Posts by stir it up

I'll let cape chef advise on the others. On the Alsatian Flammekueche, you could just buy the puff pastry, I recommend to really check the ingredients of it and try to get one as close to all butter as possible. There are some out...

there's also Alsatian Flammekueche, which can be nice. Puff pastry, a little sourness from a small amount of cheese (sometimes done with creme fraiche & cottage cheese/quark blended smooth, with a tiny bit of flour, S&P and...

Sounds great Brooklyn Chef... I love Manchego and Cotija.:bounce: There's a nice simple recipe in Julia Child's Cooking with Master Chefs for Filets of Beef in Pasilla Chile Sauce that is finished with Cotija cheese, that's a recipe...

GRK, do you have Bo Friberg's books The Professional Pastry Chef and/or The Advanced Professional Pastry chef? If you're not in a position to study now, plowing through those books (reading and baking) are a good education. The first...

nice that they turned out fine Carl Aird! GRK I think in cakes it can be very critical, some cookie recipes are not as picky as to how they go together. Did you ever have to do the experiment where you use three temperatures of butter...

I agree with GRK! and those appreticeships I'm talking about in France if you're into that, are placements in pro shops. But I do love the pastry shops of Austria. I've been to Switzerland, France and Belgium but Austria really stands...

I just read closer and saw your interest in chocolate. I have heard that there is a bit of a shortage of young chocolate makers, that it's an aging population, if you're interested. To train, there's CAP - Candidates for the...

HI Andrea. One of my favorite destinations for pastry in Europe is Austria. There are some fine pastry shops there, perhaps you could try to get a job in one of them? One of my faves is Cafe Zauner in Bad Ischl. In Vienna...

oh qahtan, I didn't mean anything towards you by that. That was THEIR spelling, not yours! And you didn't make the thing. I was being mean to the bakery/site, especially since it seems they put themselves forth as an example. I will...

well... (proud redneck here;)) I'd call them cracklins or pork cracklins... I find at the high end, unpretentiousness works well, in moderation, amidst other elegant items. You'd be surprised. Everything doesn't need a hoity...