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English Toffee question

I would go with the recipe with the baking soda. The soda produces carbon dioxide gas when mixed with the sugars which create a crisp but not-crack-your-teeth hard candy. Then cook the sugar to 300*. This should give you that crisp airy consistancy you are craving.

Aug 31, 2006
sweet. in Home Cooking

White Strawberries

Aren't the small red ones called "mire de bois" (I don't know if that is spelled correctly).

Aug 31, 2006
sweet. in General Topics

Homemade Gummy Bears?

Here is another link to a homemade gummy candy recipe. This one doesn't use a jello mix. Also there are some really fun variations such as sour gummies!

http://www.kitchenlink.com/ch/2003/ap...

Aug 29, 2006
sweet. in Home Cooking

Why do my cookies go flat?

I'm glad I'm not the only one who has problems with her recipes. I still enjoy the books because her recipe ideas and the pictures that go with them are great, but they often don't turn out like they do in her images.

Aug 29, 2006
sweet. in Home Cooking

Best Food Blogs?

I just found obsessionwithfood.com

Aug 22, 2006
sweet. in Food Media & News

Jinpashi

that's about all that I have heard so I can't get to much more specific... I don't even know if I spelled the name right.

Aug 17, 2006
sweet. in Los Angeles Area

Jinpashi

Has anyone tried Jinpashi in West Hollywood yet? I heard the sushi is great and completely authentic.

Aug 16, 2006
sweet. in Los Angeles Area

Looking for spark [moved from General Topics board]

Thanks for all the help. I already made a call to a good friend who feels the same way I do about food (she also is in a dry spell) and we are talking about getting a group together. We thought it would be fun to have theme nights (kind of juvenille but fun) Say for example "Thai Night" and everyone would have to bring a home prepared authentic thai dish. It would force us to do the research and then try something new.
Unfortunately trying new restaurants every time is not an option in my town seeing as how every time I go out it is so depressing because the quality of the food is so bad and people pay ridiculous prices for it. And we are surrounded by gorgeous farm lands with farmers who grow beautiful produce and so many of the restaurants continue to buy frozen produce from parts of the world I haven't even heard about. Frustrating.
Thanks again the help. I'm excited to see what comes of this.

Aug 03, 2006
sweet. in Not About Food

THE COUNTER!! NO a/c and no waitress service at lunch!!

I'm sad to hear all the negativity about the Counter as a good friend of mine is looking to own a franchise. I'm going to L.A. next week and I will have to check it out.

Aug 02, 2006
sweet. in Los Angeles Area

Looking for spark [moved from General Topics board]

I, like many of you is the kind of person who lives to eat. My vacations are planned around food. Everything I read pertains to food; cookbooks, food writings, chef's bios, etc. I don't remember the last time I bought an article of clothing but somehow I always find money to try a new restaurant or increase my cookbook collection. But lately I've been in a dry spell. I recently became a mother and have moved back to my hometown, with my husband, which basically contains no food scene.
I am a pastry chef. I have my own business catering the dessert needs of all who desire. But I need something to spark my interest, to remind me of why I love what I do. I want to remember what it was like when I experienced my first taste of a white truffle. I want to experience that joy I felt when I bit into the most decadent chocolate dessert which was then washed down with a splash of port.
Anyone else feel the same? Any ideas?

Aug 02, 2006
sweet. in Not About Food

Dessert: A confession ...

There is something nice about the occasional, unnecessary sweet treat. You won't feel sustained after eating dessert. Instead you should feel joyful in that almost child-like moment of satisfying a superfluous craving for something sweet. As a pastry chef I take joy in creating desserts worthy of ending a delicious feast, so that those who partake of the sweet treat can have a brief moment of completely satisfying their own desires rather than just those of what our body demands. Don't get me wrong, I am all for nutrition, healthy living and moderation. But sometimes it is pure bliss to throw that to the wind and bite into a creamy custard highlighted with the seasons' finest berries. (I'm not talking about jell-o pudding here)

Jul 31, 2006
sweet. in General Topics

I'm Not Going To Renew Gourmet or Food & Wine

I agree completely and am relieved that it is not just me. I would love to find a magazine that focused on the food. That showcased interesting and the more exotic food items. I would like it to also include information about the latest happenings in the food scene, but not written from an E hollywood reporters standpoint but that of someone who is actually living it (the chefs, etc.)

Jul 31, 2006
sweet. in Food Media & News