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Posts posted by ohmyganache

  1. I'm the same way. At home, I cook cheap and easy food. One way to get around expensive meat is not to buy it. I use a lot of TVP and meat substitutes in my home cooking. Using good canned ingredients helps too, since you mentioned tomatoes.

  2. Before putting flowers from arrangements on any edible item, make sure they are no danger to your clients...

    Calla lilies and the sap from their stems are extremely poisonous.

    Wow, I did not know that. Thanks for the info. Are there any other common flowers that are a no-no when it comes to eating that you know of???

  3. chefpeon Posted Today, 03:08 PM

    I wanna know how you make that Tuile Dentelle!!!!!

    Tuile Dentelle Chocolate:

    Butter 100g

    100% Chocolate 100 g (unsweetend)

    Glucose 80 g

    Sugar 300 g

    Pectin 5 g

    Cocoa Powder 20 g

    Water 160 g

    In a small pan, melt butter, chocolate, and glucose. Add the sugar, pectin, and cocoa powder off the heat. When combined, add water and bring to rolling boil. It should be the consistancy of bechemel. Chill. At this point, we just keep it in the walk-in until we need a sheet or two. So you spread it evenly and thinly on a silpat. Bake at 400 for about 15 minutes (at the thickness we do it). You can tell when it's done because it bubbles up a lot while baking, and when the bubbles slow down, you take it out. If it's not baked enough, it doesn't snap as well... it kinda bends a bit. It also over-bakes very soon after it's done...

    I'm sorry this recipe is so intense, this is one of the more complicated ones we use...

    pastrymama Posted Today, 10:17 AM

    [quote name=ohmyganache' date='Apr 22 2005, 10:50

    ohmyganache, I would like to know how the meringues for the floating islands were formed. They look like they were cut from a long rope. Do you use forms to shape each one then steam in the form or some other method. Thanks Marilyn

    The meringues we use for floating islands are (if I'm correct) 1 part sugar to 2 parts whites... the opposite of a traditional meringue. Whip it stiff, spread it into a hotel pan. Into the steamer (that banquets uses) for 5 minutes. This time, I just used a fluted ring cutter. Sometimes, I slice it with a paring knife into squares, which when scooped out with a off-set spatula look like cubes.

  4. drewman, those are some nice pix! I didn't know Hotel Hershey did such cool stuff. I've had some friends that worked/externed there in the past...

    Isn't brunch fun??? Here are some Easter brunch pix from the Ritz...


    Panna Cotta with assorted gelee


    Chanpagne Passion Gelee


    Bunny Cookies




    Choux Chantilly


    Coffee Walnut Daquoise


    Floating Islands


    Assorted Financier and Mirliton


    Flan aux Chocolat


    Chocolate Fountain (I hate that thing...)

    That's it for now. Drewman, I'd love to see more brunch pix... they're awesome!

  5. I own the new pastry book, and it's okay. There are a lot of recipes in it that are messed up... ingredients are not what or where they should be, stuff doesn't make sense, etc...

    It's a first edition and that's the problem. The layout is nice, the pix are great (my pastry chef fiancee is in several of the pix because she was a teaching fellow during the making of the book!!!).

    I love the CIA, had a wonderful time there and everything, but I would reccomend waiting until the next edition comes out.

  6. Just out of curiosity, how many people were involved in the plating of the savory courses for those same 400 guests?

    Oh the banquet side uses... I'd say... at least a dozen people. They get managers, room service, whoever to help plate up.

    I'd love to see more pix... keep em coming!

  7. The list is so bogus and is every year. How can the Dining Room at the Ritz-Carlton not be on there? It wasn't there with Sylvan, and it's not there now with Ron? Something is amiss...

    I'm also very surprised to see Hawthorne Lane was not on there?

    Maybe when a restaurant gets too old and isn't 'new and trendy' enough for MB, they 86 it...

  8. Everybody likes to see pictures... I know I do. It keeps my battery charged, if you will. Pictures inspire me with new ideas for flavors, garnish, presentation, etc... So I'll start posting interesting pictures from work if people would like that.

    I'll start out with a few from this week...


    This is a strawberry pistachio crepe I put on Sunday brunch. It's got a pistachio bavarois and diced strawberries inside.


    Here is a chocolate tart with coffee cream plate up for 400. It took two people about an hour and a half to do.


    A chocolate amenity for a VIP guest. Guest Recognition wanted a TV theme, so I put this together.


    A wedding cake we did this past weekend. The florist was supposed to do a cake topper for it, but didn't... so we slapped some flowers from the table centerpieces on top. It didn't look quite right, but we didn't really have a choice. Oh well...

    I hope everyone enjoys the pix...

  9. You might want to try using a barleywine. Barleywine is a high gravity beer, so it's got a lot of sweetness and complexity in it... very similar to a port.

    Where is this brewpub at? Brewing is a hobby of mine. I actually just finished a chocolate stout that came out really tasty. I bought raw whole cocoa beans, roasted them, and steeped them in the wort when I mashed the grains. It's nice...

  10. That's why I love your blog Mel. You just tell it like it is. A lot of us enjoy and relate to it in a

    big way.

    I agree big time there! You remind me of the first baker I worked for when I was in high school. You say it like it is, you're honest, and I really find it refreshing and awesome.

    On a side note here... I'm driving up the west coast for my honeymoon in September and will most certainly be coming by the bakery.

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