Posts by Entropy

It all depends on where you work and who you work for. The first chef I worked for, who was amazing, he ran a 3-star restaurant in NYC and is still my mentor today. He hated it when someone called him Chef, even though he was totally...

Excellent! Thank you! btw, what's an ice water cake??

If you aerate any liquid you will get bubbles. The question is: how long will the bubble hold?? But I think fat keeps a stronger bubble, like soap. (that's my theory anyway....) People also add gelatin to liquids to make bubbles last...

Some customers are just plain mean. If they want to argue, that's one thing, but its all about the approach. In a summer job as a teenager I worked at a very popular cafe in NYC. This other girl working with me was new and came from...

I have no idea, it doesn't say anywhere. It looks like its treated though, almost like teflon covering the surface. I know for sure that its not supposed to be washed with any kind of detergent or soaps...

Too bad, I guess I need to get to the store when they open. Or better yet, make my own, its so much cheaper anyway....Thanks for the insight though.

I prefer scratch, but box is ok too.

I have searched far and wide for good cupcakes. I've eaten them at both Magnolia Cafe in NYC and Sprinkles on the west coast. Both have disappointed me utterly. Aside from the pounds of too-sweet buttercream that ice these little...

I don't know. I also heard something about vinegar once too, but I really just want to avoid doing any damage to this machine. Thanks for the ideas, though guys.

Al Dente, I don't think anyone here is disputing the fact that the customers don't pay for the food or wages. I think we are just letting off a little steam in a healthy manner. I read these posts with a sense of humor, there's no...