kitwilliams

if you have access to runner cannellinis...go for it!

I had no idea how good beans could taste until I got some from Rancho Gordo. ← Ditto on Rancho Gordo. I am seeing some of his (yours, if you're reading, Steve!) beans in local shops and have worried about the freshness factor...but I probably shouldn't. Which of Rancho Gordo's beans have you all used for cassoulet, folks?

As I was just telling some new bakery staff I was training (in regard to cakes): EVERY component, be it the filling, the cake, the icing, should taste fabulous on its own...just putting together mediocre components will provide a mediocre outcome. Same thing with cassoulet. A so-so cassoulet can be easy. It takes time and passion and the best of everything to turn out a mouth-watering, comfort-inducing, mind-blowing cassoulet. The beans must be fabulous and not old. (I use runner cannellini beans which are huge but remain beautifully intact and are unbelievably creamy.) The confit must be good (and plentiful!), as must the sausage and pork or lamb or whatever you are using. Garlic, herbs and seasonings must be done carefully (I love the technique Paula gives where you puree cooked and raw garlic with salt pork then stir it into the cassoulet adding such great flavor). I have also had cassoulets that just didn't do it for me, zora. But oh man, when they are done with care and love and the best of ingredients...heaven. And it is even more fun when you have a boyfriend who is a potter and makes cassoles for you (lucky me!)

I flavored Snickerdoodles with green tea powder. Very tasty. I call them... Matcha Doodle About Nothing Cookies.

After several 90 degree days this week, the weather cooled to a mere 80 and I decided to make garbure. I love preparing all the separate components, refrigerating, and then throwing everything together the following day (which was yesterday). Such a feeling of accomplishment, dontcha think? And today, had a long and exhausting day in San Juan Capistrano. The temp never got above 65 (a lovely fall chill in the air) so I was absolutely jonesing for a big bowl of garbure. It was so good that I had two bowls. Another thanks to Paula! And to everyone else: make garbure (and lots of it). With a chill in the air, you'll be happy to have a huge pot of it stashed in the fridge. And it gets better and better after a few days. MMmmmmmmmmmmmmm. Garbure.

I was on Long Island last week and checked a couple of Stop and Shops. Still no luck. I'm dyin' here folks! Where are my Hydrox?????????????????? Anyone had any luck in Southern California? (Note: I did call Ralph's and asked them to send them to all the stores in my zip code.)

to elaborate on smithy's correct answer, three teaspoons equal one tablespoon. if you halve recipes often, i heartily recommend the purchase of a kitchen scale!

No wonder I preferred the Famous Amos cookies! They may not be the same, but then again...(this from Wikipedia): "Sunshine Biscuits was purchased by Keebler in 1996, and in 1999, Keebler replaced Hydrox with a similar but reformulated product named Droxies.[3] Keebler was later acquired by Kellogg's in 2001. Kellogg's removed Droxies from the market in 2003. Kellogg's now markets a chocolate sandwich cookie under the Famous Amos brand, and some fans of the original Hydrox suspect this may be Hydrox reborn, while others find solace in Newman-O's and various house branded cookies. Kellogg's says the Hydrox recipe is unique." I've been checking the supermarkets for the last few days. So far, nuthin'. Anyone having any luck out there?

Haven't tried the Newman's, but the Famous Amos cream-filled chocolate wafer cookies are pretty good. But HYDROX were always our favorites. Our household is THRILLED! All my dad could say is, "About time!"

Do you have a "Container Store" near you? Be careful...it'll become your new favorite store. I use their pet food containers: tall, rectangular, holds 20lb sacks if flour, if you're so inclined. If not, will hold ALL your bags of various flours. They're on wheels too! The Container Store

Just to let you know...Amy Loveless (my first cousin, I'm proud to say), is now consulting/executive chef at the infamous Dreamaway Lodge near Becket (also mentioned in this thread). There was an article about her in the Berkshire Eagle last week...I'm awaiting my copy of it!

Abra: your salad just turned up in the current issue of Saveur magazine, with the addition of kalamata olives. Sounds divine!

I'm embarrassed to quote myself, however the above is a start at explaining "pastry chef" versus the "new" term of "dessert chef". The Pastry Chef is an individual trained extensively in all things pastry-related and sweet-related (but savory pastries are a large part as well). (Check out the curriculum at the San Francisco Baking Institute: SF Baking Institute Bread & Pastry Curriculum.) Every component that would go into viennoiserie (breakfast pastries to most of us): croissant dough, danish dough, puff pastry, brioche, scones, doughnuts...and the filling for these items, be they fruit, cream cheese, pastry cream -- all of these doughs and fillings can be used (or variations of) in desserts. Weeks of training in additional fillings, such as mousses, and icings such as the myriad of buttercreams and ganaches, in combination with cake layers, meringues, puff pastry, pate a choux, tart and pie doughs; regional cakes and breads such as kugelhopf, panettone, gateau pithivier (and oh so many more)...these are only a few of the building blocks of the pastry world which encompass not only dessert, but breakfast, morning coffee, afternoon tea. Not to forget chocolates, ice creams, sugar work...and the knowledge of fruits which go into so many different pastries and desserts. If there WERE to be a title of "dessert chef", they would report to the Pastry Chef. I'm just giving the barebones of it all. Take a look at the the website above or look at some of the French pastry programs. I'm not saying that dessert doesn't encompass a lot in and of itself, or trying to belittle anyone called "dessert chef". All I'm saying is that "Pastry Chef" is that and so much more and I hope this helps to educate those in the US who don't understand the background and years of training and practice that go into the making of a Pastry Chef.

Might the filling have been a chocolate pastry cream? -- was it more pudding-like, do you recall? If the cake were refrigerated and the filling had been buttercream or ganache, they would have become quite hard.

ditto what you said, bluebeard. i too am uncomfortable being addressed as "chef". when people ask what i do, i tend to call myself a "pastry baker" as pastry "cook" seems wrong since i am NOT a cook and i wouldn't want to offend my talented friends and colleagues who ARE by being called the same! i'll use myself as an example: i have had terrific schooling. good experience in bakeries, large and small. but restaurants - no -- it's not my thing and i have no desire to work in one. another thing i won't do is wedding cakes. i'll bake and fill and frost you the best tasting cake ever, but i won't decorate it. not my thing. i don't have the patience or, to be perfectly honest, the talent. i'll leave that to you experts out there who love decorating. so i keep on with the things i love doing and that my customers love. but i am not the well-rounded, extensively trained in EVERYTHING Pastry/Dessert...whatever-you-want-to-call-it kind of person who deserves the title of Pastry Chef. so, after all that, i suppose "dessert chef" may be a good designation for those who do just that and don't have the full training and experience of a Pastry Chef. what does everyone else think?

I think semantics is getting in the way of our understanding of these terms. A pastry chef IS a dessert chef, but so much more. Breads, laminated doughs, viennoiserie...and everything in between that and what chefpeon mentioned. The term "pastry chef" does sound limited. But it is not. If you can't make the basic building blocks of pastry, you don't have the background to make all the components which comprise most desserts. Certainly you can put frozen puff pastry together with creams and mousses and fruit and chocolate and make whatever your heart desires and hey!...you're a dessert chef! But a pastry chef knows how to do all of it, start to finish, no frozen doughs, no mousse from a mix, no ice cream from Haagen Dazs, no frozen choux puffs or pre-baked tart shells. The title is deceptive. Don't take it literally. edited to say that I'm sure some whose title is "dessert chef" CAN and DO make all their components from scratch.

I know you're looking for a cocktail, Chris, however I'm finding that I am very fond of cider where white wine might be the usual recommendation. It is much easier, these days, to find some interesting ciders, be they British, French or American. And both apple and pear are my preference -- the "other" fruity ones don't appeal, with the exception of an apple and black currant made by Fox's. mmmmmmmmmmm. cider and crustaceans!

Don't know, Bernaise, if your gang are into vintage or thrift store shopping, but I was just with a group of 17-19 year olds and we had a BLAST shopping at Buffalo Exchange and this outrageous vintage store called JetRag. Both on La Brea, north of Campanile and La Brea Bakery. Around the corner (was it on Beverly?) from Buffalo Exchange is Susina where we stopped for coffee and a treat in the middle of our shopping marathon. Quite tasty. Just trying to cover all bases of the shopping experience! Have a blast!

I could eat this for the rest of my life and never tire of it...it just seems to be my comfort food: Romaine, most often, but green leaf, red leaf, bibb, mixed greens, spinach...they all work. Avocado. Parmesan. In season, tomato. Dressing: homemade vinaigrette, often bottled: caesars (creamy or oily (I like Paul Newman's)); trader joe's pear champagne vinaigrette when I want a little sweetness. I need it. Now.

Ha! Yes, those booths are painful, if you have anywhere near a normal pair of legs! That's why I take my coffee and stroll down the road to Seven Dials, cop a squat, and watch the world go by while enjoying my cuppa joe. Monmouth Coffee Co. mmmmmmmmmmmmmm. coffee.

Mambwe: I have a friend who moved there a few years ago. This is his answer to your question: "the locals can't afford to eat out. I go to a place called "Caribbean delight cafe" in grace bay area. Up the street from the sever stars behind the pharmacy. stewed chicken, ox tail with peas and rice. The locals eat there. Its the best place I have found." That may be an interesting start for you! Take good notes on what you find. Have a great trip.

Thanks for all the tips, gang. Now, it's time to shop!

Thanks, Kerry. I'll go check that out. I actually don't mean that I need a little pouring lip, just a pan with a rim that doesn't dribble. Hate the dribbling.

Any recommendations for stainless saucepans with a lip that seems to pour well? When making buttercream, I just can't use my All Clad because it dribbles all over the effing place. When shopping around, salespeople think I'm a freak when I ask if I can put some water in a pan to see how well it pours...I do the same when buying a teapot...if it isn't going to have a clean pour, I just don't want it! Same with a saucepan. I guess the lip can't be too thick, which is why the All Clad sucks in this regard. Anyone? Thanks!

Have any of you tried Dove's Unconditional Chocolate Ice Cream? It has a layer of ganache on top and lots of bits of crisp chocolate throughout. I've had two pints in the last week. I can't go down the ice cream aisle anymore. And, with baseball season upon us, Hostess Baseballs. They're seasonal. If they came in packs of a dozen, instead of just two, I could polish off all twelve. I've yet to have a pack yet this year...in fact, I haven't seen them anywhere. Could they, would they, dare think of discontinuing them? I shiver at the thought.