chiantiglace

Dont point out your mistakes, thats part of the art. If you tear apart your creation, how can you ever appreciate the work? Looks wonderful, excellent positioning on the pieces I say.

If you put chocolate in your mouth and then drink some water, I think the flavor is superb. If you put chocolate in your mouth and drink milk, it blends well but thats about it. Personal experience I had, so I can understand replacing the cream with water.

Sabayon Bombe Parfait Bavarian Chibouste Diplomat (AKA Quick Bavarian) (Pastry Cream and Whipped Cream) Meringue (Swiss and Italian) Tortina (Sodium Alginate) Versa Whip Whipped Cream/Chocolate Mycryo All I need is one more way and I doubled the "6 types". edited to say: how in the hell is the creme anglaise style considered a mousse? THATS CHOCOLATE CREME ANGLAISE!

agreed

Will, I would love to see Xylitol and Sorbitol on it.

You are right franci, heating the eggs will allow the eggs to whip higher/greater, not so much as faster. The reason for seperating the eggs is because a seperate foaming method is by far more stable than any other foaming method. Allowing each individual component do their thing results in a stronger finish. It is important that the yolks be whipped before the whites because whites start to lose volume immediately following the aeration. Both components whip to different heights with different characteristics. The fat in the yolks inhibits whites ability to whip to their fullest, while the lecithin in the yolks allow the yolks to stay aerating much longer than the whites(reason why whipping them first). Also, if you are keeping the eggs together while whipping it is quite necessary to do a warm foaming method, for best results that is. edited to add: You dont necessarily heat them just to relax proteins, you could do that simply by adding some acid.

I guess it all depends on what you're looking for. Do you want a full cake, or a plate up? You could also do that in miniature versions. Maybe, possibly a demi-sphere mold with pineapple lining the bottom, then pipe in your mousse and top it off with your cake round and invert that. By the way, how does one "win" this "pastry-off", and who and how does the next person get challenged?

Do you know how to start a fire? Just get a couple pieces of the flavored smoking wood from home depot, light a fire and put it on it. Once that piece is good and hot (smoldering), Put it inside a closed container like your oven (i dont reccommend your oven if you do not have a decent exhaust fan) and that should do the trick for smoking.

I'd like to use a bed of roughly ground ginger snap cookies to hold a quenelle of cherry ice cream. I think that will add flavor, the desired texture and appearance for the frozen component.

Food lacquer doesnt always come in a spray bottle, nor does it need to for it to be called food lacquer. You use it to mix powder colorings for airbrush, and or physical brushing. It's kind of like using latex paints on your fondant work. A little vodka does the trick aswell. Confectionery glaze to me is a broad term. It can be pretty much anything used to glaze confections or pastries, preferably to seal in moisture and to give it a glossy and appetizing look. They are not the same thing.

I had a wierd idea of slicing the pineapple thinly and lining the insides of rings, then piping the cake batter inside. To finish it I'd like to insert frozen balls of a cherry preserve/gel (capable of baking, possibly used with agar). I was never a big fan of the pinneapple upside down cake, it seemed so domestic to me. Everytime I see it being made I cant help but take atleast 10 minutes out of my day to find a new way to make it. Same thing goes for tarte tatin.

WiErD. Let's see where this goes..... "challengee"(Challenged)

I take a piece of solid butter and rub it in like wax on a surfboard.

Tapioca Malto dextrin works with a lack of moisture/water. It will work sufficiently with caramelized sugar since all of the water has been cooked out. I believe Alex Stupak did this for a special creme brulee dish while he was at Alinea.

Am I the only one that will probably never pick up my cake bible book again? I guess I am an entremet man

Putting mentos in peoples diet colas wrapping pie dough loosely around ice to watch it scare the fry cook. Collaborating together an options list of "How to get the Exec. Chef laid" up on the walk in door. Saving up the used fryer oil containers on the back deck and once a week having a competition to see who could get the most into the dumpster from ontop of the back deck 50 feet away. Giving hostesses chocolate truffles made from unsweetened chocolate. Spraying down the floor and comming in with your old worn down gym shoes just to see who can pull off the best sliding moves. locking people in the walk in.

If I am fearless now, what will I be when I am 40, crazy? ....yea.....I gotta work on that one.

When: The only reason you own and operate a digital camera is to post on egullet. No seriously, only used it the first day I got it for something other than egullet purposes.

Anyone have any good ideas and or recipes of traditional greek desserts. I am kind of in the dark on this one.

John, you should know that nothing is as it seems. I am paying 28,550 a year, not including interest on my loan. the people behind me are paying more because they had an increase in supplies charge. Once you get the bill, then do the math.

well honestly, where would you like to go? NC is quite a big state, and now people are talking about south carolina. You have mountains, hills, and coast. Just a quick idea, the Biltmore in Asheville? Also, there are many great places in Virginia (VA Beach, Norfolk, Richmond, Alrington)? What and where are you looking for?

the best advice I can give you, from a 21 year old, is to get all of this out of your head immediately. I suggest you do not bring it up at all. Everyone has their strengths and weaknesses and there is no point in identifying them. Just let things work themselves out, if you do you will in fact gain extra attention from younger ones on an interested note. I still dont understand why so many people are nervous about culinary school. The youngest of the young were/are just as intimidated, if not more. Some people are confused, some are confident, some will dodge back and forth. But if you show you love food and will do anything to be a part of the culinary industry, people wont question your passion, they will only question what took you so long.

With this description, all I envision is a little rinky dink pub like the one filmed in crocodile dundee. Probably get an interesting snake burger.

.....You know your an eGulleteer when..... the first thing you do when you sign on; the first thing you do when you come home; they first thing you do when you wake up; the first thing you do in between cooking breaks is too see if your ghostly blue/red folder has turned bright and opaque blue/yellow and is in the top three spots. boy is that a highlight of the day.

experiment with some xanthan while your at it