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Marmish

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Posts posted by Marmish

  1. Ok,... finally made it back home. Took me 30 hours to get back to Portland thanks to the big storm on the East Coast.  And for those of you who may be wondering, Newark airport is a pit at 3am in the morn.

    But all that time with my teeny-tiny laptop allowed me to do a first pass at processing all of those pix.  Let me know if I've made any errors in captioning or if there's a photo missing that you'd like to see.

    Big, big hugs go out to Kerry for all of her hard work, and to all of you who helped to make the conference a success esp. Anna N, John N the photographer, the Staff and Students at Niagara College - you guys are the best!

    Kerry's Chocolate and Confectionery Conference 2009

    Very nice John! I'm so sorry it took you so long to get back! My flight was canceled Sunday evening, but I was able to hop on a Southwest flight into another airport. Thank goodness Chicago has two!

  2. Steve,

    1.Yes

    2.Yes

    3.I'd love to come to MD. We were from so many places that I think MD would work for just about everyone that made it to Niagara.

    I'm having all the "So, what did you do over spring break" conversations now that I'm back at school. I keep repeating over and over what a great bunch of people I got to spend time with. And I made some chocolates. And had a phenomenal dinner. Here, look at the pictures. Here, taste one. And check out Erika's website. And all these other ones, too. And, and, and. They can't shut me up. Totally up for another one.

    Trying to figure out where to get massive quantities of chocolate in Chicago. Anyone?

  3. The fillings were a group effort between Mike (what's your eG id, Mike?), MelissaH and myself.
    See this post for answer. Also, that picture is not me (easy way to tell is that there is no ring on the left hand).

    jturn00, I believe the curry coconut recipe was the Madras from Grewling's book in the butter ganache section.

    The meal was pretty awesome, the stuff of legend as AnnaN describes. An excellent deal too since it cost me less than the fairly average meal I had the night before in Niagara Falls.

    Kerry, and everyone who pitched in and taught or helped organize, did a wonderful job. Thanks. And, keep posting pictures, since I didn't have my camera with me.

    I think that pic is Matty. Just to echo everyone else, I had a blast, learned a bunch and spent 3 days with the best group of people around. What a phenomenal time! Thanks again to Kerry for all her work. If we give her about a week, she'll agree to another one. And I DID witness someone else offering to host.

  4. Last nights meal.

    Cesar salad( homemade dressing)

    bbq chicken

    mashed

    frozen veg w/ cheddar cheese

    brownie sundae's

    The chicken was on special for 99cents a pound.  It was an entire cut up chicken coated in a BBQ spice.  I just threw it on sheet pans and baked it.  So easy and they loved it.  I'd bought one for myself a month ago and absolutely hated it.  I thought it was way too salty and just plane nasty.  Even my non-foodie spouse didnt like it. 

    gallery_25969_665_351441.jpg

    I took a shortcut w/ dessert.  I'd just arrived home on Wednesday after being in Cali for 2 weeks.  Before I left, I picked up these frozen ready to bake brownies in MI( Duncan Hines).  The dough was raw and in plastic pans.  Once again, they liked it, I thought it sucked. 

    The watermelon is the diabetic dessert.

    gallery_25969_665_94192.jpg

    The cook who works in my town has resigned.  I'm interviewing for her position on Monday.  That program runs every single week and has about 50ppl each time.  I've filled in there numerous time and they've always liked my food. 

    In April. I'm cooking at another program 4x starting next Wednesday.  Its a small group( about 15).  I'm making potroast next week, Ham and scalloped the following week, and honey garlic sausage the week after that.  I have one more meal to plan for them.

    Good luck in your interview!

  5. I'm thinking about participating in The Great American Bake Sale, a fundraiser through Share Our Strength.

    I'm thinking about doing a few items and having folks pre-order. I have a pretty good network of people that I think would be interested in buying. A friend and her mom make tamales and sell them this way. She does quite well.

    Has anyone participated in the past? What did you do? Who did you do it with? Care to share how much you raised?

  6. yeah - after about a week of thinking about this the two keys for me seem to be 1) awareness of what I'm doing and 2) making the calories count.  I've long wanted a recipe for a high powered energy bar that wasn't sugar loaded, but was tasty - you know, something I can crank out a 9x13 of and eat it all week.  The burrito mentioned above is also a great option for me.  I just take all my scraps from lunch service, wrap them up and scarf.

    Not sure how you want to define sugar loaded and haven't made these, but thought of you when I saw them: http://www.foodandwine.com/recipes/cranber...lnut-power-bars

    Also, I have made these and while they sound rice krispy treat like, they have lots of other stuff in them that makes them much less sweet.

  7. The Cake Bible has info about the leavening. If I remember correctly, mostly in terms of scaling up. It doesn't increase proportionally. Something about internal structure and surface tension, I think. Sorry I don't remember more, but if you have the book, I found it easy to understand. (if not to remember)

  8. I made the Chocolate Cherry Torte for January birthdays today. One January person requested Black Forest Cake and was so happy to have this. It got rave reviews and by the time I got up there to taste a sliver there were only crumbs left. I got several hearty thank you's and this email, from someone who has eaten a LOT of my baking:

    OMG!

    OMG!

    OMG! This is the BEST.

    I MUST HAVE THE RECIPE.

    NOW

    So so so so so so good.

    My favorite dessert you have made thus far, by far

    :smile::smile::smile::smile::smile:

    Needless to say, I heartily recommend this one!

  9. I definitely use a tray or basket or both when moving things from the kitchen to the outside patio. I rarely use one for the dining room or breakfast area - many mugs of soup would be an exception. I sometimes use one for dessert and coffee or just coffee service so I can take spoons, cream and sugar, too.

  10. Is there any verdict yet on the TJ canneles?  I saw them in the freezer case last week.

    They are quite creamy inside and toasted on the outside. While they don't compare with the best I have had fresh, they are better than the worst I have had from a bakery. I like to keep a box on hand for desperate cravings. The price is pretty good too.

    Thanks. I think we'll pick some up.

    Having never had the real thing (and never even knowing such lovelies existed before jgarner53 wrote about them), I have to say I like TJ's version. I do realize they're probably not the best ever, but they are good, at least to my uneducated palate. I'm on my 3rd box...

    That's where I learned about them, too! And my friend mentioned them last week. I wonder if I can get good fresh ones in Chicago anywhere?

  11. Is there any verdict yet on the TJ canneles?  I saw them in the freezer case last week.

    They are quite creamy inside and toasted on the outside. While they don't compare with the best I have had fresh, they are better than the worst I have had from a bakery. I like to keep a box on hand for desperate cravings. The price is pretty good too.

    Thanks. I think we'll pick some up.

  12. So far this year, the newest and best... Pot roast - nothing surprising in recipe, but I'd never made one... Pathetic, huh? It was wonderful, and the leftovers seemed better each day.

    A chicken panini sandwich made from a foccacia I made that day.

    The "Three Cheese Baked Egg Puff With Roasted Peppers" from the 2002-2003 "Best American Recipes" books by Fran McCullough and Molly Stevens.  Somehow I turned it into a two cheese puff with roasted peppers, but it had the lift of a souffle and just a wonderful eggy toasted cheesey concoction.  I really like the "Best American Recipes" books.

    I think that's the same book I have and everything my friend and I have made from it has been excellent. Neither of us really eats eggs, but maybe we'll try this one.

  13. We took ingredients for both a traditional fondue and one with apple juice, cheddar and swiss that I found on allrecipes.com and left the decision up to the other couple as to which one to make. They said either was fine and we ended up with the traditional one. Thanks for the input.

  14. We are having dinner at a friend's house and are cooking "together" The men decided on the menu and chose fondue. We are providing the cheese and dessert. They are providing the dippers and appetizer/salad.

    Here's the problem. The husband does not drink any alcohol due to past issues. I didn't think about that when they decided on fondue, thinking in my mind I would do a classic Emmenthaler/Gruyere one.

    Can I substitute some other liquid for the wine? Is there another way to go?

    edited to add the wife is a vegetarian.

  15. I was wondering if anyone has made the peanut butter torte on page 282-283?  I'm thinking of making it for a co-worker's birthday next week.  I was wondering about her instructions to process 24 Oreo cookies for the crust...is that the whole cookie or just the chocolate wafers?  From the picture in the book, it looks like you process the whole cookie.  Just wanted to check with someone before I go and possibly waste 24 Oreos!  Thanks in advance.

    That torte is really good! I hope you like it. I've made it a couple of times.

  16. Almost everything we gave each other was food related:

    For LBK, a cocktail shaker, a "Marvin" sugar caddy from one of the restaurants we go to occasionally. We have been looking for one and last time we ate there found out they sell them. A Reidel wine carafe, Toblerone chocolates, which is a stocking tradition, a crumb catcher and a sweatshirt to replace the one he gave me because it was from Target and shrunk.

    I love that sugar caddy! I think I need one...I just have to think of a reason to go to Chicago, so I can get one (which restaurant, and do they sell online?).

    And the crumb catcher--where is it from? My mother fell in love with crumb catchers when we were in Kuala Lumpur. I might have to buy her one some day.

    I can't remember where I found the crumb catcher - maybe Bed Bath and Beyond? The sugar caddy is from J Alexanders. There are lots of reasons to come to Chicago (like to visit me), but they are in other cities, too. I know you are often on the move. :wink:

  17. gallery_8693_309_45159.jpg

    Almost everything we gave each other was food related:

    For LBK, a cocktail shaker, a "Marvin" sugar caddy from one of the restaurants we go to occasionally. We have been looking for one and last time we ate there found out they sell them. A Reidel wine carafe, Toblerone chocolates, which is a stocking tradition, a crumb catcher and a sweatshirt to replace the one he gave me because it was from Target and shrunk.

    For me, a muddler and bar spoon, French press timer, madeleine pan, subscription to Food & Wine magazine!, Chicago Cooks cookbook by Les Dames d'Escoffier, 8 cup French press, bringing our coffee making device count to a rather embarrassing number, and a very nice Cross pen.

    I also got a set of 3 veg peelers from my MIL, a cookbooks from my mom and BFF and a subscription to FoodTV's magazine from my staff along with some other things.

  18. The upside down cranberry cake (not the official title, I think) from Dorie Greenspan's Baking:  From My Home to Yours is absolutely fantastic.  And it uses a lot of cranberries!

    I was thinking the same thing, Rona! Also, there is a cranberry pistacio galette, I think. I usually make cranberry orange muffins or cranberry bread.

  19. Only two for me so far for Christmas: The Essential Cocktail, and Baking by the Yard, which was the most thoughtful and enjoyable gift from my bestest friend on "Girls Christmas" and when I opened it, she told me why she chose it and we opened it and looked at all the pictures and read some of the stories aloud and drooled together. Careful, and thoughtful and shared slowly and joyfully, like Christmas should be.

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