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Posts by Highlander01

I can only find either silicon or nonstick ... although I did find one source that sold the metal pans but they are in England.   Any and all help is appreciated.
Foodstuffs and other things for the kitchen
For the longest time I used Helmans ... started making my own and now I seem to be using Duke's more often than not
Hmmm ... you ask for help and advise and then get mad when your given honest no BS answers from people that cook and serve food for a living .... go figure
Welcome to the site I hope you find a lot of helpful information here, we have a lot of really great and knowledgeable people here all the way from professional cooks and chefs to the average as well as serious home cooks. I have never been to Northern Spain but I was blessed to visit Barcelona and absolutely loved it ... the wife and I can't wait to go back.   Take care and enjoy the site!!!
Chef Ross .... How long did it take before the tree actually started to produce avocado's? ...... I'm guessing several years
For bread have you checked out "The Bread Bakers Apprentice" by Peter Rienhart?
Hey now don't knock the fried bologna sandwich .... I think its better when slightly burnt
No sorry I don't ... I will try to remember to take a few pics the next time I make some ... one thing that Lebowitz does that I haven't been doing is beat the egg/sugar mixture until it doubles in volume ... I will try that the next time.
I haven't been able to figure out what causes it but basically whenever I make these for no rhyme or reason that I can tell they will "poof" up in the center ... I have no idea what the technical term is but I butter my pans put them in the fridge to cool mix up my batter and park it in the fridge for about half an hour, give it a quick stir and spoon it into the molds and bake at 425 for around 15 minutes or until they have the color I want.   Recipe might be...
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