chiantiglace

I agree with patrick. Richmond seems like a quaint little city with hostory and little problems but its actually the highest homicide ratio per capita. Las Vegas is just a party town and gambling has the same risks as drugs, alchohol and even (the worst i think) ciggarettes. If you dont get into it your fine. And just like Neil said, there are a lot of different oppurtunities in Vegas, not just banquet large volume production. I looked into it.

Actually, akwa, I have to agree. This works really well especially if they're not busy because then it makes them kind of feel bad they didnt take care of it. One guy I use to clean his station for him just because I got sick and tired of looking at the mess and eventually he got so anal he would start doing it to other people.

Crazy, he went there in about '85 or '86.

Ive done a lot of school searching since I started to pursue CIA around 4 years ago and have gotten numerous advisories and letters from other schools + done a good amount of research into it. Personally i wouldnt go anywhere else but CIA, but its 2-4 years and could cost you well over 30grand. So for a tighter schedule FPS chicago is great choice, but also FCI on Broadway NYC is excellent I feel. There is also a New Le Cordon Bleu in Atlanta that may have a 6 or 9 month baking course. Also if you want an even shorter term the CIA in greystone california has, I beleive a 2 month course in which you receive a certificate rather than a degree. If i were you in your situation, I would probably do FCI or FPS Also, dont go to the Baltimore school, I hear bad things even though they try to make it seem like they're "advanced". P.S. I beleive my father went to the same school as you Ted, but he attended it when it first opened, some 20 years ago.

just beat them...

Mycryo powdered cocoa butter, yes its wonderful.

I love lemon Verbena but i like lemongrass even more and will blend the two a lot. Its good with a lot of fall/ winter fruits I feel and is easy to use as a background feature in spring.

if its gelatin you shouldnt have a problem weather its granular, powdered or sheets. Basically all its doing is absorbing water in "bloom" and then you "clarify" it by heating it. If its not "clarifying" then it hasn't absorbed water correctly. Make sure that when you sprnikle it over the water that you do it consistently and evenly and try not to "pile it on" or some of the gelatin may not come into contact with the water. When you clarify make sure you don't boil the gelatin or it will greatly decrease its power. Just heat it until its quite warm to the touch and then drizzle it into the cream while whisking. If you need you can strain the clarified gelatin while its warm but make sure you dont loose much gelatin, and if need be bloom more to replace your losses.

1 packet equals a tablespoon, so thats 3 tsp. equivalent to 1/4 oz and 8 g

acetate rounds

I dont know, I do my best to educate my customers while doing things as proper as possible. But never really care that much.

you can get away with calling a lot of things torte's these days. It's just not the proper definition. Quite honestly you could make up your own name and be just as correct or "proper". Most are simple "individual layered pastries". As long as they have chocolate, nuts and or biscuit you can rest easy on the name "torte". But if something is made with, I dont know.... Cinnamon Chibouste, chocolate genoise and covered in rolled fondant, even if its multiple layers its not a true torte, just a layered cake in idividual portions.

http://forums.egullet.org/index.php?showtopic=59511 I dont want to write all the same stuff that we discussed a few months ago so heres a link to a "torte" definition we argued over earlier. What you have is a tart by broad classification. Much closer to tart than torte. And for the record a torte shouldn't be mistaken for a layered cake. Thats just the overused american label.

bombes and parfait.

also, rice flour doesnt show up as well as wehat flour, it has a glossier finish instead of a robust powdery finish.

Big fan of rice flour in bannetons or proofing baskets.

look, creme fraiche has nothing to it. Its just souring cream in a warm place overnight or for about 12 hours give or take depending on room temp. All you need is 1 qt heavy cream UP or P, whichever and about a tablespoon of buttermilk. Let it sit over night in a warm place about 78degrees F and the next day return to the refrigerator. I just enhances flavor thats all. Sour cream on the other hand is a "mock-up". It's not really creme fraiche but a lot of people use it as a "cheap" and non-time consuming method for making creme fraiche. The average person wouldnt know the difference because the average person has never even heard of creme fraiche.

remember, dutch proocessed is a very dark cocoa but its not black cocoa. An extremely dark cocoa powder called "black cocoa" does exist. But its an extreme specialty item.

do without hersheys and nestle whenever possible

a container of ice, you mean ice water?

clean as you go find a rythym and run with it

This one doesn't qualify for plated dessert so maybe I'll trail on this one a bit. A Chocolate-Almond Cake with Bavarian Cream covered with a mirror chocolate glaze. Showpiece of a chocolate chocolate cone (10") and marbled yellow chocolate triangle shards giving an abstract tree impression. On top is yellow buttercream and truffles rolled in yellow cocoa butter (hardened and crushed) It was frozen and shot quickly so I appologize for the "whitish" condensation and foggy appearance but you can get the gist of it.

This one gave me a lot of trouble. I messed up two shoots of picture one from film exposure. Also my computer fried from conitnuous power surges one day while I was at work. But finally I got it done real quick with a disposable camera. Here it is: Coconut creme brulee sided with a a marbled orange and spiced grape sorbet place inside a fried cellophane basket dusted with sugar. On the plate is brushed with a grape reduction (jam could replace) and orange buttercream (soft and piped) The brulee has a subtle coconut flavor and aroma consisting of a creamier flavor over sweet because I made the orange sorbet sweet. Carefull with the grape though it has a kick with ingredients of star anise, vanilla, cayenne and pink peppercorns steeped for about 45 minutes together. I have the recipe's somewhere so I promise I'll post them shortly.

it's still another idea none-the-less

Steve, I may be crazy or maybe my computer is just messed up byt I don't see the picture.