TatarsHat

Hey FG. Great pic.. It's a contrast thingy for sure!!! Wow... Just happened upon this post. Great comments here and lots of useful info.. Here is a Latke recipe from a Jewish Grandmother courtesy of FoodTV. Zucchini Latkes Recipe courtesy Esther Weiner 4 cups zucchini, grated 1 medium white potato, grated 1 medium onion, chopped 3 eggs 3 tablespoons flour 2 tablespoons seasoned bread crumbs Pepper, to taste Garlic powder, to taste 1/4 teaspoon salt 3 tablespoons vegetable oil Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. Hey Plotz? Why not try a Latke with shaved white truffles, a slab of foie, sprinke of Beluga and a dollop of Cool Whip lite? Artisnal of course!

Hey Malwary, I have been reading your posts since day one!!!!! I am sorry I didn't reply but actually wanted to reply when you finished. There will be a post forth comimg.... Good stuff!!!!! Thanking you in advance...... Pat

Hey Ed and Welcome to Egullet!! I can't come close to you expertise in Chinese cuisine but I would love to ask a few questions and pick your brain so to speak... First question. Peking Duck. The best you ever had and where? I had someone ask me to make it.. Living in Florida it isn't easy to get fresh duck. But I did. 5.5 lbs. Funny. I grew up on Long Island.. Anyway, I went to Walmarts and bought an air compressor. Blew him up well.. Massaged his body first. I love this chit. Meanwhile I had checked out about 10 recipes for this and decided on one... Dried him out for a bit. Then dipped him in the proper base I hope Ed? (WOK) He blew up great! Hung him out to dry again, fan and all. All I know is when I cooked that bird the next day I got rave reviews.....As good as my friend that has it in China. Maybe better. Homemade pancakes and scallion brushes. The "Best" Hoison sauce I know of.. Koon? Made it 3 times since and only gets better. Will be going to China this coming year and can't wait. Just not to eat but buying some pearls. May I ask if you have ever had Lobster in China that moves while you eat it? Still alive and did you enjoy it? Thanking you in advance, Pat

Here's one I have made that is quite good. Courtesy of the Ice Cream Parlour. http://www.dsuper.net/~zaz/icecream/frame/html PUMPKIN ICE CREAM 1 1/2 cups light cream 6 egg yolks 3/4 cup sugar 1/2 teaspoon vanilla extract 3/4 teaspoon pumpkin pie spice 1 1/2 cups heavy cream 1 1/2 cups canned solid pack pumpkin Scald cream in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled. Transfer to ice cream maker and process according to manufacturer's instructions.

Torakris.. Yes you can!!! Pate a choux, although it sounds scary really isn't. I remember the first time I made it.. Many moons ago I felt the same way. It's a Roux thingy.. I think I botched my first one also, but not so much the dough just an oven in a cabin in Canada that wasn't working properly. The recipe is pretty standard.. It's important to have everything at room temp. Incorporate the eggs one at a time, like cheescake. I found pipping them out with a pastry bag gives better uniform shape than a spoon and the silpats are great for that. Give it another go.. I love them!! and I know you can do it!!!

Great post Kerouac. We have an Auntie Annie's franchise here in Sarasota Fl. I had never tried one but just learned a chef that I had worked with at a country club here (FL) is now managing it. I stopped by last week to see him because it had been ages. I never saw anyone happier.. Lost all the stress of running a kitchen and just loved dealing with the retail side of it. Anyway I printed off the recipe and am curious to see how it will stack up with the "real thing". Will try one also.. It's a very interesting franchise and Auntie Annie is for real.. I like the fact they throw out any pretzel that is older than 30 minutes! I'll keep you posted.

Bux - That was a very good point you brought up regarding pesticides. Living in Florida, I know for a fact that the groves are sprayed for various maladies. My previous home had 6 large fruit trees and one year I had to spray them with Malathion due to leaf minor. The 2 trees I have now are healthy thank goodness. Hollywood - That recipe for the sugared Walnuts sounds great! I had some fabulous walnuts in the UK but would really like to try them with the addition of orange peel. After that I would try dipping then in a thin coating of Lindt chocolate.

Personally I found the racks pretty small when it came to making a bit of pasta and I figure if I am going to go to the trouble, I like to make more. Dependning on your kitchen set-up or chairs etc.. I bought some long dowels from home depot. They work really well and allow plenty of space for the pasta to dry..

Hey Suvir, I have a killer pasta recipe... Not for the dough, although it is so basic I think you probably have figured all that out. After my stage in the Uk I was fortunate to take a brief trip to Bologna. Rather than order off the menu I thought it would be nice to have the chef bring out some antipasti of his choice and pasta also. Unforgettable!!!! One of his pasta dishes was Pappardelle with Porcini and White Truffle Oil.. There was no way I could leave there without the recipe. Through an interpreter I think it's as good as his. Use what ever pasta you like. I normally use a Penne. Pasta Rags, Bowties, Pappardelle. Whatever. I have only made this so far with good Italian dried pasta and can't imagine what it would be like with fresh... Damn. Take a giant handful of dried Porcinis and place them in a bowl.. Pour boiling water over to cover and let them rehydrate for 30 minutes. I would suggest straining them through a fine mesh sieve. They can be a bit gritty depending where you buy them. In the meantime start a large pot of water boiling with salt for the pasta. 2 TBS Butter 3 TBS White Truffle Oil. But you can vary this. I can't get enough!! 1/2 Cup Heavy Cream Parmigiano Reggiano to thicken. I just grate it in and watch it.. Melt the butter in a small saute pan, and add the Porcinis. Saute for 5 minutes, add truffle oil.. Add cream and cook to reduce for a few minutes. Add the desired amount of Reggiano.. Taste and adjust seasonings.. Drain your pasta and toss with the sauce. Died and went to heaven!!! Hope you enjoy it! BTW... I don't want any compensation for this. ;-))~~

Hey Suvir, I think no matter what you decide to buy you will be happy with it! It's just a matter of getting used to the machine whether it be an Atlas, Imperia, or the Kitchen Aid attachment. I swear by my Atlas and make pasta quite frequently. I have the grinding attachment for my Kitchen Aid because I am into making sausages and from the feedback here am sure the pasta attachment would work well also. Good luck with it!!!

You go guy!!! Sky's the limit on pudding pops!!!! Use the best ingredients you can. ;-))

Triple Chocolate Pudding Recipe courtesy of Gale Gand FoodTv 2 1/4 cups sugar 1 1/8 cups cocoa powder 1 1/4 cups cornstarch 1/4 teaspoon salt 4 1/2 cups 2 percent milk 4 1/2 cups half and half 4 1/2 ounces bittersweet chocolate (D811 Callebaut) 3 tablespoons vanilla extract 4 1/2 ounces shaved white chocolate Whisk sugar, cocoa, cornstarch and salt together. Gradually whisk in milk, until batter is smooth. Whisk in half and half then pass through chinois into a heavy stainless steel sauce pan. Cook over medium heat whisking constantly. Bring to a boil, boil 1 minute. Remove from heat and stir in bittersweet chocolate and vanilla. Stir over ice bath to cool. Fold in white chocolate and pour into coffee cups. Yield: 9 servings Prep Time: 30 minutes Difficulty: Easy

Sir Pumpkinhead, How amusing! Pity from the pitiful? And you said I had no sense of humour? aka Tonyfinch

Who died and made you "King Pumpkinhead"? I must say I was appalled at your arrogance and ignorance. If you must waste your time and ours wanking over Winner that is your perogative but please don't expect me nor others here, whom opinions I respect to do the same. Your hypothetical evaluation of egulleteers and anyone else for that matter regarding wealth, travel, and culinary experiences of Winner only proves how narrow that little Pumpkinhead is. And to think your job entails the public..

Hello Helen, I have to chuckle here.. There are so many fabulous appetizers too numerous to name. They sound like you have to invent something they have never had before to impress the punters? Don't put that much pressure on youself kiddo. Julia never did. They will be throwing back a few. ;-)) Go with some egullet suggestions and Beluga doesn't hurt I guess.

Hello Helen, Lot's of great ideas so far here. I don't recall reading how many you are catering for? Do you have access to ovens there? Or must everything be prepared and delivered as is? "Upmarket"? Not sure if that means NYC or Oxford Ohio? This is right up my alley but I need to know the variables. ;-))

Food4Thought... Au contrar. (sic) ? Although I am not a loud moaner I am not quite sure what would be more acceptable in a restaurant. Maybe phone sex would be the equalizer? Not sure if FG wants to get into this??

Sheesh... Instead of talking we hear moaning instead? That makes sense.