Posts by SpicyJalebi

Mini rant: There's a new restaurant opening up near us and they're interviewing for the chef de cuisine position.  We happen to have a large kitchen, a slow week and a chef de cuisine who's friends with the new owners.  As such...

Quote:Originally Posted by jessiquina my question is: how do you plan on having a family if you are working these long hours on the weekends too and on the holidays.?How do any of us?  If it's important enough to you, you make...

That sounds fan-stinkin-tastic Rexxar!What about doing a tea/coffee infused anglaise in alginate to bring a little of that tea/coffee bitterness into it; maybe sweetened with some vanilla or add a little frangellico or benedictine to it.

And that ugly mouth feel, probably some kind of shortening instead of butter.  Blech.

Google images are great and with the right name I got the bread immediately.  The sauce has been more of a challenge; since it's not exactly a sauce nor am I 100% on what it's called.  The ideas have been great though and I...

The trip was fabulous Heirloomer, no doubt.  Thanks for all the information.The Khboz seems exactly right; I'm looking forward to making it soon.  You guessed it, my family and I are total chilieheads, and yes, have used...

I went to Morocco - Casablanca, Marrakech and Fes - last summer and pretty much everywhere we went in Casablanca and Marrakech we'd get this amazing fresh bread and spicy tomato based dipping sauce with it.  I'm hoping to find a...

What are you doing with your glaze now?  Maybe we can figure out where the failure is happening.

I went to see him when he was in San Francisco a couple year ago.  Well worth it at the time, though I'm not going much chocolate work any more.  Enjoy!

 Thanks for all the responses!  I found a bunch of places to order them reasonably online, but due to time constraints needed to find something locally.  I ended up stacking a bunch of 1" rounds from Michael's and...