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pastrychefwanttobe

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  1. Hi Cactus Eater, I am off to Waikiki later this week and would love some insider tips for good eats in the area. Cheers, Pastrychefwanttobe
  2. I recently had a friend give me a pizza from Lou Malnatis out of Chicago. I have to say that it was the best pizza I have ever eaten. It was nothing fancy just a plain pepperoni pizza. But the crust was nice and buttery and flakey, and the ingredients were not to over whelming, with a nice home made tomato sauce and gooey mozzarella cheese. Seems basic enough, but nothing even comes close here in Vancouver, Pastrychefwanttobe
  3. Hi, I second Vij's Lamb Popsicles, I am drooling right now thinking about the lamb and the left over sauce to be mopped up by some naan. I also had excellent rack of lamb (lamb popsicles) at the Shore Club downtown. Pastrychefwanttobe.
  4. Hi, Would anyone know of a small used chocolate tempering machine for sale? Thanks, Les. Pastrychefwanttobe
  5. Hi Brian, There was a company, a number of years ago, in Richmond doing what you are looking for. I do not remember the name of the company but they were located at 185-11960 Hammersmith Way. I happen to be in that area this weekend so I will drive by and get the name for you. Have a great weekend, Les pastrychefwanttobe
  6. Thansk for the compliment MissAmy, There were some leftovers, but overall, I think most people had a little of everything. We started with some of the preparations about a week before, but the real push was the two days leading up to the party. Les and Jeff
  7. We had the right amount of desserts, we maybe could have made one or two less, but we liked that there was so much variety. It started at 7:00 pm, so most people had a light dinner. The evening went smooth, so we probably would not do anything different. It helped that there was two of us as we each made half the desserts. Les and Jeff.
  8. Hi Lorna, No the Plaisir is not too difficult to make, it just requires time to make as it involves making 5 seperate components of the Plaisir (the Dacqoise, Praline, Chocolate Sheets, Chocolate Whipped Cream and Chocolate Ganache). But I have to say it is well worth the effort because the taste is incredible. The Plaisir is chewy, crisp, rich, soft, and crunchy with every bite. Les and Jeff
  9. Yes, I heard some great things about LordBalthazars last chocolate tasting. The top three desserts for people at the party were: 1) Gateaux aux Crepes 2) Turtle Pecan Pie 3) Key Lime White Chocolate Tart Our top three: 1) Plasir Sucre 2) Hazelnut Chocolate Tart 3) Triple Coconut Cream Pie Les and Jeff
  10. Hi Newbie, We started a week before the party with some preparations and then in the two days before the party went all out to make all the desserts. We had around 35 people. We served a number of wines but the one that was most popular was the Cowichan Valley Blackberry Port. Here is a list of the desserts: - Hazelnut Ganache Tart (aka PH Nutella Tart) - Gingerbread Pudding with Caramel Sauce - Sweet Potato Cheesecake - Triple Coconut Cream Pie - Key Lime White Chocolate Tart - Chocolate Dome - Gateau aux Crepes - Plasir Sucre - Creme Brulee - Hand Dipped Chocolates (Lavender, Burnt Caramel, Caramilized Ganache with Sesame Nougat) - Pecan Turtle Pie - Peanut Butter Bark - Dacqoise Cookies filled with Chocolate Whipped Cream - Cheese Bougatsa - Lemon Sorbet in Lemons Les and Jeff
  11. Hi Fellow Egulleters, We had our very first Dessert Tasting Party. Eventhough we were nervous about getting all the desserts finished on time, everything went smooth. Everyone seemed to have really enjoyed all the desserts and the evening was a great success. Here are some pictures of the two dessert tables. Les and Jeff
  12. I thought that you get the Bread Garden cinnamon knots at any local Chevron Gas Station. I always like the Cinnamon Buns from Sollys on Main Street and I think they just opened a new place close to Broadway and Cambie. Good luck, pastrychefwanttobe
  13. I worked 100 years ago at the bakery part of Stuarts Bakery which was located at Cambie and 5th. They not only baked for Granville Island but they also owned the infamous Max's Bakery on Oak so we baked for them as well. I also know that the owner had several other bakeries in addition to Stuarts Bakery and Max's. I think he was very well diversified and just baked from one location and then just distributed twice a day (once for all the breads and buns and the second time for all the pastries). pastrychefwanttobe
  14. SuzySushi- Thank you so much for the suggestions, will definetely check out both places and will report back. Les.
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