nightscotsman

The hard sauce as posted by Melissa is traditional and good. You could also try an anglaise with brandy, rum, or some other liquor.

I suspect that this cake recipe won't be flexible enough to roll without cracking and falling apart. You're probably on safer ground if you use a sponge-type cake like a biscuit that you soak with syrup.

No need to keep them in the fridge - the sugar acts as a preservative. They should keep indefinately, but try to keep them dry.

Ling - are you baking in a convection or deck oven? We get good, even results in our convection at 360 for 30 minutes, baking frozen, raw, dough on ungreased parchment.

I've used their black cocoa in a few recipes and it can be a nice addition. What makes it so dark is that it's actually "super alkalized", or dutch processed more than most other cocoas. This makes it smoother than non-dutched cocoa, but also a little dull tasting by itself, so I still prefer to use mostly regular dutched cocoa and sub out a small portion with black cocoa for the color and deeper flavor.

There is an "under 18" policy at Bellagio, but they aren't super strict about it. Kids are fine as long as they are accompanied by and an adult and aren't lingering in the casino area. Don't worry about it and enjoy the Buffet . Be aware, however, that lines can get very, very long at all buffets on Holidays. I've heard of people waiting over 3 hours on Thanksgiving. Plus they generally raise the prices as well. You might plan ahead and have a "plan B" in mind in case it looks like a really long wait.

Just wanted to mention that it seems someone at Pastry's Best read here that the Post Office lost my copy - so they sent me a new one! Now that's awsome service! Looks like some good stuff in this issue. Looking forward to more

Chocosphere.com also has good prices and a wide selection. They also seem to be willing to break cases to sell smaller amounts.

One of my co-workers swears by Rocco's (I think there are two locations), though I haven't been there yet. I love the sandwiches at Capriotti's. I always order either the "Bobby" which is turkey (they roast their own and use chunks rather than slices), bread stuffing, cranberry sauce and mayo, or the "Slaw-B-Joe" which is roast beef (again, roasted in house), provolone cheese, cole slaw, and Russian dressing. The sandwiches are huge - I can never eat a whole small in one sitting. Web site here: http://www.capriottis.com/

The Las Vegas postal service SUCKS. I got the evelope from my issue yesterday with a note saying how sorry they were that it was damage in transit. No magazine, just the envelope. Thanks. I'll download the PDF version and check it out.

One of our people has a probe thermometer that is very heavy duty. The cord is covered in silicone so you can immerse the whole probe and cord in whatever you're cooking and there's no damage. I don't know the brand, but unfortunately I he they bought it in France. I ask next time I see him in the kitchen.

We use pasturized yolks with sugar added (don't know the percentage) for all of our brulees and they set fine. We buy them in the 5 gallon buckets and consistency very thick and gel-like, not pourable at all. The brulees bake in a covection oven at 250 in a shallow water bath for about 25-30 minutes. It's possible you might have to experiment with a slight reformulation if you're used to using fresh, though. We've noticed that our pastry cream doesn't set up quite as firm when we use fresh yolks, so I think there is a difference.

Actually, I think that the LV Mix is intended to be more high-end while the NY version was a bit more casual. Certainly the prices are very high-end . When I went we had several dishes with lots of black truffles and other luxury ingredients. The only other Ducasse place I've been to personally is Spoon in Paris, so I can't compare directly, though I noticed a few dishes from Spoon on the Mix menu.

I've finally seen all of the "official" Cirque shows (La Reve is a Cirque-style show by Frank Dragone) and it really comes down to what makes you go WOW. If you like the daring circus-type acts similar to the traveling Cirque shows, then Mystere is great (and less expensive) - you won't be disappointed. O is actually quite similar to Mystere in that it's still built around circus acts, with the huge difference that the "stage" can transform from solid to water and back again, and they make full use of the feature. It is beautiful and mysterious. However, if you're more impressed by sheer theatrical and technical beauty, then Ka is the show to see. While there are some circus-type moments, it's the only one of the current shows that actually has a clear story line. The action if difficult to discribe (and I wouldn't want to give anything away), but suffice to say that I think they are doing things that have never been done on a live stage before and I was completely blown away. Ka is my personal favorite. Then there is Zumanity, the "erotic" Cirque show at New York New York. I found it too be fun and very entertaining with something for just about every taste. It is quite explicit with near full nudity and they follow the Cirque tradition of audience participation, so be warned. It's not as raunchy as some of the other sex themed shows on and off the strip, but don't go if you're easily offended. Oh, and to keep this post on topic - I haven't been to either of the Robuchon places or Fleur de Lys yet, but my bet would be on Robuchon. The high end one at the Mansion, if you can afford it.

I love those things! I used to be able to get them in Seattle, but I haven't found a store that carries them here. I actually just got back from a week in Tokyo a couple weeks ago (yeah, it's taking me a long time to get my pictures together and write up a post about the trip). I'm not a big fan of traditional Japanese sweets. I find them usually too sweet and pasty while lacking in flavor - at least what I've tried. However, I think there are actually more French style pastry shops in Tokyo now than in Paris. While you're there, DO go to Kappabashi-dori in the Asakusa area of Tokyo. It's blocks and blocks of restaurant supply stores with everything from furniture and dishes to plastic display food, including a number of pastry equipment shops with great prices on many items. You'll find tools for western and traditional Japanese cooking. There are also several large bookstores in the major shopping areas that are worth checking out for food magazines and books - though they'll all be in Japanese, of course, it's often worth buying for the photos alone. However, I have to say, don't bother making the trek to Jyugaoka Sweets Forest, the pastry theme park near Tokyo. It's cute, but there's much better pastry to be had in the city.

I thought the Hors d'Oeuvres book was brilliant, so I'll be keeping an eye out for this one.

Great prices on chocolate equipment here: http://www.dr.ca

Actually, Russell's post just reminded me - as part of Bellagio's recent expansion, they added a venue they call the "Tuscan Kitchen". It's not a restaurant, but a demo kitchen with dining facilities. I believe the way it works is groups can book the kitchen and have various Bellagio chefs prepare dishes and do tastings. I'm assuming they can also set up wine and/or a bar and bartender as well. It might be worth giving them a call to see what they can do. Probably the catering or banquet department would handle bookings.

hazelnut financiers. Even better - poach some pears in white wine and spices, pipe some finanicer batter in the bottom of individual baking dishes, slice pears keeping the stem end intact, fan and place on top of financier batter, bake until golden, serve warm with ice cream (praline or caramel or even my fav - rosemary).

I think I read recently in a local F&B industry gossip rag that the menu at Boulud Brasserie was due for some changes. They said they were putting a bigger focus on steaks, which is odd since it's right next to SW, Wynn's "Steakhouse" restaurant. Story here (scroll down to the first "On the Move" item"). Lower on the same page you can read about Fleur de Lys' new $5000 buger.

I would suspect that beyond the viscosity issues, that keeping ganache warm for long periods of time would create a lovely medium for growing bacteria. I wouldn't risk it.

Here are a few ideas from the Food Network site: Gnocchi Cloud Puffs (deep fried choux) Crullers

Yep, savarin. Cut out the middle before frying.

Nope, no proofing. However, the yeast is not the only leavening agent. Sorry to be so cryptic, but I'm afraid I've already said too much.

The recipe we use (which I'm afraid I'm not at liberty to post - sorry) makes a very soft, almost liquid, yeasted dough/batter that we freeze in flexipans. When solid, we pop them out and and store on sheet pans in the freezer. At service they go directly from freezer to fryer and hot to the table, no proofing.