K8memphis

These are examples of the pastillage pieces you can purchase already made from Albert Uster Imports and then use to create beautiful time friendly masterpiece centerpieces. They come in all white of course. This is Anil Rohira's strawberry shortcake with almond sable, lime marmalade, strawberry consume jelly, lime dacquoise, cream cheese cream made with cream cheese, sour cream, orange zest, lemon juice, eggs, sugar, water, heavy cream. mmm Also Anil's. The shine on that heart shaped orb I mean you needed sunglasses to look directly at it. It's chocolate. It shone like it was made of space age metal. Stunning. His take on Black Forest, with layerings of chocolate biscuit, streusel made from vanini hazelnut flour flavored with orange zest, sour cherry marmalade, onyx dark chocolate cream last but not least, tahitian vanilla bean mousse. Glory it's not even 10 am here and I've not only cheating on my diet in my heart I've gained weight vicariously I'm sure...she wrote while her mouth watered on... Anil's class was really cool because we did a palate test in there. The class was packed to overflowing with incredible information that helps the chef in the nitty grittiest design properties of dessert. Foundational stuff. How to scientifically create flavor balances. Something like the difference between the simple child's toy telephone where you connect two cups with string and listen in at opposite ends and the latest cutting edge cell phone. Where the peanut butter cookies I made recently are the child's toy, effective, fun and good. Where this class not only dissected the schematics of dessert but gave the participant serious tools to take and incorporate into everyday use. Really cool stuff. Ok this is like two classes (but there's more to Anil's somewhere). There are eight more unbelievable classes plus the competitions . Stay tuned. I got a lot more to go here. I'm really enjoying reliving it. Cloud 9.5. I mean you gotta understand that this stuff tastes ten times better than it looks and it all looks amazing. I mean these desserts are created in the class while you watch and drool. Running off to help some Munchkins decorate cookies for Easter...

This is Keeghan's Chocolate 3 (to the third power) See the little chocolate pearls? Oh gosh see the little chocolate squiggly thing? You make a chocolate crepe type batter and pipe it into hot oil. So it's kind of a mini funnel cake type look. His exact quote is "Don't make it look like poop." This is made with white chocolate cream, jivara lacte creameux, the pearls, blackout cake, the squiggley things, and chocolate sauce. There's SO MUCH in each of these ten classes. I'm just gonna toss stuff out there. This is a portion of one class. This is Oh Toulouse consisting of sable with almonds and gianduja, violet flavored manjari creamy, light ivoire mousse with mango pulp, violet transparencies, mango pearls and silver violet flavors This is Tasting of Apple--Oh my yes it is! Caramel for tatin, spicy caramel/apple pave, cole slaw dressing, green apple jelly, green apple foam, granny smith granita, carmelized apple, oven roasted apple, apple chips, caramel apple cider ice cream.

This is sorbet made from the juice of the cocoa nib. They squeezed the musilage from the nib. This was so chocolate-y and wonderful. I believe it is illegal for us to have this in the states. Shhh, don't tell. Rum roasted pineapple with pan roasted pineapple using yellow cane sugar to carmelize pineapple in the pan, caramel sauce, pineapple financier, pineapple chip, coconut ice cream and tropical granita made from pineapple juice, orange juice, passion fruit juice, sugar, tahitian vanilla bean and lemongrass stalks. Strawberry tasting including panna cotta, able Breton, red fruit jus, red fruit granita, streusel, strawberry foam, strawberry sorbet, clear vanilla sauce and oven roasted strawberry. In his Chocolate to the Third Power, Keeghan made chocolate pearls with agar agar. Dropping them into cold oil and letting gravity form the pearl as it drifts down. I attempted to down load 20 photos and this is my yield for tonight. There will be more...

When I have something that could become a bad sticking issue, I use a mixture of equal parts of shortening, flour and oil combined well and brushed on. I just keep a supply on hand. Has never failed me. Of course be sure that the surfaces have no previous build up. Some people call this pan goop. But I've never used it under cookies. I was thinking more for those rings. You know of course you can re-use silicone baking paper. What is your recipe? How could cookies stick to parchment? What size cookie do these need to be?

Really awesome too cool! I'm blown away. The choclit one is very touching, very innovative with the doors that open so cleverly to reveal the sweet message. Pagoda is way beyond stunning. Very very very cool. Great stuff.

I mean a quarter of an inch difference is very slight. Put more batter in the pan so you have more to work with in order to turn around and slice it off level as Rob suggests. When the oven is cold, put some colored water (easier to see) in your pan and check the level. Put a dooey under the high edge to level it out. Unless you go ahead and level the oven. But sometimes pans themselves are a little wonky too. As are oven racks. Sometimes the oven bakes quicker from one side than the other. With that amount of batter you have to be very accurate in so many areas that sometimes are out of your control. More batter in the pan bypasses a lot of those variables. I'll just toss this out here but some cakers use a for real level like a carpenter's level when assembling cakes. Random high & low but in the interest of level cake thoughts pour vous.

Inquiring minds want to know................. ← It's called BiosLife Slim -- not on the market yet I don't think. The BiosLife juju is what is listed in the pdr as a cholesterol getter ridder of. I mean I haven't actually looked it up--I took my sis-in-law's word for it. About the crunch factor--an idea is to fry little pinches of cheese in a non-stick skillet and make cheese crisps--great on salad.

Y'know I eat more carefully than I ever did in my whole entire life and I cannot maintain my weight. Unless I go into super careful watch every morsel gorge on rabbit food mode. Which I am thankful that that works but I can only sacrifice so long y'know? So I think I'm gonna try this test product. I take meds for thryroid so it has to be all kinds of easy safe pure contains no stimulants. "Most diets attack your lean body tissue therefore having the appearance of aggressive weight loss and will still leave large deposits of fat. When dieting stops the body yoyos or rebounds quickly with weight gains because it is storing fluids and fats again." No kidding huh? This company has products that are listed in the pdr and my sis-in-law is a licensed dietician and she's all over this stuff. I'm tired of trying to do this with food alone. Really. Way tired.

That sounds much better than trying to deal with the white flour based cookies that set off the carb triggers. You know I used the Splenda for baking. It makes stuff dry as dust. I'm gonna try the little packets. Oh yeah I bought some frustose too that has been sitting in the cupboard. Wonder how quava would do... Thank you, Heidi.

I'd sure give the whining a whirl I mean if there's any chance at all y'know. More fun plus the satisfaction of mission accomplished. Well I am sitting here eating p-nut butter cookies, no no wait they are sugar free! But they came out a bit sandy in the mouth feel. So I'm gonna try 'em again in the interest of science of course and add a tad of molasses (well yeah that's kinda like sugar but how else yah gonna zap the sandiness). I might add another egg yolk and bump up the butter a bit. But I tell yah if all my ten poundseses that I've lost all somehow got subtracted at one time, I'd disappear in a ginormous poof of cellulite dust.

Well the risk part is your age. But you are a responsible person so that's not a factor necessarily. It's merely an occupational hazard of being 17. It's that you can get this exact job without the fan fair. (Not a garde manger though--bus tables maybe) Apply straight up for work. Like as has been mentioned don't let on about the six months thing. Don't mention the school thing. You don't need an internship right now. You need work. You will earn the money, take it. Time to be noble is later when you have your hard earned degree/s and you can't get a good gig. *That's when you offer to work for free if you want to learn more of the intricacies of chefing. If you are going for management you should be more good to go as is but still you have to work your way up. Another way to look at it. When I hire someone to do a job for me I have an expectation of what I'm getting in return, the job description. If the job is not done satisfactorily what leverage do I have to make them do it right if there's no pay involved? *But I told Chef-boy to get paying jobs. He only staged when he was applying for a specific job or was on vacation and he just did it for a few days. Not in lieu of a real job. But some people do it. It does not benefit them because it takes away time from someone they are paying in order for them to supervise and train you. They are not paying that person to edify you and help build up your skills so you can have a career. I get what you're saying but it doesn't work that way. Then look at their bottom line. The person they are paying is using their time to invest in you, so they are loosing money because they are not doing what they were hired for. Get it? It's about money. You might not agree but think of all the crap you go through to have a business especially a food bs. Then you can't waste time & energy babysitting (no offense) Know what I mean? see the point though?

This is real easy. All you need is an entry level job in the next restaurant that needs someone, right? 17 year olds are fully qualified to do the jobs you've described, dish wash, bus tables, stock the bar, etc. You asked what you're doing wrong? At risk of getting hit with a flying f u...she writes...You are getting the cart before the horse. There is a pecking order in any kitchen. It seems to me and the first five chefs you encountered that an 'internship' is like trying to take cuts. You have to pay your dues. If you know someone like Jakea222, then you've got a great 'in' and maybe you can get something going that way. You asked what you are doing wrong. I mean many qualified chefs will stage or work for free just to be near that chef and glean from his repetoire. If you have no credentials, you have no 'in'. That's what you are doing wrong. No one but you is standing in your way to get an entry level actual restaurant job. Giving a 17 year old a job at all is a risk because 17 yr olds are so untried. Add some attitude and that could also play into why your plan ain't working for yah. Internships are a whole 'nother story. You have to be supervised to be an intern. Why should any business invest six months in someone to benefit the employee and not their own bottom line? Get it? They have to pay the person supervising you. Did you ask what are you doing wrong because you wanted to know?

I pick the oreos. It's one of your signature desserts. It's already a hit, not to mention a pure classic. Perfect the panini for next year. Be sure to let us know how it all goes. Good Luck!

No, I don't think so. In the real world, if you don't pay much you don't get much. Harry's proposition here requires everything of the employer and nothing of him. There is no job description for free labor. There's no responsibility. There's no expectations to meet. He wants to rewrite the rules for his convenience. I mean it just ain't hard to find an entry level job a restaurant. Do the school requirements say it has to be in a non-chain restaurant? Mmmmno. You need an internship to clean the johns & dish wash? Red Lobster is an actual restaurant, Harry. Usually you get an internship after school, after some experience or if you know someone. Not just because someone should give you a hand out. You need to bring something to the table to get an internship, some knife skills, some speed, some experience, something besides being willing to operate outside the rules as if you are privileged. One day Chef-boy and I had a 'difference of opinion' about his being a giant 6'4" unemployed teen-aged slug. He left the house and went for a walk seeing as how he didn't own a vehicle. He came back all excited with a job at the soon to be open Fat Boyz Diner a few blocks from the house. While there, he about severed his dang finger, cauterized it himself to stop the bleeding so he wouldn't miss anything at FB's, inhaled enough salmonella from a big bag of bad chicken to about knock him into eternity, 'borrowed' my Kitchen Aid mixer and measuring cups, made great cakes and disgusting ginormous sticky messes, unbelievable fresh french fries, nobody makes grilled cheese's like my kid, the place shortly closed but the bug had bit. He got into culinary school while working weekends at the Hilton and is at a very nice place now working his scrawny butt off. Go get a job.

On the mango passion one are the carrot and flower made of marzipan? And what are the little eggy egglette shapes on the other two? Chocolate? And the amber colored cooked sugar piece splashed on the cinnamon one, what flavor is that?

Those are so pretty and delectable, AmritaBala. Great photos too. Great stuff.

I really like Sylvia Weinstock's recipe but I don't separate the eggs. I just plop them in whole. I didn't re-read the thread so apologies if this one was already mentioned.

Works fine.

Most people love cakes baked with mayo. (I do not like the taste.) I've never used homemade but homemade sounds like a great idea actually if you're gonna do that. It bakes off a real nice moist cake, richer.

Some chickens have many more wings than others and more legs too, thighs et cetera, you get the picture. The rest of the chicken? It's all divied up in the rest of the little white bottomed packages scattered around the meat area. signed, Polytray Dependant PS. But truly that yellow skinned chicken in the packages with bluish purple areas lurking just beneath the surface is creepy--it really gets to me. As for the alternative, I just don't want to be brave enough to butcher my own chickens.

OMG >>> Oooh don't say entails rhymes with entrails agh ugh cahhn't breathe. No I don't want to know what is involved . But it's like a train wreck I can't look away.

I'm weirded out by anything, ie meat that isn't being hugged securely by clear plastic wrap on the white comforting foam trays from the grocery store weighted down with as much as water as possible and the little price tags that tell you the hazards of not refrigerating and other pertinent stuff I never really read. I mean my husband has gone out and brought back rabbit and squirrel and I was able to eat a bite but I have lines clearly drawn here. But seriously this is like either really cool or really gross. But you are very brave and also pretty strange for this, Dude-buddy. But I'll stay tuned...Don't name them! Wait, ok don't tell me their names if you do.

I am such an expert photographer Super random camera thoughts: But I once took a great picture of a cake that I had sitting in my refrigerator. My frige has an overhead light that is placed forward closest to the door. If you had sucha light in yours you could use that and keep your refrigerated items on a tray for easy removal and made a backdrop that you could fold up otherwise when not in use this might be an idea. Or any kind of overhead light that you could toss up a background behind? A tissue or piece of paper over the flash gives some more control too. Another idea is that I have one of those 'natural light' lamps right here in my desk. Like $20 at Sam's Club if you are in the states. Maybe something like that?

So I had it backwards. You use more for darker chocolate less for white. So that sounds like it would taste pretty good with the darker chocolate. mmm Thank you JeanneCake, Smart Chocolate Person Supreme.

I mean for sure it will make ganache. As far as being Irish Creamy enough--let us know how it goes. I was just going for something different for that cake. I didn't have an agenda to make it taste a certain way other than to taste good. But I totally recommend using the hot water method and stir gently. I put the choco and the cream in the bowl at the same time, then very gently heated it. I mean I am not a ganache guru though. Maybe that effects the shine factor in the finished product to do it that way but I was concerned that the Bailey's could get weird if I got it too hot. Hot enough to melt the chocolates by itself like how you usually make ganache. (If I wasn't on a restricted diet I'd go make some. ) Can't wait to hear how it goes. Edited to say--And I think you could use a bit less Bailey's for the darker chocolate. Unless I have that backwards and you use more. Chocolate gurus will know. Kerry? John DePaula? Tammylc? Smart Chocolate Person? More or less cream?