tillie baker

I really feel for the 100% mark up on wines that the least they can do is pour the wine during the meal. Another problem at one of our favorite restaurants is we sit at the bar and the bartender doesn't know how to pour the wine without having it all spill down the side of the bottle. This restaurant actually has a sommelier and offers all kinds of wine classes. I really think they should offer their staff some training but don't want to say anything because the food is awesome and I always feel like if I complain then they would feel I'm one of those pain in the ass customers.

I never use a thermometer. My recipe is 7 c. gran. sugar with enough water to make sand with a dash of cream of tarter. I boil until it looks thick, the bubbles will break slowly...i've even taken it until it just starts to carmelize and still haven't had any problems. Meanwhile I have 4 c. egg white whipping in a 20 qt. mixer with a splash of lemon juice and 4 c. granulated sugar. When the sugar on the stove is ready I slowly pour into white and beat until the bowl of the mixer is at room temp or slightly warm and then spat in 7# of butter. You can break this recipe down to smaller quantities. I hope it helps. stacey

Thanks, I'll have to give this a try? Any one with other suggestions?

either or...I'm thinking a rye /wheat blend would rise higher but I still want something that when you eat it you think rye....

I find the best way to get a smooth top is to not pipe a point to begin with. Basically you pipe the size you want and kind of do a quick circular twist as you pull the bag away to create a smooth top. Don't know if that helps???

Does anyone have a decent rye bread recipe? I've been trying to work out a 2 1/2# loaf for my bakery and am having very little luck. We bake a multigrain and a white sandwich bread that works great but the rye recipes I've tried are either like bricks or don't taste like rye at all (I've even bought the king arthur rye flavoring to add but don't think it improves the flavor all that much). I need to be able to make the dough a day ahead and proof and shape it then leave it overnight to proof the next day to bake (at least this is what I do with my other breads). Any advice would be very welcome!!! thanks stacey

Sorry, this is going to be a bit of a rant. Where has service gone???? Why do everytime my husband and I go out to a restaurant do we have to beg for water and sometimes bread? Shouldn't any quality restaurant offer water as soon as you are seated. Even if you don't drink it what does it cost them. I really love when my husband asks for a glass of water and the server only brings one...forcing me to share with him or ask for my own. And WHY do servers always bring the wine for my husband to taste even if I order it??? I know I'm only a stupid female but I think I can judge my own wine. And what ever happened to the server continueing to pour the wine for me after the first glass. What exactly am I paying $80.00 for a $40.00 bottle of wine if you aren't at least going to pour it for me. I find all of this nonsense annoying and it irks me even more that I'm not considered a good customer or person if I leave less then 15% for a tip. We dine out often but I'm beginning to feel like it isn't worth it no matter how good the food is... any thoughts

I love payard's recipes too...i was wondering if anyone has his pistachio chocolate cookie recipe. I went to his shops a few years ago and had one of these. It was incredible but I've never been able to locate the recipe....anyone???

does anyone have the original recipe...I've read through a lot of the posts but not all 19 pages and havne't seen the original recipe. thanks

I own a small bakery and we have one convection oven (I'd highly recommend having two or at least when you are venting make it possible to add another oven at a later date if needed). We bake everything in this one oven...muffins, croissants, cookies, quiche, cakes, tarts etc. Very useful.

is the main trick to the bread using the heavy pans for baking it...has anyone tried just baking in a traditional bread pan? or on a stone...how about adding rye to the recipe. I'm looking for a quick rye loaf I can make at my bakery for sandwiches. thanks....