Bond Girl

Sugar and shelf-stable trans fats, unfortunately. ← Is that what gives the peanut butter cookies its texture? ← Actually, the smooth creamy texture of commercial peanut butters is more a product of the very fine particle size to which the peanuts are ground, and the emulsifiers that are added to it. Regarding the presence of trans-fats in commercial peanut butter, the quantitites are so low as to be physiologically insignificant. According to the USDA's Agricultural Research Service: Link In passing, it should also be noted that butter and cream contain natural trans-fat (created by microbial hydrogenation in vivo) in easily detectable quantities. As I recall, the contration of trans-fats in milkfat is around several percent -- orders of magnitude higher than the concentration in peanut butter. ← Great info, Patrick! (Man, is there no topic that exceeds the bounds of this guy's knowledge!!!) ← Excellent info indeed. I tried a second batch with regular old skippy and they worked out fine. It seemed that I wasted natural peanut butter unnecessarily.

I have the book and have made cornbread from it, to some pretty good results. Never tried other receipes but will make biscuits this weekend.

Sugar and shelf-stable trans fats, unfortunately. ← Is that what gives the peanut butter cookies its texture?

Made the peanut butter cookies the other day. Of course, being a airhead, I did not read the directions fully and used all natural peanut butter instead of the store bought jar kind. The peanut butter cookies turned out to be like peanut butter sandies. Anyone know why that is the case? What is in Skippy that is not in naturally grounded peanut butter?

Ate at L'atelier and Mansion in two night successions....why do I feel like I'been transported back to 1984? Well, may be because that was the last time I saw a sugar ball dessert being served? I can't say that everything wasn't good, because everything did taste very good. It's just that the food feels like the kind of things my father would have liked, if my father ate that sort of stuff. I had a lobster salad at the L'atelier that was very well executed, but the seared tuna belly tasted simply oily. In smaller qualtities, it might have been okay, but the portion I had was enough to make me feel queasy. I did enjoyed the famous Robouchon bread (supposedly came out a kitchen that replicated his own bread kitchen in France) complete with the heavenly butter. Although most of my meal was rather unmemorable with the ice creams being the worse part of the meal. Decor was plush and I like the little foot stool they gave me to put my Jimmy Choo bag on. Then again, what do I know? I happen to like the simple stuff in life. And, that's not what you would go to Vegas for is it?

Cafe Zaiya on 41st bet. Mad. and Fifth. Japanese pastries and okay coffee...quiet on off hours.

I think it is precisely the personal style that makes this book so loveable. There seemed to be a lot of soul in the recipes, and certainly the precise and detailed instructions are a God send.

Hi Dorie, I absolutely adore your latest book, and am embarrassed to admit that my copy is already stained with all sorts of food splatters. While the directions are just carefully detailed as your previous works, the general feel of the latest book seemed a dramatic departure from the usualy high styled Parisienne desserts. Can you discuss what inspired you to take such a departure? And, what are some of the similarities or differences that you undergo to write and develop the recipes in this book. Ya-Roo

Took my diabetic vegetariam friend to Telepan last night....not only did she find plenty to eat, she was having trouble choosing between a number of menu items. Bill Telepan's Pierogi with Beets is truely exceptional, and that is comes from two avid beet haters. In fact, we almost got a second order of the dish, if she were so limited by her dietary restrictions. Other highlight of the menu includes a very dreamy squash gnocchi. Dessert is a glass of quice puree served with cream and presecco and an apple spiced cake, both extremely delicious. The place is definitely worth the trek from downtown.

That's absolutely stunning.

Thanks. I welcome recipes that has been in people's families...something personal.

I'm researching for an article on foods prepared for Day of the Dead. Does anyone out there have a candoed pumpkin seed recipe? Any comments or thoughts on rituals surrounding thar day would be utmost helpful as well. Thanks.

Definitely the modern.

fascinating stuff...Now I know why I can never watch food network even when I am a captive audience at places like the gym.

Was there last saturday night. Gone are the tacky V-steakhouse decor and in its place a nice clubby 1930's clubhouse feel. The best tables are the ones with the view overlooking Columbus circle. There were enough items on the menu to satisfy this non-meat eater. My dining pals' braised oysters and oysters casino were nicely done. While my Ceasare salad were a bit on the salty side, it was classically prepared, fully of anchovie flavors. Crab cakes were delicious, but the seared scallops were even better. My pals though their steaks were a bit on the dry side, but my salmon with pinot noir sauce and pureed root vegetables was simple and satisfying. Dessert highlights were a supremely addictive pear compote, and an inventive trio of Indian, rice and chocolate puddings. The mud pie ain't too shabby either. Apple pie is a personal preference issue, I like my apples to be soft and mushy, but the one is Porterhouse is on the hard side. And, the pineapple upside down cake would have been so much better if it were warm. As for the coconut cake and the sour cream coffee cake, the portions are so huge, I was simple overwhelmed. If you have room left, don't skip the cookie plate, the chocolate cookies with cream in the middle is to die for and Wayne Holly Brockman can make a bundle from that sdesame cookie if he were ever to market that in a big package. Considering that it's day two of operation, the service really couldn't be better.

Did anyone one of you guys notice Michael Stipe of REM hanging around at the conference? And, anyone who wants to know the dirty gossip at Beds after party should pm me,

Here are some picture from the rising star party at Crobar. Highlights include: Micheal Laiskonis's pate de fruit on a stick, Paul Liebrandt's fish and chips, Morimoto's octopus on a skewer and Falai's foie gras and caviar on chocolate to go. The rising star chefs Paul Liebrandt and his fish and chips Michael's desserts R4D's Lychee, basil seeds, passion fruit and hibicus mousse Paul and Will The Room 4 Dessert team

I can't get close enough for a great picture, but on the screen shows what Pierre Herme assembled on stage. The dessert is a symphony of lychee, berries and rose. Too bad the piece I got was so small.

Having just started a new job, I was unable to attend many events at the ICC. However, I did managed to make it to Pichet Ong's Asian pastry workshop on Wednesday afternoon. I figure with the number of culinary professionals in the workshop, I'd be safe from having to do any real work. No such luck! The workshop was "hands on" and Pichet was serious about the "hands on" part. "Why are you not at the table?" He asked me. I tried to hide behind Chris Santo of Stanton Social to no avail. Before I knew it, he was asking me how long it would take to peel all the water chestnuts in the bowl. I don't know. I've never cooked with water chestnuts. Thankfully, Elizabeth Faulkner, chef of san francisco's citizen cake took over and peeled those water chestnuts with great efficiency. My slacker attitude didn't go unnoticed. "Whenever you are ready you can take over," Pichet said. "Liz already knows how to do this, but you don't, so you should try it." Luckily, the other attendees seemed genuinely interested in learning how to make Thai Jewels and the Kabocha tapioca. Pichet's easy going attitude made asking questions easy. I learned a new trick to peeling bananas without getting my fingers dirty ("There is nothing worse then a hard working chef with dirty fingernails") and how to make Kabocha tapioca. A hour later, making Thai jewels seemed to be in the realm of everyone's possibilities. Although it would be much easier to wait until P*Ong opens, and get him to make it for you. Making Thai Jewels putting Liz Faulkner to work

Okay, I've got stuff from the Pierre Herme demo, although not really nice pictures. Doc, you are forgetting about the after parties.

Doc, this is good. I don't even need to add anything!!!! May be Pichet Ong's workshop on Thai Jewels, if I get around to it.

Never kknew this thread could be so popular.....when I embarked on this, I thought it'll be years before i get anywhere. Who in heaven's name s going to give me a million bucks to start a business? But, as one of my friends pointed out: it happens every day to people with less business knowledge...so I plod on. Here is the latest: I've got another friend who's got a little bit of money and wants to own a restaurant. Through some friends, we found this kick ass chef who also has a bit on money to invest, so we have our operator's equity. The three of us is talking to an investor that can give us the million bucks that we need to start the venture, but he wants all his money back first before any one of us sees a penny of the profits in the restaurant. We think we are okay with that as long as his equity gets reduced down to a smaller percentage once he's paid off. Paul, do you see anything wrong with this arrangement so far?

Jam sets at somewhere between 200 and 220 (there is a jams and confiture thread here started by tissue, I think, that has the eact temperature). The weight of your blackberries really shouldn't really matter. I made berry jams with less sugar than that and no pectin. If you don't have a candy thermometer, try keeping a heavy cold plate in the freezer, and dropping a little bit of jam on the plate to see if it sets.

Kuma Inn-secluded, easy going and should date turn out to be something more, it's relatively private. And, if date turned out to be a bust, no one has to know.

Back on to the food at Ssam.....I just want to clarify one thing: Just because Ssam does not appeal to me as a vegetarian, that does not mean it is not good. David Chang is a fine chef, judging from the opinions of my meat eating friends. Once again, I reiterate that just because it's not my thing, that doesn't mean people should try it. In fact, meat eaters should go and check it out for themselves.