Posts by CanadatoGo

I just came back to Canada after being in the UK for a year. They don't keep their eggs in the fridge at all, so now it just seems wrong to be putting them in there. And while there's probably no truth to this, I would swear to you that...

Hiya, I don't know if still need this, but a bande au fruits (the one that I do anyway) is simply a band of puff pastry with pastry cream and fresh fruits. The puff pastry (a band quite long and narrow; you get a feel for dimensions...

French mustard on a palatte knife and then onto the back of someones pants. Priceless when a kp keeps rubbing it in, or when one of the sous doesnt realize it and spends half the day like that. You just have to make sure you keep them...

Just my two cents: I moved from Canada to Ireland a year ago. In Canada I only ever saw Ramsey yelling at people on ****'s Kitchen and Kitchen Nightmares. When I was in Ireland though, they had another programme on (I don't think it...

With gumpaste you can make things a lot thinner and a lot more delicate. Not too sure about anything else though.

I just got back last night from a pastry crawl through parts of France, Belgium, and Amsterdam. It was all so good! I had lists of pastry shops in Paris, and chocolate shops in Belgium, but in a lot of other towns that I visited I just...

Hey, I'm in Ireland right now. I'm not working in a kitchen at the moment (...hopefully soon...) but I can tell you from the CV's that we've gotten in at the shop that professionalism is no better here than it is back home.

Well, these aren't really from home, (Manitoba, Canada) but not much new comes out of the prairies anyway... Perogies and cabbage rolls: There's a big european population in southern Manitoba, so these are really common. Poutine: Is...

Try calling the customer service number on the box. I once found a box of frozen puff pastry in the freezer and called the customer service number on it. They would have actually been able to tell me the expiry date of the puff dough...

Oops, you all caught me, ~brain fart!~ :p I think I just meant that it would probably affect the texture of the batter less than if you added sugar, -something along those lines (gimme a break, I wrote that first thing when I got to...