Cook&Bottlewasher

Great Job for organized person wanting to learn ins and outs of retail food business. Baking,account management,ordering,supervising and hiring employees. Lots of room for creativity.Good money. Liz@thedairygodmother.com

The cream fillings have been frozen.

The bon bon review in the food section of the Post today seemed right on. Congratulations,Jason! Your stuff looked awesome! Kingsbury chocolate IS disappointing. The caramels are great but the texture of the creams is awful and the products look sloppy.The popcornballs are the best thing I have ever had but do not a chocolatier make. People will buy anything as long as it is pink,chocolate or shrimp. I have spoken.

Well.....Yes it is. As annoyed as I am by Warren Brown on principle, I do have some sympathy for his plight. The ways around the dilema are using invert sugars such as glucose,almond paste,lecithin to hold more moisture into the fat. American palates are so trained to cake mix moisture that cakes made with regular milk-butter-eggs-flour-sugar don't seem right anymore. This is the dirty little secret of the cake world. I visited Cake Love yesterday for the first time.I was not too impressed. The buttercream is really more like lightly sweetened butter wiht out any air or fluff.I actually think he would get a better texture and less greasy taste if he used a different buttercream recipe. This is also not as simple as it sounds. Butter cream breaks and is tricky and is best made by the experienced (that's something he just doesn't have) and translates to paying someone with more experience and grappling with inconsistancy. This said... I really coveted the awesome tiny space the bake shop was in and the cafe was charming. The buzzballs were terrible. The filling was tastless and I was given the wrong flavor and over charged. And yet....................he is famous and prospers. My hat's off to him.

I was just going out to Joe's Dog House in Herndon to have some! How did you know?!

Scotland Yard has been closed for a good year or so. I was under the impression that a southern restaurant was going into that spot. Does anyone know what happened? Let us raise our glasses to the lovely Scottish gentleman who owned Scotland Yard for so many years. I know Cathal will take care of it.

I am completely engrossed with Roman cuisine and started my culinary career making Roman banquets for my fellow fourth year Latin students. The best book I have read is a new(last year) book by Patrick Faas called Around the Roman Table. It is not a recipe book but gives a really comprehensive picture of habits and methods.Reading it reaaly enhanced my trip to Pompei and Heculenium last winter. The spelt mentioned in the recipes is available at MOMs. I still make Roman banquets,now for my teenager's Latin classes. Everybody needs a hobby.

Bragard does not carry the closed back Dansko clog,footwear of choice! Find your size and buy them over the internet.This only works if you are SURE of your size which you can determine by buying your first pair at Comfort One in Old Town or whereever

\That is both compassionate and astute ...mmm...and also funny..I feel alot of sympathy for those who make interpersonal mistakes. Don't we all? The difference is the aggression born from her insecurity. It's ok to make mistakes. Not ok to be threatening to other folk. I worked with her MANY years ago.

Does anyone recall the diatribe that Carole sent to Tom Seitsema's online chat about two years ago on the topic of special orders? It raised quite a conversation in the restaurant world.It's not that she wasn't right,it's that the arrogance was almost comical. I need to try to find that again.There were many references to "her food" which jibes with the incident now . She acts like she invented food.