I would suggest you contact the states you are interested in; the little I found on a search seems to indicate that each state has their own regulations.
I've never made CC cookies in that kind of quantity, so can't comment on that - but just looking at the recipe, my question would be why all the butter *and* oil? That would sure account for some of the softness and...
Quote:Originally Posted by siduri I slit open fennel and open the fanlike sections, because there is often snail droppings in there, and snail droppings carry tapeworm. Ewww.
Quote:Originally Posted by GinnieL I had the same problem. I followed the Joy of Cooking recipe to the letter (half of the gingerbread house recipe), and it was still too dry to knead out on the counter. After checking...
It's very tropical, so if you live in the north, you'd have to have a place to overwinter it. You'd also need to learn how to process the plant to extract the syrup. And thirdly, I would think you'd need an awful lot of...
We're just finishing up a kitchen remodel, and I had them build a lower area on the counter top, covered in marble, for my doughs and also hand mixing. I'm really short, so by the time I get a bowl on regular counter top...
I honestly don't notice that much difference in the browning between my leCrus and granny's old iron chicken pot. The drawback to the 'raw' cast iron is that you shouldn't deglaze with wine, tomato product or any other acid,...
Quote:Originally Posted by ChefBillyB Look at getting a job with an outside catering company. Off site catering is a whole different ball game. Chef BillI absolutely agree with this. You might also see if you can get...
Okay, I'm back. :)My general observations would be to use as many crossover items as you can. Maybe try and use local produce/citrus/seafood when you can. It can be a great 'hook', as folks are reading more and more...
