HYoungJoo

The stage where you cook your cream, zest and lemons. Wouldn't this cause the cream to curdle?

crystallized ginger.

Ostrich? There should be a couple of ostrich farms in the east coast.

I guess it wouldn't hurt to scoop out a couple cups of the batter, add some salt and pepper to it, dip a small piece of fish fry it. And then do the same using your regular batter and taste it side by side to compare. Preferably a blindfolded tasting by two people for a more objective result. If you do a blind tasting, let us know the result! I've used batter with salt in it mostly because our motto was that everything is supposed to be seasoned... I had no problem with it all night especially when it sat on ice to keep cool. The thought of fish germs in a batter just sitting in a warm environment for a night was not really appealing and it made for a crispier breading.

matcha pastry cream? matcha whipped cream? anything that you would use a regular vanilla base in....

One thing I noticed about the vending machine challenge... WD was the only one who's components were probably around 90% from the vending machine. I guess I thought these challenges are explained differently to the contestants but I expected a little more usage of the vending machine food, to see what they do with it.. however less appetizing it may be. So I was surprised that WD scored the lowest when his dish hit the "goal" of the challenge.

Thank you for the suggestions! will try the sorbet and make a thick syrupy swirl to stream into a vanilla base... oohhhh! I can't wait!

I especially love the jamaica flower or hibiscus tea on a hot day and decided to make some ice cream out of it today. I just steeped the dried flowers like I normally do for the tea bag ice creams (like earl grey) in the heated base. I stepped away for 2 minutes, came back and oh my gosh! The cream curdled like I squeezed a whole lemon in it. I read that there is Protocatechuic acid in the flower.. not that I know what that means except that it has the word acid in it... Has anyone tried to do this? I want to know why it happened... I think I'll just make a simple syrup, super concentrated jamaica solution and use that instead... would that work? or will it just cause a lot of crystallization? Help! I want to eat it in ice cream form!

No mindless chitchat/gossip. Clean as you go.

I heard that when they are young and have less seeds the bitterness factor is nonexistent. And since salt draws out the water.... my unscientific conclusion would be "It would be okay to not salt eggplants when they are young/tender and you don't care about the amount of moisture that comes out during the cooking process"

what if..... they just made a pile and then using a small bowl (with oil slathered on the bottom part to prevent sticking?) just pressed into the mound. dip fork in paprika, press. drizzle oil, lay some chick pea. voila! who knows. It's very pretty though.

Yelp is helpful for knowing what places are better left avoided as mentioned above or suggestions for menu items that the establishment might be better at than others. Good and bad reviews for each place pretty mention the same stuff. There is absolutely no reason to rely on it 100% because there have been some issues about competing businesses writing bad reviews about each other or the advertising ploys used by the company itself (I think the link was posted somewhere on eG about a month ago). But I do not doubt the affect it has on people's choices or the affect it can have on a business.

carrot latkes. carrot pancake carrot pudding

some places pay hourly. so depending on how much labor cost is, you won't get to clock in more than 8 hours.. notice the "clock in". Some places pay by the day, meaning you might work who knows how many hours. Depends on what needs to be done and what you want to spend your time doing. Time flies when you're having fun right? There is nothing wrong with asking. It just means you're doing your research before making decisions.

I am not a pastry person. BUT I did work a pastry station for 4 months where we had different souffles everyday made with a standard base recipe. I normally had 4 souffles filled once the first few appetizers went out and never had any problem with them not rising. They kept for as long as 40 minutes. Again, I am so not a pastry person and I think it has a lot to do with the recipe you are working with. I've seen some recipes that make a super strong flavored base so they can fold in more egg whites without compromising flavor.