imanalienchef

The meal is after a wedding rehearsal, so they will probably be hungry. But with the number of choices they will have, not everyone is going to eat everything. We will have marinara sauce and some alfredo sauce with that area.

There will be other food. We have a salad bar, the spaghetti and meatballs and also a suate to order station with veggies, chicken and shrimp with liter sauces, plus dessert to follow. The total number of people there will be about 60, so that is why we were planning for about 30 for spaghetti and meatballs area.

My boyfriend and I are catering an event this weekend and we have some questions. We are going with an Italian theme. So---how much ground beef do we need to make meatballs for about 30 people, using a #40 scoop. Also how much pasta?

Good idea...im making them tomorrow and will post back..thnx:huh: Sent from my DROID3 using Tapatalk

right, but i dont want to use any rice flour or xanthan gum,,just questioning why alot of recipes add that little 1 or 2 TBSP of flour in the end and fold it in? is it really necessary is my question...its as simple as not putting it in and bam i got gluten free lava cake...c what i mean.

i have a serious question. we are serving tons more gluten free people lately at our restaurant,and i make my own version of a lava cake. there is NO flour in my recipe except at the end when i fold in 2 TBSP of flour. my question is WHY? I mean ii am only adding it cause of other lava recipes that do this. Now if i take it out it would be a gluten free recipe. Do you think it would affect anything? why do people use that little bit at the end and fold it in? most of the recipe is heavy on eggs,butter and chocolate and not much else....so essentially a flourless cake underbaked to be a lavacake. so please let me know if you think that if i take out that little bit of flour if it should matter? thanks..sorry sor the winded post...

personally all your flavor in a tomato is in the seeds and pulp. in salsa the seeds are delicious, but if you want a salsa that is redder in color and not so watery then i seed. also i always skin when making salsa becuase it makes for a much nicer salsa. there is no chewy skins to deal with, as i feel it detracts from the main focus of flavor.

it was a basic plain doughnut with chocolate icing on top, but filled with this air custard, and it was at room temperature. hope this helps, and thanks for the custard powder tip. i will try that andget back to all of you to see if it works. if not maybe someone else has an idea please.

ok so guys/girls i did make chiboust with italian meringue to lighten it. this is not what i am looking for. it was density wise the same as custard, sort of. also with the italian meringue it was way to sweet. let me try once more. maybe a better description. the filling inside these doughnuts, and yes the bakery that made them did them from scratch as was the cream filling from scratch. the filling was just as fluffy and light and airy as cool whip/ or really fluffy whipped cream. But it was yellowish in color and tasted like bavarian cream. It was not thick in any way like custard. hope someone can help me...thanks.

thank you both...i did not have a recipe that used gelatin before, so this is new. I will try it out and post back here with the results. I pray this is it...again thanks alot.

ok, i am in need of some serious help. where i live they used to have a bakery, closed now, that had my favirite doughnuts. they were filled with what they called whipped custard. it was like whipped cream consistency but was custard all the way. i have searched the net and tried a few things i could think of like making custard, cooling it. rewhipping it and folding in whipped cream. That was not it. i mean literally this stuff was just as fluffy as whipped cream, not heavy at all but man oh man d-licious. any clue anyone?

oh yes, the quality of the restroom. some people think a restroom is just that, a place to rest. Others believe the restroom is just called a toilet room and quickly stumble in holding their breath taunted by the optical divisions of stalls, paper on the floor, dirty sinks, half-filled soap dispensers dripping ooze, and not to mention the decrepit smell we can all associate it with...ewwww. So many of those stumblers have worse bathrooms at home so to them this is heaven, regardless. Then we have the cleanly people of the world who view this whole affair in disgust. I believe that a restroom, bathroom, toilet room, crapper, and whatever endless jargon can be thought about the name of this place, one thing holds true. i believe the restroom should be big and spacious, have very contemporary looks, some decor, a soft pleasant smell of incense to counter the lurking stench that falls behind that wall of pleasantry, a full soap dispenser, a full paper towel dispenser, a clean floor, a nice covered garbage can, and a slight dimness to it. Am i wrong but wouldn't also the best time to clean the restroom, of course, unless an accident has taken place, would be in between busy times? And that's my value added idea of what a restroom should be to us all.!!!

yep i see that man but heres the thing...all the people were allowed to add nuts and go with cheesecake and whatever they wanted...here only chocolate....NO NO NO nuts no cheesecake, no fruit, no funny stuff. ONLY chocolate. Besides alot of people are allergic to nuts...and yes they could just leave them out but this is not a point to ponder. Lets just do away from the getgo here. NO NUTS or anything that isnt chocolate. PERIOD. see the difference ! cool lets post people.

Hi everyone, heres the deal. I thought it would make sense to create a post that seems i cannot find on this site. And that is Brownies. Our chewy gooey beloved friend that has so many different textures and flavors. I personally have made hundreds of different brownie recipes and yep have even tried to mold my own. But however to no avail. Here is what i am looking for. I want a brownie recipe that is more fudgy with a minute cakeness to it, but alot of chocolate- NO frostings or toppings. Just straight up chocolate. I like a crackly top to it and love it to be dense and thick. I am so sick of seeing brownies that are like 1/2 inch or inch thick. EWWWWWWWWWWWWW. Not for me. I want a brownie recipe for an 8 x 8 pan that when done fills the pan ....so what is that like 3 inches thick. I want everyone to post, post and post some more here with all your delicious knock you out of the park recipes. Only chocolate. Not fruit filled or cheesecake or anything else. ONLY CHOCOLATE recipes allowed please. thanks and please respond to all and lets help each other out to find and/or create the best of the best. Question is ....can it be done????? I will be waiting!!!!!

Hi and I have a little info to offer here... first you can goto ZINIO.COM and register there. If you install the zinio reader application to your computer you can read magazines in pdf format. You can keep looking under their free section to subscribe to digital issues. I am currently getting vegetarian times, savuer and gourmet magazine free every month. Love it, also they notify you by email as well as when you open the reader on your computer you will have a que of mags read or unread. also here is another site with links to many readable online sites....magatopia.com also Dleex.com and ISSUU.com

I would say that opening an establishment ..and here a bakery using cooler cases to start for your sales cases would help out in display and drying problems. As far as moistness in general Aguynamedrobert made a good point to try using simple syrup. Also another ingredient I personally have started using alot of is Coconut cream. High in fat yet tasty all the way around. Has anyone tried coconut milk/cream based ice cream? Oh my gosh it is the BOMB. So what i do and in a chocolate cake it works great is adding heavy cream into the recipe with oil also but replace half of the heavy cream with coconut cream/milk. It is just enough to keep it moist but not so much where you really get an overpowering of flavor going on from the coconut. Any other tips from people ? Kepp em coming!!!!!

I have to say me and my girl just bought one of these beaterblades for our kitchenaid and honestly has anyone wondering ever hooked up your kitchenaid with the paddle and a dry bowl and just really fast turn it on and immediately off and keep doing that and you can see how the paddle is about 1/8 th inch from the side of the bowl and doesnt come close to scraping it at all. So this blade is like OMG wonders....hello who took so long to figure this out. We love it. Try it people and dont be doubtful about everything. It honestly works. We try many new gadgets in a years time and some things I wish I always had and some things ....Well they should never have recieved a patent. Good luck all!!!

I have found most salts are like olive oil. There are thousands of kinds and varieties but for the most part many of them taste similar. Now for a real treat besides larger crystals of expensive seea salts try Smoked salts. MMMMMM.... I have a secialty store near that has a salt bar or like a deli counter with about 15 different salts from around the world in bulk. They pour them in individual bins and sell them only by one pound on up. Love it. Grill any good steak and them when you serve it place a pat of butter or whatever you like for more flavor on top and then sprinkle with a good chunky smoked salt- like smoked alderwood or my favorite..Hickory smoked salt. Delicious. You will never see steak in the same light again. Enjoy....!!!

Hi everyone, this is my first post here in the forums. I love this site. So here is my problems and hopefully some of you can help. 1) does anyone have advice on a good relatively affordable or should i say cheap home Ice cream makers that are refridgerated.. 2) Does anyone also have any advice as to what I can add to my homeade recipes to keep the ice crystals from forming? I always refriderate my mix overnight in the fridge. I used to use the cuisinart ice cream maker but I find those with the removable bowls you have to freeze first absolutely worthless. I still got ice crystals or to hard of ice cream. I have books galore but ahhhhhhhhh to much. Just the other day I made creme brulle and then froze the mix but I tried adding some Guar gum to it first. Hmmm..... it stayed very smooth and creamy and did not solidify so was it the guar gum or just because There was only cream and no milk with eggs or ????????? Help!!!!