gfron1

I don't anticipate it being eaten, but it should be food safe. I'm wondering about proportions of egg white to powdered sugar or anything that could be added to it, or maybe I just need to stop being a crybaby and make it.

i just remember it not being a solid bond. I would use construction adhesive if I thought I could get away with it.

Part of my concern is that I have to transport this across town and want to it to stay in one solid piece. I'm doing some behind the scenes architecture as well to reinforce things.

I haven't made a gingerbread house in years and I committed to make one for a fundraiser this year. I have 2 weeks to make it. I pulled the gingerbread recipe from earlier in this topic. I vaguely remember glueing with royal icing and it not working so well. Can someone share a recipe with me that will hold that mother together through a hurricane? Thanks. BTW, the theme is Victorian Christmas and I'm going to go for a Victorian circus Christmas.

Very, very interested, but life is in chaos til I know where we're moving and when.

They just got that smoker last week. Its their 3rd smoker since they opened and they keep maintaining quality as they up quantity. They were cooking as part of the Phoenix team that cooked at the Beard House last week.

Interesting. (and no, I wasn't looking for the philosophical explanation) I found it much more fresh Californian, maybe a bit Italian so in that sense I could see it being considered Mediterranean. But I wouldln't lump it into any one category...just kinda New American.

Its all about Hoosier Sugar Cream pies today!

Why's that Anna?

This morning I had the opportunity to test what I really needed to test with the EZTemper - would it work on slightly off temper chocolate. I took 4000g of grainy, slightly bloomed 75% and melted overnight to 36º. I actually went too high and in the morning it was at 38º. I stirred, dropped the dial a bit and came back later in the afternoon. It was 35º. Let it go overnight because I was out of time. This morning I added my 40g of the butter, shelled and chilled for 15. They popped right out perfectly shiny. That is what I need this machine for! I'm too distracted to not have temper issues and I hate doing the whole process from the beginning if I don't need to. So this was great news.

Here you go:

Actually very well I think. The ingredients that are specific (like certain cabbages) are easily substituteable. Do the look inside feature on Amazon. I really think this is a great one.

A friend just bought some kombu cha and can't find instructions on how to brew it. This is a solid tea, not powdered. Anyone know?

I received that last request yesterday. Since the manuscript and photos are complete, I packaged what she wanted and got it sent off to her today. My thought is that most authors have a bit of work to do before they send it and I want the graphics team to spend as much time as they can on mine. I'm guessing their catalog will have 50 new titles (I could go look at old ones, but haven't), so I want to be front of the line before the designers are fried.

Chapter One is one of my favorite books. I also have a real love affair (not for design reasons but the passion in it) for Black Pudding & Foie Gras. Many of my favorite books have been found on Amazon UK or FR instead of US.

Here's what I sent her for my vision for the interior of the book

I've been sick so I'm making my way through my 2 and a half foot talk stack of unread new books. This morning I read Gjelina and I can not recommend it highly enough. It is perfect for the eG crew. Really, go get it...and do it through the eG Amazon link so a bit of change comes back for maintenance: Gjelina

I snipped her opening line which was an apology for the form letter quality of the message. She's still focused on wrapping up their catalog which is all of the books anticipated for fall '16 release.

I continue to say...what a crazy process. Today's email:

Just finished reading Sea and Smoke by Blaine Wetzel & Joe Ray. Nice book. Beautiful. So location-centric that It'll be shelved for me. Worth buying for the collection however.

Red bulbous thing...did it look like it wanted to attack me?! My guess is the top of an igloo cooler Could that have been it? If it was its my retrofitted homebrew mashtun. Thanks for the comments. Three videos in and I'm trying to figure out what role this has with my branding. The 24 hour thing is what bothers me the most.

My guess is yes to all of the above. I think, like Instagram, you have limited abilities on your desktop, and that for full functionality you need to get the app and use it on your phone.

Interesting, and especially if some day you're able to, and I'm interested in embedding into a site, which I could see being useful.

That's something goofy on your end. I had lots of people noticing things on the video. Maybe check to see if you have the latest version? That was a fun broadcast.

I wouldn't say that its different than what I'm trying to accomplish. I think about that all the time. I hate Facebook because its ultimately a marketing tool for me that's paid off very well. I'd love to shut it down and spend more time with the physical humans in my life, but the consequence would be all the friends from afar that I've been able to stay in contact with. Periscope is not how I want to spend my free time. However, I see an opportunity for a somewhat known, remotely located chef to get a bit more known. Its branding. There are many, many ways to do it, and I have my fingers in many marketing pots, and this is just one more that I'm trying out. My question is whether it will stall like Google+ or take off like Instagram. Will my investment have payout or not?