Fwiw, I'm thinking that if you saved a little flour mixture to mix with the chips, before adding they probably won't sink.

I agree that if Fieri is banking on his visibility to help market his restaurant, then it is fair to review his place. While I am not a fan, his fans do need to know what they are getting for the prices. It's a bad feeling to have high hopes for a restaurant only to pay a lot for bad food. It's disrespectful to his fans.

somehow cones tasted fake to me

I am keeping a log of all suggestions. Thanks

is there a sub for the pudding mix to make it more homemade without uncooked eggs?

Do you have an authentic cannoli recipe and if so would you share it?

Kenji, You rock! I hope you are really writing a book.

Oh, I'm so sorry Kenji

Some people are actually well read about food and not taking our cue from TV personalities (while also not trained as chefs). I love food, love to read about technique and ingredients. I am not into food fads, which, I suppose means that I am not a foodie. I am also put off by chefs who take themselves too seriously or by those that eat their food. Chefs do need to remember that their job depends to a great degree on how much their food is enjoyed. That being said, there are people whose demands are just plain rude and over the top. I once asked for only part of a dessert ( the caramel cage that housed some fruit). Not a huge request. The diva chef reportedly had a fit. I didn't want to waste the fruit. I didn't return to the restaurant until they replaced him.

hostess snowballs and suzy q's. And I love to bake. Go figure. Also hanging my head in shame...

I moved from the east coast to the west and can't stop being bothered by the pronunciation of orange. I grew up pronouncing it ah renj and people pronounce it or enj. tomayto tomahto, I guess. I remember spending time in my kid's classroom and was introduced to the rest of the class. There were three girls named Merry at least to my ears. Two were really named Mary, another was actually Merry. All pronounced the same.

I love Gayle's bakery in Capitola. Such wonderful and well made pastries, with butter, not shortening. I love their eclairs, key lime pie, orange chiffon cake and...everything else. They also have sandwiches and other prepared foods. The Village Baker's Wife, written by Gayle Ortiz is a great baking cookbook.