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Everything posted by curls
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I will need a room. Not having to go through a smoke filled casino to get to my room is a big plus. Do you know where the workshop will be... just wondering if whatever hotel you pick we will need a car to get there or if there is a possibility of being within walking distance of the workshop site.
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How many dishes are you planning to make at the Eggfest? Do you coordinate with the other participants or is it just a gigantic "potluck" that just works out well in the end?
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Would you mind sharing your recipe for peach & bourbon sorbet? Sounds like a great flavor combination.
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What sort of pan did you use to bake the lemon bliss cake? Did you make your own tube pan? Thanks for reminding me about Eeyore's Requiem, think I'll try that one out this weekend.
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Your Daily Sweets: What are you making and baking? (2012–2014)
curls replied to a topic in Pastry & Baking
It is possible that you should have allowed the dough to rise for a bit longer... most good recipes instruct you to wait until the dough doubles in size vs. giving you a time limit for rising. Ingredient temperature and room temperature can affect dough rising times. Also, fresh yeast can be more difficult to work with than dry yeasts. Next time you attempt to cook to pans at once, swap the bottom pan with the top pan half way through the cooking cycle. -
Your Daily Sweets: What are you making and baking? (2012–2014)
curls replied to a topic in Pastry & Baking
Goatjunky, what went wrong with your bread on the second attempt? Most likely the problem was that you baked two pans at once... but if you can describe what happened when you did that, folks will probably be able to make suggestions so that you can bake two loaves of this bread at once. -
Your Daily Sweets: What are you making and baking? (2012–2014)
curls replied to a topic in Pastry & Baking
Thank you FrogPrincesse. That is the latest bundt cake mold from NordicWare. I picked it up from their factory store when I was in the area for a wedding. The pattern is called "Jubilee." I also had a chance to visit Robyn and Deidre from St. Croix Chocolate Company; they are wonderful people with delicious and beautiful chocolates! Will upload pictures of some of their chocolates soon. -
Your Daily Sweets: What are you making and baking? (2012–2014)
curls replied to a topic in Pastry & Baking
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So glad you are in Manitoulin, always great to see all you cook and bake while you are there. Will Anna be joining you? I think it has been awhile since you posted a photo of your daughter, she looks so much taller. The strawberry sorbet looks great, may try that recipe soon.
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I would cut down on the variety and increase the quantities. Make 3 or 4 times the number of guests for each item. Include some easier to set up items: charcuterie board, cheese plate, crudités platter, smoked fish, etc. Make two types of tartlets vs. tartlets and eclairs. Simplify and try to figure out what you can do with half of the spare time that you have. Unless you have done something like this many times before, you are most likely taking on far more than you can accomplish.
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Your Daily Sweets: What are you making and baking? (2012–2014)
curls replied to a topic in Pastry & Baking
So sad!!! The pie looked gorgeous. You not only lost a pie but a very nice pie plate. Hope you can get more tart cherries and try again. -
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Got the cookbook awhile ago and made the Croquants and the Bahamian Rum Cake, both were delicious! No pictures of the croquants but managed to get one of the Bahamian Rum Cake.
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Nice job. Love all your other stuff too.Welcome to eG. Where are you located? Beautiful chocolates in your Flickr gallery! I'm guessing that you are from the Netherlands from your gallery title. Are you a professional chocolatier?Welcome to eGullet kris6912.
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Chris, a friend in Maryland just tipped me off to another place that I think your group will enjoy, The Stanford Grill www.thestanfordgrill.com. My friend said, "They refer to themselves as a scratch kitchen and they are known for their Woodfire Grilled rotisserie chicken and ribs. I had the chicken and it was amazing – even more amazing was their Red Velvet cake which was made red by adding Molly Dooker wine – a decadent indulgence."
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One of the best crabcakes near BWI is a place called Timbuktu http://www.timbukturestaurant.com and would meet what you are seeking – you can get everything from a sandwich to a fancy dinner. Not a fancy place so no need to dress up. If they like Italian food there is a place not too far off the beaten bath call Olive Grove http://oliveg.com. Again – varied menu and prices and no need to dress up. Don't know if your group would be willing to try a Thai restaurant but Little Spice is a good Thai restaurant near BWI http://www.littlespicethairestaurant.co Arundel Mills Mall is close to BWI and has a number of chain restaurants that a lot of people like and Bobby Flay Burgers is there too. A fancier option for those who have a night they want to go out, send them to Elkridge Furnace Inn. Good food and ambiance. https://www.elkridgefurnaceinn.com Hope this helps and you have a great time.
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Bill Batemans is a local chain with good food and a varied menu. Need to look at a map of the BWI area and get back to you with other suggestions.
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Will you have a car? What section(s) of Baltimore will you be in?
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Thanks for organizing this Ruth. It is on my calendar!
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They look beautiful! Think they will go well with the bride's theme. What flavors will they be?
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Menu Planning for SobaAddict70's Upcoming Blog Week
curls replied to a topic in Food Traditions & Culture
cod broccoli rabe fiddlehead ferns pea shoots potatoes shitake mushrooms strawberries -
Beautiful minas6907! I also like the step by step photos, so hard to remember to take progress photos when you are the chef and the photographer. Just wondering, when you make taffy, how are you pulling it? Are you using a taffy hook?
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Weinoo?
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Jim D. thanks for running additional tests and reporting back. Sounds like you are making a lot of progress and becoming very comfortable with tempering.