![]() | ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Pastry Chef's Forum A forum for professional pastry chefs and bakers. |
![]() |
| | Thread Tools |
|
#1
| |||
| |||
| hi there, i am a german master pastry chef, locatedright now in durham,NC .... i am looking for a pistachio compound for my cream/mousse cake - if i would needit for the business i would order it wholesale, but its not my business and i cannoit order that much of an amount .... it is for private use. does anyoneknow of a place online or at the store (here in the US) where i could get pistachio compound/flavoring ? any help is greatly appreciated ![]() |
| Sponsored links |
| |
|
#2
| |||
| |||
| You can try out L'Epicerie online. |
|
#3
| ||||
| ||||
| carma, gormet foods international. I prefer driedoppel brand. Paris gourmet has one, but seems to be more of an extract then a compound. Is a liter. too much? |
|
#4
| |||
| |||
| yeah,i know the dreidoppel brand from germany (its superb i think).... thing is; i just need a little to make ONE cake.... so i don't want to buy one jar of it.... none of our suppliers wanted to send us a testing size;so i called my dad in germany and he is gonna send me a little in a letter... its all about connections isn't it :-D thanx for suggesting those other suppliersguys; i'll have a look ![]() |
| Sponsored links |
| |
![]() |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Varieties of STUFF in your Fridge or how many vinagers do you have??? | shroomgirl | Food & Cooking Questions and Discussion | 52 | 04-13-2005 05:43 PM |
| I woulk like to find out how to become a Commis or Trainee Chef in the UK, Scotland | jessica | Professional Chef's Forum | 3 | 05-09-2001 12:24 PM |
| I need to find Chef Boulanger's first name (hes the father of the restraunt) | sous chef sean | Culinary Schools \ Culinary Students | 4 | 02-24-2001 03:18 PM |
| Where can I find Ice carving info | pchiodi | Professional Chef's Forum | 1 | 02-08-2000 04:48 PM |