Posts by CowtownBrewster

Easiest way to think of eggs, for pastry at least, are 'whites=structure and strength' and 'yolks=richness and tenderness'.    Egg whites are almost entirely protein, and as a result will lend strength, a certain...

Top with herbs and creme fraiche?  My family has a great cheese muffin recipe (that I will go look for at some point soon) that uses dry ricotta - would probably keep the shape nicer than a cheddar.  Alternatively, you could...

One of the bakeries I worked for used to make up several hundred kilos of dry scone mix at a time - flour, sugar, salt, leavening agents, and fat (shortening).  Then we'd just take how much we'd need for the numbers for the day,...

Gah - it's a pain how real life can get in the way of interesting conversations sometimes.  Thanks Chinacats - I was in fact looking at the nogents when I asked about carbon knives.  Which would you choose for yourself,...

Also, and I fear I am opening yet another can of worms with this; should I even bother looking at classic French carbon knives, or is KISS (keep it simple, silly) my best course?

Wow!   Deputy, thanks for the insight.  I was paying pretty close attention to how I grip my knives today, and realised that you're probably right - I use the handles to steady and support more than anything, and I rarely...

Thanks Chinacats - you've brought up questions I didn't even think to consider!   Carbon vs. SS - I'm not bothered by regular maintenance, but I am wary of jumping whole-hog into knife maintenance from 0-mach 6.  My...

Hey margcata - this is a great topic, and I'm so impressed by your descriptions coming from a non-beer drinker!  It'd be awesome if we could finagle a beer and food pairing forum in addition to the wine consideration...

This probably should have been my first post - oops!   Hello all, I am a 22-year-old jack-of-some trades.   I started in the hospitality industry working as a baker at a local cafe. Then I moved to England and got a...

Jelly, are you talking about daifuku?  Mochiko dough rolled around bean paste?   http://veganyumyum.com/2009/03/daifuku/   This recipe really does work best in the microwave - the stovetop doesn't heat as evenly...