Alex&Rufusmom

Good question... It is either the one with Price Chopper or the one up the street from there where Walmart is?? I'll let you know. I'll probably drag a friend there for coffee this week.

Hey all, Thought I'd inform those of you who travel through or to the Capital District are about a new coffee cafe called Mocha Blend Espresso Bar and Panini Cafe. It is located in Brunswick Plaza on Hoosick Rd. I have yet to check it out but then again I'm not a coffee expert as most of you on this site are. So what I think is good may taste like swill to you ??? But I'm just happy there is a place on my side of the river that MIGHT be worth frequenting?? So, I'll let you know what I think for what's worth?? Stacy

Dan the man, Thanks so much for the baking lesson. I need it. :-) Fortunately for me, my sister changed the time for dinner tomorrow to 4 so I will have plenty of time to proof and bake the same day. THANK GOODNESS!! I wasn't comfortable with changing anything about the recipe and serving it to anyone other than my family. YIKES!!! But now that you have so throughly informed me as to how to proof overnight, I'll try it at home and see how it works. Thanks again. Stacy

Hummmm... Dan your recipe sounds yummy. But will the overnight proofing work with my recipe?? :-) I'm afraid to try something new when I'm the one making the bread for a family dinner. However, I will try yours too. My boyfriend just loves homemade bread and I haven't made any for him yet. Thanks for the recipe Sir. Wish me luck. :-) Stacy

We went to Kabul on Chestnut between 2nd and Front. Really enjoyed it We stuffed ourselves.

Well, the problem is time. Dinner on Sunday is relatively early and I want to make sure the loaves of bread have time to proof, bake and cool before leaving for dinner. So I think I will try your idea and see how it goes?? Thanks

Is there any neg. affect on bread dough if left to rise over night in the frig. (the second rise) The recipe calls for a one hour rise and then after shaping the dough, a second rise until doubled in size. I'm thinking that if left to rise on the frig. overnight, the second proofing will occur slowly enough to not over proof?? Can anyone confirm this?? Thanks, Stacy

We went to Eulogy. There is another one?? Is it located in another part of town?

Had to stop back by and say thanks for all the suggestions. I had a wonderful dining experience. I did end up going to two little places one which you BYOB and the other had a choice of over 100 types of beer!!! I have to say, I had the most wonderful time. The Afghanistan restaurant called Kabul was very good and the Belgian Tavern was also quite enjoyable. Who knew there was such a place that served over 100 types of beer?? Anyway thanks so much for all the suggestions. I can't wait to go back and try a few more places out. Stacy

Thanks so much for the replies. I'll make note of all the places you suggested and decide once I get there which to try. Not sure where I'll be in town so I guess that will dictate where I end up eating?? Thanks again for the fast replies Stacy

I'm going to Philly for a couple of days this week and I have no idea where to find a really good restaurant ?? Can anyone recommend a nice place to eat. Anythig but Mexican food would be greatly appreciated. Thanks Stacy

I find these guys reliable ..predictable and always offer wonderful beans http://www.batdorf.com ← Thanks for the suggestion.

It's worth checking a few online sources to see who ships via USPS Priority Mail. Depending on how the coffee is packed and whether the roaster is levying a "handling" charge or not you may find places that ship up to two pounds for a total shipping cost of about $4. When you can get shipping down to $2 per pound and find a reasonable price on the beans it becomes fairly competitive with local sources. ← Thanks again for the quick replies and the info concerning local coffee roasters. Can't wait to try some of the different roasters' beans to see which suits my taste??

This thread - from our ever helpful Pinned Coffee & Tea Topics index is a great place to start Roasts... Buying It; In Search of Master Roasters ← Thank you sir. Didn't expect a rely from you. I'm flattered. Seriously, I miss mild yet full bodied coffee like the kind I had from your shops in Syracuse. Hopefully one of the places listed will be to my liking. Thanks again ← By all means check out the topics Owen suggests above. But I'm still going to give a plug to my local coffee roaster (local, meaning it's closer to my house than any of the other roasters in Syracuse!)... Cafe Kubal. He'll ship anywhere in the world. Lonnie ← Thanks Lonnie, Actually I would prefer to order from a shop that is closer to my home in Albany. Syracuse is about as close as I'm going to get for a better tasting coffee probably. And then when you add the cost of shipping, the further away it is the less motived I am to order. I think we'll check out the place you suggested first. Thanks again, Stacy

This thread - from our ever helpful Pinned Coffee & Tea Topics index is a great place to start Roasts... Buying It; In Search of Master Roasters ← Thank you sir. Didn't expect a rely from you. I'm flattered. Seriously, I miss mild yet full bodied coffee like the kind I had from your shops in Syracuse. Hopefully one of the places listed will be to my liking. Thanks again

Speaking of good coffee places, where can I purchase good coffee beans online?? Any suggestions wold be great appreciated. Thanks and have a great day.

Welcome to eGullet Alex&Rufusmom! That's what we're here for - to learn and share. Good luck with the pastry! ← Pam, thanks for the warm welcome

WOW!!!! Thanks so much for the recipes and notes!!! I'm sure it will help a great deal. I had no idea that members on this site would be so generous with their time, thoughts and recipes!!! Thanks again.

As I am an amateur pastry baker, I know I have a great deal to learn. I'm sure my tech. leaves a great deal to be desired?? But, I'm always up for a challenge. I wasn't actually blaming the recipe just questioning whether puff pasrty is a recipe that holds up to being reduced by half?? And it seems as though it does?? So yes I will continue to work on my tech. Thanks for the constructive criticism and words or encouragement.

Thanks Janet. And yes I agree, homemade is definitely better than store bought. I'm determined to get it right. Mine isn't bad but it could be better. Thanks again.

Thanks for the reply. I'll check it out.

Hi All, I'm new to the forum and am SO excited about having a wealth of information at my finger tips. SO here goes... I love to make my own puff pastry. I know a glutton for punishment. I've made it probably 4 times and each time it comes out a bit on the heavy side. I'm using a recipe from a professional pastry book and I'm wondering if that could be the problem?? I understand that there are times when cutting a recipe in half that it just doesn't work?? So, I'm looking for new recipes?? Any assistance will be greatly appreciated.