nightscotsman

Ok This thread is definitly getting off topic , but I have to a try and answer this one. WRNING: SPOILER AHEAD--- =Mark the traitor is the "Agent Smith" who picked up the phone after he copied himself into the err..traitor guy (don't know his name, the one with the goatee). At least this was what I concluded along with the friend who I went to see it with. Makes sense??? I thought that was one of Neo's dreams? I don't remember Cypher dying in the first one - maybe it was actually him? It's been quite a while since I saw the first movie.

I believe that's what I was saying last week on the other "Tempering Chocolate" thread you posted.

I just saw it yesterday, and I have to say I liked the first one better, though that may have more to do with the newness and surprise of seeing the visual look and special effects for the first time. There just seemed to be a too may gratuitous, non-plot-moving scenes in the sequal. And I want that cake recipe.

Welcome back scissor boy (girl?). After you've taken a scan through the rest of the Pacific Northwest board as tighe suggested, just let us know if you have any more specific questions. I'm sure we'll all happily pile on our opinions.

If we are talking about the recipe from mamster's Desperate Measures article, then I'm seeing leeks (a type of onion) and onions in the ingredient list: Or is this a different recipe you're referring to?

Looks like another good one at the Bra'. Thanks for posting the photos. By the way, that table looks like it's prepared for a satanic ritual of some kind...

I'm really hoping someone sees this and brings some hot dog critters to my cocktail party on Saturday. So cuuuute!

Wow - fascinating stuff, mamster. Thanks for putting things in perspective. Science really is good for something more than building giant robots and blowing stuff up.

Sounds wonderful, snowangel. Ah, so many cakes (and pies, and puddings, and cobblers, and cookies, and ice creams, and and) - so little time. :sigh:

Good looking menu, but damn if that's not one of the ugliest web sites I've ever seen! Please tell me that's not really the restaurant's logo.

Looks fabulous, awbrig. Another restaurant I'll have to save my money for. I assume this was a tasting menu? Do they offer other levels of prix fixe menus as well?

What's the real difference between Spam or the McRib and pate? Between Jello and gelee? Between Cool Whip and an espuma? Most people may think of the word "art" as a positive label, but it is the root of "artificial".

Welcome haide! I certainly understand what you are going through right now as I had all the same questions last year. I'm 39 and will be starting classes at the French Pastry School in July. You can read my initial cry for help (somewhat similar to your post above) and ensuing discussion here. It took me over a year of reading, talking, and yes, even therapy to finally make my decision to change careers. Of course having my job leave me helped to get my ass in gear . Everyone has given great advice so far, so I will just add a couple more things to think about: - There are a lot of career paths in the culinary profession other than working the line. If you just want to be involved in the industry, do some research into other possibilities if you don't feel you can "take the heat". - If you get out of culinary school and find you just HATE working in restaurants (and the part-time suggestion above is great if you can find the work), you can always go back to office jobs. Nothing is forever and some people change careers many times during their lives.

Of the locally available brands, I like Spire. I know it's a bit on the sweet side, but at least it has a natural apple flavor to it. I don't really care for the super-dry varieties. They tend to taste too much like beer to me, and I hate the taste of beer. Why drink cider if you want something that tastes like beer? My current favorite, however is the Okanagan brand "Crisp Apple" cider that I got in Vancouver. Tastes just like a crisp, fresh, tart apple with just enough sweetness to keep it from tasting like a beer.

I confess that so far I don't really get truffles. I've had them in sauces and shaved over dishes in some very fine restaurants. It's not that they taste bad, but that I can't really detect ANY flavor. Sort of like potatoes - vaguely earthy, but not really bursting with flavor. Am I missing something? Of course I've only had black truffles (in season), so maybe the white ones will be my salvation. And there is no way in HELL a raw oyster is getting anywhere near my mouth. Sushi I'm just fine with and enjoy very much, though I tend to prefer cooked Japanese dishes when given a choice.

Whisky actually goes very well with, and enhances the taste of chocolate. Try adding some the next time you make a ganache, chocolate frosting, pudding, or even hot chocolate.

Rose Levy Beranbaum's "The Cake Bible" - the most food stained book in my collection. Bernard Clayton's "The Complete Book of Pastry" - A whole section of pages is falling out. Thanks to heyjude for finding me a new hardbound copy!

I only ate there once for breakfast, and though I thought the food we had was OK, I loved the funky/chic, minimal decor and feel of the place. If they are open for dinner I would be interested in trying them again before they close.

Thanks for the clarification, but I'm afraid the vinegars are now missing from the ingredient list.

The recipe looks like a winner, Michael. A couple questions: - the fourth step says to "add cream", but there isn't any cream listed in the ingredients. How much cream should be used? - what is the approximate volume yield? - what is your preferred stabilizer product?

Oh, that's right, I forgot - you're like, all professional and stuff. That 'splains it. Thanks for the details.

I used Jim Beam's Choice (the green label), all shaken together with ice and poured into a cocktail glass - no ice - with a quick grate of nutmeg on top. I wonder if it was the half and half that made it too sweet? The milk is not at thick tasting and the bourbon definitely dominates it.

Mind if I ask a couple question about the photos? - What brand and model camera did you use? - Did you use the built-in flash or existing lighting? Thanks

Welcome Matthew! And I agree, the shows you developed really were some of the best the channel offered. Will we at least see more Bocuse d'Or and other competition specials in the future?

I had me a glass of the Harrington recipe Milk Punch last night. Quite nice, though I did add a tiny bit more simple syrup to smooth it out a tad. Much ligher and more refreshing than an egg nog, but still a little creamy and comforting from the milk. I used whole milk and got no curdling.