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Posts by Pete

One of my favorite chef stories comes from a pastry chef that I used to work under.  He used to be the Assistant Pastry Chef at a large, well known hotel in Washington D.C.  A family had booked a very high-end wedding there.  The expected cost of the cake alone was going to be thousands and thousands of dollars.  As such, they offered to do cake tastings for the bride, the mother, etc.  Well, first tasting and the mother thought all the cakes were dry and tasteless. ...
 That's why I try not to judge around here.  Yes, we do have quite a community of foodies and gourmands, but we also have people with little, to no, experience, or the means to eat like some of us.  It is my belief that everyone can cook and eat well, even on a budget, and with time constraints. I have also seen a lot of people on here that think that most convienence foods are the pinnacle of dining or think way too highly of fast food and most chain restaurants.  I...
 I top both grilled fish and grilled chicken with it.
First of all, yes it can be used on pasta, just like pesto, although I tend to also add a bit more olive oil to help coat the noodles.    As to my recipe for tapenade, like Brian, I only have a very basic outline and I will vary it greatly depending on what I am using it for, what I have on hand, or what my mood.  Usually my tapenade will contain both green and black olives, although I have made it with only black or only green.  I often like to make it with at least 3...
Rpooley, I do agree somewhat with what you are saying but I also feel that there is room for both.  I agree that the words, "local", "green", or "organic" have become very trendy and people can get too caught up in that.  Let's face it, we will never do away with canned foods and coinvienence products.  There will always be people that don't have access to, or can afford much of the fresh foods that we often take for granted.  Nor would they know what to do with them.  And...
One idea that hasn't been mentioned yet is working with a local bakery to produce many of your desserts.  One of the places I worked at had a deal with a local pastry chef and her bakery.  She would produce and deliver all of the pastry/cakes/tarts we served while we made our own ice cream and crème brulee.   Years ago, just about every fine dining place I worked at had, not only a pastry chef, but at least 1 or 2 cooks in the pastry department, but in this day of small...
This thread has gone hopelessly off topic and has gone in a direction that is not constructive so I am locking it down.  Would have shut it down sooner but I haven't had a chance to get on the boards since my last post on here.
@teamfat I'll be interested in how they taste in a few more weeks.  I'm not surprised that the brine pulled out a lot of the smoke flavor, but I'm wondering if it might not make its way back in somewhat as those peppers continue to sit in the brine.
Guys, this conversation has veered seriously off course and I'd like to see it get back to the OP.  But, more importantly, I think there is a really good conversation here regarding pastry chefs, house made desserts and prepackaged pastry and I think that it deserves its very own thread, and not buried in another thread were many people aren't likely to find it.  I would love it if someone started a thread about this and we took the conversation there.  That way I think we...
Here's a recipe right here on Chef Talk      
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