what is a japonaise? and other questions...

[Isa]

Sorry M Brown, by the time I got down the page I forgot you had posted the definition of the Japonais...

OK, you've sent me back to the books - I also went to J&W . Japonaise is also found in Bo Friberg's book, The Professional Pastry Chef. Glad to find all of you alums!

[momoreg]

Nice to meet you, LoriB. Welcome to cheftalk.


Since we have so many alumni here, when did you all attend? I went from '84-'86.

[cape chef]

78/80 but please don't tell anyone!!!! :
cc

[cape chef]

LoriB, Please excuse me for not saying hi!!
So Hi!!!!!!!!
cc

[momoreg]

I won't tell anyone. So that makes you...29?

[shroomgirl]

Lenotre too....1st book.

92-93 (or was it 93-94?) This is a second career, so I'm much younger and much wiser than these dates imply!

[Nick.Shu]

perhaps its just me.

The cake japonaise usually refers to the above reference, i.e. two meringues, sandwiched with butter cream and masked with toasted almonds with praline (very tasty).

Also, to my belief, french cuisine refers to certain foods by name by its aspects, i.e. cuisine japonaise would refer to foods of japanese origin or perhaps those that correspond to french beliefs of being japanese or having japanese characteristics.

[Greg]

Went to J&W (Charleston), 94-95. Had Berndt Gronert as my patisserie instructor. He was to busy expounding upon the superiority of German baking to enlighten us to things such as Japonaise.

I had Gronert also - but I believe it was his twin (one was in Charlestown, the other taught in Providence RI). The first name escapes me, but it will probably re-surface. Interesting .......the Providence twin is not there any more, but I don't know where he has gone (though I do know why).

[Greg]

They were both in Charleston when I was there. Berndt had been in Providence the year before, Armin had been at Charleston for a while. Berndt was known as the "funny one", a very comparative assessment. My favorite Berndt quote: "What do you do when your creme Anglaise breaks? Well you could go into the corner and cry like a little girl, but that will not help your sauce". Of course, you have to say this with a German accent to be funny, or maybe you just had to be there.
Why did Berndt leave Providence? If it's not something you can post, PM me; my chef buddies love Berndt Gronert stories.

[Chef David Simpson]

m brown, what is maize? I know it's a bread or roll. But where did it come from? What is it made with?

[m brown]

maize is the native american term for corn.
maybe you are thinking of corn bread or a term for a spacific corn bread or flat bread/

[Chef David Simpson]

OK, I feel stupid. I was thinking of the tortilla. I've been up for 36 hours catching up on some work. So, please forgive me.

[This message has been edited by Chef David Simpson (edited 01-10-2001).]