The Raspberry Double Delights went like...

Well, they went like expensive high-end butter ganache carefully scoped in two layers, top dark and bottom milk, blended with fantastic raspberry conserve or hot cakes. Take your pick. I mean, I challenge you, who else in the states does a butter ganache? So, I made more with Nancy. The Hilliard 6" Coater is just great. I can't wait till I can get a depositor too. I need to get a new temperer for the vegan line. A big one with a depositor attached to it. Or maybe not. So, buy some of my vegan confections so I can buy new equipment. ;-)

I know, I haven't been putting any recipes or too many pictures on the blog. Sorry. I've been either two busy or two lazy or both. Again, take your pick. ;-)

Wow, two Top Chef firsts

First one is that there are only 7 comments on Tom's blog and one of them was a repeat. First two is they didn't publish my post. Wow. This show must really be going down in popularity. And one of the comments they published was someone complaining about taking the lord's name in vain and not bleeping it.

Sure I'm ranting about sugar a lot lately but if you want to stay as sugar free as possible, you really need to use protein. And if you just want to stay away from refined sugar, or concentrated sugar, then you have to stay away from sucrose, honey, HFCS and agave.

Oh, the person complaining about cursing threatened not to watch if it happened again. I have to say that the quality of the show is, not so much going down hill, as it is being stretched. But since it's not scripted, that's to be expected. When all your value is in the edit, it's tough. I, therefore, applaud them for not getting gimmicky.