Hello world!

[Nn, M.D.]

Hi all, it's great to meet you.  I have been baking for several years, cooking for a few more, and I have loved learning about different world cultures and cuisines through the process.  I've sort of realized that my interest has surpassed "casual participant" and is now in full-on "nerd", which I don't mind at all.  I self-identify as a baker, and I love making cakes especially.  Cakes are special because the sum is greater than the parts combined: you take a bunch of components, sandwich them together, and present layers of complexity and diversity in texture.  So don't be surprised if most of my questions center around that arena  However, I love cooking as well, and hope to learn more about other methods of preparation (grilling, smoking, dehydrating, etc) to become more well-rounded.

 

P.S. I am moving to Philadelphia very soon and would love to bake with anyone who is around!

 

Pecan and orange frangipane tart topped w/ maple and barley malt caramel and toasted pecans

 

Fenugreek genoise sponge w/ maple vanilla crème patissière, fenugreek and vanilla swiss meringue buttercream and maple honeycomb crumbles on the outside

[gfweb]

What's up in Philly for you? Great city for eating.

[Nn, M.D.]

I’m moving for work, so I’m very excited for all the eating I’ll get to do. I’ve been very impressed on my visits so far.

[Smithy]

Welcome! It looks like you'll fit right in here. Based on your creations above, I expect you may get as many questions asked as answered.  It looks as though you also have a good grip on food photography.  

 

I you have any questions about how to use the forums, or where or whether to post a particular issue, feel free to ask a host (I am one) by PM, or ask in the Moderation and Policy Discussion forum.

[gfweb]

50 minutes ago, Nn, M.D. said:

I’m moving for work, so I’m very excited for all the eating I’ll get to do. I’ve been very impressed on my visits so far.

Where have you eaten?

[Nn, M.D.]

Not too many spots, Johns roast pork, a few spots in italian market, some

brunch diner near central city (I’m not great with names haha) but they were all good.

[gfweb]

Try Cheu, Vernick (at the bar because reservations are scarce), Zahav, Parc

[kayb]

That pecan tart is a thing of beauty. I'm also intrigued by fenegreek genoise. Welcome to the forum! And do enjoy Philadelphia; it's one of my favorite cities.

[Nn, M.D.]

32 minutes ago, kayb said:

That pecan tart is a thing of beauty. I'm also intrigued by fenegreek genoise. Welcome to the forum! And do enjoy Philadelphia; it's one of my favorite cities.

That tart was my opus magnum, forever trying to outdo that. And thanks, I’m looking forward to the transition.

[eugenep]

I read in Art of French Pastry that many professional bakers like at least 3 textures - e.g. pie crust, custard, pecan nuts 

 

I always wondered if this is like a rule or guide that bakers follow? Good to know 

[Kim Shook]

Welcome to eGullet!  I think you are going to fit right in!  Your desserts are lovely - I agree with @Smithy:  you are going to answer as many questions as you ask!  As far as Philly goes, I've only been once (and loved it and am hoping to come back some time), but because of friends I am familiar with Stock's Bakery.  I don't know about anything but the pound cake - I'm posting about that today - it is the best I've ever tasted, so I can recommend a trip there for you!

[Nn, M.D.]

5 minutes ago, Kim Shook said:

Welcome to eGullet!  I think you are going to fit right in!  Your desserts are lovely - I agree with @Smithy:  you are going to answer as many questions as you ask!  As far as Philly goes, I've only been once (and loved it and am hoping to come back some time), but because of friends I am familiar with Stock's Bakery.  I don't know about anything but the pound cake - I'm posting about that today - it is the best I've ever tasted, so I can recommend a trip there for you!

 

As a southerner I adore pound cake! So I will absolutely check it out. And thanks for the warm welcome

[Nn, M.D.]

32 minutes ago, eugenep said:

I read in Art of French Pastry that many professional bakers like at least 3 textures - e.g. pie crust, custard, pecan nuts 

 

I always wondered if this is like a rule or guide that bakers follow? Good to know 

 

And generally I find that to be the case. It depends, of course, on the context. For a birthday cake, usually cake + frosting is fine. But for something sort of special, I like to have some textural play. I usually go for soft + creamy + crunchy, or crumbly + gooey + crunchy. I find that doing it that way produces something that isn’t monotonous and has 4 potential texture combinations.

[Alex]

2 hours ago, gfweb said:

Try Cheu, Vernick (at the bar because reservations are scarce), Zahav, Parc

 

Also Vedge.

[KennethT]

Wow - I'm not usually a dessert person, but those look and sound amazing - I love the idea of savory desserts - I'd love to try that fenugreek cake!