Posts by monpetitchoux

What a bind! I wish I lived in New York so I could help you out. I have two sets of colorstone, and one of them is the Saphire, which I don't use as often as the other set (in Birch). I thought Sasaki discontinued the colorstone line....

Yep, everytime I go to the Manager's meeting, the bottom line is being discussed. It seems that the drop in sales is even more pronounced when compared with the boom of last year's sales. The entire hot kitchen has had their hours cut....

Hey Wendy, what about using a pretzel curve dipped in chocolate for a 3-d handle? Unsalted for a smooth handle. But you would still get a flat foot of chocolate if it were set on parchment to set up. But there must be some way of...

Oh, I forgot. When you go to buy your sprayer, also buy an extension cord. The cord on the sprayer is too short. The extansion cord will allow you wider range of motion. Very important in keeping nice steady sweeps when spraying.

We spray at work frequently, using the Wagner sprayer. For the spray, we melt equal quantities by weight of chocolate (white, dark or milk) and cocoa butter over a double boiler. Strain through chinois into the paint receptacle, screw...

Oli: A pastry comb shouldn't cost that much. Anyway. We got one of those cheapy combs that cost about $4. But we didn't use it because we wanted something a little more interesting than stripes. So we colored some cigarette batter...

Happy Birthday Isaac. Glad you started this thread as the scale we've been using at work is on the blink. Glad also that Breadster was able to include the model number of her/his favorite. At $200 I think I'll buy it for work. I've...

Ooooh...Sighh... I miss Philly. I lived there for several years. I am sad that you didn't have such a good time at Reading Terminal Market. When I worked in Chinatown there, I used to buy wonton noodles to go and brought it to market...

Want to hear something extravagant? The pastry chef I work with insists only on using Fleur de Sel in his pastries and desserts. Pierre Herme does the same. I must admit that I am also a primadonna when it comes to Fleur de Sel. I...

Your Ken and Barbie analogy reminded me of Bobby Flay and Jacqui Malouf. You know those airhed co-hostesses are going to set back all the hard work of women cooks and chefs who've struggled to get the same amount of disrespect that male...