yourmyboyblue

i cant seem to get the texture right on my english muffins. they are coming out too dense like a pulman loaf. i am looking to achieve that "holey" texture like storebought. do i need more yeast? more water? my dough is on the sticky side and i use about 4 oz. fresh yeast for six pounds flour. i retard it over night, no preferment, 2 oz. portions, balled and proofed, then griddled. any advice would be greatly appreciated!!! thanks

my vote is for a burger at liberty in west ashley, about 10 min from downtown. then walk across the street to gene's, get a beer, and play shuffleboard. cakes

at work today and cracked a double yolk. ive been doing pastry for more than 7 years now and got to thinking that ive only cracked 5 double yolks. needless to say ive cracked more than my fair share of eggs. i asked a cook that was next me and he said he's only seen two, and he has been working for about 5 years. so i figure at this rate that after 14 years i still wont have a baker's dozen!! any thoughts? cakes

looks like toffers got a 12" saute pan very good food there btw. awesome desserts too. nice work linsey cakes

no, Magnolias i am pretty sure they arent related to mags. hanks is though

I as well had a tour of duty with Mr. Carter, for 3 years. I don't even care for coconut, but that cake is a mighty fine one. The luscious cake is just devine especially at "room temp" Cakes correct me if I am wrong, but I believe the whole cake weighs about 16 pounds. It is definitely for the health conscious . Chef, enjoy yourself on vacation, and tell Mr. Carter hey for us. bob kinda exagerated the weight for articles and press. i remember weighing one and i think it was around 12-13 pounds. dont tell fed-ex that though because i think they charge for 16#. i forgot to mention but we we used plugra butter exclusively in that kitchen. for those who dont know, plugra is a "european style butter" with 82% fat and a better flavor than ordinary butter. i think one of the reasons the cake is so damn good is the butter. greenoilcook-what is your name?

i worked at peninsula grill for 3 1/2 years as a pastry cook and made my fair share of coconut cakes to say the least (all out of one 20 quart mixer no less!). i can tell you that it is THE best coconut cake you will ever have. it is just perfect. i am not the biggest fan of coconut but this cake will blow your mind. we served them at room temp with is the key to best flavor and texture. 55 bucks is alot but there is quite a bit of prep involved. when you factor in shipping it comes to over a hundred. when that show first aired we were selling about a hunded a week. i talked to esthi last week and she said that the sales are still steady. i would say it is worth it. if you want to try to make it i can pm the recipies.

i lived and worked in charleston for about 4 years and i agree with the usual pgrill, charleston grill, and mcradys, but what about the burgers at liberty in west ashley. c'mon sean brock i thought that would be the first on your list! a di la (sp?)in west ashley is very good too for a no frills italian joint. i had a decent meal at FIG. the steak tartare at vintage is the best in town, second is pgrill. union halls desserts are awesome. i know that tristan got a new chef about six months ago, i forget his name but he is supposed to be really good. god bless big john's!!!! where the hell is joseph lenn and brrrrrrocka? the cakebaker, now in ATL