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thebaker

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Posts posted by thebaker

    Wine Suggestion

    in Wine

    Posted

    St. Supery's Moscato is only $10-12 per bottle. That's quite inexpensive for a dessert wine. If that's too much to spare a bit for poaching, I can only assume your boss is running on a tight budget.

    WOW

    That cheap

    we are poaching over 100 pears so i guess it could add up

    thanks everyone for your information so far

    SC

    Wine Suggestion

    in Wine

    Posted

    Hello

    I hope this is the right forum for this.

    I have to do a dessert for a wine tasting.

    for the dessert course they will be drinking a 2002 St. Supery moscato

    the client has asked for a poached pear for dessert, I wanted to use some of the wine they will be drinking as the poaching liquid...but the owner (my boss) says thats to much money, I need to use something else.

    Anyone have any suggestion for the poaching wine that would go well with the wine they are drinking..

    thanks much

    Good clam juice

    in Cooking

    Posted

    Hello

    I am making a recipe and the chef who gave it to me told me to use a good brand of clam juice, he stressed that it was very important that it was good brand but did not give me a name of one.

    Does anyone have one that I can get in NYC

    thanks

    personal chef or catering horror stories

    in Restaurant Life

    Posted

    I have a short story.

    I am a cook in a restaurant in LI NY

    we have a few clients that have us cater partys for them (mostly christmas partys)

    Last december I was selected to go and work a party at this house.

    it was a great kitchen with all the highend equipment (viking etc)

    I turned the oven on to get it hot, while I set up and we began bringing the food stuffs from the van.

    the host/hostess said they would be upstairs getting ready.

    all was well until about the third trip in and out we heard a loud wailing siren going off and saw the kitchen filling with smoke it seems the hostess had baked earlier in the day and whatever she baked had dripped onto the bottom of the oven and was now smoking up the house setting off the house fire alarm system bringing the regular and the vol, fire department swarming all over..

    I know it was not my fault i had no way of knowing the oven was dirty and the host/hostess where very nice but, man was it embrassing...

    And upon returning this christmas to do the party they made it a point of giving us fire ext. for the kitchen just in case..........

    Weird chemical reaction with dressing

    in Food Traditions & Culture

    Posted

    Hoo boy! This is weird. I don't see anything in the ingredient list or proportions that jump out at me.

    Please describe the "hardened" dressing. You said earlier "like a rock". Do you mean that literally? Can you dig it out with a spoon? Does it dissolve back in oil? Water? You already said that heating it didn't change it. Does it look homogenous, as in none of the ingredients have separated?

    I know that is a lot of questions. But, you have to expect that when you get an SSB riled up. :laugh:

    It sort of looked like the bottle had been put in the freezer and it froze up.

    it sort of was like ice you could stick a knife in the top and scrape it.

    it only began to break up when it was put under a stream of boiling water.. sort of what you have to do to get off hard sugar..

    Weird chemical reaction with dressing

    in Food Traditions & Culture

    Posted

    The main dressing is as follows:

    1 1/2 cp water

    1 1/2 cp sugar

    1 1/2 cp honey

    10 cloves garlic confit

    3 cp sesame oil

    3 cp soy sauce.

    mix in bowl than in blender slowly add 4 1/2 cups veg oil ( we use canola)

    this dressing is kept in the fridge (it stays pretty loose even when cold)

    we keep it out during service, it lasts weeks.... until we add some truffle oil (which is not measured we just add some )

    Weird chemical reaction with dressing

    in Food Traditions & Culture

    Posted · Edited by thebaker (log)

    Hello

    I hope this is the right place for this but I have had a very weird thing happen to a dressing I make at work, when left at room temp for more than a day it becomes rock solid..

    the dressing started out with the following

    water, sugar, soy sauce, sesame oil, honey, garlic confit, olive oil. it is then blended and we keep it at room temp it stays liquid.

    we decided to add a twist of flavor for a special and add some truffle oil, the next night the dressing was like a rock... we could not even boil the bottle to get it out so we made it again and it happend again.... we cannot fiqure out what the heck happend...

    any clues........

    Curing olives

    in Cooking

    Posted

    I try to do it every year, in a brine

    people tell me my olives are not coming out right since they turn from green to black..

    I tasted them and they where not to bad.. is this right

    will the olives turn to black in a brine??

    El Bulli: 1998-2002

    in Food Media & Arts

    Posted

    folks i have the spanish one... but i need a spanish native to help

    translate...  or we could do a "fund" to pay a translator... i mean really !!

    the recipes are all on the cd in the book... i could get em out into word...

    but reallly i want to make sure that iam NOT a cookbookpirate  :biggrin:

    i own the book and just want to start working RITE...

    cheers

    t.

    I have access to the spanish version

    and us a translator program on my computer...

    but many of the words do not translate since they are in catalna (sic) and not proper spanish..

    Kitchen and Cooking Footwear/Shoes

    in Kitchen Consumer

    Posted

    you can try

    http://www.shoesforcrews.com/acb/index.cfm?&DID=10

    i have a pair that look like sneakers and they work very well.

    -a

    I love shoes for crews..

    I have got a closet filled with all the other shoes i have tried (and payed alot for)

    With shoes for crews you dont like what you got you can exchange them in 60 days No questions asked ( i have done it a few times)

    I have been told they dont last very long but I use mine only in the kitchen (never outside) and I think they last a good amount of time based on what i have payed..

    Soy Milk in desserts

    in Pastry & Baking

    Posted

    I worked for 1 1/2 years at a kosher (very strict) restaurant.

    even thought we did not serve meat I could not use dairy because we where also vegan (at the time)

    I dislike soy milk I prefer rice milk or Coconut milk ( which I made because the rabbi did not like any thing  we bought )

    I made pastry creams  and everything and people could not belive they where dairy free.

    I have some great recipes for tarts and stuff... just let me know and i dig some up

    thebaker, what restaurant did you work at? Was it in New York?

    Plus I would love your recipe for pastry cream.

    Thus far, I have settled on one dessert. I'm going to make a strawberry and vanilla infused balsamic vinegar sorbet for lunch on saturday which I will serve in martini glasses. This leaves me with the need for a "showpiece" dessert for friday night dinner, and something for sunday lunch. Saturday night will be a light meal, so I don't plan on making a dessert.

    I'm considering hosting a big open house on saturday afternoon with about 8 different desserts. Last year I made assorted biscotti/mandel brodt, cookies, a flourless chocolate cake and blueberry tartlets.

    I'll be in the kitchen pretty much non-stop for the next few weeks.

    The restaurant was in brooklyn.

    Wendy's plate

    (i dont work there any more)

    I will head into the closet and dig out the recipes

    Soy Milk in desserts

    in Pastry & Baking

    Posted

    I worked for 1 1/2 years at a kosher (very strict) restaurant.

    even thought we did not serve meat I could not use dairy because we where also vegan (at the time)

    I dislike soy milk I prefer rice milk or Coconut milk ( which I made because the rabbi did not like any thing we bought )

    I made pastry creams and everything and people could not belive they where dairy free.

    I have some great recipes for tarts and stuff... just let me know and i dig some up

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