Posts by m brown

For now, for the pastry division, I am offering either the Edward Don or Dexter knives as they are the most utilitarian, I still have my Chicago Cutlery set from J&W (20 yrs +) for work and a set of Ikons for personal use. I have...

Try a fudge icing, butterscotch or caramel candy- even an aerated ganach! for 90 degrees I would stay away from whipped cream but you could stabelize with agar agar or gelatin if you really wanted to go there. also, i would use a...

I need help here: We are putting together a knife kit for our students and while we know the pieces we want to include, we need to provide the best, low cost knives so our students will get a long life out of them and can afford them...

good flaky crust comes from cold, hard fat. Lard is best but you can use a combination of shortening and butter. (margerine has too much liquid) Make sure your fat is good and cold, rub it into the flour to the size of corn flakes and...

I love the heavy maple. https://www.atecousa.net/Merchant2/m...ory_Code=rpins I don't go for fancy, just the maple professional series, for dough, for fondant, for everything! I keep a dowel stick with tapered ends for little...

I can't even go into how wrong it is to have an unregulated, unsanitary, private home producing food -for sale to the public. Yes, while there are issues at many businesses, they are accountable with inspections, insurance and...

Does anyone have a favorite restaurant or food related establishment that should not be missed? Going this weekend and will need a good meal!

Frances Simun's Macrobiotic Bakery Covert Vegan Baking Company

thanks for the idea for dinner tonite! Pasta, lemon, oil, garlic, goat cheese, Pine nuts and chopped spinach.

Bunn with thermal pot. The best, never scorches!