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New Psycho Pastry Chef Joins Chef Talk!  

post #1 of 22
6/14/06 at 5:17pm
Thread Starter 
Yep, that's right kids. Another certifiably crazy culinary professional has arrived to mix it up a bit.
Yo!

My name is Annie, and I've been PC'ing for 16 years. I'm an eGullet refugee.
:bounce:

I can do everything in the pastry arts, bread, laminated doughs, pies, cookies muffins, petit fours, scones, blah blah blah.

But cakes, especially are my specialty.
I have a web site and all that if you want to have a look-see.

I live in the Pacific Northwest.....Port Townsend Washington specifically.
Married to the Mayor. Have one step-son who is almost off to college.
Four cats. One brother in Minnesota (he makes a mean pizza).

I just turned 44.....not havin' a hard time with the age thing actually....I'm just glad I'm not 18 anymore!

See y'all in the forums.....
post #2 of 22
6/14/06 at 5:25pm
Annie,
Finally a NW member! I'm in Seattle. Most people in here are from the Mid West. Fortunately, I spend a lot of time in Chicago, so I can chat a bit.
Let's get some interest in NW cusine going!
Later,
L
post #3 of 22
6/14/06 at 5:40pm
Hi Annie and welcome to Chef Talk. eGullet's loss is our gain! You'll find the atmosphere here is friendly and flame-free. You'll also find a lot of other pastry chefs here to share with and learn from. Check out those forums and get started!

There's a lot here, so get crackin'. We'll look forward to your posts.

Regards,
Mezzaluna
post #4 of 22
6/14/06 at 7:12pm
Don't expect to find anywhere near the quality of poster here than you will at egullet. If egullet is a Keller restaurant this site is a hooters.
post #5 of 22
6/14/06 at 8:05pm
Thread Starter 

Gee, Jeebus!

That sounded kinda.....almost.......flamey!
If you're here, that must mean you like Hooters.
It's the greasy chicken wings, isn't it?

Not the hot PC chicks like us.....no way......:p
post #6 of 22
6/14/06 at 8:37pm
Hi, chefpeon, I know you from egullet. I guess some of us can hang in a Hooters or a keller restaurant. This place is usually quite friendly, in spite of what you've just witnessed. I hope you can spend some time here and add to our pastry community. It's a fine bunch of pros and amateurs.

The open chat with amateurs and pros alike is what makes cheftalk what it is, and it is not snooty or competitive; it's just a friendly place to learn and chat about the trade.

Welcome.
post #7 of 22
6/14/06 at 10:13pm
Actually, I thought I was the only NW member here, in Spokane.
post #8 of 22
6/15/06 at 5:23am
We've got Hooters here in Vancouver, a pair of 'em, and we've got some pretty nice high end places too..

Welcome aboard
post #9 of 22
6/15/06 at 6:26am
Hey, chefpeon, nice to see you here, now! As momoreg said, this site is very different from eG (where, btw, I haven't been allowed to post in almost a year and a half :rolleyes: ). We get people at all levels, from absolutely clueless to top pros, but what binds us all together is that everyone is pretty focussed on the food, has a strong interest, and wants to learn, teach, or both. Nobody is here to show off. Well, not much. :look: :D And the moderation is much more reasonable. :)

Foodpump: :lol:
post #10 of 22
6/15/06 at 9:27am
Not to hijack the thread, but that statement, knowing you is surprising! Care to enlighten?
post #11 of 22
7/4/06 at 11:57am
welcome, sounds like you a]have a lot of fire .......
post #12 of 22
8/29/09 at 3:18pm
Love the name!
post #13 of 22
8/29/09 at 3:45pm
WOW
This is some resurrection.... the previous post to yours was made in 2006!
post #14 of 22
8/29/09 at 4:34pm
:D One day on an HVAC site I replied to ancient threads just for fun. Some people were confused, some went along and some were annoyed. It was fun, though.
post #15 of 22
8/30/09 at 1:37pm
welcome to chef talk!
post #16 of 22
8/31/09 at 1:45am
Hi just realised this is a very old post, but I didn't know where else to go to say Hi, I'm new here too, but three years or so after you. Bit weird that. From the other replies I guess it doesn't matter too much though. I'm from Scotland ... hope this is an international site. Perhaps someone will need a good recipe for haggis ...? I guess I was on because of my pastry!!!:crazy: CAN ANYONE Tell me why WHY WHY whether I bake my pastry case blind or not, the middle of the base still goes soggy when, for example, I've poured the quiche eggy stuff into it. The sides come out lovely ????:blush:
post #17 of 22
8/31/09 at 11:27am
Welcome, soupdragon. This is an international site, for sure, with some regular contributors from Scotland. It's a fun site.

As for your question, I'm no expert in that at all.
post #18 of 22
8/31/09 at 11:40am
;) No worries OregonYeti - great name! Hope to see you again on posts.
post #19 of 22
8/31/09 at 2:45pm
Hi, and welcome. Thats got to be the most random list of welcomes anyone got here in a while.
Look forward to speaking
post #20 of 22
9/8/09 at 8:24pm
Pre-bake the crust brushed with egg white first. This "seals" the pastry so that the quiche doesn't soggy it up. Is that what you were wanting to know?
post #21 of 22
9/11/09 at 12:59pm
Hi PixieDiva! Thanks for replying. Yes, that was what I wanted to know, thank you. Somebody else had suggested it, and I thought, ah of course. I haven't tried another quiche yet, but might do at the weekend to make sure it works for me! Thanks again.:D
post #22 of 22
9/11/09 at 7:16pm
Okay, kids: time to move this lively discussion from the Welcome Forum out into the discussion forums.

Have fun!
Mezzaluna
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