Creola

Very nice, what flavor and what was the filling?

I have made a soup from a supermarket chicken.When not feeling well and wanting a quick fix I made a Faux Chicken Pho, and it did the trick.

Maybe don't run it all the way through , stop and reverse it . ?

Congratulations Bojana! There is nothing like the feeling of watching people enjoy something you have worked hard over.

I hope they weren't as tough as the figs I worked with today. We were making Italian Fig Cookies at my shop and I tried one of the figs because they were lighter in color than previously and it was tough and beyond chewy.I told my husband we should have soaked them but in the end it didn't effect the recipe because we grind them up with flavorings and nuts.I did think later if what I would have put them in the microwave to soften, next time I will try this.

Someone posted about infusing flavor into product by using an ISI whip creamer.If you put the cream to be used into the container with the pear flavorings it might get into the cream better then proceed with the ganache. Can someone lead us to the article please?

Every one's dinners look wonderful, I could eat Indian every night with Thai a close second. We had quick beef fajitas,guacamole and margaritas. I hadn't bought flour tortillas in years and tonight I remember why,they just don't compare to homemade.That hamburger of robirdstx decided my menu for tomorrow, it looked so good.

We are in the bakery business so we don't want to give our customers the stuff we sell so they don't feel like they are taking from our business if that makes sense.We make a big pan of hog head cheese for New Years, hubby makes homemade persimmon wine he hands out and boxes of satsumas and grapefruit off our trees.Sometimes we do homemade crackings. They appreciate our efforts and bring us stuff during the year and during the year he will smoke meat and give out also. I gave an Egyptian customer some limes received some back pickled limes and a lamb dish with bread on the bottom and rice ,I forgot the name of the dish.

Are you saying it is riding the edge of the belt? You have a floor model reversible model right?If you could explain a little more I could check with my husband as we have a reversible sheeter.

Call me crazy,won't be the first, but what about a fold down shelf for a bar counter with a picture on the backside, sort of like the ironing boards that fold down.

Let me start by saying,I dont make chocolates ,but what about a marshmallow type filling.

These have been available in Louisiana for some time . The meat departments of stores put them out fresh or frozen as do butcher shops.Different types of stuffings are available.

just heat the cream till just under a boil add good chocolate chips and stir till smooth. I make big batches and keep in the freezer, just defrost in microwave stirring often,don't overheat.It would be good for the holidays to coat a chocolate fudge cake with a raspberry or pomegranate filling or bite sized cakes.

I love the Taffy cookies, but they are hard to find.

Maybe some truffles.You could make ganache and put in the freezer for when needed.

I love seasoned olives. I picked up a jar of mixed whole olive salad at Restaurant Depot that has a hard type of bell pepper, pepperoncini and herbs, very spicy. I was given some olives very similar to this by a customer from Egypt but he added saffron , coriander seeds and cumin seeds, very delicious. My hubby makes really good homemade crackling that we snack on, wrapped in sliced white bread ( the only time we eat the stuff) with a cold beer.Don't do that too often though! Sliced pickles, drained of most juice, covered in Sriracha sauce.The longer they soak the better.

Are you coming to Louisiana are am I going up there? Ha,I have just joined so I haven't done this before, but I'm in. What are the rules ? I'm a baker by profession, can I make it at my shop or do I have to do it at home? Is it just Parkin or can it be and /or gingerbread also? Is there a time span?

J_Ozzy -that ice box is beautiful and both pieces look to hold a large volume of bottles. Now how are you storing the glassware ?

That's what I was hoping to hear. I know all the countries with little or no refridgeration don't worry about leaving things out .My fridge is getting where it keeps more condiments than food.

I want to purchase a small drum of kalamata olives at Restaurant Depot and would like to know about keeping them. Websites say refrigerate but I have been in Greek deli's where they are in drums on the floor. How long will they last at room temp?

Noted, thanks again

Turtle soup sounded so elegant when I was young,the addition of sherry to a soup made me want to try it even more.But as a new bride I made the mistake of looking in my mother-in-law's pot one day and saw a snapping turtle being boiled down. No sauce or seasoning to cover the ugly stripes of the legs she had not skinned.It looked like a turtle, in a pot. I could never look at turtle the same way again.

What a beautiful lamb, the sweet with it looks so good!

Tonight I made a botched version of Chaing Mai noodle curry .After getting it in my head that I had to have it this evening I started out to roast the spices only to find I was missing some and my grinder was at another spot ,with said spices.So I mixed half fresh spice with some red curry paste,added zucchini, carrot cubes and red bell pepper because I wanted a one pot dinner.Made fried onions, pepper oil and fried noodles to top it off. It was not as good as the Thai restaurant , but it was delicious. I also tried my hand at hand pulled noodles and I'm not too proud to show you the mess.Thick and chewy, I have a lot of work to do in that department for sure Ha! But the sauce covered all my mistakes.

I really feel like such a hack sometimes. The way I see it ,it's like a woman with a large wardrobe of beautiful clothes, all fine quality but some are black tie and some are everyday ware .