Posts by jfield

Basically, it's pastry cream folded together w/whipped cream and/or Italian meringue. I'm sure if I were a Linix person I would've gotten your coding joke. I will laugh anyway; it is the thought that counts:lol:

Amen, and amen, Chef Ed. Shudder.

Dillbert says, "but my bet is commercial enterprises are not wholesale ignoring regulations that can get them shut down" Um--Peanut Corporation of America, anyone? I know it's off topic; just couldn't resist:) There are...

Technically, yes, but I think we're overthinking, here. The tone of the original post (the "inventor" of the Bacon Explosion) was pretty tongue-in-cheek. They were just looking for egregious, over-the-top bacony goodness. ...

...by Mary and Vincent Price. I just wrote about this on my blog--like the Trader Vic cookbook, it's a snapshot from 40 years ago. The Prices were foodies before "foodie" was even a word. I love this book! The Coolest...

Someone was tweeting about the Bacon Explosion awhile ago. I didn't go look, but I just followed your link. Not sure whether I should be a)amazed b)appalled c)hungry :lol:

I don't like the flavor or texture of cooked prosciutto, personally. I'd bet that using it in this manner is for barding purposes--covering the meat you intend to eat (the chicken) with a fatty meat to impart some flavor and keep it...

Chiboust can be lightened with either whipped cream or meringue. I prefer the whipped cream version, although if it's going to sit for long, adding some gelatin to stabilize it helps to keep it from weeping.

Raising the pH of the liquid (by adding the baking soda) hastens Maillard reactions, thus increasing browing/decreasing browning time. I just learned that yesterday when researching for an article:)

I agree w/the others, Koukouvagia. Be glad of this happy accident and never go back to bleached. BTW, bleaching makes the flour slightly more acidic, so your batters will set up a little faster. Take that into account when using the...