IndyRob

I like the idea of filling a void in this way, but it sounds like a legal nightmare. The biggest issue I imagine (and I must stress that I Am Not A Lawyer) will be liability. When that guy breaks up with his GF and storms out in a huff and crashes his Lambo into a schoolyard, his lawyer is going to be looking for someone to blame. Preferably, someone with deep pockets - which probably means your benefactor. That's why it can be really hard to use someone's commercial kitchen to bake bread for the County Fair, much less slinging Mai Tais on premises. The local community might also be an issue. Often, a liquor license is granted based on some limitations demanded by the local residents. I've seen this in drugstores that just want to expand a bit of shelf space for expanded adult beverage offerings. The most recent case is Dollar General (of all things) offering beer and wine. Lot's of accusations of broken promises there in the zoning hearings. So I'm saying that if the liquor license seems underutilized, there might be a reason for that.

I'm losing interest in anything Ramsay, but he does seem to work harder at it than anyone on this list. Not sure if that's a good thing or not.

I'm wondering what I'm missing here. I'm assuming that you're referring to my last post, since prior to that, piping has only been mentioned twice (including once by you with regards to packing multiple piping tips). I'll admit that I haven't done 80 of these things, but I have done 10. And even at my amateur level, having pieces fly across the room because the filling didn't release, and/or constantly admonishing myself against licking my fingers, I think I could manage somewhat better than 40 seconds per piece. More like 5 or 10 seconds. For confirmation, I've just looked at a few Youtube videos of pro's doing it at well over twice that clip. I'm not talking about piping fleur de lis, or roses here. Just fill a small cup. A tray of thirty pieces should be done in about 5 minutes.

Just for the sake of brainstorming... some little puff pastry cups could play a few roles. Stamp a bunch of 1" diameter discs out of puff pastry. Then stamp a 1/2" hole in two-thirds of them ('donuts'). Stack two 'donuts' on top of one 'disk' (some egg wash 'glue' might help but is not required - a pre-test is recommended, of course). Put these all on an oiled sheet pan. Make four spacers by stacking some pennies to the proper height and wrapping in aluminum foil. Place in each corner of the pan Set another sheet pan on top (with the bottom oiled). Bake. The top will keep the cups constrained to a uniform height and limit their tendency to curve. Repeat until you have enough. Carefully package and freeze these. They'll thaw quickly and can accept savory or sweet fillings - piped in with a bag. You could replenish trays quickly just by grabbing the bag with whatever filling is most in demand at the moment (or progress from savory to sweet).

I think I'd be sorely tempted to buy some supermarket shrimp rings. If they were nestled amongst other offerings it might camouflage the cheesiness somewhat. That's one item done in a few minutes that may not draw raves, but is extremely unlikely to fall flat. Or, almost as easy would be to buy the pre-cooked, shelled, deveined, frozen shrimp, thaw them in a fridge and serve them in dramatic bowls over crushed ice with a variety of dipping sauces in separate bowls. The sauces could be the stars here (and could all be done well ahead of time). I don't see that we have a dedicated cocktail sauce thread here, but surely many variations are out there.

And again with the potatoes, my first thought was little blini like potato pancakes under the scallops (or to the side). Or, perhaps, some grated potato bathed in a seasoned egg, parm, and cream mix (and from Paul's sig above, add some diced sautéed Morels - because, you know, they're a good thing to have). Put in a scallop sized ring mold, sear on both sides and finish in an oven.

South Park was here way before us. I'm not gonna link it directly - NSFW. Really, NSFAnywhere. But, well, it's South Park. They don't live by the same rules.... You'll just have to click twice.... Tolerant Rednecks

But I think this is a little bit backwards. The products are not produced for the brand. The brand is applied to the products. Consider this page at Amazon. Note the bullet point that says "Paula Deen and Teflon are registered trademarks used with permission". Okay, so there is some actual Dupont Teflon used in the product. But no Paula Deenlon. These aren't her products. There's no Paula Deen in the product. She herself is merely a latter day Aunt Jemima.

Well, if we're going to go outside the box (as it were), I kind of like rotary graters. The little one I got as a gift is nice for grating a bit of parm on some pasta. I also have a larger one that does a medium grate. I wouldn't mind having a Rambo-sized one for bigger jobs if such a thing exists. They're also dishwasher safe (which, really, I think all of the options mentioned so far should be).

They'll move on to The Next Food Network Star. It's not like she was creating the next iPhone. She was licensing her name and image to be used on products that would have been produced anyway,

With the possible exception of some of her personal assistants, I think the industry will be able to weather the demise of the Paula Deen brand.

The Flavor Bible seems to speak to what you're interested in. I don't own it and haven't read it, but it's a title that has intrigued me - but also made me a bit suspicious. It seems to be well reviewed by customers though.

I few things I've learned after making (rather well received) potato salad over the last three weekends.... Russets can work well. This is important to me since my local markets don't sell individual potatoes other than russets (I can't use a full 5lb bag). But you have to dice them first and watch them like a hawk while they cook and pull them just before they're completely done. It's similar to the al dente pasta thing. Again, like pasta, cook them in salted water so they taste good on their own. I would never use russets for larger batches (larger than, say, 6 servings). That would be futile exercise in flavored mash. Eggs can be boiled along with the potatoes but, while it may be a clever shortcut which may save a pan, it imposes a timer on the potatoes, which conflicts with rule #1. Earlier in the thread there were some mentions of deviled eggs and that made sense to me. And that's become my general concept - chopped deviled eggs with potatoes. Just enough extra mayo to coat. Looking for an alternative to bacon (which I didn't have), I rummaged around and came up with some pepperoni slices. Minced and microwaved on a plate, I had some nice little crunchy bits and a little bit of grease. The fennel flavor from the pepperoni worked well with the lemon juice I used for the acid.

Paula Deen may have revealed herself as the poster child for the racially insensitive, but I think it would be wrong to ascribe any malice to her motivations. She isn't alone in having an overly romanticized view of antebellum plantation life. Did anyone catch the latest episode of Chef Roble & Co.? Phaedra Parks' method of choosing servers may not be racist, but.... Of course, as a commercial concern, The Food Network has no choice but to show her the door. They can't risk damaging their brand, or those of their advertisers like, um... Aunt Jemima or Uncle Ben's

The assertion I challenged was your claim that "the authors say in their concluding paragraphs that their project is meaningless.". I don't think any reasonable reading of their rather carefully worded conclusion could be construed as such. Not proven? Ok, perhaps. Meaningless? That's a claim you have not supported. Without data, you appeared to be dismissive. With data, you appear to be on a mission with your own pre-conclusion in sight. Confirmation bias cuts both ways. My comments were based upon a rather interesting turn that this debate may take. Into the court system. There, the sorts of arguments you present may well come to the fore. And ultimately, the final decision may rest with a panel of nine distinguished persons with impeccable academic pedigrees and a lifetime of practical experience in the field of jurisprudence. People who have been schooled endlessly in our most important founding document, and all of the arguments and decisions that have occurred regarding it over the past two centuries. Truly constitutional scholars. They'll make their wise decision on the back of all of this. And then they'd likely disagree in a 5-4 split. In the hard sciences we try not do that (or at least try to rectify it through further exploration).

Really? You interpret the following as an admission of futility?

Ok, sorry, I missed the paragraph where you said you tried many combinations of time and temp. I added the steam option above as a result of a lingering thought train. But if it comes down to "what else can be tried?" then it's a brainstorming session.... Cover the pan for the initial part of bakingCover the pan for the end of bakingExperiment with the height of the coverPar-bake with a microwave for 10(?) seconds prior to bakingCan you get one cookie to bake properly under convection bake? Then you could slowly scale up, observing the different results closelyWhen you do a full load, are any of cookies properly cooked? If so, there's a data point. Look at the cookies around it.Could you slow down the convection action a bit? Partially block the convection fan with something?There are probably recipe tweaks too, but I wouldn't blame you for not posting yours.

I think you're just going to have get to testing. In my experience with pizza, reading and trying endless variations, the one 'law' I have developed is "Your oven is not my oven". In general, most advice about ovens should be dismissed - except for the underlying reasoning. This is not about good ovens vs. bad ovens. They just all have their own personalities. I think this is why we so often see suggestions that we should be buying oven thermometers - and even move them around the oven to learn its characteristics. Perhaps this isn't so important if we're talking about specific models. But if the question is really "Should I invest in a convection oven?", make sure you nail down the specific model. But if you already have the oven you intend to bake with, then just go for it. Even with the low overhead of being able to bake at home, you'll probably wind up going through more capital on incidentals (packaging, labels, legal and accounting expenses, etc.) than a few batches of cookie dough. BTW, thanks for mentioning the cottage food law. It appears to be a movement I was unaware of. It may deserve its own thread if we don't have one already. ETA: Steam?

Right, I say "Stop with the mixer already." Cooling it down shouldn't need a mixer (I wonder if this might be scaled down from a huge pastry shop batch). At the volume you're working with in this recipe, you should just need to set the ball aside for 5-10 minutes. Yes, there may be some elbow grease required, but not that much.

In the techniques I've tried, you're going through some different phases. First you have the liquid and fat which is heated, and then flour is dumped in, and you cook that while to try to bring it all together into a ball. Then when that's done and it's cooked well enough, you let it cool a bit and start adding the eggs. Each egg will cause the ball to crumble and separate a bit until it's incorporated and you have a ball again (which, in the end will be a bit looser due to all the eggs). In this case, I guess, you add some more milk/cream to loosen it further for the waffle iron. I think I would approach it this way, as it would be more familiar to me. I would not use a mixer, but a spatula (although I think traditionalists insist on a wooden spoon). It would be easier to see what is happening. Incidentally, if you take the choux paste, form it into a ring and deep fry it, you get a Cronut!...,umm, no, wait - that's not right. It's another CR word I think,...Oh, a cruller! A French Cruller.

Here's a lunch menu for the restaurant at The Porsche Experience at the historic Silverstone Circuit. A lot of the items look as though they might be quite suitable. I suspect that from time to time the restaurant may be required to serve lunch in the paddock.

For crispiness I'd try adding some cornstarch. This has worked for me in a different formulation. Maybe 15 grams as a wild guess. There does seem to be more dairy (liquid) in that recipe than a typical choux paste. Perhaps the intent is to be more ladle friendly as opposed to being pipable from a pastry bag.

America's Test Kitchen recently chose the Rosle Paddle Style Grater as the best box grater - despite the fact that it isn't really a box grater.

I always keep my eyes open and always check the meat section of the supermarket whenever I go. You can often find 'Soup Bones' for 50 cents a pound. Sometimes, although rarely, the 'soup bones' are actually short ribs. When I first discovered this, I went on quite a roll of discoveries at the same supermarket over a period of a couple of weeks. I'd stop every evening on my way home from work and would find some sort of unlikely deal about half of the time. Either they had hired a particularly clueless butcher, or I stumbled into the middle of some sort of mislabeling scam. I think we usually read about the value of making a friend of your local butcher. But perhaps we should also be learning the methods of the clueless or corrupt ones. God knows the supermarkets have an almost endless bag of tricks they use on us. But to get to a point in Katie's post, I suspect that the amount of chicken carcasses that are thrown in the trash daily in the U.S. could make many of us cry.

Perhaps more Anarchical than Artisanal, but I figured OpenCola might be worth a mention.