Posts by Rainliberty

Sorry for the confusion on my part. The question my teacher asked was, "How many of you have ever eaten at a fine dining Spanish restaurant?". The conversation that followed after was mostly about Tex-Mex or chain restaurants (Los...

Sorry for the confusion on my part. The question my teacher asked was, "How many of you have ever eaten at a fine dining Spanish restaurant?". The conversation that followed after was mostly about Tex-Mex or chain restaurants (Los...

Well I guess Spanish cuisine as in from Mexico as opposed to cuisine from all Spanish speaking countries. Though I would be interested in any information regarding the two choices you provided.

One of my chef instructors brought up something interesting in class the other day that made me want to look in to the subject. I personally haven't had the chance to visit very many Hispanic restaurants and I've only been limited to...

I say go for it. Piece of advice however, don't get a loan for all of that money to just be content with working at Wal-Mart bakery. If you're going to do this don't settle for average low-paying commercial baking because that's in all...

I have two recipes for French Onion Soup that have two different techniques and I was wondering if anyone can tell me which one is correct.One says to brown the onions in the pan and then de-glaze them. The other says to slowly cook...

I like the Tarte tatin idea. Also didn't think about the Tuile taking away from the pie crust. I will definitely keep that in mind. Any other suggestions?

I basically need to make a plated dessert with a sauce and a garnish. I was thinking off the top of my head to make an Apple Pie (which I believe are in season or will be when I have to make this) with Vanilla Ice Cream, Caramel Sauce,...

Apparently at some point I forgot that I had a major project due and now it's due tomorrow. I realize that I could easily just make something up but everyone here has so much to tell so I wanted to ask here first. Basically I need to...