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phlawless

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Posts posted by phlawless

  1. I am making some individual single crust pies and want to know if I can use weights wrapped in plastic for blind baking. For large format crusts, I line with parchment, but this seems like it will be a PItA...

    Will the plastic melt at 350 for 10 minutes?

  2. I use this type of buttercream a lot: it has a fantastic smooth texture that is also incredibly delicious...the custard cuts the butter just enough to give it a really rich taste and feel. I don't know if I would call this american though, I use a recipe from RLB's Cake Bible.

    One thing: it is a bit softer than traditional italian meringe bc's, so very detailed piping is more difficult. Also getting that really smooth alabaster surface is challenging.

  3. You could try contacting Capogiro Gelato here in Philly.  They make the best Honeysuckle gelato ever known to man.  My annual wait for Honeysuckle Moscato floats is almost over.  Yay!

    wow...I've got to try one of those!!

    I do know that it takes an incredible amount of blossoms to get enough flavor. I always thought a sherbet would be the perfect frozen treat: the fat from the milk/cream would carry flavor yet not be over powered by the custard from an ice cream base.

  4. yes! yes! to sorghum! If you can get a hold of it, it is a FAR superior substitute to corn syrup. If not, you should try Lyle's golden syrup...I think it's pure cane like Steen's. You could also make a really viscous simple syrup (sugar + water); I don't know the proportions off hand, however. Anything is better than corn syrup.

  5. I want to ship some baked goods across country, and have never done it before. who has done this and what can you tell me? obviously I don't expect to send an iced three layer cake...or can I?

    any tips/tricks/advice is welcome.

  6. have you heard of angel pies? they are a bit old fashioned, but really delicious. what makes them 'angel-y' is the crust: it's a baked meringue. the filling is usually a custard, similar to a cream pie, and layered with fruit and whipped cream. they work especially well with lemon (which would be great in spring paired with rhubarb or strawberries), and summer fruit (blackberries, blueberries, peaches, apricots, plums, etc...). in fall you could do a traditional pumpkin or sweet potato and incorporate nuts into the baked meringue crust. yum!

  7. I think you need to clarify the kind of baking you'd like to do.

    Are you interested in bread? Do classic euro-style pastries appeal to you more than say more American-ish baking? Would you prefer text-like instruction or a more casual, home style approach?

    There is a plethora of baking books out there, tailored for every taste and style...finding out which one would fit for you is half the battle.

  8. good time?

    yes yes yes...a good time was definitely had.

    working with chef fleer (his last days) and his staff was great. also getting to hang with some other pretty amazing talent didn't hurt either: hugh atchison from 5 and 10 in athens, mike lata from FIG in charleston, corbin evans from savvy gourmet in NO, john currence from the city grocery in oxford...amazing food from all of them.

    then the inn and farm itself...wow.

    someday maybe I'll be able to afford to go back...someday.

  9. Udupi is vegetarian, and some claim it to be the best Indian in the Triangle (hell, some call it the best ethnic restaurant in the Triangle!).  Suchi is not vegetarian, but it's very good.

    Is it goodgood? Or just good cause it's cheap and Indian?

    I love Indian food, but have yet to find some place that I'm happy to return to.

    And yes, we're going to the Galaxy.

  10. it just came out a few minutes ago and here is what I think I need to do to make it perfect:

    cut back the flour

    it's a little too 'cakey'...maybe go as low as 3/4?

    cut back the baking soda

    it domed, would this help?

    I put my syrup on and it's soaking in fine, I'll be able to taste in a bit

  11. Hello experts:

    I need some help achieving a certain texture to a walnut cake recipe I am developing.

    I would essentially like the cake to end up having the consistency of a sticky toffee pudding (I plan on using a syrup after it comes out of the oven) but instead of using the traditional dates, I want to use black walnuts. So essentially, a texture that is moist but not too dense since I will be adding the syrup afterwards, and also something not too sweet for the same reason.

    What I have in the oven now:

    4 ou butter

    2/3 cup brown sugar

    pinch o salt

    3 eggs

    1 t vanilla

    3/4 t baking soda

    2 cups toasted finely chopped nuts

    1 1/2 cups ap flour

    1/2 cup full fat buttermilk

    I think I have the sweetness level pretty good: it needs more which it will get from the syrup.

    Any suggestions?

  12. Can you all help me think of some iconic 80's eats?

    What flavors/dishes I'm come up with so far are:

    -pesto

    -'exotic' pestos: cilantro, sun dried tomato

    -anything wrapped in phyllo

    -pasta bars

    -california style pizza: bbq chicken, shrimp, artichoke hearts

    -southwestern u.s.

    what else can you guys think of?

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