Deserts, I Iike fruit, I like cheese, I like coffee, and I like liquor

Discussion in 'Pastries & Baking' started by bob hyneman, Apr 26, 2015.

  1. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    I have nothing against pastry chefs, but the way I grew up, pastries were for morning and other stuff was for desert. Cinnamon buns and coffee in the early AM?  I am ALL about that.  A donut after dinner?  I like cheese for desert,  fruit for desert, coffee for desert, or a good strong hard shot of liquor for desert.  "Sweets," are not my preferred taste.  (I do have a weakness for ice cream though.)  I am not trying to lecture you.  But that is how we grew up, and that is what I like.  Sweets are for morning, not for desert.  It was how I grew, it was like, a Catholic rule in my household.
     
    Last edited: Apr 26, 2015
  2. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    I am NOT by any stretch of the imagination saying pastry chefs and bakers are "bad,"  I am saying only that I want their wares for breakfast. For dinner-desert, I want cheese and cantaloupe with a shot of vodka maybe a strong cup of espresso or a nice cup of thin soup.  Ya wanna be a pastry chef and please me at the same time?  Wake up earlier than I do.
     
    Last edited: Apr 26, 2015
  3. brianshaw

    brianshaw

    Messages:
    3,137
    Likes Received:
    369
    Exp:
    Former Chef
    There are plenty of pastry chefs to please all of us, no matter what our tastes are. Are you having a problem finding one for you ?
     
  4. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    No problem. my local donut shop opens early.  (Those folks must wake the roosters or something).
     
  5. brianshaw

    brianshaw

    Messages:
    3,137
    Likes Received:
    369
    Exp:
    Former Chef
    Well that's good. So you are all squared away. Me too; my fave pastry places make sweet deserts that many of the rest of us enjoy.
     
  6. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    Sounds good to me brian
     
  7. fablesable

    fablesable

    Messages:
    535
    Likes Received:
    87
    Exp:
    Retired Chef
    Good read....lol You definitely bring up a very good point though.

    I think you are getting pastry and baking a wee bit mixed up but thats okay, most people do.

    Pastries types are: puff pastry, choux pastry, fill pastry, flaky pastry and shortcrust. Cakes are in this category as well although over the years bakers have been making cakes therefore reaching into the pastry world and mixing the lines between.

    Baked good types are: rolls, bread, biscuits, cookies, etc.

    I am a certified pastry chef, red-seal baker and red-seal chef. I really love food so I thought mind as well utilize my time in the kitchens proper and get certified. /img/vbsmilies/smilies/wink.gif

    Pastries and baking are not always sweet. I do a good 50/50 split in my business of sweet to savoury items so there ya be. 

    I also work either overnight from 9pm-11am for my bread items and 2am-3pm for my pastry items so that would be waking (or not sleeping) up waaaay earlier than you and the roosters!! hehe

    I love working with some of the local chefs, coffee shops and caterers to mix it up a bit in the pastry world. I make savoury shortbread for their canapés or fruit and cheese plates. As well as utilizing flavour profiling to enhance coffee and liquor. In my world mate, you would have a freakin riot on your tastebuds. I love food and do not recognize boundaries when it comes to experimenting with flavour so I guess it all depends on what people want for pastries and baking.
     
    Last edited: Apr 26, 2015
    oscrgrc likes this.
  8. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    I love good tough French bread, and I love Italian bread when it is toasted with garlic butter.  I love English muffins. Yes I did get baking and sucrosey-pastry a little mixed up.  You are correct on that point. But hey if you make me some ice cream . . . . 
     
    Last edited: Apr 26, 2015
  9. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    I dunno, maybe it goes all the way back to having Captain Crunch for breakfast and and being kookoo for coco puffs when I was a kid, but to me, sweet treats are a morning thing, not so much an after dinner thing.  It's a good way to start your day.
     
    Last edited: Apr 26, 2015
  10. brianshaw

    brianshaw

    Messages:
    3,137
    Likes Received:
    369
    Exp:
    Former Chef
    So where do donuts fit into all this?

    And what's the favorite donut in NY?
     
    Last edited: Apr 26, 2015
  11. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    Oh wait, there was another one called "Sugar Corn Puffs" or something like that, (it had a cowboy on the front of the box,) but on weekends, we had pancakes with maple syrup in the morning.   LOL noticing a pattern yet?
     
  12. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    I like Bavarian cream donuts, but there is a deep fried sugar thing in Manhattan called a "cronut" that I would like to try.  I am not sure I would want a lot of them, but it sounds good to me.  Deep-fried sugar?  Who says "no?"
     
    Last edited: Apr 26, 2015
  13. brianshaw

    brianshaw

    Messages:
    3,137
    Likes Received:
    369
    Exp:
    Former Chef
    I recently had a Los Angeles version of the Cronut. I was underwhelmed. It kept me from starving but I ended up with diabetes and a cavity in my tooth. Oh and also indigestion since it was a wee bit greasiest than I can tolerate.

    I crave a good old fashioned molasses donut like they once made in New England.
     
    Last edited: Apr 26, 2015
  14. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    @Bob Hyneman  ,

                "  For dinner-desert, I want cheese and cantaloupe with a shot of vodka maybe a strong cup of espresso or a nice cup of thin soup.  Ya wanna be a pastry chef and please me at the same time?  Wake up earlier than I do."

    Bob,

          You want cheese, cantaloupe, vodka, strong espresso, and chase that with soup??  

    I have to hear what you consume for morning and afternoon./img/vbsmilies/smilies/crazy.gif

    Your the type if I serve you DESSERTS, you would rotate the plate to make me STRESSED.

    just sayin
     
  15. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    I am sorry panini, but in a different order, those are the things I want for breakfast.  I have nothing (ZERO)  against pastry chefs, but where I come from, we eat sweet things  in the morning, and not for dinner desert. Donuts?  I love you.  Cinnamon buns?  I love you twice, but both are each a breakfast things.
     
    Last edited: Apr 27, 2015
  16. fablesable

    fablesable

    Messages:
    535
    Likes Received:
    87
    Exp:
    Retired Chef
    Hows about apple and gorgonzola filo pastry pockets with a Dow's Late Bottled Vintage Port 2006......wicked good!
     
    oscrgrc and flipflopgirl like this.
  17. brianshaw

    brianshaw

    Messages:
    3,137
    Likes Received:
    369
    Exp:
    Former Chef
    That or a Gorgonzola and pear pizza with the port!
     
  18. foodpump

    foodpump

    Messages:
    4,983
    Likes Received:
    537
    Exp:
    Professional Pastry Chef
    Cheese, plus cofee, plus liquor, equals

    tirimisu.........
     
  19. bob hyneman

    bob hyneman

    Messages:
    150
    Likes Received:
    10
    Exp:
    Other
    tirimisu.  I heard about that once.  I'm gonna look around at who serves it around here.  Usually I just skip desert around here because usually desert is just a sweet treat i'd rather eat at breakfast.   A bowl of fresh cut fruit I could go for.  The same fruit with sugar and made all mushy and encased in some sort of pastry?  Well maybe other folks will like it.

    How do you take your coffee?
     
  20. foodpump

    foodpump

    Messages:
    4,983
    Likes Received:
    537
    Exp:
    Professional Pastry Chef
    Black, make that double black:, No nothing, no sugar, no milk, no nothing.

    You don't think I'm some kind of coffee wuss, do you\?  The kind of guy who'd be better off eating his coffee with a spoon?