Posts by angrychef

Pizza Hut is horrible. We usually do Domino's though I'm not crazy about it either. There's a real NY pizza place out here in L.A. called Joe Peep's, the best here so far. Up in Seattle, there's a shop called Pagliacci's, amazing stuff.

Sometimes staff goes into my walk-in to filch my brownies, and since the lock is on the outside we lock 'em in for 5 minutes and turn off the light. Suddenly they hardly come back...Giving the receptionist a big spoonful of "mango...

Okay, I'm really embarrassed to admit this but I figure it will give some people something to laugh about: the only concert I've ever been to was when I was 15 and went to see Menudo. At least I got to see little Ricky Martin when he was...

5'7" 140, less 5 lbs. when we are slammed because I don't have time to eat. Can anyone else down their lunch in 5-10 minutes? I have developed an atrocious habit of speed eating since I've been in the food business(because by the...

Chef Kurt, your choc. mousse sounds interesting. What does the stout do for the flavor?

I was reading the Arlequin thread and started wondering how most pastry professionals at this site prefer to put a mousse together. Eggs or no eggs? Meringue or just straight cream? For fruit mousses I tend to go for straight puree with...

Yes I agree with kokopuffs.Since less gluten strands develop, the dough doesn't have the ability to trap aircells and the resulting loaf is too heavy and dense.

Equal ratios of chocolate and cream is right. You can even add some type of liqueur to give it a subtle flavor. You can whip it up in a mixer so it's lighter or use it straight up, only wait for it to set up a bit so it doesn't flow all...

A client is requesting my pastries but wants no gelatin in any of the items( I think she has an aversion to where it's derived from). What could I use as a substitute for gelatin? Pectin? And how much would I have to use for mousses and...

Yeah, Cookwise is an excellent book. I haven't tried the recipes but rely on her scientific explanations when things go wrong. I forgot to mention, to slice the well-chilled pie ---dip a knife in very hot water, wipe dry or shake off...