brokenscale

i ordered them from a reseller, what killed me was the shipping. The molds themselves were very reasonable

the article is down but that is so sad. We were just talking about fine dining in detroit while i was there this weekend with my sister. I just got done telling her its easier for me to drive to Chicago than it is to goto detroit from grand rapids for really good food. Michigan is hurting and we do it to ourselves. At least here in west michigan people wont drive anywhere farther than 2 miles from the house cause its too far away and they complain about prices like none other even if its only 99 cents. REDICULOUS

Talk about being way off i found them...they are italian and it starts with a p. I ordered my molds today. If anyone is interested in looking at them they are amazing http://www.pavonitalia.com/pastry/frameset.htm?/pastry/default.asp?language=en

a while back i saw some really unique modern silicone cake molds. They were european. I really want to buy some but for the life of me i cant remember the name of the company, im pretty sure it started with an s. Any help or reccomendations would be great. Omar

hey, i am part of a gluten free dairy free group that i bake for all the time. For my dairy i use an herbalife product called protein drink mix. When mixed with water its like a vanilla milk but its a soy isolate. Its also 15g of protein per serving although the heat of baking denatures that so its a lude point. If you want a recipe or if you want to buy a bottle let me know. I have a couple recipes i can share. 6162937299 Omar

so for those of you who care, not that there seems to be anyone, i figured it out. he doesnt grease the pan which allows you to flip the cake without disaster, then you have to pry the cake away before you pour the milk on. Well its done and i made whipped cream and caramel sauce. Its all in the fridge waiting for tomorrow

So was my question so stupid that it didnt deserve a response? I guess i will just try to make it the normal way and see how it goes

So i read Nick Malgieri's recipe and wanted to do it tonight for mothers day. but my question is, what does he mean by inverting the cake? Does he literally want me to flip the pan over on to the cups and let it sit like that? Wont the center of the cake fall onto the table? Im confused, the rest looks simple.

when i lived in oklahoma i used to take southwest flights from okc to baltimore for 50 bucks. 100 round trip, the metro will cost you 10. Parking at the airport is expensive, normans only 45 min away have someone drop you off at the airport if at all possible. Last month i left my car there for 4 days and paid over 100 bucks

ok im going to go with a vertical grizzley, but all the ones i find have plastic feeds, where can i find the stainless feeds?

I am in the market for a sausage stuffer, i already have a grinder and a smoker so it only makes sense since i love to bbq and grill. Any recomendations on brand and electric vs manual would be a great help

i am also interested in taking some classes on chocolate here in town if anyone knows of a good school. I have heard GRCC isnt good for this type of stuff more geared toward chef and restaurant management

Im now a 95% participant. The funds are there, just need to figure out travel arangements

im looking for either a nice bakery or i would like to work for a choclatier

Myself being one of the people stupid enough to move back to Michigan, to start a culinary career way too late in life can attest to the economy in bad shape. Luckily enough for you guys you have restaurants to lose on the east side of the state. Here on the west side there is nothing worth writing home about.

My friends mom is a baker who does wedding cakes in Seattle. She was recently in town for her grand daughters first birthday and the icing on the cake was delicious. When I asked her what was in it and how it was made she told me it was just whipped heavy cream with flavorings and gelatin added to stiffen it. I tried the recipe with the ratios she has given me and it is too firm. I tried backing off the gelatin and then tried whipping to soft peaks instead of stiff peaks. I cant seem to get it to come out right, any ideas?

Anyone know of a good shop in Michigan where I can go stage? Or a place to take classes, the schools here are either way too expensive or the quality of graduate students isnt the greatest.

i tried your recipe tonight kerry, i will let you know how it turns out tomorrow when i bake

i was reading about the history of macaroons on wiki. And i found some ideas that i want your opinion on as well. According to wiki, macaroon recipes are typically egg white based whipped to a soft peak. Also some evolutions are to put for example a raspberry jam in the center before baking. Another is to use potato starch to give them more body. Sounds like I am moving in the wrong direction all together.

Just curious to see if anyone made anything for this sundays superbowl parties that is interesting. I made a special cheese log i learned while i lived in oklahoma. I think I want to try and make a bunch of bite sized creme brule but im worried about them sitting to long and the sugar crust going bad.

the macaroons look similar to this but larger in size

My uncle makes a coconut macaroon at his restaurant that I cant seem to replicate. Its golden and crunchy on the outside and moist and delicious on the inside. Also the mold he uses i cant find anywhere, but i can figure that part out after i get a recipe that works. He wont share the recipe with anyone. Even his pastry chef doesn't know how its made. He makes them himself. All the recipes i have tried leave it dry, more like a cookie...This is the one i tried yesterday...Any help would be appreciated 1 can sweetened condensed milk 1 pkg coconut 3 tsp vanilla bake on a well greased baking sheet at 325 degrees for 15-20 min and remove with a moistened spatula while hot cool on wire rack

I am gonna buy a new set of knives next week after i do some research, i am takin the knife maintenance and sharpening class on egullet right now...After that I think i will be able to know what I am looking at and be able to make an informed decision. Wish there was a class on knife skills, how to hold the knife etc etc, i have seen it on youtube but a lot of chefs differ their grip or cutting technique

Thanks, much appreciated... I went out and bought 5 bags of potatoes, 1 bag of onions, and 2 bundles of carrotts to practice with. I will practice all my cuts. I do have one question, any recommendations on a good starter knife set? My knives are very old and the wooden handles are cracking and coming apart.

they did a show exactly like this in the UK...Kitchen Criminals was hosted by Johh Burton Race and Angela Hartnett and set out to find the country's worse cooks and chefs. It only ran for one season and premeired on august 13 2007.