Posts by brie

I'm finishing up here at LCB and am researching internship opportunities. I need advice on how to re-do my resume for the culinary field. I have been in the business field - management at UPS and also at an insurance firm - since...

How important is it for me to become a card-carrying ACF member? We have a gentleman in our class who has been flashing his newly-laminated member card around to everyone with two eyes to see from, and in his opinion it should be every...

Le Cordon Bleu Minnesota, here I come! My start date is August 23rd and I'm so excited (and scared) I hardly know what to do with myself. This is a pointless post; I just had to say something to someone who would appreciate...

Some people swear by lard - they say it increases the flakiness and improves the texture of the crust.

The version I had was coloured with beet juice instead of the "traditional" red food colouring. It had a nice cream-cheese type frosting on top. Very stunning on the plate.

I have a friend who recently found out she is intolerent of gluten. She is a pastry and bread freak, and wants to find good, tried-and-true recipes for breads, doughs (pizza dough, especially) and cakes/cookies that can be made with a...

Chateau d'Yquem is my favourite wine. Ever. I decided I need to branch out a bit and learn more about the other, equally tasty Bordeaux wines out there - but I'm not sure what a good reference would be. I've perused the food and wine...

Baking powder wasn't old - but the flour was. I did use AP flour - cake flour is hard to find in this cold, hard part of the world. The flour is about two years old - I keep it in the freezer until I need it (can you tell I don't bake...

Wow, thanks! Any more ingredient recommendations? I am having a few friends over tomorrow night, and I purchased Gallo vermouth, Grey Goose vodka, and Bombay Sapphire gin. I use Gallo in cooking a lot, and the other three I figure...

Not sure if this belongs in this forum - moderators, feel free to move this if necessary :). What is the best way to make a martini, both gin and vodka? I'd appreciate input on techniques, ingredients, the whole bit.