Please Welcome Gale Gand

Nicko · #1 05-19-2009, 08:33 AM

Gale,

Thank you and welcome to ChefTalk.com. I think I speak for all of us in saying that we really appreciate having a chance to talk with you for a few days.

Thanks for spending time with our community.

gonefishin · #2 05-19-2009, 02:21 PM

Welcome Gale

It's so nice that you've decided to take a little time out of your day to share your thoughts with us. As a home cook I've learned so much from this site in particular...and when we have a special guest like yourself...well, it's just balsamic on some berries (hmmm...you know what I mean

)

thanks a bunch!
dan

bughut · #3 05-19-2009, 05:04 PM

Hi Gale,

Welcome to the forum.

As A Scot, I'm not so familiar with your work, but i do know you are promoting some fabulous brunch ideas just now - I saw you on the today programme.

I loved your idea using ham to line muffin pans and filling with eggs and lots of other lovely ingredients.

We dont do a great deal of brunch here. It doesnt seem to have caught on the way it has in America. I was wondering if the muffin/ham creations would be as nice cold, say for picnics.

Looking forward to spending the next few days with you

Gale Gand · #4 05-19-2009, 08:40 PM

Can't wait to get started tomorrow. I have to teach a French class in the morning first thing at my son's school (we're doing Mousse au Chocolate) but will come to the forum after the first 2 classes periods to start answering questions and talking with the group.

Gale Gand · #5 05-19-2009, 08:41 PM

Happy to share stuff with all of you. And don't you mean thanks a brunch?

Gale Gand · #6 05-19-2009, 08:44 PM

I've eaten many of the Eggs Baked in Ham Cups cold because I had them left from photo shoots and testing when I was writing the brunch book. They are great cold, and eaten with you hands. The crew on the Today Show were eating them that way after the show was over and raving!

chefelle · #7 05-20-2009, 05:14 AM

Thank you, Chef for coming and spending some time with us.

First of all I'd like to say that I have made your double blueberry muffins many, many times and I LOVE them!!! So good!!!!!

I am off to work at my patisserie but I hope to catch up with you tonight....and to think of a few intelligent questions to ask!

oldschool1982 · #8 05-20-2009, 07:25 AM

Welcome indeed. I've thumbed through your books and can actually say .....Mighty Impressive!!!

(Not that your success needs someone like me to......

) yet I will say that if I were still in the kitchen, I would be an honor to draw from some of your creations and works for inspiration. After all, as professionals, when we have reached that point........that's where we need to look to keep things rolling sometimes.

By the way....... I mean that in highest form of a complimant. Just in case anyone saw it differently.

ColSahlas · #9 05-20-2009, 10:56 AM

Welcome, Gale, and let me say that I am a huge fan of your desserts at Tru. It's the best restaurant in Chicago and the best desserts I've ever tasted. You are the Pierre Hermé of Chicago!

chrose · #10 05-20-2009, 11:43 AM

Gale, I remember you from the first time you graced Food and Wine wayyy back.. I mean, just a little while ago

I liked you from the beginning and I would like to say congratulations on all your successes! I have enjoyed many of your dishes over the years!

Best regards!

Mezzaluna · #11 05-20-2009, 09:00 PM

Welcome to Chef Talk from another fan! I'm a long-time home cook, but have come to baking only in the past couple of years. Your book butter sugar flour eggs got me started. I look forward to reading the discussions here and baking from more of your books.

Mezzaluna

JustPJ · #12 05-21-2009, 06:50 AM

Welcome to Cheftalk and thank you for taking time to chat with us. I cant speak for everyone but I know I need all the help I can get!

LuvPie · #13 05-21-2009, 06:45 PM

Hi Gale, I have watched you many many times on your tv shows.
So enjoyed them over all of these years.
I thought it was fun when you'd have on Wayne Harley Brachman too.
My grandmother was pasty chef at UCLA for decades and I got my love of baking and cooking from watching her growing up all my life.
Sitting on her kitchen stool in the kitchen I'd watch her for hours.
Would you know the secret to the most moist most delicious walnut date bread.
Is there a way to ensure it's over the top wonderfully moist and delicious?
Pointing me in the direction would be wonderful........

Thank you Gale, happy baking and best wishes to you and your family.......

From just a pielover................

Gale Gand · #14 05-21-2009, 11:35 PM

I think just the dates alone are what make it moist. I do a traditional Sticky Toffee Pudding from the north of England that's super moist and it has chopped dates in the batter.

Gale Gand · #15 05-21-2009, 11:36 PM

That is a HUGE compliment (saying I'm the Pierre Herme of Chicago)!