chefette

Maybe one of those DNA spinning devices from CSI, an electron microscope and a high powered telescope (for inspitation) Probably need a fingerprinting kit and some RFID equipment to keep track of all the small hand tools. Lo-Jack your paring knife

Someone who is remodelling their kitchen to facilitate research and apparently do it in front of - or with - 30 people three times a day I have no fear in suggesting items - what is gained by holding out - they ask for ideas - I provide. Have plenty of ideas. at the point of starting a kitchen research lab - akwa must have plans think at least to the boundaries of the box if not outside it - no gain safely in the middle. My assumption that Akwa would not lightly or lamely undertake meaningless reaseach but would establish a kitchen lab like Conticini or Adria to boldly go ... (you get it) Research is testing new processes, procedures, combinations, styles, textures requires ability to document, file, repeat, share, comprehend must be able to accurately measure, alter indicating up to 30 people will be there three times a day indicates requirement to facilitate them been in kitchen research labs (not in homes) but assume if doing reseacrch expect to use it in some solid meaningful way - do it right - got to be competitive. maybe akwa is fiddling around with brownie recipes - maybe something cooler didn't specify so why limit? akwa knows enough (more than most) what to get so assume this is also partually conversational - think outside the box

still more brain cells kicking in refractometer - must have a refractometer for research

Everyone should have one of these http://www.jbprince.com/index.asp?PageActi...ROD&ProdID=3443 saw in france – thought they were indispensable – of course at the time – was making many opera and other large layered cakes now I may be the only person who owns one It is cool since you can use it as a pouring frame (for viscous things like ganache) too liquid pourable would probably seep out bottom Still… its nice….

There we go brain starting again - needed infusion of carbs (mmmm) Pacojet can have research lab without a pacojet!

microwave oven(s) with turntable, onebutton start (1minuteplus) foodmill can opener library large flat screen TV (wall mout) for projection? silicone (food grade) for mold making of course molds donation jar with suggested donation signage properly threatening dog pasta machine hammer, screwdrivers, wrenches, drill, skillsaw (full toolkit) extension cords adjustable table (like a sculptor's stand that can be rolled around, raised, lowered, tilted, turnable top) folding screen to put in front of door so you don't have to see it all at the end of day

you can use the iSight with the Powerbook and high speed internet to cast video and in theory you can also make films for use on websites. You do need extra lighting and microphone for that plus a great place to put your laptop w/ iSight where it can film you. I tried making chocolate tempering/moding film - but kept ending up badly framed or oout of frame - plus once you start you are in no position to change the camera - too messy. Get assistant to do that. poor poor golem - I mean assistant.

In Costco saw really cool multi piece work tool thing (huge) stainless metal cabinet with a zillion drawers from real thin to a good depth - on a wheeled platform - and it locks looks like an excellent organizer - I yearn for one.

multi-layer dehydrator vaccuum food saver device giant clock multiple timers (digital) with countup function as well as count down squeegee (for food work - but you might want cleaning one too)

infra red themometer spectrometer device for measuring sweetness CD/DVD writing capability on the laptop sign in sheets for guests with contact (phone & email) portioner heat gun Modeling clay pointy sticks, carving tools plastic lugs and bins padlocks and closures plastic, wire, screening, wood, cardboard... projector & screen whiteboard (large with markers for plotting and thinking) Large paper with easel (more plotting & thinking) paintbrushes (good one) eye droppers (if you can still get them speed bottles parchment paper (endless supply) baking stone gloves (endless supply) protective goggles magnifying glass rulers/tape measures seperate unlisted phone number for personal calls dry storage room styrofoam turntables rolly cart hand soap & paper towels

set up like a cooking school kitchen seperate fridge and freezer with no shelves - sheet pan slots double convection oven (pro) with steam make sure super duper electrical power supply and outlets double stovetops (gas) double sinks double dishwashers speed rack at least 50 sheet trays (half sheet/full sheet) someone to hold loulou (baby? pet? or perhaps we don't want to know? ) good overhead lighting mobile mirror for overhead viewing? (those plastic sheet stretched on frame) that can be tilted voice recorder (perhaps on killer laptop) digital camera video camera tripod good lighting for photography good laptop (powerbook) with connector for camera/video good software setup - maybe Filemaker Pro? digital scale(s) 1000 metal bowls all the hand tools immersion blenders with removeable ends (several extra) blenders, food processors Secretary/asssitant 1000 plastic stackable containers - tiny to big (with covers (square or rectanglular) stand mixer (probably need 3) espresso machine flexipans mobile burners chocolate warmer or tempering machine torches (micro and regular) isi profi whippers portable mobile room air conditioner and dehumidifier ice cream freezer plain and the cool one (blanking out right now) silpats (dozens) sugar cabinet sugar fan scisors xacto knives 1000 paring knives cutting boards markers (at least 1000) tape industrial rolls of plastic fire extinguisher release forms for visitors to sign that they visit at their own risk and death, dismemberment, 3rd degree burns or stomach ailments are not your fault sturdy work tables extra bathroom industrial washing machine binders with plastic sleves and lots of paper color printer copying machine voice mail web site delivery service rubber matting hose super disposals plastic sheeting paint sprayer (not the wagner - the good one with fine mist) air brush and pump shelves - lots of shelves easy clean paint

suggest large room 30 chairs many dishes and pans couldn't help terse reply - your style - very sparse must respond in kind

Sounds like a good excuse to whip up a big batch of ice cream

1 quart heavy cream 4 oz sugar Boil whisk into yolks return to stove and stir 12 times strain add vanilla or other flavoring Pour into dishes and cool 6 hours Stovetop creme brulee Flavorings to try 6oz melted chocolate 2T Powdered Ginger Lemon zest Pour warm mixture over mint leaves and steep a few minutes then strain Instant coffee/espresso

I can see the colored fondants on the satin ice web sire - but I don't see how you order them Here are a couple other sites that have it I can’t say that this is a great source or not – but it is one I found http://www.countrykitchensa.com/catalog/pr...roductId=628237 or there’s this – but their price seems high http://thedecoretteshop.com/product2.cfm?CID=36&SCID=70

SatinIce they have a variety of colors - Beautiful red, deep green, blue, bright yellow, black I purchased a small bucket of red but I have not used it yet. Seems to taste good though

They sell black fondant now.

I just came across something fascinating – almost like an accident waiting to happen. I can’t say it’s a bad idea – but I just wonder how this really works out for people. Anyone familiar with this site? http://www.gailwatsoncake.com/cake.html First of all you have to bake a cake on your own or buy one and figure out how to put it all together. She sells you the flowers, fondant (at a tidy profit), sugarpaste etc AND a PHOTO!!!! Wow plus instructions of course. I am just imagining all the frustrated angry brides or their close friends struggling to roll out fondant and cover their cakes, make swags, pipe swishes according to specs etcetera, etcetera, etcetera. UNBELIEVABLE. And its not like this is a bargain either. I suppose Gail deserves credit for coming up with a creative way to do what she wants and make money at it without having to take any heat from unhappy brides, cause the joke is kinda on the buyer in this case. I just cannot imagine that there are really too many happy customers at the end of the day. So, do you guys out there think this is sheer genius or some dastardly gimmick – who would do this? Any thoughts?

Caramel Buttercream This is a french buttercream (using a pate a bombe - egg yolk - base). It involved making a caramel syrup. Difficult to execute without a stand mixer. Caramel Syrup 450g sugar 100g water 120g water (to add to hot sugar) Buttercream 400g sugar 80g water 5 large egg yolks (plus enough whites to weigh 120g) 1 large egg (50g) 1/4 tsp salt 750g cold butter (cubed) 30g Champagne Cognac 200-400g caramel syrup (to taste) extra butter for emergency response Make a caramel syrup - Pour sugar in a small saucepan and add the water without stirring. This should be plenty of water to moisten all the sugar and create a ‘wet sand’ - Cover and cook over high heat until sugar is boiling - Remove cover and cook to dark caramel (in my test it timed out to about 13 minutes on the stove) - Turn off heat and add 120g water just a little at a time an wait for the volcano action to subside after each addition - stir and let cool Make the buttercream - place egg yolks, and egg in a mixing bowl and whip with whisk attachment until light and frothy while you cook the sugar - Place the 400g sugar in a small saucepan and add the 80 g water without stirring. This will moisten the sugar to 'wet sand' - cover and cook until sugar comes to a boil. - remove cover and cook to firm ball (120 degrees C) - add the salt to the eggs - while the eggs are whipping on high speed, add the sugar in a stream in the space between the bowl edge and the whisk - ensure you do not hit the whisk as that will throw the sugar to the sides of the bowl where it will form beads and will not be integrated to the eggs - continue whipping until the base of the bowl is only slightly warm to the touch - (this is a matter of practice and season - it varies depending on the ambient temperature and the butter temperature. ) - start tossing in the butter cubes - starting with the coldest cubes. It may be necessary to soften some of the butter at the end so that it incorporates well - continue whipping until you achieve a nice consistent fluffy mixture - add caramel syrup and cognac to taste - if the buttercream gets too soft - add standby emergency butter (start with 50g) ( RG1267 )

Caramel Buttercream This is a french buttercream (using a pate a bombe - egg yolk - base). It involved making a caramel syrup. Difficult to execute without a stand mixer. Caramel Syrup 450g sugar 100g water 120g water (to add to hot sugar) Buttercream 400g sugar 80g water 5 large egg yolks (plus enough whites to weigh 120g) 1 large egg (50g) 1/4 tsp salt 750g cold butter (cubed) 30g Champagne Cognac 200-400g caramel syrup (to taste) extra butter for emergency response Make a caramel syrup - Pour sugar in a small saucepan and add the water without stirring. This should be plenty of water to moisten all the sugar and create a ‘wet sand’ - Cover and cook over high heat until sugar is boiling - Remove cover and cook to dark caramel (in my test it timed out to about 13 minutes on the stove) - Turn off heat and add 120g water just a little at a time an wait for the volcano action to subside after each addition - stir and let cool Make the buttercream - place egg yolks, and egg in a mixing bowl and whip with whisk attachment until light and frothy while you cook the sugar - Place the 400g sugar in a small saucepan and add the 80 g water without stirring. This will moisten the sugar to 'wet sand' - cover and cook until sugar comes to a boil. - remove cover and cook to firm ball (120 degrees C) - add the salt to the eggs - while the eggs are whipping on high speed, add the sugar in a stream in the space between the bowl edge and the whisk - ensure you do not hit the whisk as that will throw the sugar to the sides of the bowl where it will form beads and will not be integrated to the eggs - continue whipping until the base of the bowl is only slightly warm to the touch - (this is a matter of practice and season - it varies depending on the ambient temperature and the butter temperature. ) - start tossing in the butter cubes - starting with the coldest cubes. It may be necessary to soften some of the butter at the end so that it incorporates well - continue whipping until you achieve a nice consistent fluffy mixture - add caramel syrup and cognac to taste - if the buttercream gets too soft - add standby emergency butter (start with 50g) ( RG1267 )

The french butter cream is more rich and luxurious and softer than the italian.

I took pictures too if that is helpful: Sugar ready to cook (both for caramel syrup and for french buttercream - same method to start Caramel Buttercream Sugar covered while coming to boil Sugar boiling Just starting to caramelize (for caramel syrup only- if this is happening to your syrup for the buttercream add some water now!) About the right color caramel (test on a white silicon spatula or drizzle a bit on same white parchment or a plate to check the color) After adding water Eggs ready to whip Lightened eggs about ready for sugar (where I add the salt) Pouring in sugar (I am forced to use my left hand because of the camera so I have to rest the pan on the lip of the bowl - I am just not that ambidexterous) the whisk is at high speed whipping while I add the hot sugar syrup Butter Most of the butter whipped in Caramel syrup Buttercream (yummy) - but extra yummy with cognac And the white chocolate brownies for my little sister are done at the same time

And about 1/4tsp salt I add it to the whipping eggs

I have been thinking about the caramel buttercream all week and decided to test out my two contributions. Here is the recipe that I liked in the end: I thought adding a tough of cognac really intensified the experience - well - I guess a little cognac almost always does... Caramel Buttercream Make a caramel syrup 450g sugar 100g water Pour sugar in a small saucepan and add the water without stirring This should be planty of water to moisten all the sugar and create a ‘wet sand’ Cover and cook over high heat until sugar is boiling Remove cover and cook to dark caramel (in my test it timed out to about 13 minutes on the stove) Turn off heat add 120g water just a little at a time an wait for the volcano action to subside after each addition stir and let cool - I contemplated cooling the syrup to soft ball and adding it directly to the eggs as the sugar but opted to use the caramel as extra Make buttercream (French) 5 yolks plus enough whites to reach 120g 1 egg (50g) 400 g sugar 80g water 750g butter (cubed) Cognac to taste Whip eggs to frothy & light Cook sugar to firm ball (120C) Pour sugar into whipping eggs Add butter and whip Add caramel syrup to buttercream to taste – (I liked about 400g syrup) If you find that the buttercream starts to get too soupy – add another 30-50g butter (softened) and whip

It might be intresting to get those "Just Strawberries" flash dried and chop them or grind them into a powder to add to your batter for some extra strawberry power without getting the faky jello taste. I have several varieties of fruit powders that work great and have made up a few of my own using the "just..." dried berries.