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Wow, that is an interesting formula. Is it cooked down for a while for a thicker texture or left on the looser side?

I tend to think if he doesn't like Bleu d'Auvergne he just wont like any blue. There is nothing wrong with that, although I get the desire to keep trying. I still spit up uni at good sushi bars because people think that this time I'll like it. (what can I say, I just don't like the texture). But go ahead and try Maytag, that is a good gateway blue. Milder and creamy not too salty/sharp.

Personally don't think Havana club is all that. I like Flor de Cana from Nicaragua I have their 4yo extra dry and 18 year.

Or Picon! Those Spanish blues are strong!

I like the 'canchanchara' I don't know too much about the history, but it's caribbean and really yummy! Here is a sample recipe: http://www.icuban.com/food/canchanchara.html

Or if you could post the ingredient list with out instruction I would appreciate it!

It sure looks like a pastry cream base lightened by beaten egg whites. I am going to have to see if I can find the yeasted PS recipe (or equivalent) on line somewhere.

yeasted pâte sucrée dough?? That sounds cool! how did it turn out and how would you describe the differences with a 'normal' pâte sucrée . The flan recipe looks like it will work out. Did you cook it more after adding the eggs/flour mixture to thicken? before folding in the egg whites?

In addition to some good one mentioned (esp the Alice Water's Veg and Fruit books) is the very good How to pick a peach by Russ Parsons

Noodles are cooked through in just a few minutes and you want them to taste like wheat. You aren't trying to cook out the wheat flavor. If you want to use a flour slurry just use wondra, no big deal. These days with so many starch options the main reasons to use a roux are flavor profile and tradition. Frankly it's harder to mess up a slurry so that's another point against the roux.

Nice! So as I was saying :-)

I think Ridge wines and Seghesio would be a nice contrast in style by producers that both use old vines.

I have that knife too in Ginsanko, it has been a work horse form me. I love that handle, although I had to send it back recently because it was starting to loosen up (after 5 or so years). At least they took care of it for a minimal fee.

That Belly is Giant on the Rader.. I much prefer the french shape

I have # 6 from Guillaume Cote (Cote knives)Just had the handle shaped differently.

Have you tried any of the pre-blended AP gluten free flours? I believe Bob's Red Mill has one.

If you want an Escoffier book to cook out of, I would recommend getting Ma Cuisine. It has more detailed recipes

Muffin made from a Coffee cake recipe, with a crumble topping. How about fruit turnovers made with pie dough? I like to shape them like pop tarts!

I have used and like Royal quite a bit. In general if you see 'new crop' or 'new harvest' I would go for that.

Agreed, do it in a way that works. Present it to him, let him taste it, then tell him how you made it. If he really wants it done in a specific way request a recipe (polite way of saying put up or shut up). I'm guessing he really won't care, it doesn't sound like he has much knowledge of the pastry kitchen. If he does want to know why you didn't do it the way he suggested just be honest, give him the issues and the solution. Most Chefs are happy to be presented with a good product and not more problems!

You are pretty much SOL. Measuring spoons are not particularly consistent and you can't easily convert to weight because different powders (salt, flour, baking powder ect) will weigh differently. You can of course R&D all your recipes and convert volume to weight. The truth is it doesn't matter all that much most most things as long as you are in the ball park, measuring spoons are plenty accurate for home cooking. When you start doing things in quantity production OTOH..

Rolled like a torchon maybe? the chilled and sliced... Just a thought

Recipe: Pâte Feuilletée Inversée (Inverse puff pastry) Source: Pierre Hermé, Secrets Gourmands Ingredients For the butter block - 175g soft butter - 150g flour For the "détrempe" - 350g flour - 15g salt - 110g melted butter - 1.5 dl water (150g) (Do not use all the water at once, depending on the humidity of your flour; if the détrempe is too hard, you'll have trouble rolling the dough, if it's too wet the dough won't rise properly...) - 1/2 tspn white vinegar Preparing the butter block Mix the flour and the butter until the dough forms a ball, then flatten it in a disk that is 2 cm thick, wrap in film and store for 1 1/2 hour in the fridge, at 4°C. Preparing the détrempe Mix all the ingredients (careful with the water). When the dough is homogenous, flatten it in a square that is 2cm thick; wrap in film and reserve for 1 1/2 hours in the fridge, 4°C. Making the "turns" When the two doughs have rested, remove from fridge, flatten the butter block in a 1 cm thick disk. Place the détrempe in the center and fold the arcs of the butter disk over the détrempe, sealing it fully. Start flattening this square by banging all over its surface with your fist or rolling pin. Then, use the rolling pin and starting from the center, roll genly towards the borders to form a rectangle three times as long as it is wide. Give it a double turn (fold in four, each side folded to the middle then the whole thing folded like a book... if you need more explanations let me know, but there are lots of illustrations on the web). Turn the rectangle so the fold is on your left, press down gently and wrap in film. Place for one hour in fridge. Then flatten the dough with your fist or rolling pin, then roll gently again into a rectangle that is three times as long as it is wide. Give it a double turn, flatten slightly, wrap and store in fridge for at least one hour (dough can stay overnight or for up to two days in fridge at this point). The last turn is a "simple" turn, and is given shortly before you use the dough. Again roll the dough into a long rectangle, and this time fold it in three, like a letter. Wrap and let it rest for half an hour in the fridge. When you roll it at this point you can lightly flour your work surface, but Hermé says it is better not to use flour when you're giving the dough its "turns." Which is tricky since it's the butter that's in contact with the work surface in the beginning. What helps is to keep the dough very cold at all times, and to roll between sheets of parchment paper or cling film.

And then there is the reverse puff pastry (Pâte Feuilletée Inversée)with the butter on the outside!

I like this one: http://www.foodbeam.com/2008/04/10/reussir-la-pate-feuilletee-pas-a-pas-mastering-puff-pastry-step-by-step/