currypuff

I didn't mean to suggest that all French are snobby, definitely not. Nor did I want to turn this into a political discussion. I'm sure most of them are nice. Most of them I met (I've been to Paris twice, Nice as well as Melun and Chateau Fontainbleau wherever that is) have been pretty good. It's probably no different than the culture here. Not everyone can be nice! I think I'll lean towards the Loire Valley. It's not far from Paris and they have lots of wines too. In elementary school, I make a fake brochure for this place = ). Anyway, wwoof is set up as a work exchange for room and board on an organic farm. Members pay a fee for an annual membership. This membership gives them access to a listing of farms who are accepting workers. The prospective wwoof-er writes to the farm they are interested in to see if an arrangement can be met. http://www.wwoof.org I plan on wwoofing for 3 weeks in France, and then travelling for another month to Italy and Greece...

Has anyone been wwoofing in France? (Willing workers on organic farms). If so, where, when and how was it? I am trying to debate within which regions to apply to. I would love to learn the art of cheesemaking (preferably goat) but am open to anything not too far from Paris in terms of travelling by bus/train. Also, I thought this program was "free" other than applying for the book, but my friend tells me that one has to pay $5-$10/nite for lodging? This didn't seem right... I thought the work exchange provided room and board for free already... *confused* Also, I know the French are known for their hoity toity snobbiness to foreigners, but I do not think this would really be a problem on a farm in the rural areas? My experience is that they are quite friendly outside of Paris. Any input, advice, recommendations would be greatly appreciated. Merci....

I have a cookbook by amy beh so hopefully that's a good recipe to work off of. I guess I will grate the ginger with my microplane. It sure takes a loooong time to grate ginger though! I remember this one time I tried to squeeze celery juice out of celery. You never saw a person work so hard! *hahaha* Thanks for the help guys...

I'm looking for a recipe for the chinese dessert known as double boiled egg white and milk (with ginger juice). Has anyone tried making this at home? Apparently it should be steamed. Also, how do I get the ginger juice out of the ginger? Sorry that may seem like an elementary question...

I think the raspberry molded rice pudding is wonderful. The first time it came out a big hit, the second time... not sure what I did differently? I most recently made the hazelnut and currant snails and froze what I couldn't eat. They were so good. ... butter and flaky but not too sweet. Sort of like an upscale cinnamon bun, but not really... My boyfriend said we would make a killing if we could sell them!

I like to consult "The New Best Recipe" by cook's illustrated for most recipes. If they're not in there I usually look online For Italian, it has to be Marcella Hazan's "Essentials of Classic Italian cooking". Everything comes out PERFECT, and usually the technique is somewhat involved but simple at the same time, if that makes sense.

Has anyone had experience taking baking/pastry classes at VCC? I am sort of wavering between taking the 1 year program full on, or maybe just working for awhile and then doing some upgrading courses. Big part of me just wants to go there for the basics and foundations and build from there... eg. work a bunch of different places, and then travel a bunch of different places (vive la France!). Of course, one could just start working and go from there, but I'm getting on in years and feel the need to "fast-track" my knowledge... It seems that their program is one of the best in the city. Their students and instructors are always winning competitions, etc. Does anyone have anything to say about the level of instruction and their current instructors? Also, in terms of the workload/homework and how that would fit with a part-time job on the side? Any other advice/thoughts? Thanks...

Thanks for all the help... I am ready to fulfill my butter chicken recipe. Boy I sure needed a ton of ingredients! Definitely will toast my spices first to bring out the flavour (they've been sitting around a bit). My AUNT, who is a serious foodie, actually told me to buy a JAR OF PATAK'S sauce... Can you imagine such a suggestion? I'm going to work between Trish magwood, Sara Moulton's and that other ladies recipes... wish me luck.

Does anyone have a good recipe for butter chicken? Something that doesn't have a million ingredients and isn't too fatty? I know, who am I kidding, it's BUTTER CHICKEN made with cream... My only experience is getting the PC sauce in a jar *yum*... I saw on one of the Food network TV shows once... forget the name of the show, but the lady goes in to a family's house and show's them how to get the whole family involved in cooking. She made butter chicken in a slow cooker... no cream, but yogurt instead if I remember correctly... and it seemed really straightforward. Has anyone tried Sara Moulton's recipe? Thanks!

Thank you to everyone for the suggestions! I will check them out.. amazon.ca, here I come

I'm looking for both recipe books and decorating. An easy decorating book to get me started as I have zilch experience in sugar anything... also more ideas to decorate cakes other than fresh flowers or sugar flowers are appreciated. Thanks for the links! Making a wedding cake looks like it is hard work!

Anyone have suggestions for good wedding cake books? I have Simple Art of Perfect Baking by Flo Braker and Wedding Cakes You Can Make by Dede Wilson... I've never made a wedding cake before, and would like some books on the basics, as well as maybe some books about sugar art/flowers, etc... If this was discussed in a previous thread, my apologies! Thanks so much

I was thinking of going to Westham Island to pick blueberries. Maybe Bissett Farm? Does anyone have experience going there? They also have Westham Island Winery there and some other farms I think. Not organic, but integrated pest management. Also, what are people charging for U-Pick? $2/lb? I wonder how long it will take me to pick $20 worth of blueberries?!!