Posts by Nicholas

Hello and welcome! I liked 1,2,13 and 18.:lol:

Hey, yea, my profile pretty much says it all, although my blog would tell you alot more. (link below) I'm not a chef by profession. Technically, still a student at the Polytechnic. But I do hope to do my culinary studies after National...

Hello fat chicken! It's good too see another country men on cheftalk!

Since we're on professional cooking vs home cooking, what about the dishes? I find myself reaching for a new spoon all the time, until the drawers are empty, and all my wares are in the sink. Cooking "professionally" at home...

Hey Plissken, Mascarpone is a cheese yes, but it is a triple cream cheese. Very rich and creamy. Go for it! You can flavour it with some honey too if you want. Cream cheese is an option, but it does yield more of a "cheese...

I hope I don't get lynched by a angry mob for posting this, but it's too funny! "...a towel, to keep your station looking cool..." Skill Grillz

Thanks for the education you guys. I suppose it's a type of petit fours eh?

Hey you guys, I was randomly browsing for petit fours and different large scale dessert presentation and I came across this term, "Mignardise". It's used like this: "Mignardise of "Vietnamese Coffee". It's a...

Hey! I'll try it out when I get the time, thanks for the recipe!

Thanks for the ideas! I'll do some R&D later tonight after work. We'll see how it goes!