simdelish

Okay, I don't know... what kind of strawberry is worth $12? ← Why, a New York strawberry, of course!

Yes, very sad, but very true. I am reminded of a few years back when I was already working sucessfully in the business, but really wanted a mentor, someone to explain things to me, to help me, to send me in the right directions. I had done everything by myself up to that point (was self-taught). I applied for a Les Dames d'Escoffier scholarship which provided two things (it was so stated): funds to further education -- in my case, to go the the CIA, and a mentor for a one year period. My reason for applying was first and foremost to get the mentor, meet other women, make connections, and the funds were, in truth, not really needed. I merely wanted the mentor -- I was making good money. I also had the dream that once I got established/known, I could hopefully join Les Dames and one day be able to give back, by mentoring someone else, just as I would be mentored. When the Dames member called me on the phone to congratulate me on winning, the first thing I asked was 'who is my mentor, and how soon do we get to meet/talk?' Her reply was hesitant, and finally she said, "Well, we are having a problem getting someone to step up for this. Everyone is so busy...blah blah blah." I told her my real reason and desire for the scholarship, and her reply was something like, oh dear, well, we will see if we can work on that. A month later when I received the check, I called her back to inquire of the mentor situation, and got no further. "Everyone already has too much on their plate," I was told. Needless to say, I never heard another word from them, to this day. I wonder if the scholarship is still worded with the mentor phrase included.

I happen to catch Anderson Cooper the very next night (after the first showing 3/6) while on CNN. I was FLOORED when he spoke briefly of his judging stint for Iron Chef, he said something to the effect of "hell, I haven't a clue why they asked me to judge! I don't know a thing about food! My diet consists of fast food!" I am astonished that they don't get judges who are at least somewhat versed in food or things culinary. (I also was worried at first when they intro'd the 3 judges in the beginning, the two women seemed to have an affinity for japanese food, so I thought the cards were stacked against Roberto to begin with. Ha Ha! Of course we now know that didn't make a whit of difference!)

Hey, Maybe Tom should go back to the ratings systems of his predecessors... stars whisks and smiley faces!!! (If i recall....ouch, that hurts...I think they stood for food (whisks), service (smilies of course), and decor, or just overall (stars).

Years ago I was using different kinds of fondant, but settled on the kind from AUI, as i can get it fast, and without paying shipping. They reformulated it a few yrs back, and now it is even better. It definitely holds up with high moisture! Chianti... if we're talking about only covering with fondant, not additional decor stuck to sides, like swags,bows,roses etc, then there IS no seam or crease anywhere if it's done properly... so not sure what you mean! You never want to see a crease or seam on fondant! It should all be one piece and molded to fit the cake. I can still attach the extras with royal and still no problems with humidity. Maybe you've never seen elaborately piped cakes, CG. By overpiping, I mean swags done in 2 or 3 diff star tips (like a 21 then 18, or an 18 then 14), then a top of a round tip like a 3 or 2. Or... upper edge borders again using 2 or 3 diff tips, like ruffles and ribbons, with buttercream roses perched on the edge and hanging loops or bow tails. Also, I would consider basketweave an example of overpiping, it can definitely get droopy in heat/moisture! Anyplace where you go over a second, third or even 4th time with your bag on someplace previously piped is overpiping. Italian meringue is by far the best for anything on the iffy side -- as it holds up the best of buttercreams.

Having made literally hundreds of specialty cakes over the years, many in the notorious high humidity of DC (after all, it IS built on a swamp!) or on the shores of the Chesapeake Bay, or even on moving boats on the water, I feel I can speak with some authority on dealing with humidity. I agree on these points, but I disagree greatly on the following: The firmer the cake, the better it will hold up. Yes, weight is an important consideration if you are stacking several heavy tiers, but if your supports/dowels/whatever are strong enough, the heavier cake just helps keep them in place better. If you use a light sponge cake, I would increase internal support. In the summer, I really try to sway customers from fillings like lemon curd. Yes, it is delicious, but it is slippery, more so than buttercream. Even if you use a bit of gelatin to help solidify, the gelatin can actually make the filling come away from the cake, in my experience. I definitely make my "filling layers" thinner in humid weather. I have never had any problem with gumpaste or fondant in heat and/or humidity. In fact, I PREFER to do fondant cakes in the summer, as they will hold up better. I tell my brides buttercream cakes served outside are very risky. Buttercream can slide off in no time. I have never once had a "peeling away problem" with fondant. Ditto for "elaborate piping designs"-- those are the first things to slide off or go crooked. particularly elaborate overpiping! i haven't had problems with royal or pastillage either, but then I don't put things like that on until day of, or the night before when the cake is still in a protected/less humid environment. one extra note: it is VERY important to take a photo when delivery is completed, so there is not trouble later. Sometimes, if I see potential bad surrounding activitywhen I am setting up the cake... like people lifting and moving chairs/tables around the cake, or small children running around, orchestra carrying in lots of big equipt right next to the cake, or whatever...I will get someone of "authority" to sign off on my successful delivery, verifying that the cake has been delivered and set up and I am released of responsibility. That action alone makes people sit up and take notice to be careful around the cake, as THEY don't want to get blamed for a problem! more advice: if the cake is outside, under a tent, whatever, not just what pastry mama said about a tent... but i recommend having the bride sign off on a release about the cake being put in risky situation is also a good idea. Sometimes I have had to go to great lengths about where it is appropriate to place the cake... I have to talk to and meet the tent guy, having him show me EXACTLY where the tent will be, and then the caterer or bride as to where she wants the cake table, and then I see just exactly where the sun is during the exact hours of the party, and before. Sometimes the sun may be no where near the cake an hour before the reception, but then 3 or 4 hours later when it is finally being cut... whoa! it's sitting in direct sunlight! Yes, it will help the stability, but I disagree... it WILL change the flavor. But sometimes you don't have a choice, so don't even make an issue about it with the customer! Hope this helps, Annie! (and here I thought when I first opened this thread I would be posting my yummy pineapple buttercream recipe )

As I do mostly things like this every day, I love my 'Grand Finale' and use it a lot for ideas and individual component recipes. When I am designing a new dessert, I often skim the book for ideas/twists. My copy is now pretty dogeared looking. Altho it has been on my bookstobuy list, I never have picked up 'Modernist View'. Not that I didn't want, but just never got around to it, as I am more of a traditionalist I guess! I think doing an exact follow-along would be tough due to ingredient and mold requirements. But I do like the idea of a thread with posted pics of successful desserts however. Or maybe a thread with a dessert used as a jumping off point (which then periodically changes to a different dessert in 2 weeks, etc)... say, people can do Wressel's cone or Branlard's EO cake, but do their own spin on it, and post results and pics. I just got a digital camera and am experimenting with the photo aspect. (Jason, please note!:) I think still think a how-to photo food thread is a good idea. My family is getting tired of my taking a picture of dinner every nite for practice, however!!!!

Is it thick or thin? I vote for using in cocktails... rum, gin, tequila would all be good combos. even if thick, you could dilute with something like apple juice and use it to make Watermelon Soup with a scoop of strawberry sorbet, a la Payard.

(Note: When I lived in DC, I gave up on CW because no matter what I spent there, they were rude always; they were not at all nice to women, very chauvinistic in their attitude. Otherwise, I pretty much spread my purchasing around to the stores already mentioned, each good for different things.) I fear telling you all my great secret...It is a hike for most of you all, but I HIGHLY recommend my new and only favorite wine store now, here in Anne Arundel County. Wine Cellars of Annapolis was opened about 3 years ago by Patrick Bouculat, formerly the best Mills Wine had working for them. Patrick is a Frenchman, with an exceptional palate. He has built a beautiful store with Preben Ostberg's financial help, creating a gorgeous store lined with barrels and racks. He regularly travels and also has quite a who's who visiting winemakers attending his tastings. They have regular wine tastings, usually with 5 -7 wines, (used to be every Thurs and Sat, but those tastings turned into parties!) so now they have something everyday, with special theme tastings about once or twice a week. People mill around and chat, all very civilized and educational. At their tastings, for instance, they use Reidel stemware. They provide listings of their offerings to take notes on, along with cheeses, bread, sausages and other goodies at the tastings. (Nowyou can understand why it was a party late every Thur afternoon!) Their strength, of course, is French, but they seek out all good wines, particularly the lesser known, but high quality wines. They last year had a special champagne cuvee (Ariston) developed and bottled for them, it is excellent. As a matter of fact, this Saturday is a Bobby Kacher tasting. They regularly schedule wine dinners at restaurants and inns, like the Inn at Perry Cabin. They also hold private parties right there in the store (I have done one!). The staff is helpful and experienced, and the shopping there a pleasure (no carts! just tell them what you want and they pick it up, carry, get cases etc.). It is a store you will love to linger in, and talk shop. Their prices are competitive, and they give discounts on everything. I regularly will walk in and buy a case of odds and ends to try, and they always give the case discount. They also keep track of your purchases for you, and their checkout counter is wireless. It truly is a wonderful experience. Check out their website, all the different pages, and get on their email list. (Tell them Lee sent you!) I recommend an outing in your future.

This thread is (confusingly) addressing two different products and their respective molds (souffles made in a ceramic dish, and tarts made in tins). I believe Neil was referring to non-stick tart pans, not non-stick souffle dishes.

Finding decent line cooks seems to be a perpetual problem most places... at least the places I've worked at or been associated with. I have found L'adC somewhat picky as to who they will help. Unless it's a "top" restaurant (in their eyes), and within VERY close-in D.C., they don't get involved/help. We tried them calling them twice(several months in between the 2 calls) from my last job, looking for help (line cooks and pastry cooks), and they said no, because we were not within 30 min of the school. (I argued that I was sure they had many students and graduates that travelled further than that to get to school, and that those same people might (shock!) be closer to us than to them (the school). Or perhaps (shock again!) someone might have even moved! Needless to say, they (L'AdC) wouldn't even take down the info! (I always meant to call Francois to complain!) Still, MaryLisa, you should try calling them anyway, it won't hurt, and it might help.

I'm with you Mark. One of my pet peeves. It really distresses me to see supposed "gentlemen" in a fine dining atmosphere who don't have the courtesy or respect to at least wear a jacket. Respect, I mean, not just to the establishment, but to other diners as well. In particular, I remember being completely appalled New Years Eve 2003 in a fine dining restaurant, for a special $150 menu, and the slobs I saw there in rolled up shirtsleeves and uncollared shirts. (My other peeve is men who refuse to remove their hats inside!)

Ditto much of what has been said, particularly Wendy's last remarks. Just two extra comments: Don't forget good spatulas -- a matter of choice, whether they are off-set or not, and whether you like them wide and short, narrow & long, or combo. Depends on whether you are doing 9" rounds or half or full sheet cakes. It's all in whatever your technique, long smooth strokes or short feathery ones. Some people use just one long spatula, but then just choke up on it when they have to do sides. You want them flexible too, but not so much that they get bent out of shape(not flat). take care of them. Tips: I have a zillion Wilton tips, you will need several in the common sizes, like 2,3,18, 21, basketweave, leaf, etc. so you don't constantly have to wash them out and can do several colors at once. But as for specific brands...I DO have a definite preference for PME tips from England for my royal icing work. They are more expensive of course, but stainless steel, very rigid and won't dent as easily, and you can get the very fine tips with perfect openings, like 0 and 00 for stringwork. (This is only if you do royal and stringwork, of course!). I keep an entirely separate box of royal tips, that don't ever cross with my buttercream. It's just easier to keep them clean, and it matters more that they have perfect tips. (sometimes the cheapo tips will spiral out your icing, because they have not been machined correctly -- hence why I pay extra for the PME tips) (The preceding, of course, is all predicated on whether you are doing fine detailed work, or not.)

PC at which? BF9 or New Heights? I heard that BF9's new chef Brian Wolken (only for the last 4/5 months) is leaving to open up his own place. Interviews are underway for a new Exec.

that's funny, I have NEVER EVER seen a box mix of lemon bars on a grocery shelf! I think lemon bars were around way before box mixes. Lemon bars were one of the first things I learned to make when I was a child, and that was during the 50's and the dawning of mixes. The cooks I know these days who take shortcuts or use box mixes, even they make lemon bars from scratch, because the recipe IS so simple.

thank you all for your recipes and suggestions. "Our" project isn't due until Friday the 25th, so I have this week to try things out (and sample a few! )

Exactly what I would do. If you are looking for something great, something different, and something you could probably not get similar at home, then that plan would definitely fit the bill. btw, if you want little Italy, then my vote would be Della Notte. It's a little over the top in decor, but the food is excellent. They have gotten a new chef there, imported from great DC restaurants, with a great new menu ( just avoid the usual red sauce meatball type things that still hang on, that's for ordinary folks. I heard the chef would love to be rid of them, but some regulars are putting up a fuss!) A little known secret is that Della Notte's bread/pastry shop provides said items for many of the other restaurants in Little Italy.

Just be careful in your spreading, you don't want to lose the lift your whites give you. Try to spread once, don't go over and over the same spot. Use a light hand. That's partly why the bag is good, as it delivers exactly without too much more overworking the batter. Another reason for piping is uniformity in thickness (for even baking time), and neatness. Dacqoise is also often used bare, that is -- when you have a 2 or 3 layer cake, you save the best looking layer for the top, because it is (turned over and) just sprinkled lightly with 10x. (That's also why you don't worry if one cracks, because you hide it in the middle or bottom!)

Thank you! What excellent and delicious-sounding suggestions! And I even learned a bit of history (thanx Matsu!). That's why I always love doing these extra food-related things for all my kids over the years. I always learn lots of new things, try out new tastes, and add to my repetoire! (Hmmmm, I am remembering the year my Argentinian neighbor taught me how to make the BEST empanadas, and another year when I reproduced an entire Japanese tea ceremony for the class...thanks to a Japanese exchange student that was staying with us...) And of course, my kids are so proud, and all their friends always know me for having the best food, and introducing them to new things. ludja -- thnks for the Hung. Walnut cookies, they look really simple and yummy. I would love to have you post or pm me the recipe for Nut Slice also. (One never has too many recipes! Knowing me, I might end up doing a platter of several things, so I don't have to decide/eliminate. ) I did think of blintzes too, but wasn't sure the origins were on target. I haven't made them in eons... maybe this weekend, just for the fam. Thank you, Andie-- all I can say is wow! not one, but 2 authentic recipes, and one still hot from the source, just translated...and what a great name, sounds like some Eastern European actor... like... "Boris Zswebo? Borr-rees ZSAIR-BO...I dink dat sounz zsright!" (now I'm beginning to sound like ChefPeon! ) Btw, is there a name for the puff paste thingies? Fortunately, puff paste doesn't faze me a bit; I make it several times a week for work. (I also thought of streudel, but knew I couldn't tackle it and do it justice. We made it once in school and I still have the recipe, but haven't made it since. It IS amazing to see how the dough stretches 3, 5, 7, 8 feet, paper thin, across the table, with hopefully no holes I wish I were more skilled at it... wouldn't that be a kick to do/demonstrate it right there in front of the kids???!!!) Oh yes, I love white lily flour too... it is a beautiful winter wheat flour that is ground very fine and light... i won't make biscuits without it. I am on the East Coast so it is readily available (I think WL is made in Knoxville, TN). My grandmother taught me to use it! This is great guys, thank you! eG never lets you down! I will post what/how things go. edited to add: p.s. Andie, I know I will see when actually making them, but I'd like to have an idea how big the four zserbo squares are... 8x8? 12x12? I need to know whether to double the batch or not. and please, tell Anka "thank you!"

Not at all! As a matter of fact, when the Cake Bible first came out years ago, this was the very first cake I made, it was delicious, and I have since made it many times. So don't be intimidated! RLB gives, as you know, VERY specific directions, ideally to address and prevent any questions/ problems that may arise in her recipes. I agree that sometimes she makes things sound more complicated than they are. To answer ?'s: As I recall, RLB adds a bit of cornstarch to her dacquoise recipe to help reduce oil buildup... so don't worry to much about that. Just put half the sugar called for in the FP with your nuts and pulse carefully. The sugar helps it along, and helps keep the mixture less oily than doing nuts alone would be. As for the shredder disc... does she really recommend that? I personally wouldn't fool with that, just use the metal blade and do as I directed above. (Btw, whatever nuts you use, if you can start with chopped or slivered nuts to begin with, rather than whole, it will help immensely... you won't be left with big chunks to pick out) And your bag can be cleaned with good soapy hot water, and a rinse of vinegar is an excellent idea (follow with water or wipe with wet paper towel to rid the taste). I have even put my bags in the DW, inside out, stuck on some tongs or whatever to keep the shape upright. That is a fast way to clean up before storage. Make sure to draw an outline of your shape, and then turn over your parchment. Fold the nut mix carefully into your meringue, and bag immediately and pipe. When baking, do on a low oven for a longer time. You don't want the dacquoise to brown, just get dry/crispy. Usually I bake then turn off the oven and leave overnight. Oh, yes, one more thing, with the little bits left in the bag after piping, I make minis (1 1/2 ") in the four corners to help hold down the paper, and then it gives me at least a few tidbits to try sampling, as it is baking to see how done things are getting. The extras, if there are any, get sandwiched with leftover buttercream for the cook! HTH, good luck, and really, it's not as complicated as it sounds!

My son is doing a presentation for Geography class on Hungary, Poland, Lithuania, Estonia, Latvia, Slovakia and Czech Repub. Along with costumes, glassware and jewelry he is bringing in, he would like me to make him a pastry from one of those countries to share with his class. Instead of my searching books and the net aimlessly, I figured my fellow eG'ers could help suggest something for me to make. (Andiesenji, you inspired me to post this, after reading your comments on the breakfast pastry thread.) It doesn't necessarily have to be kid-friendly, as the idea is to educate/broaden their palates. (But I can't imagine any kid not liking a pastry!) I think it should be fairly traditional/common, not too obscure. Any ideas? Much appreciated!

I agree with you, I only used it as one example of an establishment trying (and in my experience, succeeding) to provide excellent service. Indebleu does do more "flair", but it works in a place like that, and is not obnoxious. Contrarily, CityZen and Maestro do not however, nor would it be appropriate there. I think each restaurant can have their own style, and along with that, their own "brand" or type of service. Other than Maestro, which had already been mentioned, I was merely answering the question posed, as to what other places I had experience with in DC that had good service. I still stand on my suggestions. I am not as fortunate as you to have visited all the places you mentioned; I wouldn't have mentioned them anyway, or others here in the US, because Murky wanted to know DC so that he could see/visit/talk to someone local, in order to get help with the competition. My reason for specifically mentioning the water pouring thing is that at competitions such as the one in question, competitors sometimes do extra things that they would not normally do in day to day operation/preparation/service. They are doing those extra stylistic things (or flair) on purpose. (I say this having myself participated/judged in many culinary competitions.) Often things done in a competition are not practical by any means. My only intent was to point Murky in the direction of something along those lines, in addition to good across-the-board service. Btw, I can't speak as an authority like you on TGIF, as I've never been there! I have been told however, that I have good hair flair!

I also like JB Prince, they have an extensive selection, not just pastry/baking. But, it pays to shop around, particulary for the more expensive tools. Some things are cheaper at jbprince, others cheaper at pastrychef.com. Also, be sure to check/compare shipping charges for heavy stuff like fondant and cans of almond paste. You might also find a local vendor for those last two items, that way you're not paying shipping at all.

i don't think so... particularly if they are oil-based food colors. You don't want to muck up the airbrush, you'll never get it clean. (Unless you used alcohol? don't know tho, and I wouldn't want to ruin the airbrush experimenting!) I only use colors made specifically for airbrushes, they are all water-soluable. Didn't the airbrush come with any literature, like telling which tips do what? There might be some fine print mentioning what types of colors are acceptable. Whoever loaned you the airbrush for trying out --ought to have included colors/paint to go with it. Maybe you should call them.

I usually put my pastry cream through a chinois, to get the vanilla bean pieces out. I also was taught if you did manage to curdle your pc, you could save it by adding a bit of cold milk and blending it, although I have never done that. As you must bring it to a boil, curdling is hard to do. It can be lumpy however if you have had to step away or neglected it for a moment... Creme anglaise is more likely to curdle however, and since I always want mine perfectly smooth, and have to remove the beans anyway, that always gets sieved straight into an ice bath. Coincidentally, I came across a recipe today of Payard's that I love, his lemon chibouste. He specifically says to sieve to get out the pieces (naturally), but then he continues (what surprised me, which is why I remember it) "put in a blender to blend out the lumps!"