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04/22/2010 11:48:49 AM · #26 |
Ok, one more thing....
I don't use lard (personal preference, I just don't care for the flavour), but frozen butter can be EXTREMELY difficult to incorporate. So here's a trick.
Freeze your butter SOLID.....then instead of just dumping it into your bowl, use a cheese box and grate the butter in. This will make it super easy to mix up! Also, it will be much faster to mix, so the butter will still be frozen when it's time to toss it in the oven. Also, the pastry guys at my restaurant will actually use a frozen bowl and very cold ingredients to help this out!
I am by no means a pastry chef....I pretty much slept through that part of the course....I just "get" the science! |
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04/22/2010 11:57:33 AM · #27 |
Originally posted by glockguy:
Let's talk about photos! I cook too much to want to talk about it here!
;) |
No, too late. This thread now is about the science of cooking and has evolved into something much more interesting than website slowdowns.
Continue please..... |
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04/22/2010 11:58:36 AM · #28 |
Ok...I am game....
Throw me a question! If I don't know the answer, I will Google the SH*T outta it....or I will just make something up! ;) |
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04/22/2010 12:02:27 PM · #29 |
| No questions come to mind at the moment but I have enjoyed reading through this thread and learning about something that I would never have even wondered about. This an amazing site with an amazing mix of people. |
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04/22/2010 12:03:59 PM · #30 |
| I couldn't agree more! I am a complete noob when it comes to photography. I have learned a TON here about that from all the other members. It's nice to be able to give back! :) |
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04/22/2010 12:15:01 PM · #31 |
Originally posted by glockguy:
Ok...I am game....
Throw me a question! If I don't know the answer, I will Google the SH*T outta it....or I will just make something up! ;) |
Well, then... You, evidently, are a professional chef. I used to be one, myself, and run a serious kitchen at home now in my retirement :-) So we have a lot to chat about. Juliet is classically trained, Cordon Bleu, and I believe considered making a career of it, but ended up in a different field; but she discusses food all the time. Timfythetoo used to be a chef, but he doesn't hang around much anymore. Steve Hill (Pawdrix) is a chef in NYC, though I believe he now teaches, and does food photography as well... I am sure we have other chefs in DPC, I'm sure I'm forgetting some. Snaffles talks food like crazy, not sure if she's ever earned a living in the foodbiz though...
So where are ya at, and what's your restaurant? Can we come eat with you? Or if you want to visit Cape Cod, we can cook together and PennyClick can eat our dishes :-)
R. |
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04/22/2010 12:35:51 PM · #32 |
Yah, I trained as a chef here in Calgary, Canada. Nothing close to the level of a Cordon Bleu or anything like that. I went into it straight out of high school because I thought that's what I wanted to do. It turned into a sous chef job at a local restaurant and that's what paid for my engineering education. (when I referred to my restaurant, that's what I meant. sorry if it was misleading)
Now cooking, like photography and an untold number of other expensive things, is just a hobby for me. I have a huge passion for food though.
The irony of the whole thing is that I am not even a practicing engineer. I opened up a company that's in a related (loosely) field. Ah well, such is life! Maybe someday I can open my own restaurant, have it fail, then have Gordon Ramsay come and yell at me and fix it! We can all dream! ;)
I would love to come down to Cape Cod. I have never been there before. Or if you are ever in my neck of the woods, I make a killer Chicken Paillard! :) But nothing's tastier than a nice Alberta Rib eye.....
Message edited by author 2010-04-22 12:38:12. |
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04/22/2010 04:39:41 PM · #33 |
Originally posted by glockguy:
Yah, I trained as a chef here in Calgary, Canada....I would love to come down to Cape Cod. I have never been there before. Or if you are ever in my neck of the woods, I make a killer Chicken Paillard! :) But nothing's tastier than a nice Alberta Rib eye..... |
Cool. Penny spent 5 years or so in Calgary, if I'm not mistaken. She left in 1980. We might just show up one of these days within the next couple years :-) Meanwhile, head on down to our sandbar, we'll cook some clams 'n stuff.
R. |
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04/22/2010 04:54:38 PM · #34 |
| Ha! Dpc is not flaky AT ALL. Loved the lesson in lardology. |
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04/22/2010 04:55:16 PM · #35 |
Originally posted by K10DGuy:
Time-outs and other things for me too. I was hoping it wasn't just my ISP or browser or something, but every other website loads fine, so I figured it was probably a DPC thing. DPL killed it. lol. |
You see, us village burners just happened to stop by sometime last week and completely messed up dpc... sorry we take total credit for the wonderful thing that we did. (oh and we messed everything up for all you other dpl's, lets just say that you will be on your knees bowing to us by the time this is all done with...) buwahaha!
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