Posts by David Reed

Way to go. I'm in the process of doing it now. I say in the process, because I have a small pastry business w/ no kitchen of my own and I'm starting pastry school. Who knows what will happen. It sounds like Bourdains admonitions are...

The women can get over it. Show up w/ your alginates, gums, and gelatins and sling out some cole-slaw pickle-dressing caviar on cabbage toast, and baked bean pasta

Yo,   I've decided that I like baking enough that I want to go to pastry arts school. Specifically, a 36 week certificate from Culinard, a small program offered by Virginia College.  I've visited the kitchens and they're...

I think that's called a pancake! :)

The easiest teachable moment is when you mix your batch, divide it, and add a little more flour to one half and compare the results.

I live on the gulf coast of the U.S. Where you live is hotter but not by much. Use a shortening that holds up well where you live. Humidity is always a problem when working with sugar, as sugar absorbs moisture from the air. Isomalt...

In more expensive cookware, they get technical and sandwich layers of different metals. The easiest way (what he called a disk base) to make one is to take a metal disk and using a hydraulic press and form, press or stamp...

You can use either quick or old fashioned it doesn't matter. The quick don't give you the same texture because the pieces are smaller (at least I think so). And Granny is right about the toll house. You can make that your basic cookie...

You have me looking at sets now. A friend laughed and called it "fetish". :) Think how much better life would be with a kitchen full of Mauviel . . .

   wow. Maybe you should take up filmmaking and go back with a camera. These folks sound like high drama reality show material. I'll bet their entire world is chaos.