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Judy Tallant's Discussions (29)

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Discussions Replied To (8)	Replies	Latest Activity
"What about Italian meringue, or marshmallow?" Judy Tallant replied Jul 19, 2013 to Whoopie Pie Filling	3	Jul 26, 2013 Reply by Kristi
"I would switch to a recipe that uses a good quality chocolate in it, rater than usin…" Judy Tallant replied Jul 19, 2013 to Chocolate Cake	2	Apr 13, 2016 Reply by Sandra Larry
"I plan on attending IBIE. " Judy Tallant replied Jul 19, 2013 to IBIE 2013	1	Jul 19, 2013 Reply by Judy Tallant
"I already collaborate with a sommelier on special desserts. I can totally see collab…" Judy Tallant replied Jul 19, 2013 to 2013 Trends	5	Jul 19, 2013 Reply by Judy Tallant
"I like the idea of something portable and sippable. Or something nostalgic like mini…" Judy Tallant replied Jul 17, 2013 to 2013 Trends	5	Jul 19, 2013 Reply by Judy Tallant
"I would talk to Hobart - it should be covered under warranty but could be a known pr…" Judy Tallant replied Jul 17, 2013 to Hobart 80 quart whip breaking	1	Jul 17, 2013 Reply by Judy Tallant
"Is this for chocolate, sugar or dough? When rules don't address this, I would ask.…" Judy Tallant replied Jul 17, 2013 to When is there too much color in showpieces?	2	Jul 17, 2013 Reply by Judy Tallant
"Maybe you solved this by now. But I use Italian Meringue BC because it's more stabil…" Judy Tallant replied Jul 17, 2013 to Cream Cheese Swiss Buttercream	5	Jan 13, 2015 Reply by Naana Hayford