torchef

Well, to be honest with you, My sous chef ordered 20 kilos of callebaut milk chocolate callets, and I dont have the time or patience to send them back, my dry goods supplier is a pain in the ass, and I have to chase him for weeks for a credit, so there you go!....Dessert menu on the fly

Thanks Guys, I think I'll try the good housekeeping recipe and Multiply it by ten, hope it works!

Does anyone have a decent recipe for brownies using milk chocolate? Something with a yield of 20-30 6 oz portions? Please I'm Desperate! Any help will be greatly appreciated!

It's a pub but still..... "Filthy McNastys" Yuck

Give Up? EMERIL'S!!! Repulsive.....As to be expected

Here's My Vote for two of the vilest creations I've encountered in a while....Who can guess where they originate? Iceberg Wedge with Blue Cheese Dressing, Homemade Turkey Tasso, Stuffed Egg, Pickled Okra, Cayenne Crackers and Hot Sauce-Butter Glazed Tomatoes Almond-Crusted Plaquemines Parish Oysters with Melting Brie, Bacon-Brown Sugar Tomato Glaze and Rosemary-Fennel Apple Slaw Tell me It's not just me......

I don't think that pastry chefs and "culinary" (your words) chefs will ever merge or become synonymous. A pastry chef to me is a chemist who practices art, whereas a chef is more of an artist who has a working knowledge of chemistry but, is not bound by it.

Hey, thanks for the welcome ludja. The ice cream was served as a component in a dessert. And now that i think of it, I believe it was chocolate in some form. Blumenthal also is known for Bacon and Egg Ice cream....I think. He has an interesting take on the psychology of food. He believes we taste things differently based on expectations we hold in our memory....for example if we are served crab ice cream, on some level we expect it to be sweet, it being ice cream. But when we taste the dish and it is savoury our brain interprets it much differently than if it was associating it with a savoury memory....I hacked that up pretty well, but I hope you get the gist.... (Fat Duck just received it's third Michelin star!) Fat Duck Restaurant

[Heston Blumenthal serves a mustard ice cream in a red cabbage broth] Another interesting ice cream i enjoyed at the fat duck was tobacco flavoured. I can't recall the other component, but I remeber enjoying it a great deal. Heston Blumenthal is definitely one of the most intense chefs out there. In a good way...

I think we can all agree the production of Foie gras is not the most humane. But it tastes good. So let's just all come to accept we are willing to sacrifice the feelings of a dim-witted bird, in order to enjoy one of the earths most pleasureable foods.

The true culinary axis of evil is as follows.... McDonalds-Coca Cola-Disney Really. Think About it.