xdrixn

anyone know more? There was an article in the ny times mag written by patterson and he mentioned a new restaurant.

art of ice cream and sorbets by emmanuel ryon and joel bellouet. chips book has it $$$

A restaurant here in Chicago (I'd rather not say the name in a forum) does it and I thought it was disgusting. A raw soggy mess. I don't know if it was a question of execution or a just a bad idea.

actually, I have a 4x6 one but I didn't see it there? it was a gift.

look at amazon under architec "the gripper". these are the best because they "grip" to your surface, no need for a towel. for some reason my cut & paste isn't working but that's another forum.

https://melbourne.magic.fr/librairie-gourmande/main.asp I looked for only a little bit for it in english but I'm late for work!

tobacco pudding. Maybe it takes a smoker to appreciate it it, which I am not, but I wanted to spit on the floor. I didn't order it. They sent it out, which gave me the impression they couldn't sell it. bleech!

terra spice, google it

equal weight in chocolate and cream. Ice cream stabiliter works great if you want to prevent it from breaking. I add 8g per kg.

Mom?

Anyone who sticks their fingers in a moving mixer doesn't deserve to have fingers in the first place.

May I ask how you prepared the tapioca?

I'm enjoying and learning abour what everyone has to say and I hope other people are too. Thanks you and keep it coming.

I've had a few people leave me recently and I'm doing my best not to take it personally. People leave jobs, especially in this business. Before I go any further, I'm not a screamer and if I have something to say to someone I say it in private and I offer constructive criticism. In short, I think I'm a fair "boss". None of us I think come into this business with hopes of being able to boss people around, at least I don't. I simply want to make pastries, learn and teach. I am curious to hear how other pastry chefs are staffing their kitchens? Do you have a person whose sole job is to plate in the evenings and if so what are the avergae number of covers? What tasks does this person do during down time? One of my first pastry jobs at a prestigious restaurant in SF was to come in at 230 and do the same prep tasks day in & day out, the pastry chef never said a word to me. I felt there was a high turnover rate because of this AND because of this I try to run my kitchen differently in that my "plater" who come in at 2ish does a variety of tasks (menu item prep tasks), continues to learns and stays interested. I often wonder if I should hire someone just to come in at 6 and plate dinner service. We are attached to a hotel and there are only so many cookies to be scooped and truffles to be dipped and the pastry line is immaculate. I must say I have a very hard time with down time having closed myself recently. perhaps I'm overanalyzing but I'd be really happy to hear from other pastry chefs about staffing issues and solutions.

the ph recipe works great. I haven't looked at the book in a while. As for the almonds. I think Iwas just trying to be too efficient. They have to be done seperately.

http://www.micri.info/Micri/micri2.htm

yeah I know about that website thanks. Henry wilds in NJ hasn't been much help.

who has micri and where did you get it?

that might work and it was my next step...when I get more rice krispies in tomorrow. I was also thinking about egg whites.. Have a ratio? I'm becoming flexible on the caramel for crunch and structual purposes. thanks ps have the ph boks, thanks

equal parts (by weight) gianduja, mik choc, hazelnut paste.

I don't want the mouthfeel of isomalt and I have increased and decreased the sugar/s. The problem is the lack of body and weight of the rice.

I've caramelized nuts more times than I can count but with the rice krispies I don't want the sugar caramelized nor do I want it too sweet so I'm doing 1/2 sugar 1/2 glucose. When trying to incorporate the rice krispies and almonds I got globs of sugar coated with rice instead of vice versa. I have also tried adding some butter to increase the viscosity, and baking soda to no avail. Normally when I do nuts, just nuts I do water with sugar and keep stirring until the sugar crystalizes, breaks down and caramelizes which didn't work either. any ideas?

that's mycryo and not the same thing.

negative

I've called henry wils and left messages three times and they haven't called me back.