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Posts by
momoreg
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7/30/09 at 6:34am
Forum:
Professional Pastry Chefs Forum
Thread:
Freezing frosted/iced cakes
Ditto. It's only 2 days away. It'll be fine.
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7/28/09 at 4:13pm
Forum:
Professional Pastry Chefs Forum
Thread:
Peach Cake from the Islands...
Melocoton is the Spanish word for peach.
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7/14/09 at 7:05pm
Forum:
Pastries and Baking General
Thread:
Satin Ice Whole Sale
I buy it direct from Satin Fine Foods.
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6/11/09 at 3:41am
Forum:
Pastries and Baking General
Thread:
Cake decorating forums....not CC..
Have you considered joining ICES? Welcome to ICES, the International Cake Exploration Societe!
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4/11/09 at 5:19pm
Forum:
Pastries and Baking General
Thread:
Tylose Substitute For Sugar Paste
Tylose is a substitute for gum tragacanth. Hopefully you have that. If not, you really can't make gum paste.
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2/11/09 at 6:15am
Forum:
Professional Pastry Chefs Forum
Thread:
My daughter, the pastry chef.
Did someone say 'future partnership'?:D
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10/12/08 at 5:33am
Forum:
Professional Pastry Chefs Forum
Thread:
Sechuan Buttons ?
I have to try these!!
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10/7/08 at 3:05pm
Forum:
Pastries and Baking General
Thread:
Wedding Cupcakes for 300
If you can, bake the cupcakes within 24 hours of serving them. It makes a huge difference. I pack mine in a single layer, as Vera Bradley mentioned.
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8/2/08 at 6:07pm
Forum:
Pastries and Baking General
Thread:
FINALLY!!!!!! That perfect homemade yellow cake
Hey, all, please message one another when you are discussing personal or off-topic subjects. It's much easier for us to get the food-related information we are seeking, if we don't have to read through personal details. Thanks!!
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7/15/08 at 6:03pm
Forum:
The Late Night Cafe (non-food/cooking discussion)
Thread:
Haaaaaappppppy Birthday Mezz!
Happy Birthday to an original ChefTalker and an original person!! Have a great day, and many happy returns!!!:smiles:
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New Posts
All Forums:
Home
Subscriptions
Private Messages
Who's Online
ChefTalk Cooking Forums
Social Groups
ChefTalk.Com
Welcome Forum
Announcements
ChefTalk Trading Post
Professional Food Service Forums
Professional Chefs Forum
Professional Pastry Chefs Forum
Professional Catering Forum
Culinary Students
Culinary Schools \ Culinary Students
Choosing A Culinary School
Culinary School Externships
After Culinary School
A Year Back At Culinary School - closed
Food and Cooking Forums
Food & Cooking Questions and Discussion
Pastries and Baking General
Cooking Equipment
Cooking Knives
CookBook Reviews
Recipes
Restaurant Dining Experiences
Pairing Food and Wine
The Camp Cook
The Chef's Garden
Non-Food Related Forums
The Late Night Cafe (non-food/cooking discussion)
ChefTalk Feedback
Feedback & Suggestions
The Bug Report
Special Guest Forums
Q&A Forum With Steven Raichlen
Special Guest Archives
Open Forum With Andrew Dornenburg & Karen Page
Open Forum With Bruce Aidells
Open Forum With David Joachim
Open Forum With Denise Landis
Open Forum With James Peterson
Open Forum With Master Cheesemaker Sid Cook
Open Forum With Rick Bayless
Q&A Forum With Gale Gand
Q&A Forum With Sara Moulton
Q&A Forum With Top Chef Carla Hall
Open Forum With Harold McGee
Open Forum With Leslie Mansfield