cbarre02
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Posts posted by cbarre02
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Well...
Sence first posting this topic, has anyone tried places they have not been. I went to chop house, only to find what i expected. I also went to the dolce vita, i've eaten alot of desserts in my short life... most better than these. Has any one taken a trip to eve yet, i think the newness is wearing off. I hope that they do well. Zydaco has just left the main street front, maybe something good will fill this prime spot.
I must admit that i was hoping for something to fill the bottom of the new building on the other said of east williams and main, but all we got was a chain sub shop.
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The crispy part was the dulce de leche (same as Ariquipe) itself. I was looking for ideas for actually doing this. Sorry if i wasn't clear.
But homemade obleas can be a real treat, thanks.
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Such delicacies can sometimes harbor harmful bacteria and have occasionally been linked to outbreaks of listeria poisoning, which causes high fevers, severe headaches and nausea. It can be potentially fatal to people with weak immune systems.
Don't you love living in a society afraid to live... or possibly live... or potentially live... or occasoinaly live... or could have lived...
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Just got done watching the Academy Awards. The actors and actresses getting paid 20 million a film where plastered all over the place. You see their films, they make you laugh, they make you cry, they make you sad, they make you think, and they make you believe. The other day I went to a local stage production, a beautiful actress made me think, she made me sad, and she made me believe... Why isn't she worth 20 million a film?
Was it just because I thought she was great, or only a few people thought she was great? And do the big stars make more because... everyone thinks there great? Could this just be a simple picture of price and demand?
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Like going out for dinner???????????
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This evening I was making a classic Colombian treat "Obleas con Ariquipe". Imagine a thin waffle cone spread with Dulce de Leche and enjoyed with a glass of milk. While eating some of the ariquipe I noticed that some was beginning to dry around the edges, and was almost crispy.
So I did what most inquisitive pastry chefs would have done... GRABED THE OFFSET SPATULA AND SILPAT!!!!!!
I spread it on in a very thin layer baked with the oven door open at 180-200, and let it dry for about 2 hours. It resulted in a very thin, very crispy layer of caramel milky goodness.
I was wondering if anyone knows of an actual recipe that exists for this type of creation? Mine is far from perfection, but I really think that this has potential.
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Finally... we have a winner. That one sounds good, i may try a variation on it though. Thank you!
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Michigan Cherry tarts, with white Chocolate Glaze , Wild Maine Bluebery Gelee
and as many other states as you can fit in there... maybe something from the west coast.
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Michael,
Indian influenced desserts are something that I looked into pretty heavily my last two months of teaching (as I was planning on entering the chocolate competition in lancing with theme of "Kamasutra", but new plans arose). I explore the possibilities of making ganaches with yogurt, and was quite successful. I looked into ingredients that are commonly, and uncommonly, found in the Indian kitchen. Some basic books by Mahadra Jaffrey were very helpful. There is also a dessert in Vietnam (though the name escapes me) that is very much like a falooda or a coupe, with layers of flavors in a glass. So it may benefit you to look toward the far eastern cost of the country, finding the cuisines of Manipur, Nagaland, or Mizoram (all east Indian states). As far as flavors go I Found that the state of Kerala had much to offer to the dessert realm, and also was the only pineapple producing state. One of my favorite recipes came from this region, a brittle using chickpea flour (offering a nutty, earthy flavor to the caramel). There is also the possibilities of using “screw pine” essence, and don’t forget to explore Jaggery (sort of the Indian version of panela).
Found this little bit of info:
This drink must have been brought by Parsis from their homeland in Iran. Its wonderful composition consists of rose sherbet or syrup, sweet milk, little black tukmaria seeds, cooked wheat milk drops, cream or ice-creams. Its another which is enjoyed on the 21st of March each year. This day is the Spring Equinox and was widely celebrated in Iran. Even today in India, the Irani Zoroastrians and Parsis celebrate this day as Jamshedji Navroze in memory of an old Iranian King who was a law maker and who is said to have discovered the Equinoxes as well as the power of wine.
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So it's been a little over a month... I hate to ask, but how are things going?
Best of luck!
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For the masterpiece catagory:
One chocolate centerpiece
One chocolate fondant covered cake
30 bon bons
5 plated dessets (identical to cake)
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First and formost, congratulations deb... I have competed 3 times in this very same competition. It is a very stressful one, but at least the michigan winter was kind for travels this year.
Did baker win the student division?
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Quick, cheap and filling, that's the ticket.
Doesn't this seem to be the trend in most West Michigan restaurants?
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European or South American Coke (still in the bottle), both have less sugar and more carbon.
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In restaurants all across the country, have dried fruits stored away in dark corners of their dry storage. Just waiting to be obnoxiously sprinkled atop an over dressed salad, or chopped up and thrown in chutney to go with dry pork. I have to admit I hate dried fruits (most of them... Figs, dates, raisins, currents aside), to much sugar in to small a space. I like the idea of concentrated flavors, but the over abundance of sweetness seems to mask the flavor all together.
Anyone have good uses for these little guys, I know that there not all bad, just need some help. Any unusual uses? Ways to cut the sweetness? And if any one has good uses for the dried apricot please let me know, it is preserved fruit enemy number one.
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one too many at the country club... don't even want to think about that
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Full rib
350... 1hr 40 min... rest... perfect MR
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The ice cream is rather sweet, and the caramel is.... well clear caramel, just with mire poix flavor. The coulant however is savory through and through. I guess that I would not serve this as a dessert course (if there would be one at all?), but I don't know if I would serve it before a meat course either.
Wondering if one has a dish that is unusual, does it require the rest of the menu to be different too? Assuming it's a multi-course tasting menu, 8 or more.
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The dish was:
Yellow Spit Pea & Monchego Semi Cruado Coulant (think warm chocolate cake, and yes I know that this is Michel Bras’ registered word)
Bacon Ice Cream, Bitter & Sweet Herbs
Mire Poix Caramel
I have been working on it for a while... it evolved from split pea soup that I made about a month ago. When it's cold it's solid, when warmed it' returned liquid state. I thought that it had the possibility so I’ve been working on it. I like the dish, the idea behind it, and the flavors involved. I guess I'm just leery of what others might think, and ask them selves too... is this savory or sweet?
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What about chefs practicing molecular gastronomy? Most of the applications would seem to lend themselves to the savory side of the line. Yet they are far more the "chemist" (your words) than I. How is this different?
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Recent menu reviews will show that many sweet items have made there way into savory dishes, and visa-versa. At what point does sweet become savory... savory become sweet... or does this not make a difference? Will there be a distinct definition between the two in our fine dining future, or will food just be food? Will the culinary chef and pastry chef labels become irrelevant, what term(s) will take there place?
Why must there be total devotion to one or the other, as chefs is it not our roll to learn as much about food (all food) as possible? I have recently made a very dessert oriented dish (in the way of presentation and technique), but with only savory ingredients. So what is it... I guess even I don't know.
Any foresight to this matter?
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Silpat, great slicing knife (and chef knife)and an off set spatula... the three things make my pastry world go round.
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What do you hope for, for the future of moto? What do you think that it can bring to the rest of the culinary world? I see alot of promise in the work that is being done here... I wish nothing but the best for you.
Just wondering.... places that are moving forward in food seem to still depend on classic wine service. Now I love wine, and everything that it stands for, but will we see some thing differnt offered here?
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We've been to isla del rosario... seeing these photo's makes me nastalgic. We didn't have the lobster there, i have to admit your lunch looks better than ours did. We went diving and had fish with coconut rice and all the rest of the goodies. Leaving tomarrow, will tell you all about it when i come back. Thanks for the input
choa!
Olives In Desserts
in Pastry & Baking
Posted
I have recently been entertaining the idea of fermented black beans in desserts, and along the way have considered olives as a possible (sweet) pastry ingredient.
I was wondering if any one has had any success incorporating them into their desserts... Also has any one ever ground dry shitakes... they smell just like 70% dark chocolate, very interesting.