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Wow, I am surprised we are having so much trouble finding people to take up a challenge. I know everyone is spending time with their families but a lot of us are having a little more free time then a couple weeks ago. I wish I could have switched the challenge week to now, I have tons more time now than I did nearly 2 months ago.

I have found a few pronounciations as "she-booh", oddly. And what do you mean by chibouste* chains? Like fast food chibouste? And I think we dont see it as opften because merignue breaks down quickly and pastry cream doesn't last very long. But I do as well love chibouste.

Wow filipe, the apple cavriar looks quite clear. I do see a little blush of green, did you add any food coloring or is that just green layer shining through?

No. The puree/pulp will not oxidize because it is the purpose of the alginate to protect it. The alginate is designed to create bons or gels protecting the beings food stores. In the presence of calcium ions CA2+, the alginate creates a barrier to block the calcium from bonding with its food stores. The only thing you have to worry about really, is serving the "caviar" in an appropriate time frame to keep it from completely gelling. Once the barrier is formed, the caviar beeds will continue to gel all the way through. So to get that "pop" or burst of juice/puree, it needs to be served relatively soon. If not you will wind up with a fairly brittle bunch or apple beeds. Which isn't necessarily a bad thing.

I eat salad, but I wont order it at a restaurant unless its either prix fix, or a well composed salad. I also love quiche. And when did quiche get a bad name. Remember the hungry man commercial where the big guy gets blown away by the hair dryer because he ate quiche the night before. First of all I cant eat quiche at night because its so heavy. A baked mixture of eggs and cream/half and half plus (typically for me) salt pork or other meat and ingredients. Thats good eatin there boy, and its not exactly a vegetarian delight. So who may I ask turned that into a petite dinner? Also I would like to say, concerning the stereotype on women, just about every woman I have met has no problem eating all of these "manly" foods once they are comfortable with their company. A couple girls/women I have eaten with the first time will only order a salad or pasta for instance. A couple more times around they are ordering the venison no problem.

Richard Leach did a goat cheese mousse for his demo with me. He also used cream cheese to cut the goat cheese. He also used a very soft special goat cheese.

I mean, it really depends on what you are making. There is an individual solution to many different things. But if I had to give a vague opinion. A will pile on to the notion of chucking 'em on the floor.

I suggest you get familiar with xanthan gum so you can utilize it as a gluten replacement.

is it Jorge? Because if its not, Jorge is a cool name for a challenged.

I think your best bet is to get a hobby and distract yourself from food . Thats my best option. Or you could binge on one thing you love, get sick of it, and never want it again.

I believe mixing, stretching, and kneading to be three different processes. If you're asking whether gluten starts to develop when you start mixing, I'd have to agree with you. In fact, it starts to develop as soon as you add water. I can assure you that the results from my recipe are not "cakey" and the gluten is well developed. I believe you can tell that from the sheen given off by the walls of the holes. Did you look at the picture? ← yep, looks good.

6,000 - 10,000 calories a day? Is that humanly possible. When I was a competition swimmer, working out roughly 6 hours a day I was only able to consume 4,000 calories (if I was lucky). from my understanding of how calories work, thats more than just over doing it.

And for some of us, the networking capabilities is worth its weight and then some in the tuition debt.

Really, then what schools come up (or came up) in conversation? The most typical ones for me were J&W Providence (no other), CIA, Cordon Bleu (Paris), and FCI, also FPS for pastry. The J&W in Norfolk was an absolute horror story as well as a few of the Cordon Bleu's in America, thats why only the Paris and Providence are noted in my conversations with people.

Le Cordon Bleu in Paris or London is not a bad way to go. There are many many many threads on culinary schools you can find if you do a search. Every month someone seems to bring this topic back up, which may be a good thing because you constantly get new people chiming in. Malawry also did a report on Le Acadamie De Cuisine in Washington DC. You can find that in the egullet fridge I think. I guess a lot comes down to how much time and money you are willing to put in, as well as moving.

how long is the sauce staying on the plate before its being served?

No one is attacking you Chef Johnny. you might want to spend a little more time thinking about what you post before you post it. A lot of people here get affended, mainly because you can't put tone of voice in type. Also, if you had read my post properly, at no point did I attack Johnson and Wales, nor did anyone else. You have to stop taking your school so seriously. And so what you think TFL has no CIA students, what does that mean? We can go on all day giving examples of great restaurants of CIA students and Johnson and Wales students. like Charlie Trotters and Alinea, but full of CIA graduates. Also Jean-Georges and Daniel Boulud. It really does not matter at all. All that matters is what we do in life, and how we do it. It's wonderful that you worked at TFL, and now are doing your own thing, but try not to come off so arrogant about it. And you can't say CIA is a lesser school, because you have no grounds to say that. Thats like a Yale student saying Harvard is lesser, it doesn't matter. You constantly thinking Johnson and Wales is better than CIA is not going to make you a better cook. So next time when giving someone advice, don't start off by saying anything about how yours is better, people take an offense instantly even if they agree with you. Try to list all the goods things aboutyour experience without bringing something or someone else down. If you took interpersonal skills, or even a resume class, or hell a speech, they would say very early in the discussion to never bring up downing points to the opposite party(s). It just makes there opinion of you diminish instantly. you will probably get offended by some of the things I said, but I took my time to try and make it as gentle as possible. I know you are new to this soceity, try not to be so forward from here on out. I know I have gotten into trouble with that, and I didn't even realize I was being forward.

Also interesting to note, "for those who drool over TFL," that TFL Keller never went to culinary school. ← Many people his age didnt.

cream in a chocolate sauce can last 2 weeks.

You know your from Johnson and Whales if you spend half your life explaining why you chose Johnson and Whales over CIA. To me that says it all. You are at the French Laundry no? Well the recent Executive Pastry Chef Francisco Migoya left a little over a year ago to come teach at what school? CIA, thats right. I still remember his opening speech first day of class, he basically guilt tripped everyone in to trying harder because the only reason he was at CIA was because it was the best, and he wanted to be a part of it. Every single Johnson and Whales graduate I have worked with felt the need to explain to me why they chose Johsnon and Whales after I mention I am going to CIA, or I am CIA. For some reason I never needed to explain myself. Promote your school all you want, its great, but if your lead promotion is to balance out with the competition (as one from over there might think) then your not helping anyone's decision, you have just turned in political. Always remember (for everyone), culinary school is just a base, a stepping stone, a starting block (that is if you have not already had one). Culinary school does not make you who you are. I give you an example, Sam Mason and Johnny Iuzzini, one Johnson and Whales and one CIA. They are both friends, incredible at what they do, and if you asked them their advice on school they would tell you school is school and to make sure you get what you need out of it. Trust me, school did not make them, years of pushing harder, studying on their own time, and great mentors made them who they are. So piper, if you want to check out CIA I have a autobiography/blog you can see it here. I will be posting progression on my externship at The Breakers soon too.

It would be just like pour melted chocolate down onto the bubble wrap. If the mix is too hot the gelatin is going to be destroyed too.

I dont know whats scarier, dining to spam, or dining to viagra.

this really is a question you could throw over to the pastry side. But to be brief and somewhat savory, its good in various types of dressings and vinaigrettes. You could use it in cooking corn. Not a bad idea with glazed carrots, beets or similar products. Compound butters could use it well. Also Vanilla challah is good.

you could always poach the pears in tea, and then make a tea syrup from that. Chocolate tea cake? Pear tart with tea chocolate ganache? ......

Hmm. I was wondering when someone was going to tag the initiator.