dhardy123

Just one for Casa Mia...thanks

I liked it and I thought there was a good amount of pictures in it. She also has a companion website http://www.sugarbabycookbook.com that has detailed pictures of most of her procedures. There are very few (if any) that talk specifically about sugar so I found it interesting.

Watson's Chocolates in Buffalo are famous for their sponge toffee and were recently featured on the Food Network: http://www.watsonschocolates.com/

Don't forget about Frank DeFazio's "The Pizza Bowl" from Laverne and Shirley, and "Rob's Place", where Rerun and his friends ate every episode on "What's Happening"

Linda's recipe is similar to what I do. I use only ground lamb but I also include small pieces of feta cheese in the mixture.

I tried a recipe from Anne Burrell that coated Halibut in instant mashed potato flakes. It was nice and crunchy. You can view the recipe on the Food Network website (Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts)

Yep they still have a small store in the back of the restaurant

I want to do some of these for Valentine's day. I want to add a raspberry puree for color and taste. What amount of puree should I use? and should it be at a specific temperature when added? Also, is it possible to use a heart shaped cookie cutter to cut out heart caramels? Has anyone ever tried something similar?

Thanks for all of the suggestions. I will be trying a couple of these ideas this week ahead of the party on Sunday

Some great ideas! I was thinking of doing a black licorice macaron for a dessert. I still need a few savoury ideas, mostly finger food types.

I am going to a Steelers Superbowl party next weekend and would like to bring a couple of black & yellow dishes. I am looking for some appetizer/finger food ideas. I think the hard part is figuring out the "black" food, as there are alot of things "yellow". Any suggestions?

If there is a small opening use a shell from an already opened pistachio. Insert the pointy end into the opening and twist. It should pry it open.

I made a mignardise by using a melon baller to take a piece of apple, stick a toothpick in it, dip it in caramel, dip it in chocolate, and roll it in crushed pistachios. It needs to be eaten fairly soon after making it, however

Oh Ok I used it for champagne truffles last week and they tasted fine.

It is "Braun Royal Paste Marc de Champagne" The description is: Premium paste for flavouring dairy products, ganaches, truffles, toppings, marzipan and praline fillings. Ingredients: Wine, Marc de Champagne, Propylene Glycol, Xanthan, Ethanol

Yes QZina has the real stuff. I just picked up a big bottle 2 weeks ago.

Yes it does look interesting. I pre-ordered it a few weeks ago. I think it comes out December 28th

I did an olive oil truffle last spring and it worked well. I topped it off with Olive Oil powder (tapioca maltodextrin & olive oil) Not sure about the shelf life though

Bacon jam???!!! Oh my

Although it isn't available yet, I am looking forward to Ewald Notter's book "The Art of the Chocolatier"

Yes his "At Home" book. He said he will be editing the recipe from his first book when the second edition comes out "sometime in 2011"

After some discussions with Chef Greweling on his facebook page, he suggests using the sponge toffee recipe from his second book as it makes a lighter sponge toffee. He also says it is really important for the sponge toffee to cool very slowly. He suggested to put it on a stovetop with the oven turned on and the door open. This seemed to work best for me when I tried it after an unsuccessful first attempt.

OK I just received it today. Very impressive packaging. The book has alot of recipes accompanied by pictures. It has 4 different Macaron recipes.

Hmm Interesting... I thought that show was going to be using Marcel. I wonder if they replaced him with Blais, or is it a different show I was thinking of?

Is it possible that they are some new recipes from their Ipad application?