I love my heritage bundt! The only thing is yes, you should warn people about getting clean edges out of that pan, it can be quite a nightmare and disheartening when the cake comes out in chunks. I butter and the flour the heck out of it.
I'm a bit surprised at how small this list is. Of course there could be a mile long list for any genre of gift guide, but this only has eight items. Mini spatulas but no off-set spatulas? Nothing in relation to frostings? It is rather lacking in detail
Oh man this is the best and worst gift guide ever! I want so many yet need none. He's a bit of an oldie so probably hard to find, but Kogepan should be up there! He's burnt bread that no one will buy in the bakery, and he even has inspirational shorts for children to learn from. The tonkatsu reminded me of him
Thank you for the information! I might be confused, but to clarify you mean all lab appropriate pipettes should be more than OK for food use? Because I found some appropriate sized pipettes on etsy but they said it's only used for making essential oils and not food, so I wonder if it can still be applicable to food? And thank you very much for the link!
Sorry if this is a silly question, but does it need to be in the fridge right up until serving or can it sit out at room temp for a little while? And would it need to be refrigerated if there are leftovers?
We had a Herrell's where I grew up in Allston on Harvard Ave. I remember one of the biggest blizzards we had in the '90s and my sister and I thought it was a perfect time to walk in the snow and grab a pint of banana ice cream from Herrell's. Epitomized my entire childhood right there. Loved the article!
coconut lime!
These pictures probably would have benefited from cutting the dinkies in half to see more of the filling. They just don't all seem varied enough.
I have an aebelskiver pan at home, so it's nice to see some filling ideas I can try to implement at home.
I like how the winner and one of the finalists of Top Chef Just Desserts S2 are in the top 10 in the nation. Shows they have some real talent.
These are amazing photos! My parents are from Nha Trang so it's great to see all of the photos from there. I hear it is a beautiful coastal town. Hopefully I will get to visit one day, but until then I have your lovely photos to transport me.
Paul wins Top Chef and a James Beard award? He must be on cloud nine.
Medium rare, potato bun, has to have ground chuck in it, caramelized onions, ketchup, mayo, and ridge potato chips smashed on it. Delish!
Martha Stewart's Cupcakes..... I had a very intense cupcake phase
All about the belly!
Banana. If I go to an ice cream shop I've never been to and they offer banana, I always try it as a testament to how they deal with flavors. It can be bland and watery meaning not enough fruit, or it can taste artificial and I feel like banana is the one flavor that is so glaringly obvious it is an extract and nothing like the real thing.
It actually is Joy the Baker (I also subscribe to her Enjoy gift program), and Cannelle et Vanille. Two very different approaches, but I love them both dearly.
Classic Banh Mi!
"Blue Jeans" Lana del Rey
mapo tofu with eggplant and pork or just silken tofu dessert, delish!
@Madaketgal
How is it a waste of time? You bake all the layers in one go, then cut them out as you form them, rather than having to butter and bake 3 separate pans, or swap out each pan to bake another layer if you don't have enough pans. I don't have a professional oven, and I can't fit three pans in one go if I wanted it to bake evenly so I'd have to wait for the first batch then bake the rest.
If you're not comfortable using a stencil, they make cake rounds to cut uniform cake shapes out of. Which would go against the space saving theme, but it definitely saves more space than three round pans with just one cake round.
I work at a bakery, and was told by the owner that Yelp is undergoing a lawsuit with businesses, because they offer to bump the high reviews written about your business to the front if you pay them. If you notice, many of their reviews are not listed chronologically. It's basically extortion.
I absolutely adore citrus, and when I was in Japan ran to any vending machine that had CC Lemon, and even stumbled upon a market and carried a liter of it back to my hotel and chugged it from the bottle.
When I came back home and discovered San Pellegrino's Limonata, and that they sell it at CVS (which in Boston is every half block) for 99 cents, I am a happy camper. Recently they've been pulling them from the shelves, much to my chagrin. But I spotted these two new flavors at a small, Italian deli in the North End so I will have to make a trek back down there ASAP.
Also, I agree with Carey about the lack of grapefruit sodas. I love this one I found at a Japanese market in the States, but at $3 a small can, I can't indulge in that addiction quite as much as I'd like to.
Entenmann's cheese danish is my grocery store guilty pleasure or banana nut mini muffins
Thanks so much for all of the great recommendations! I am more confident and excited about my trip now thanks to everyone.
@slowpoke
haha thanks! I'm from New England so inclimate weather is something I'm used to I'm afraid.
@Boston Otter
I both love and wish I hadn't read your comment. Finding Jeni's in Boston right this second.
I will be in Toronto for 3.5 days, and starting to compile my trusty list of places for dining. I've heard there are multiple Chinatowns in Toronto, and I hear they have some of the best dim sum restaurants so curious if anyone happens to know any? Also any recommendations for soup dumplings?
Also any recommendations for dining out in general, low and casual to mid-price range, just not fine dining greatly appreciated. Thank you!
My sister has expressed an interest in learning how to can items so I thought I'd try to get her something related to that. I saw the gift guide from last year and it mostly contained stainless steel pots and things over my budget.
I guess the first most basic item would be a cookbook anyone can recommend? I've seen a lot crop up in the past year or two and just curious if one is most renowned over another. Or any other recommendations would be great. Thank you!
I'm trying to plan a casual cocktail party and make my own hor d'eourves but I'm not sure how many to make exactly. I will be having roughly 15 people there, so would 6 types of items not be enough variety? Any suggestions appreciated, and even any tried and true recipes people want to share would be amazing!
I see a lot of professional food photos where the items are speared by pipettes filled with a sauce/oil. I was hoping to find some online but most small pipettes I find are for making essential oils and not specified to be food grade. I found only one type that says food grade on amazon but they are much bigger than the ones used for hors d'eourves. any help appreciated if anyone kows!!
I have eight hours of free time before my flight in the evening in Los Angeles, so I'm trying to stuff myself with as much food as possible.
It will be on a Monday, so I'm not sure if that limits things. I will also have a car. I was wondering are there places where many food trucks congregate? Also any recommendations for good, fast Mexican and/or Korean food?
Emphasis on everything is fast, cheap, and good. Thanks for any recommendations!
I saw on No Reservations Anthony Bourdain went digging for geoduck, and I hear people talk about clamming and the like, just wondering if there is a tour or group function one can sign up to take part in these things? Or if there is a particular season that's best to do it in? I will be visiting the area at the end of this month and just trying to get a list of activities started. Thank you!
I will be heading there for 10 days in March to visit a friend who has just moved there for school so many places are new to her as well. Hoping to find some recommendations for both cities about what to do, and especially where to eat! We will have a car, if that adds anything to the table. I've been looking at event calendar postings and yelp reviews, but would really like any recommendations from actual people. Thanks!
I've failed so many times at tempering chocolate, and just received a gift card so now I'm trying to decide what kind of thermometer would be best. I have a normal stick thermometer that I usually use for meats, and a candy thermometer, but I don't know much if there are better ones for chocolate? Is it better to get a digital thermometer? I see one labeled as "chocolate paddle thermometer" but can't tell if it's just a gimmick. Any insight appreciated, thank you!
I have an interview as a part-time baker for a fairly well known cupcake bakery. They know I'm a home baker, so I can't really tell what their expectations are, but I've never worked in the food industry professionally. So I wonder if there were any tips I should be aware of while interviewing? I know it's fairly casual, but I don't want to appear TOO casual in my attire. Also should I even bring a resume when they know I don't have any professional background in that area? And is it uncouth to bring something I've made myself? Thanks, anything appreciated.
Has anyone else been watching these? It's a public lecture series in conjunction with the undergraduate course that was just added this semester at Harvard. Every few weeks famous chefs come to give a lecture, though I only see 3 videos on the playlist when I know they've had more lectures than that...
And funnily enough, Harold McGee who is featured in the On the Front Burner topic, is also a lecturer.
http://www.youtube.com/user/Harvard#p/c/546CD09EA2399DAB
I use a Cuisinart ICE-20 ice cream maker, and generally use recipes from David Lebovitz The Perfect Scoop, but I'm having trouble with the consistency of the ice cream once it is churned and packed away in the freezer.
I use both plastic and paper carton type containers to store them, and I don't have my freezer at a very high setting but the ice cream always turns out ROCK HARD. I tend to churn for about 25 minutes, but the recommended maximum is 30, so am I not churning enough? It has a soft serve consistency at that point so I'm not sure if it is still too watery before being frozen. Any suggestions?
For the food alone, afternoon tea isn't a steal. With prices starting in the 20s and running up to the 50s, taking tea is more of a special treat where you pay for the atmosphere as much as the food. And, of course, the luxury to lounge around for hours with no bother—an experience that is well worth it. Today we give you our eight favorite places for afternoon tea in New York, from luxurious hotels to casual tea shops. More
This. is. awesome!! Making ice cream is my utmost favorite thing to do, and I've always wanted ice cream at my wedding so this post is an awesome guide. I definitely want to try it out at a party or a friend's wedding. Is it easy to attain dry ice? And how did you end up scooping it at the event? Did you provide your own dishware of sorts, adding to the cost, or did the venue take care of all of that?