gfron1

I don't either (see first post). And thanks for the suggestions.

Interesting. Not only did the bread turn out okay, it turned out better than okay. I attribute the better than to warmer weather, so extra rise. My theory is that the bleach essentially burned off before it ever hit the dough - isn't there something like a half life with bleach? So if the water sat with bleach for over 3 hours, would the bleach still be there? And, is there bleach in regular tap water or just chlorine? Either way, as you scientific types explain this, I have a bunch of good loaves to enjoy.

A purely hypothetical question suppose you had a cup of water that just happened to have a small amount of bleach in it...just enough to kill germs on your hand. And suppose that you accidentally poured said hypothetic water into your bread while you were mixing it not realizing it was bleach water. Would it work or would it kill the starter? Since I'm not one to waste I'm going to bake it anyway in the morning...hypothetically.

Yeah, I read that as 2.5 sheets dry

Nakji just sent me a link that included THIS page of Terrine de Fruits. Now, I know we aren't as far along as the Japanese when it comes to pastries, but aren't those just jello salads? I would love to be able to sell those...come to think of it, maybe I'll try.

snack, my rear! Once I started selling my trimmings, they became the most highly sought after piece - sort of like Seinfeld's muffin tops. More trimmings means more money!

Possibly a truffle shaver for the 1st.

and I hate when people co-opt someone's topic and their question gets lost so please answer the previous question, but I've been preparing to up all of my 9x13s to half sheets. So same question, different size. For me, I'm looking mostly at my brownies right now.

That's unfortunate - not exotic at all. Thanks though.

I don't think it could be for corn because you can see when the hole is big enough for corn to zip through the handles would be in the way.

BTW, when I searched the patent office with that date I came up with 809 entries. When I refined with ball*, nothing came up. When I refined with cut I came up with 6 entries HERE, but none would allow me to see the image of the specs.

Here's one that a customer brought in for ID: I'll note that where the edges come together, they are honed suggesting that it should cut into something. Most of my staff is guessing a melon baller, but the number of holes suggests something else to me. One employee said a lamb castrater - I hope not! I thought maybe a butter baller - my thinking is that the holes aren't to allow juice to flow, but to not create suction. Anybody know?

Raspberry mousse for a recent wedding.

I'd love to attend. I wonder if we couldn't make it work for one of those 3 day weekends. I know every time I get together with other eGers, I always want a day to just hang out v. workshops or events. Location isn't that important, and I love the DC area, and there is some fun pastry/confection stuff going on there.

Its confirmed that Lance, Landis and some other big name that meant nothing to me, are definitely coming. Its also looking to be a bit warm. I'm gearing up for: pre-race meals for the support teams: burritos, juice, smoothies and muffins snacks for racers and support: my rice krispie treats, pies, banana breadish stuff, smoothies, orzo salad Downtown race crowd food: empanadas, smoothies, and a big ol' pot o gumbo Nightly for the non-cat1 racers: All you can eat pasta buffet...with pie!

I fill it enough to make sure I get through the job, acknowledging that I will be tilting the sprayer as I us it, so I have to have enough to stay above the intake line. As far as warming - I bring my cocoa butter or chocolate mix down to just above room temp, and lately I've taken to blasting my nozzle with a heat gun to ensure smooth outflow. I don't heat my storage bottle because the spraying goes very fast and its not necessary.

Thank you Sarah - I'll find a recipe

The race has always been here so nothing new. The concern and call for ideas comes from Lance making an appearance - we've also heard that Landis will be here. I then expect more riders, but certainly more spectators, and even more important to me - more support teams.

I seem to be seeing more eGers stopping into our little town so I thought I would give a quick rundown of the local restaurants from my skewed perspective Shevek & Co (formerly Shevek & Mi) Shevek is CIA trained and a very solid chef. When I go out for a celebration, this is where I go, but I never order off the menu. I always call ahead and tell Shevek how much I'm willing to spend and trust him to do the rest. His menu is very good, however, but a bit too much to digest for most people. I would call his food Mediterranean Jewish Fusion. Of all of the restaurants in town, his is the most likely to result in a good meal. Be warned that a mild case of Soup Nazi might show its head, but if you're prepared for it, its all part of the show. Diane's I don't have anything positive to say about this "award winning" restaurant. I think for tourists, you'll find it decent, but as a local who has seen their menu remain stagnant for literally years with mild degeneration of quality, its not a place I would recommend. The staff is always friendly, and the owner really is a gem for our town but the place needs a shakeup something fierce. I find the prices too high for the quality of what you get, but you're paying for the extensive staff. Diane's Deli I don't have much to add here except if you like Boar's Head meats you'll see familiar faces. If you don't then don't bother. Her bakery is much more extensive than mine and does good business. Isaac's The owners wanted a bar and not a restaurant, but unfortunately our town needed a restaurant more than a bar. Standard bar food with a slight upscale. I don't like paying the price for their food, but if you go for drinks and chase it with a bison meatloaf you'll do okay. Nothing fancy and definitely not typical eG fare. 1zero6 Jake is the chef/owner and used to run Spaghetti Western. If anyone gets to claim the title of our local soup Nazi, this is the guy. I went to his previous restaurant a few times and was always disappointed. I've been hearing about his new place for a while and finally went this past weekend. Asian/Latin fusion would be the best descriptor. Prices are right for the quality, and his quirky way of doing business is refreshing. For a guy who throws a fit when you ask for salt, I found his dishes all underseasoned - but that's a matter of taste, isn't it. I can safely recommend this restaurant even if he did go and talk to every table in the restaurant except ours - a bit petty and unprofessional I think. Vickie's A nice lunch that is Mediterranean inspired. Sandwiches, soups, salads. All nice. Price is fine. Won't wow you, but you won't be disappointed either. PeaceMeal Deli Our local organic/vegetarian deli. Good food but a bit pricey as you would expect from that style of cooking. Cafè at the Kumquat My place so I'm biased. We're clearly the rising star, but my passion is for sweets or high end dinners, not the panini and salads that I do here. I make gyros, green chile corn chowder and my weekly international specialties are what keep us fresh every day - Greek, Thai, Indian, Ethiopian...you name it, and I'll cook it. If you're ever in the area let me know so I can tell you if I'm hosting one of my molecular gastronomy dinners or cheese parties. Mexican food Oddly enough we're not really known for having good Mexican food. That said, here are a few places to hit up: Jalisco's This is where we send all of our tourists, but we rarely go there ourselves. They have the rare liquor license and decent enough food, but you pay way too much for it. Mi Casita Little hidden lunch joint that does great local fare dirt cheap.

thank you. I had actually been to that bakery before and its much more traditional French pastry with a little flair.

I guess I can see that being a possibility, but instead of taking that perspective I would suggest looking at ways to revive the spice like you do in so many international cuisines. Even toasting the cinnamon stick in a dry skillet I think would produce a difference, but depending on your final use, may reviving it in butter, oil, etc.

This is all very, very helpful. Can I ask though...what's the deal with pie? I keep seeing it come up. (That's my way of saying, I'm so not a pie person, but I can be if the price is right)

Ooops, from the Kumquat growers website:

This was helpful. I'm sitting on 50# of kumquats right now that will turn probably by morning. Based on above, and noting that I don't have a specific use for them yet, and noting that kumquats are only good if you have both the rind and center IMO, but they have big seeds...I"m going to simmer slightly, I might add a bit of glucose or invert (I'll read what they have on my factory puree containers), process, de-seed as I'm able and pack away. Sound right?

Stan - thanks for that link. That sounds much more like a touring ride, but there were some good ideas in there. I saw the breakfast burritos mentioned many times. I could crank those out for the morning take offs, pre-wrapped with a juice to go and maybe some fruit. Larry - I've been thinking pasta. The easy road is a big pot of spaghetti with marinara. Would lasagne be too much fat - mine is very cheese intensive.