Anyne seen the new yellow Gourmet? Weird idea to use yellow ink for all the recipe titles,it's hard to read. I'm not sure what to think of this book, on one hand I think this should be the best of sixty years of Gourmet, one the other I am turned off by the tone of the text and I can't explain...
I don't even know where to start....
The short story is that my mom started to have serious health problem. It was one thing after another. In the spring she had a stroke during surgery. At first no one would believe me that she wasn’t her usual self and was too confuse but doctors always...
In Rose Levy Beranbaum new book's The Bread Bible, she used a lye solution to glaze a pretzel bread. The recipe, she says is from Daniel Boulud's chef boulanger.
Lye 4% Solution:
3.3g salt, preferably sel gris
You are to use 2 tablespoons of...
....Connoisseurs consider foie gras the epitome of culinary civilization. But animal rights activists call it the "delicacy of despair," born of cruelty to animals....
....Although one noted San Francisco chef, Traci des Jardins of Jardiniere, had pulled foie gras from her menu before the...
Thermomix brings together the functions of over 10 kitchen appliances in one compact unit. Thermomix can chop, beat, whip, mix, pulverise, grind, mince, grate, juice, crush, puree, blend, cook, steam and even weigh food!
Has anyone heard of this machine or used it?
A few reading suggestion....
American Pie: My Search for the Perfect Pizza
by Peter Reinhart November 2003
Aquavit: And the New Scandanavian Cuisine
by Marcus Samuelsson October 2003
Bittersweet: Recipes for Today's Better Chocolates
by Alice Medrich November 2003
Classic Breads ...
I discovered dulce de leche in California. with Jock and his family. They were holding a tasting at Copia when I was there with Jock and his family, and even gave everyone the recipe. I decided to make some just to see if I could recapture the taste of it. Now I’m wondering what to do with...
So much has happenned since the last time I was online. Right now I'm looking out my window and seeing the Pacific Ocean and the Long Beach Marina.
Last week did not start well, after more health crisis, which explains my absence for the last two weeks or so, I actually started to get better...
A friend and I tackled strudel today and the results were very disappointed. We used the recipe in Rick Rodger’s Kaffehaus. The dough came together easily and the stretching went rather well. We made an apple filling, rolled the dough and baked it.
The dough never cooked. It had a nice...
The Advanced Professional Pastry Chef
by Bo Friberg (Author)
The Appetizer Atlas
by Arthur L. Meyer
Baking With Passion: Exceptional Recipes for Real Breads, Cakes, and Pastries
by Dan Lepard, Richard Whittington, Peter Williams
Essentials of Asian Cuisine: Fundamentals and Favorite...
.....In Los Angeles.
Yes I'm going to California in about 2 weeks!! :bounce: I'll spend most of my time in Los Angeles and around it. I've never been to California before, even though I have a guide book and will be staying with friends, I want to be sure not to miss any culinary marvels so I...
Cleaning up after dinner with friends, we started to make a list of the bests dishes the world has to offer, a top ten list of sort. We each agreed on must of have dishes but we never agree on ten. What would be on your list?
White osso bucco
French onion soup...
What no thread on what did you all get for Christmas???
I know Pete got All-Clad but what about everyone else???
How was the turkey?? What did you all serve for dessert? And what did you find under the tree??
Would a cake made in a 10 cups bundt type mould be enough to serve about 20 people? There would be at least one other dessert, a fruit salad.
I have a feeling I won't have enough cake to go around but thought I'd check with you guys.
Now that I know what a tailgate party is, here are a few reading suggestions.
You can find books on almost every subject, amazing ain't it? ;)
John Madden's Ultimate Tailgating
by John Madden, Peter Kaminsky
Titletown USA Tailgaten Cookbook (6th Edition)
by Donald D. Sabatke
Are there differences between a cake covered with a glaze (chocolate, butter and corn syrup) as oppose to a cake covered with a ganache (cream and chocolate) ? Is one easier to work with? Shinier? Longer lasting?.... I could really use help on this having never work with glaze before.