pastrygirl

A very worthwhile $0.02! Is pain au raisins a brioche pastry or laminated dough? I could certainly do more brioche based pastry for breakfast, that would be good and pretty easy. I do use tea, coconut, lemongrass, black sesame, baby bananas, pineapple, tapioca, lots of ginger, mango, among other things and have gotten lychee before. I'm not sure if I can get matcha or yuzu, it may be possible. We've been back and forth with the corporate office and accounts on whether we import too much. I'm finally getting almond paste, so that should help on the petit four front. I guess as far as Asian desserts not being appealing on the menu I did mean the more traditional ones, the grass jelly family of things that scare a lot of westerners. We do a Thai menu at one lodge and always have a Thai dessert, but the lodge chef there does that, and it's usually tapioca with canned rambutan or something kind of lame because he doesn't care. I think there are kaffir lime leaves for the Thai menu, I should steal some of those for a dessert. I haven't looked into Japanese desserts much, that is a good idea. About half of our guests are American, so we do want to keep them happy as well, it's sort of a delicate balance. Half chocolate chip cookies and blueberry muffins, half canneles and chausson au pommes.

Every now and then we'll get a complaint from a guest (generally French-speaking) that the food at the hotel is 'too American'. Considering that all six chefs including myself are American, there may be something to the complaint, but unfortunately none of us have spent enough time in Europe or elsewhere to really understand what these guests want. I didn't bring Ducasse's Grande Livre or my French cake book (Healy/Bugat), so I have only American cookbooks and the internet for reference. I would love some input and ideas on how to make things more Euro-friendly, and how you would interpret the directive to make things 'less American'. What does 'more European' mean to you in terms of baking and pastry? I'll leave it to the other chefs to figure out what it means in terms of chicken and asparagus. At breakfast, we have a pastry basket with croissants, muffins, and scones. I can keep trying with choux (I haven't been happy with it here, blaming the altitude) for some cream puffs or eclairs. The croissants are enough of a PIA, I don't really want to do another laminated dough. I'm considering a homemade nutella type spread on toasted baguette, and I do have a not too sweet cheese brioche at one lodge that I could probably repeat. What else do people eat for breakfast? Then there are the cookies. Are European cookies a lot less sweet? This Swiss woman complained that the cookies were too sweet. We're talking pretty typical chocolate chip, oatmeal, peanut butter, shortbread. I'm kind of blanking on what typical French cookies would be, besides macarons, which have also been disastrous here, and madelines, which I think are dumb. (Sorry. It's just cake, it's not a cookie!) As for desserts, I guess its more of a style question. What is European? Less sweet? More meringue and mousse? The French classics? Italian classics? I can also go more Asian, too, being in Asia, but I haven't found a whole lot of Asian desserts that I think would sell well on the menu. I do have The Sweet Spot, and I have gotten a few ideas from there. If sweetness is the problem, I don't want to get too much into Indian desserts, they are usually way too sweet for me, but something here or there might be OK. Any ideas or cookbook recommendations? If it's on Amazon, I can get it in about a month! Mini rant: We all just wish that we could really spell it out to the guests sometimes. Many of them realize how many challenges we have here and appreciate the food, but a few of them just don't get that the cream won't whip, the fruit is usually mediocre and bruised, imports don't always get here on time, the staff doesn't always get the point, etc etc. We'd love to import better varieties of mango trees, plant them, wait 5 years, then give you the best mangoes ever for your breakfast, but right now it's just not going to happen - this means you, unsatisfiable British guy from last week! Help! And thank you!

Dolce Italiano (Babbo Desserts) by Gina DePalma has a couple of recipes.

If it melts and resolidifies out of temper you can still use it, but then you don't have in-temper 'seed' chocolate to use if you usually temper by the seeding method. That can be kind of a pain. I had some chocolate get stuck in India in transit that was just completely separated and super grainy when it finally arrived, and while I have done my best to re-temper it, it's not nearly as good as if it had been handled differently in shipping - but maybe that just shows my weak tempering skills. Its really best if they can keep the chocolate solid in transit

You have to be really careful with it and go kind of soft, otherwise the bubbles pop before the structure sets and they collapse. I was really happy with the french macaroons I was making in Seattle, but I've tried about three times up here, and all complete disasters. I also can't seem to make pate choux to my satisfaction. Bread, on the other hand, loves it.

pretzel-shaped cookies beer ice cream/sorbet/gingerbread/chocolate cake carrot cake with beer reduction sauce really dark beer reduced to a syrup and drizzled over vanilla ice cream

You want a challenge? Move to 7000 feet and try to make meringue. One of the chefs just told me he wanted coconut madelines. I haven't tried madelines at sea level, might as well dive into them up here. No problem

True, I suppose we may just have to get to know the cream, and learn how to adust when necessary. It would be wrong not to use it.

There is a local farmer who provides us with fresh cream on occasion. This is great, except for the fact that it seems really inconsistent. Sometimes it seems like almost butter, other times closer to the 40% manufacturing cream that I used to get in the US. The good thing about this cream is that it will actually whip, unlike the 25% UHT packaged cream that is the alternative. The problem is, the inconsistency really messes with my ice cream production, to the point that I am tempted to use the more consistent packaged product over the fresh local one. Heresy, I know. Lacking a centrifuge, is there any way to determine the fat content of cream on a batch to batch basis? Any ideas on how to allow for this inconsistency in my ice cream without resorting to the UHT stuff?

corn ice cream served with caramel corn cucumber sorbet with mint or lime (or both) tomato balsamic sorbet molasses ice cream guinness stout ice cream I find that ice cream is one of those things that you can out just about anything in, and people will still at least try it, because it is still ice cream. Salmon ice cream with candied salmon skin and ikura, foie gras ice cream with pickled kumquats and brioche.

Any time I have an idea that I think is so clever and unique...it's in Gourmet the following month. I so wanted to make toast ice cream until that happened. But seriously, most things have been done, but that doesn't mean you can't put a little twist on it. I dunno, sometimes you just get a vision. Sometimes the aha! comes 6 months and 19 versions into a recipe. Sometimes you wonder what the hell you were thinking. I don't know if I'm convinced the best is already out there, and some part of you must not be convinced either, otherwise why try?

OK then. We want you to be RICH!

I just got some shell (chocolate) molds from JKV that I'm infatuated with. I like how they put the cavities really close together so there's no wasted space, one is almost escher-esque. I >heart< efficiency. My other favorites are the 'turban' from JB prince and the 'tilted cone', although actually the cones could be a little smaller. I hate when molds end up being shallower than I think they are going to be. I have a harder time filling shallow chocolates and like more filling anyway.

Nice but dude! Food cost! Isn't that stuff expensive? I predict a more minimalist 1/2" shard of gold leaf in the near future. Understated elegance, less is more...but still charge extra My speculaas tarts (recipe from epicurious) turned out kind of ugly (need to transfer some tartlet tins from another lodge, muffin pans don't cut it) but delicious, especially with burnt honey ice cream and pomegranate reduction. Honey-cashew semifreddo with chocolate truffles and caramel sauce was one of those desserts born out of semi-desperation and no fruit (as too much of my work here in Bhutan seems to be), but f'in good. Chocolate, caramel, creaminess - you can try to argue, but who would listen?

That fillo does sound small. Seems like it's usually more like 11 x 14, but brands do vary. I generally expect it to be close to half sheet pan size.

Guess who doesn't feel like chopping and weighing 2 cups of cabbage? Do most people have scales? Some other threads have suggested that Americans don't generally have scales, which is why our recipes are all in cups, and the cookbook people don't want to give weights until everyone has a scale! Does the rest of the world weigh everything?

I'm converting some recipes in a little cookbook the hotel I work for gives to our guests from grams to grams/ounces/cups, trying to make them useable for anyone around the world. Our guests are about half American and half from absolutely everywhere else. Does anyone besides Americans use cups? I think I've heard that Australian cups are larger, so is it better to specify 'US cups'? Or do Aussies know if the recipe didn't come from Australia, it's US cups? For those who use metric, is there any sort of volumetric equivalent to cups? It seems odd to me to say '480 ml chopped cabbage', but if that is the best way to describe how much cabbage, then so be it. Thanks for any input.

Wow, that's a big leap! I imagine 100 gallons a day is a whole different animal. If I were you I'd probably buy whatever technical/industrial manuals I could get my hands on. For storage, you're going to want to freeze that stuff really cold, the colder it is, the slower the ice crystals grow. Good luck!

On those rare occasions when I plan ahead, I try to remember to wear the black chef coat when working with chocolate. Of course, I generally fail to plan ahead and get chocolate all over my white jackets and powdered sugar all over the black ones. Chefwear does have a couple of styles in brown now. If you can't get the stains out, might as well just start out with a brown jacket!

But of course. Cardamom apple almond cake at epicurious. http://www.epicurious.com/recipes/food/vie...OND-CAKE-231812 It says NOT cake meal, so I guess regular matzo meal? Sorry, I'm not familiar with the varieties of matzo. thanks

Sometimes low-tech is the way to go.

I found a recipe that looks pretty good for an apple honey cake but it is made with matzo, which I neither have nor have reason to use. If I just use flour, would I substitute the same amount? I could come up with some bread crumbs or graham cracker crumbs if that would work better. Also same question with farina & semolina - how to substitute?

My probe thermometer died (gremlins? the white witch that haunts this valley?) so I got a couple of digital stick thermometers to replace it (they were on sale). These require a little tape to keep them in place. Tape your thermometer in place BEFORE you get chocolate all over it, so the tape will still stick!

I try really hard to suck in my gut and keep it out of the chocolate, sometimes it works! For cleanup (of stainless tables), the propane torch and a wet rag.

Does anybody have a good recipe for a THIN buttermilk cracker? I have a recipe that tastes OK, but they always shrink and get too thick. I already have a lavash yeasted cracker, and a cheese cracker and would like something a little different, a little plainer but with seeds. A friend gave me a recipe that was more a wine-based batter than a dough, but I haven't tried it yet. Are there other 'batter' type recipes that don't include wine?