Jump to content

jrshaul

participating member
 View Profile  See their activity

  • Posts

    550

  • Joined

  • Last visited

 Content Type 

Topics posted by jrshaul

  1.  

    Unflavored fudge base?

    By jrshaul, in Pastry & Baking

    • 7 replies
    • 4,240 views
  2.  

    Nut butter buttercream?

    By jrshaul, in Pastry & Baking

    • 1 reply
    • 1,440 views
  3.  

    Butane burner for wok cooking?

    By jrshaul, in Kitchen Consumer

    • 20 replies
    • 14,619 views
  4.  

    Recommended chocolate molds? 1 2

    By jrshaul, in Pastry & Baking

    • 39 replies
    • 14,991 views
  5.  

    Least expensive way to start adding color to molded chocolates?

    By jrshaul, in Pastry & Baking

    • 4 replies
    • 1,246 views
  6.  

    Making a better banana upside down cake.

    By jrshaul, in Pastry & Baking

    • 2 replies
    • 1,259 views
  7.  

    Obtaining commercial confection ingredients as a home cook?

    By jrshaul, in Pastry & Baking

    • 11 replies
    • 1,588 views
  8.  

    Recommended electronic candy thermometer with alarm?

    By jrshaul, in Kitchen Consumer

    • 8 replies
    • 2,145 views
  9.  

    What to do with big batch of seized pumpkin fudge?

    By jrshaul, in Pastry & Baking

    • 9 replies
    • 1,225 views
  10.  

    Ideas for sugary pistachio paste filling for dipped bonbons?

    By jrshaul, in Pastry & Baking

    • 14 replies
    • 2,455 views
  11.  

    Single burner induction cooktop with easy temperature adjustment? 1 2 3

    By jrshaul, in Kitchen Consumer

    • 61 replies
    • 29,264 views
  12.  

    When is it permissible to not tip? 1 2 3 4 9

    By jrshaul, in Restaurant Life

    • 202 replies
    • 50,283 views
  13.  

    Best affordable bulk chocolate? 1 2

    By jrshaul, in Kitchen Consumer

    • 37 replies
    • 21,571 views
  14.  

    Basic "Birthday cake" recipe that doesn't use a stand mixer?

    By jrshaul, in Pastry & Baking

    • 11 replies
    • 4,970 views
  15.  

    Selling prepared desserts to restaurants?

    By jrshaul, in Restaurant Life

    • 6 replies
    • 10,345 views
  16.  

    How can I hot-infuse cream before whipping?

    By jrshaul, in Pastry & Baking

    • 8 replies
    • 2,976 views
  17.  

    Making a really stiff mousse pie?

    By jrshaul, in Pastry & Baking

    • 7 replies
    • 4,073 views
  18.  

    Hazelnut extract?

    By jrshaul, in Kitchen Consumer

    • 3 replies
    • 2,084 views
  19.  

    Water activity and ganache shelf life?

    By jrshaul, in Pastry & Baking

    • 14 replies
    • 7,692 views
  20.  

    Suggestions for Iron Dessert competition?

    By jrshaul, in Pastry & Baking

    • 13 replies
    • 2,829 views
  21.  

    $60 Oster vs. $150 used Blendtec: Which to go for?

    By jrshaul, in Kitchen Consumer

    • 9 replies
    • 4,425 views
  22.  

    Japanese stovetop grill?

    By jrshaul, in Kitchen Consumer

    • 5 replies
    • 5,375 views
  23.  

    Food gear classifieds?

    By jrshaul, in Kitchen Consumer

    • 3 replies
    • 1,735 views
  24.  

    Variations on Caramels

    By jrshaul, in Pastry & Baking

    • 12 replies
    • 6,054 views
  25.  

    Cooking the can: A Maillard solution, or kitchen hand grenade?

    By jrshaul, in Cooking

    • 16 replies
    • 3,501 views
×
×
  • Create New...