Posts by ShoeMaker

I often cook with salted, but bake only with unsalted (unless it's unavailable.....). But I hate salt, anyway (LOL - my dad got my whole family on a low/no salt kick back in the '70's and it stuck with me. Most food (especially...

Ditto that :) Blueicus beat me to it ;)

At least where I'm from, there is a difference - frosting is icing, spread on with a spatula and /or piped out of a bag with whatever decorating tip is desired. glaze is just how it sounds, poured over the surface (has a somewhat...

Good question :) I've always called it "icing," as I dislike the word "frosting" (for no good reason....just bugs me...heh). I see them as essentially the same thing.....that is, of course, if the stuff betwixt...

:) Congrats ... hope it goes very well for you :)

Agree and disagree, to a degree ;) Pastry finishing (as well as culinary presentation) is very artsy, but the actual baking before the finished pastry is more "science" based than cooking the food is. There've been...

Nope ..... cake flour is lowest in gluten, pastry flour has slightly higher gluten levels, iirc. Then you have the jack-of-all-trades (marginally suitable for home use, anyway - it's a no go for me when baking at work) all purpose, and...

Unions !!! LMAO !!!!! I worked as a union baker for 11 years in MI, represented by the UAW, somehow/someway.......anyways, the deadbeats that mopped the floors made about $2.00/hr more than the bakers and cooks. Was my first...

Sounds as though you have a better Sysco rep than we did ;) (I assume they still use him/them....have since moved on to a better place :) ) Our USFoods guy tries to be accomodating, anyway ....... my new gig is still very new,...

Agreed :) and you could also entertain the idea of chocolate bread pudding (with amaretto creme anglaise for sauce...MMM Mmm mmm....)