gfron1

I've been perusing the Cookbooks & References topics from years past and didn't see anything on German Cooking. What are your favorites? BTW, any mention of German food leads me into my story of being 18 and in Bavaria for the first time. I refused to translate menus since I eat anything, and after 10 days of eating way too much meat, when I sat at a certain restaurant and saw "Wurst Salat" I was overjoyed at the chance to get a salad with a bit of meat on top. What came to my table 30 minutes later was a massive bowl of shredded bologna marinated in some dressing. No ruffage at all - none! Mmmmm...I ate 3 bites and was done. Now back to the books!

I commonly see this question, and I know I've been personally curious lately, but who is appropriate for these classes and workshops? Is it beginners, pros, in between? What does the typical student look like (skills not appearance ) Here's nightscottsmans write up of his experience at the French Pastry School.

Apparently you're not reading THESE posts over in the trend topic I'm with you - I still think foams are fun and useful.

Okay...now they're ripe! I enjoyed this one for breakfast. And yes RG, my cactus are mostly round and flat, although we have a few that look like yours that have been imported in with the Californians.

I made THIS ONE a few months ago using the Saveur recipe which was very good. I think for this project I'm looking for something more posh if you know what I mean. Its going to be a fairly fancy party.

Here are a couple of topics that you might find helpful. Bacon in Desserts Bacon Brittle

I'm making a cake for a birthday party this weekend. The birthday girl really loves pineapple, but I can't bear to dump a can of crushed pineapple in anything. My first thought was a tiered stack of coconut dacquoise rounds topped with rum caramelized fresh pineapple shaped like a pineapple. I would use a dowel to help it stand tall. A bit over the top perhaps. But stepping back, any great ideas floating out there? I'm already thinking of how to control the moisture, make a fresh pineapple taste, make a big presentation, etc. Thanks.

Thanks - laziness pays off

That's not a trend in the southwest, its a staple.

Today I had "the feel" that it was time to get the chiles. So down to my local market for a bushel and handed them over to the roaster. For those of you who have never seen this before, its a cage that rotates while eight torches burn the chiles. If you get a good roasterman/woman, they'll know just when to stop - blackened but not burned. The aroma that fills the entire city is a true gift from the heavens. After they stop the roasting, they knock off the danglers and pour the hot chiles into your pillow cover or plastic bags. This steams the chiles until you get home. Then you peel, peel, peel. I pack them in smaller bags or oil for use between now and next September. I spared a small few for one lucky eG recipient who better greet the UPS driver tomorrow afternoon!

No trends in my town, but in my travels it seems everyone is co-opting the tapas concept. This and the tasting menus are perverted cousins, so if you drive the porsche you eat tasting menu, if you drive a caddy then you eat tapas. Either way - less commitment and higher payout.

Interesting. I would want somewhere that I could be creative and quickly change products to keep from being bored out of my mind versus making a thousand of the same thing day after day. But, I think you hit the nail...money is not what motivates me.

I knew much of that info was outdated, but I was pulling from sites. I'll keep updating the list - thanks!

Being one who doesn't like Top 10 Lists... Here is a compilation of mentions above of the best pastry chefs in America. Please feel free to add, update, correct or argue: Sam Mason, WD~50, NY (Johnston & Wales (RI)) Alex Stupak, Alinea, Chicago (Culinary Institute of America) Will Goldfarb Room 4 Dessert, NY Jordan Kahn Varietal (Johnson and Wales, Charleston) Adrian Vasquez, Providence, Los Angeles Elisabeth Prueitt, Tartine Bakery, SF (Culinary Institute of America) Dimitri & Keli Fayard, Vanille Patisserie, Chicago (Lycee Pardailhan & Culinary Institute of America) Michael Laiskonis,Le Bernardin, NY Johnny Iuzzini, Georges, NY (Culinary Institute of America) Pichet Ong, Spice Market, Chinese 66, NY Sherry Yard of Spago, LA (New York City Technical College and the Culinary Institute of America ) Michael London, Mrs. London's, NY

Tonight I cleaned the freezer out and found things I didn't even know were still in there. I had a bag of fig puree from last season, two discs of pastry dough (I have no memory of these), and then in my cupboard some bloomed 70% Scharffen Berger and remnants of my candied ginger...and viola! Ginger Fig Tart with Chocolate.

...when you're cleaning all of the crap out of your freezer and end up with everything you need for a fig, 70% chocolate and ginger tart. From freezer to table in 15 minutes!

My experience is that when I give someone a small piece (dime size or less), they don't like it. If I give a larger sample, they love it, especially if I don't tell them what it is first.

Oh right, and the 13x9 conversion. Surely someone has done this work before and its in a fancy chart with pretty colors. But it gets complicated very quickly because of the material that the vessel is made of and the type of batter. Often with 13x9 I just bake it in that dish and punch out my individual rounds, but that still leaves a lot of waste.

I prefer to make individual desserts rather than larger cakes. And generally I make the individual desserts in 3 inch pastry forms. I've never seen a conversion, so I simply reduce the temperature by 25 degrees and watch them closely. Are there any tried and true conversion rules that can be used? Specifically, this weekend I want to take an almond genoise that was intended for an 8" round and use my 3" forms.

I've checked the package and also their literature and it says nothing of the ingredients. So my assumption then is that it is a food grade alcohol with essence. And chefcrash, I think your comment may be saying 'why do we even need this...' (my apologies if I'm putting words in your mouth), and I don't disagree. Its more of an interesting idea than something I would want to use. To me, knowing the role of smell in taste, having hundreds of aromas to be added to a food to complement or twist a taste experience really allows my mind to play with possibilities. What if I want you to smell chipotle while tasting mango? Or how about smelling marsala wine while eating a dark chocolate creme? Just intriguing to me, but not anything I'll pry from my tight wallet.

Here's their web page on the perfumes. It gives no info on ingredients, so when I get home I'll see if the label includes any details. Just found this: www.ultimatebarchef.com - "The Pistachio Edible Perfume spray is perfect for spritzing a cocktail, flavoring sugar or a moistening agent for rimming glasses."

Wow Charles. With the lead in I thought you must have needed a caffeine infusion to overcome your grumpiness, but your finish makes it sound like it might actually be good. Thanks for the review. Now, next visit, take the camera...and not for the pretty young things...I want bread and pastries!

Here's another great event to watch out for: PastryScoop.com' s Fall 2007 Conference - Calendar Description

Those are great ideas anzu. I used it just last night - not for my dessert - but for a savory. I made a ratatouille (ala the movie) with a pine nut/aged gouda encrusted chicken breast. Using the concept above, I spritzed the plate as I was bringing it out. Result: My dogs sneezed a lot but everyone thought the dish smelled great (I had included rosemary in my ratatouille).

Lotus Foods also sells a Bhurmese Red which is a favorite in our house - easily found on the net.