner? Either way, are you then able brush them off or will they bake in? How do you do your weighting for bubbles then? -or- Which PH book is this in so I can read it for myself and save you typing time

Being no souffle expert, I'll let others answer, but if I'm not incorrect you're attempting these at high altitude which may play an important role. I know everything I bake takes much, much longer to cook...and if I'm not incorrect, we're at about the same elevation - give or a take a few inches Here's a few links to get you started: Basics Secrets Egg basics

At my store I've sold Bubble Tea, Basil Seed Drink, Jelly Grass and a few others. The only way I can sell them is when a kid comes in and ask, "Do you want to try something really gross." Almost always the boys agree and girls scream for mom. Then once they taste them they want more more more! And (does this make me a shameless marketer to children) then they almost always bring friends back to try the "gross drink."

Wow, well...after that story... New Orleans, 1989. My grandma (who just died this past December) came for my graduation from Loyola. She was always known as one of the nicest, most carring, loving people in her small town of Ste. Genevieve, MO. I took her somewhere down the St. Charles line and we sat down for some good burgers. She ordered a burger and clearly said no onion. Having dealt with this our whole lives we very clearly emphasized no onions - not anywhere near her plate, not on the side, no where! She has allergies. Sure enough - here comes skippy the waiter with onions on the plate. Before we had a chance to intervene, dear old grandma grabbed the plate from skippy and threw it 30' across the room against the wall calmly stating, "I said NO onions." Now that she's gone I can say this...we all knew she didn't have allergies - its just something that over time she created in her head. My apologies to all skippys everywhere

They are available to businesses as small as single store low revenue ones, but when you weigh the delays, additional burden and administrative costs, we found that for our $250K loan, it cost us in the long run versus having a higher upfront payment. I would never recommend an SBA loan for any business of less than a half a million in annual gross...and would suggest that they are best for the $1M businesses. Just my opinion.

If her home isn't commercial certified, you can express your concerns about that to her. Not the ultimate solution, but if her kitchen isn't certified then your restaurant is at risk.

Huh...I don't find them heavy, but the other perk for backpackers (v. campers) is that they can squish into a backpack really well and are durable enough to not burst. Also I want to clarify, the Indian MREs are in microwavable/boilable plastic pouches not the more bulky US MRE boxes. And they're spicy and tasty

As someone who tends to take food preparation to extremes, this suggestion may not seem appropriate, but since I live on the edge of the Gila Wilderness, I'm camping a lot. I always take my packaged Indian meals - available at any Indian market and most co-ops. They were originally MREs for the Indian millitary. The nice thing for me is that you can boil a pot of water, add the meals in their pouches, throw a few tea bags in the water and 5 minutes later have your meal and drink with no cleanup. Not a gourmet option by eGullet standards - but I've had many campers impressed be this little tip.

I wonder if you could change the flavor using the clarification process outlined in this topic. With that, you would have natural flavor - not extracts, and you would not change the consistency. I just don't know if it would be intense enough to change the flavor.

We're a patient lot, so we just appreciate the updates when you can make them. I'd be interested in hearing more about the "state funding." When I opened my store I used SBA funding (federal through state agency) and it was a nightmare. The mandated additional environmental tests that were unnecessary, additional bank service fees, and a delay in 4 months. I ultimately have decided that SBA loans are really for small businesses - they're for mid-sized businesses ($1M plus). What funding source caused you troubles?

Which white chocolate are you using?

I had leftover batter that I used again last night. Of course it fell b/c the rising had already happened in storage, but the taste was just as good. The texture...well, if a bowl of good grits made love to a parfait dish of fresh cooked pudding, and honeymooned in a warm hot tub for the evening...that would be the texture. As for the cubes v. shaving. I thought about shaving and grating, both of which I thought would make the mind think of a savory dish. The cubes were less than a 1/4" square, and I thought it played better on the rounded ramekin.