smoked banana ice cream sounds delicious.

A chef friend of mine smoked vanilla beans, then infused them into the cream base. I did not get to try then end result, he said the smokiness is noticable, but not overwhelming. Maybe that would work for a vanilla ice cream

edit: I just read your vanlla bean post!

kahlua pork in a slow cooker. Super easy

You can bake sandwich cookies. Make mango jam and put it in between two flat coconut macaroons.

I WILL NEVER GET OVER DIPS!

Then again, parties / get-togethers tend to center around the food of my ethnic culture, so American party food excites me, especially dips . . .

I do skip over those deli-wrap things. The lavash/tortilla wraps with cream cheese and other random ingredients aren't really to my liking.

For the gelitin stink, what if you use gelatin sheets, gold/platinum? It might not be worth it to spend extra money on sheets . . . but it will stink less. The only gummi recipe I've played with involved a box of flavored gelatin, 2 packets of unflavored gelatin and water, Texture was a harder jello (ha!). My nieces and nephews liked them though.

I was looking at the ingredient list of gummi bears and, including the ingredients in the gelatin recipe, there was also starch. Maybe some type of starch with less gelatin?

Sorry, I'm not much help. This topic interests me very much. I'll fool around too and see if something comes close to the store-bought kind.

Thank you! I'll report back

I did use a candy thermometer, but I have not checked it for acuracy. I'll do that. If I cook the syrup hotter than the suggested 245 degrees, would the marshmallows be even firmer and drier?

I live two block away from the beach . . .

I made marshmallows from David Lebovitz's site and they were tasty, but they were more moist and soft than the packaged ones that I'm used to. It was the first time for me making marshmallows. I thought maybe if I let it sit out unwrapped, they would dry out a bit. Instead, they got stickier. I talked to my coworkers and they said it is the nature of marshmallows to be a bit moist and spongier than the packaged ones.

I'm still hoping there is a way to make them drier and a bit firmer. Anyone have suggestions/advice on how I go about this? Thank you in advance!

No, I don't refrigerate. I just let it sit out overnight. Have you made it yet? Oh man, now I have to make one for myself!

I love butter mochi, but it is incredibly rich. It's chewy with a crunchy top and coconut is usually the main flavor, but you can definitely make it into other flavors with different mix-ins.
Use coconut milk! Butter mochi pretty easy to make and tastes best the day after you make it. My favorite recipe is from allrecipes.com :
http://allrecipes.com/recipe/ono-butt...

The recipe calls for whole milk, but I replace it with coconut milk. The recipe also says it takesabout an hour to bake at 350 degrees, but it takes about 1:15 with my oven. It's so good!
Make sure to use glutenious rice flour and not regular rice flour.

I would also love to know where you got it in Santa Rosa?

I'm on the popsicle trend right now, so I'd go for mango popsicles.

The Modern Cafe is a very beautiful book that takes one step ahead from the text books she will have to buy for school. But it is geared towards opening your own space with large-scale recipes. Still, I find the book very inspiring. Pastry chef Franisco Migoya also has another book out called Frozen Desserts and is equally amazing.

I also like books by Pierre Herme.

What is your cousin's skill level? Does she have a specific area in pastry she wants to focus on?

No leads? How about locally-made ice pops?

Anyone chance upon a paleta shop recently, with house-made paletas? I am craving a good arroz con leche one. I know there is an ice pop cart roaming around, but did not see them at one of their supposed spots.

If there is one in SF, I would be stoked! Any leads are appreciated too.

How about some type of tea or spice? You can infuse the cream, but then you have to wait for it to cool and chill . . . how about basil whipped cream? Ginger?

Lemon Tarts.

Do it! You can apply for financial aid/Pell grant too. It helps out with covering book, tools and uniforn costs, which can add up.

BEER BREAD

3 cups self rising flour
0 - quarter cup of sugar ( depends on your taste. The sugar is there to help mask the taste of beer if you don't like it)
12 oz can of beer (cheaper the better)

Mix everything together until just combined. Don't over mix it.

350 degrees in greesed loaf pan or muffin tins.
loaf takes about 50 minutes.
muffins takes about 25 minutes.

What you are looking for is a very crusty top with a bit of golden hue.
You can brush the top with butter to soften it up a bit, but my favorite part is the crusty top.

You can add mix-ins like bacan and cheese. Or make it foccacia-like with herbs and olive oil.
This recipe is definitely playable, but it's not like a regular yeast bread. Give it a try. You might like it.

Starting next semester, the school is getting rid of the "signup through the instructors" method of enrolling students with long waitlists. You will have to enroll through the school systems, be it online or counselors. I recommend talking to a counselor NOW in how to get into the program.

Like llamalicious, I highly recommend the non-credit vocational culinary program at the downtown campus. The pastry program is killer! Seriously, if you are considering ordering dessert platters or sweets for your dinner party, give the downtown campus some serious thought. If you don't know if the culinary program at the downtown campus is right for you, check out their restaurant, The Educated Palate, and its menu. It would give you a bit of an idea of what they are doing.

Do you have experience in the food business already? Any experience with being a server?

I too went in to try the pastrami rueben on a week day during lunch hours and they were out of pastrami. The counter girl suggested the smoked trumpet mushroom version. OH MAN. Delicious and meaty and packed with flavor. I want to go back and try the pastrami, but I think I may make the mushroom rueben a very bad habit. Also, the pickle spears were a party in my mouth.

My food resolution for 2012 is to focus on bread baking beyond straight doughs and beyond my experience with only shaping. My goal by then end of 2012 is to understand how different bread is suppose to "feel" during different phases and learn how to trouble shoot when things go a bit off schedule. I know a year is not enough to be called a real bread baker, but it's a goal! I'm excited.

My family never really celebrated celebrated the calendar New Year, so I usually celebrate with friends with food that matches beer :/ It's typically chips and dips and other greasy finger foods.

Does anyone know where I can find SAF Gold Label Instant Yeast in the Bay Area? Specifically, San Francisco or in the Pinnsula?

Thank you in advance!

Remember Mr. Sibbs where to can mix popcorn? I went to Portland a while back and they still have a popcorn store where they serve warm and fresh caramel and cheddar popcorn. Any place in SF like this? I believe there is a place in the Great Mall, but was hoping for a place within a bus trip.

I saw some at Fresh & Easy in SF that were decorated with Halloween sprinkles, but I did not try one. They did not look like personal ones though.

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Fresh & Easy
5550 Coast Highway, Pacifica, CA

Thank you so much! This has made my day!

So I used to make snickerdoodles all the time, but lost the recipe. Turns out, the recipe is pretty much the same throughout all snickerdoodle recipes.

I made snickerdoodles last night and baked one batch right away and they came out crackly and beautiful and soft. I let the rest of the dough refrigerate while I ran some errands. When I baked the refrigerated dough, they fell flat and did not crinkle. Should I have let the dough come to room temp, or is it something to do with cream of tartar and baking soda having an immediate reaction once mixed with liquid and I should bake right away? My oven is definitely not the problem.

Is this a new Thrifty's flavor? I've never heard of it and I'm aThrifty's ice cream lover! Now I have to search for it.

If you are going the packaged route, Safeway has those thick slices of Texas/French toast bread that works very well.