IndyRob

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.

Yes, I think you have hit upon it. It's about the water. I once made a 'hot fudge' sauce (really, a sort of chocolate caramel) that froze too readily upon contact with ice cream. A tablespoon of water was all that it took to rectify the situation (although I'll admit that it took me an embarrassingly long time to figure that out).

I suspect that's a Jumbo egg he's using since I've found that one Large egg isn't really enough. Two Larges are a bit too filling. But, that's very similar to my version and is much better than you can get at your typical McD's.

So, how do you get the egg out of the ramekin without damage to the egg? If I want to put a slice of ham and some cheese on the egg, will the ramekin idea still work? First, spray the ramekin with cooking spray. Then crack an egg into it and break the yolk (stir slightly). Season the top and either bake it until firm, or nuke it for 30 seconds (yeah, I know, but you're going to hide it in a biscuit). Let it rest while you find and tear off a piece of wax paper. Then invert the ramekin onto the wax paper with a 'tump'. It should come right out. Adding ham to either top or bottom should not cause a problem as long as you've greased the vessel. I've even bunched up paper-thin ham slices under the egg. Cheese should work too, but I don't really like the texture of layering real cheese on egg. Instead, I prefer the American Cheese-Type-Stuff-Slices that will melt readily upon being put between the hot egg and biscuit - into a sort of McHollandaise..

I use small aluminum pans I got at Sur La Table. I don't see them on their website, but I'm not sure what category they'd fall into. They look like mini-cake pans. They're just slightly larger in diameter than a Thomas' English Muffin and are about 3" high. They can be used for other purposes too, like making your own English muffins. Incidentally, I've also found that standard ramekins are the perfect diameter for baking eggs for biscuits (regular size, not the breakfast sandwich size).

Eater is a hype machine. Now they're giving a headline to a "headline-hungry vegan propaganda group" who are whining about the Cronut® hype.

I was going to say you could get an AeroGarden for less than $70, but it looks like the prices have gone up. But the consumables would cost less with a DIY solution anyway. But it's amazing what can be made from just flour, eggs, water, salt and/or sugar. I just wish dairy was as cheap.

Who is going to enforce this and why? This professor? The court system. Clicking on the link, I thought that Freakonomics would present an economic argument against tipping, But it was a legal one that was addressed most thoroughly. Since it can be proven that black servers are tipped less than white servers, the entire practice could be ruled discriminatory. It might just take someone to file the suit. Interestingly, it could be gone just like that. With no public debate or societal shift.

http://www.brpboxshop.com/3337.html Well, close anyway (11 1/2" x 8 1/4" x 2 1/2"). But available in QTY of 10 or 100.

It'll probably depend on your local health department. You might see if you can locate their website and find the regulations. IIRC, mine actually had some suggestions for minimally acceptable sanitation setups that consisted of an insulated water cooler and a cooler to use as a basin. But that was for something simple where you're only doing sandwich assembly or something. Here's a site with what looks to be the Cadillac of options... http://www.apollocarts.com/crepe.php They do appear to have three basins (and a lot more). There's even a California specific version. I suspect there's some sticker shock involved, but surely it's a lot less than a food truck. And they're probably a lot more flexible than a truck in terms of where you can put them (even inside if you get the electric model). Regarding getting into a farmer's market, here's a page describing the requirements for one particular market.... http://www.broadripplefarmersmarket.org/become-a-vendor/

But, in terms of the question, are they? Or should they be? It seems like it goes directly to the original question. If ground prime is said to be better than all forms of ground choice (because prime steaks are better than choice steaks), shouldn't it follow that ground wagyu (whose steaks presumably are better than prime) must therefore be better than ground prime? I'm skeptical myself, but if we accept the assertion as fact, then it goes a long way to answering the question.

Wouldn't that be like the American Bed & Breakfast? Now there's a service I'd could and would like to do. As long as I only had to worry about the food part.

Apparently (from Wikipedia) it's a surname...

I think that's what I was responding to. I referenced his generosity, but pointed out that Treme is not exactly a tourism advertisement. To expand on what Treme is, a good description of the area of NOLA of that name has been given. But the HBO series Treme follows characters from that area in post-Katrina times. It's mainly about the despair of the people, and the struggles of trying to save the deep culture from a devolving general culture, focusing on music, food,politics and popular culture. It is extremely raw...alternately uplifting and gutting Anyway, after all of this, I think I'm going very disappointed if this whole thing doesn't end with someone throwing a Sazarac at someone. ETA: Oh, and BTW, if you read the Sazerac link I posted above, You might find an indication as to why Eater seems to be cheering for Simon and Bourdain in this fight.

"If swearing, boobs, and prolapsed buttholes are, as a Fox News contributor put it yesterday,..." I haven't noticed much of any of them (most distressingly, the boobs). But the Fox News crew contributor is on the case I guess.

http://www.thebraiser.com/parts-unknowns-second-episode-ratings/ But yes, my dufus rating for him goes way up on The Taste. But they even gave that a second season. Hopefully, they'll learn something from the final shows of the first season and do a tournament style where each chef works one-on-one with a contestant each week. When it came down to this at the end of the first season, it actually started to work (too late, I thought, but perhaps not.) Anyway, Savannah would be really cool too. If there is a problem I have with this whole controversy, it's that Bravo isn't choosing the location solely on entertainment value and/or deservedness. Charlotte would be great too. Presumably, if Akron, OH felt they would be a good location, they could get it with enough money. And if anyone in Akron feels that they deserve it on their own merits, having to pay wouldn't serve as an endorsement of that fact.