Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    seemingly in the middle of nowhere...

Recent Profile Visitors

1,031 profile views
  1. I've been using Felchlin's Edelweiss for quite some time, and it serves me well for enrobing and moulding. Prior to that I was a Vahlrona fan, but found it at times a bit too fluid, requiring 2 passes when moulding bon bons. And IMO both have very similar flavor (although the Vahlrona is tad less sweet), where the Felchlin is easier to work with and costs a bit less. In past I have had the least success with Callebaut and Guittard.
  2. Agreed, the white bread formula I currently use is a derivitave of that same Reinhart formula. Quick, tasty, straightforward. Just a note about the Chorleywood link. Makes me want to run out and grab a bag of Wonder.....I have been baking (artisan) bread for almost 15 years and have never even run across most of those ingredients. And to think, I felt a bit of remorse when I had used soy lecithin in a few of my formulas.
  3. I must whole heartedly agree, I think as generalizations go, Americans are sloppy dressers. Not sure why, but we are. My wife and I had taken a trip to northern Spain (my first trip abroad)we had to call quite a few restaurants to ask about a dress code, since no 'rules' were offered on the websites. Both of us were prepared with NYC formal attire, three suitcases full of suits and evening dresses (well, not for me.We ate at no less than 25 restaurants in 2 weeks, everywhere from local pinchos joints to the likes of Mugaritz, Cinq and other Michellin Stars. Our first dinner was at Martin Ber
  4. AEK, Yum, we've had oxtail at a few places in Spain, and all were excellent. Paco Meralgo was on our list, and I see they have paella on the web offerings, guess we'll have to check it out! Thanks
  5. Hi Gulleteers, I was hoping to get a bit of help for the weekend, and had a few questions: My wife wants to have a great Paella experience, unfortunately, I don't have any restaurants in mind, and have learned to avoid the joints with the photos on the walls. ANY RECOMMENDATIONS?? and am I correct that in Catalonia, it is called Fideua (sp)?? We have reservations tomorrow at Cinc Sentits......we are doing the sensations menu, but I have heard rumors of them having Suckling Pig, is it worth the substitution?? Also, we are going to try AGAIN to get into Inopia, since last night the red rope was
  6. Ahhrrrrggg, I feel your pain, this is our first trip to Spain, and we are finishing with Thursday through Monday in Barcelona. I did a lot of planning, but had NO IDEA that most of the city was shut down for the holiday weekend. How frustrating, especially since we just left San Sebastian and quite a few of the Pinxtos bars were closed for holiday as well. So far I have found the following closed for the weekend: Quimet& Quimet El raco den Frexia Gresca Cal Pep Nric Rovira Chocolates And I can't believe that the Boqueria is not going to be open for the Entire weekend! Luckily we had a goo
  7. Alex, would you happen to have a link (or a saved file) to this full recipe for the micro-sponge? it seems the MadridFusion site is down. This technique is intriguing, and I would love to have a baseline to work with. thanx
  8. Thanks a ton!! How did you find ine so fast? I tried all kind of keywords and search engines.... Why? you ask... for starters, its instant, literally, a 4" disc of carmelized sugar takes only a second. So when I do a banquet-style plating and I need to brulee 40 free standing brulee's, I can do them with an iron in about 3 minutes...try that with a torch, it'll take about 12. You could also do a 12" diameter gateaux in a few seconds. There is almost no thermal transfer, since it is so quick to carmelize sugar, I can 'brulee' sensitive items like ice cream, chiboust, sorbet. It also will not '
  9. Hi Gulleteers, I am looking for an ELECTRIC creme brulee iron. Anyone have any sources!!! My trusty iron of 15 years has finally died. After having done many internet searched, and calling a few of my suppliers, I have not been able to find one. The last one I bought needed an adaptor to fit US outlets, I'm assuming it was from France, but it was second hand when I bought it. Unfortunately, the label has been worn off for quite some time. Thanks in Advance, Chris
  10. We go to the Loudon, NH race in the fall, its a tail gating thing for us. Last year it was 12 of us. I do the menu, buy the food, and cook and everyone else buys my ticket and brings the beverages. My favorite was the prosecco-pomegranite-mimosa's. I bring a small enclosed trailer and a gas grill. Last year I did a 'brunch' menu: croissant, muffins, soft rolls, roasted veg frittata, quiche lorraine w/lardons, irish bangers, corned beef hash, kielbasa, smoked duck quesedillas, an apple tarte tatin, and mini flourless chocolate cakes. It was a blast, it was great seeing some of the looks we got
  11. Just ordered the most recent issue (2:2) of cocoaroma magazine, looks like its only been out for a year? I was considering ordering all the back issues if it was worth the read and the $$. Any of you have any input?? Thanks in Advance,
  12. If you are not going to be making random sugar solutions on a daily basis, just go and buy a book like 'the Professional Pastry Chef", the book is a great reference and containg charts for suagr densities, the scales are accurate, just do not boil your syrup or you will no longer have an accurate ratio. Hydrometers are cheap, and well worth the investment, allbeit a little 'old school'. Refractometers, however are deadly accurate, and much more 'modern', although you will need to buy one for low range density (sorbets and syrups) and an additional for high density (if you do pate de fruits, je
  13. Not at all! Obviously, if you are doing volume, it will make proofing much more consistent and efficient. The method I use currently is a speedrack with a commercial rack cover (heavy clear vinyl with a zippered door. I place the washed croissant near the top of the rack with a hotel pan full of hot tap water (120*F) near the bottom. Heat rises and the water keeps them moist. The pans are rotated top to bottom every hour or so. We use a probe thermometer to monitor temperature at the top, and if it exceeds 85*F it can unzip and vent out some heat, or if it drops below 75*F we replace the wate
  14. We have expanded the kitchen brigade here at ********** Resort and I am in search of a pastry assistant to work in Beautiful rural Vermont. The ideal person would be well rounded, energetic, enthusiastic, willing to learn, food-focused and extremely detail-oriented. Ideally I am looking for someone recently graduated or at an early point in their career although this position is an excellent opportunity for anyone who wants to progress to the 5-star level. The position is full time, with excellent benefits, vaca, 401k, etc. and possible on-property housing to boot. Pay depends on what you can
  • Create New...