coastie

fish and forage . I live in a really pristine forest and in season I can pick morels and porcini to drop names lol. I like to go outside. Even in the winter and there is a lot of that in Alaska. Fun to forage - cook - and eat. Fish eaten on a river bank rarely ever tastes sweeter

Anyone have a good recipe for whoopee pie filling. The recipes I find are shortening whipped with 10X. My taste memory is of a marshmallow like filling. I've been playing with egg whites and sugar cooked and beaten. Tried stabalizing with both cream of tartar and also a little gelatin ( gelatin had most promise) Still experimenting - taste and consistency are right........shelf life is nill. "merangue" cracks on outside and is unsightly after a few hours. I'm hoping to hold in display case for 2 days due to my baking cycle... Anyone??? thanks

Someone here might have that expertise - its really complicated how much air you take out is also how much air needs to go back in to the building ( make - up air system) Check with your local fire marshal and health department. When I did my remodel they were able to give me specifics as to how many nozzels on my ansel extension.... how much air had to come out for the amount of equipment - they have a formula... wish I could be more helpful local authorities should have local buildong codes . I was able by asking these people to do restaurant plan review myself.....the info is out there ( also check with the guys selling you the equipment - get a few "bids" then you'll have info)

make truffles - no more leftovers

Necessity----years of trial and error. I forage and get a fair amount of information about the plants from historical usage in the native peoples of the area I live. i can't speak for coffee and tabaco but I believe it was a lot of trying this and that and then transfering the plant knowlegde thru the " shaman" . Even today we apply principles about plant families to get a desired result. It doesn't always work...but necessity and time created these items. Generations, not an individual.

I do weddingsa nd the usual. But I've been branching out into photo shoots and set locations. I have to set up varying dgrees of service on glaciers, wildlife refuges etc. Some of it is simple trays /box lunches- but we have done multi-coursed dinners up there. We bring in limited equipment - Weight is a big issue for me because a helicopter is used to ferry the items. Clients are very high end - lots of different dietary restrictions ( models). It is the most challenging catering I do - because I have one chance to nail it. If its not on the helicopter or I dork it up transporting the item.