chiantiglace

Lets not drag generation or age into this. I'm a youngin and have never called in sick. Hell, i've been 200 miles way after 2 straight days of partying with friends and no sleep and still managed to drive the 5 hours straight into work the following sunday. I've burned every inch of my arms and have never even walked off line, just went and got an ice bucket to coat myself and keep pushin. Hell, ive evencut a nice size chunk off of my thumb to the bone, drove down to the medical center real quick, had it stitched up with gelfoam and went right back to work. I do know this, there never seems to be somebody to replace me. I take that seriously. I know if i skip work somebody is going to screw up my prep and area and that means twice as much work t/m. I have never trusted anybody to tke care of my job, maybe I'm a hardass, I don't know but i won't give in without a fight.

I studied spanish, our cultural experience was lame. A bunch of bags of toastito chips, salsa and bean dip.

For early grey, reduce your cream by 1/4 and replace with whole milk. Bring milk to a boil and add tea bags, simmer for 5 minutes and remove from heat. Cover milk and allow for infusion for atleast 15 minutes. Strain milk into cream and return to a boil. Pour over top chocolate in a bowl and allow to rest for 2 minutes. Stir until smooth. I would use 2 tea bags per qt of cream

Who calls in sick in the resturaunt business? I mean unless you have a contagious disease you push through it. I work with walking Phnemonea for 5 weeks when i was 14 as a dishwasher and didn't bother me any. Good work Mel, way to push through it.

I should have elaborated. When you say flourless it must be flourless. Thats fine if you have a cake thats low flour and taste great but be careful selling it. People might want to buy a flourless chocolate cake because of allergies and if someone uses that recipe with the flourless title it could have very bad results. Thats all i was implying.

I wish we had programs like that in my school. Then again no because I would have had too many arguments with the teacher and class would never progress. Oh yea, we did have a class similar, it was called food & nutrition and it was horrible. The whole time I was reading and practicing my sugar molding skills and the teacher was teaching us how to use buttons on the microwave and how to screw up EVERY RECIPE THAT YOU WILL EVER RUN INTO ohwell, high school was fun enjoy, and lovely work.

"flourless"

Pat Coston: Flourless Chocolate Cake: -1 lb semisweet chocolate -8 oz uns. Butter -17.5 eggs, separated -4.5 oz sugar, divided 1) Melt chocolate and butter 2) Beat egg yolks and 4 oz sugar until pale and doubled in volume; fold in chocolate 3) Whip whites with the remaining sugar to soft peaks, fold in chocolate 4) Spread onto parchment lined sheet pan and bake at 375degrees for 10-15 minutes

You guys aren't scaed of almonds right? Martin Howard: Almond Flour Chocolate Cake: -2.75 oz uns. Butter, softened -2 oz sugar -1.95 oz egg yolks -2 oz almond flour -4 oz semisweet chocolate, melted -1/2 tsp vanilla extract -3.15 oz egg whites, whipped to soft peaks 1) Cream butter and sugar; beat in egg yolks until combined; blend in almond flour, vanilla and chocolate 2) Fold in egg whites. 3) Bake on a parchment lined half sheet pan at 350 degrees for 15 minutes

Flourless Chocolate Cake, Martin Howard: 7.8 oz/221 g egg yolks 2 tbs/30 mL vanilla extract 10 oz/283 g bittersweet chocolate, melted 12.6 oz/357 g egg whites 9 oz/255 g granulated sugar -1/4 tsp/1.25 g salt 1) Whisk yolks, vanilla and chocolate until combined 2) Beat whites to soft peaks; Add sugar and salt and whip until stiff 3) Fold yolks into whites 4) Divide batter onto 2 buttered and floured half sheet pans; Bake for 15 minutes at 350 degrees or until it just springs back from edges

Since this was brought back up, how about i post a few more recipes for thought.... Flourless Chocolate Cake (CIA-Baking and Pastry) Makes 6 cakes: eggs-3 lb/1.36 kg egg yolks-1 lb 2 oz/510 g granulated sugar-1 lb 6 oz/624 g Semisweet Choc.(Melted)-3 lb 12 oz/1.7kg Salt-1/2 oz/14 g vanilla extract-1 fl oz/30 mL Heavy cream-64 fl oz/1.92 L Confectioners sugar 1) line 6 9 inch cake pans with parchment 2) Whisk together eggs, yolks, and sugar over a double boiler until temp reaches 110segreesF/43degreesC 3) Transfer to an electric mixer and add chocolate, salt and vanilla; whip on medium until cool 4)Whip heavy cream to medium peaks; fold in egg mixture in 2 additions 5) Scale 2lb batter in each pan; bake in water bath at 400F/204C for 25 minutes or until center forms a crust

Ha, funny story I have from yesterday. The Floor manager had his daughters birthday party yesterday and he went all out for it and had it at the resturaunt. He even rented a 2 foot tall chocolate fontain for it. As the party was finishing up and I helped break it down to be cleaned I thought I'd show him the patisseries 27 foot fountain. He gave a little jaw drop stairring at the picture for about 3 minutes, turned his head to his little fountain and nodded dissapointingly. Poor guy, but it's still very thoughtful to do something neat like that for your 8 year old daughter.

Wanted to add another one to the egullet bibliography marquefoods

Man, carrots all over the place. Wonder why they were soo resilliant to the flames. And the palstic jugs didnt melt, i guess it didnt get that hot so that means everything burned at a fast rate. Good luck with everything, atleast insurance will help along the way. It will be a life story to tell about. Still too bad it had to happen.

ganache attracts moisture when thawing just like tempered chocolate confections. So it will look somewhat unappealing if used. Most toppings will last a lot longer in the refrigerator than the actually cheesecake. So it's ok to make glazes and store them at 40degrees for a few weeks. I would stick to topping after thawed, get used to it and it will become an automatic task.

Dacquoise (DaH Kwahz)- meringue with nut flour Don't use the shredder, use a food processor and a small amount of sugar to grind the nuts to flour consitency. Fold the nuts into the meringue after stiff peaks form Nut meringues do not need to be "dried out". Instead a dacquoise is baked golden brown because the nuts act as a binding agent and reduce the risk of burning the meringue at high tempuratures. When washing your bag just flip it inside out, wiipe it down and dry it with a heat gun/hair dryer to get rid of excess moisture and oils.

Ha, yea.... Freezing trick only works when you freeze things in the simplest form and thaw. Now if you froze the topping and the cake seperately and thawed sepereately, then topped the cake with the sour cream then it would have been fine. It's the same with all cakes. I would freeze a sponge Baked, cut and trimmed individually. When needing one, pull it out a day before and set the cake when needed.

Fill them. Lemon Chiffon isn't big in the resturaunt. I think people like Wendy and Anne use chiffon a lot more than a resturaunt PC, because it just isnt that great for plated desserts.

philly cream cheese. I'm just always hearing about how great baking products are in Europe that we can't get in America. I'm not use to buying products like cream cheese at the store, I get most stuff like that through the resturaunt.

All you get is phillidelphia cream cheese in the netherlands. What a mind job.... I've used it before in a rush for individual carrot cakes one time it was fine. Salt shouldn't make too much of a difference consider the low amount and also considering the high amount of confectioners' sugar you use to sweetened and soften your icing. American standard in Europe, crazy.

Wendy, I haven't made this one in about 4 years, but I remember liking it more than Bo Friburgs. 8 oz/227 g - cake flour 10.5 oz/300 g - granulated sugar, divided 1/2 tsp/2.5 g - baking soda 1/2 tsp/ 3.35 g - salt 4 liq oz/119 ml - peanut oil 4.5 oz / 128 g - egg yolks 6 liq oz/177 ml - water 3 tbsp /45 ml - lemon juice 2 tbsp/12 g - grated lemon zest 1.5 tsp/3 g vanilla extract 10.5 oz/298 g - egg whites 1 tsp/3 g - cream of tartar 1) Preheat 325degrees 2) Line half sheet pan with parchment 3) In mixer with paddle, combine flour, 8 oz of sugar, baking soda and salt 4) Add oil, yolks, water, lemon juice, zest and vanilla; beat until smooth 5) Using the whisk, beat whites to soft peaks; beat in cream of tartar 6) Add remaining sugar and beat until stiff peaks form 7) Fold meringue into batter; scrape into prepared pan and bake for 20 minutes or until center springs back to the touch.

Orange brioche with almond glaze. Of course I usually make my own unless otherwise out of town and am never up at mid-morning because usually fall asleep around 5a.m.

Chef Rubber, have you been thinking of getting PCB on your line of products? Because that has been under heavy discussion lately.

nope, I missed typed it. dairy land, the right one

Yea, basically I don't pay attention to experiation date, the mold will eat it up so you will see it dying. Basically as long as the yeast isn't blue it will be fine just shave off the surface mold.