Donald asks…
what can I use instead of egg whites to make sugar coated flowers?
I have edible flowers and I ‘d like to coat them with sugar. I saw on the food network that you coat them with a little egg white and water first. I don’t want to use raw egg whites and I don’t have powder egg whites on hand. Any suggestions?
Michelle answers:
Honey or corn syrup maybe??
Daniel asks…
Does anyone know of a good restaurant supply store in Orlando, FL?
My wife and I would like to find a place where we can buy higher quality and specialty items for cooking and to have in our home and kitchen.
We watch the Food Network all the time and see this type of store talked about. And we are very suprised that there isn’t something like that here in Orlando, where there are so many resataurants.
But we haven’t been able to find a store locally.
Would it be better to buy the things we want on-line? Is there a better chance of finding things we want there?
Thanks for any help or insights you can provide!
Michelle answers:
All-Way Restaurant Supplies
(407) 650-8268118 S Orange Blossom Trl, Orlando, FL
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Merton Restaurant Supply
(407) 425-4557207 W Gore St, Orlando, FL
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Economy Restaurant Supply
(407) 294-03005059 Edgewater Dr, Orlando, FL
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Commercial Kitchen Restaurant Equipment & Supplies
(407) 240-4202185 Drennen Rd, Orlando, FL
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Dong A Market
(407) 898-9227816 N Mills Ave, Orlando, FL
Ken asks…
What is the name of the Italian Pizza that is traditionally made around Christmas time?
This was on a Food Network show and I simply cannot find the answer online.
Michelle answers:
Scacciata
Sicilian Cheese Pie, or Scacciata: This is a Sicilian specialty that Fernanda Gosetti presents in discussing Caciocavallo in her Grande Libro dei Formaggi; since Caciocavallo and Provolone are quite similar either cheese will work in preparing the recipe. To serve 6 you will need:
INGREDIENTS:
* About 2 pounds (800 g) fresh bread dough (either make your own or buy it from your baker)
* 1/2 pound (250 g) mild Caciocavallo or Provolone, cut into thin strips
* 1/4 pound (100 g) very fresh rendered lard
* 3 ounces (75 g) salted anchovy filets, rinsed and boned
* 3 ripe plum tomatoes, blached, peeled, seeded, and cut into strips
* An onion, thinly sliced
* 10 black olives, pitted
* Salt and pepper to taste
* A 10-inch (25 cm) diameter cake or pie pan
PREPARATION:
Preheat your oven to 380 F (190 C).
Briefly knead the dough and divide it into two pieces, one somewhat larger than the other. Roll the larger one out and use it to line the pan. Lay the strips of cheese over the dough, followed by the tomatoes, anchovies, and olives.
Lay the sliced onion over all, dot it with half the lard, and season lightly with salt and pepper.
Roll out the second piece of dough and use it to cover the pie, tamping down the edges with a fork so they stick. Dot the top of the pie with the remaining lard, make a few holes in the crust with a fork to let the steam escape, and bake the scacciata for about 40 minutes. Serve it hot.
Mark asks…
What is the most prestigious cooking competition?
I was wondering what the toughest and most prestigious cooking competition there is (on food network or not). Not only as far as the cooks that participate in it, but also the judges that critique them.
Michelle answers:
It’s a french competition called boucos d’jour (spelling). It is an annual team competition.
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