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You teach me I'll teach you

post #1 of 15
10/17/01 at 11:26am
Thread Starter 
Given that there is so dang much expertise on these boards, I was wondering if anyone would be interested in trading expertise in the form of classes. For example, I'd really like to learn pastillage, and since I'm an expert at punctuation, I'd give classes in using commas. Just a thought....

Kuan
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post #2 of 15
10/17/01 at 1:07pm
I could use a class on my favourite punctuation mark the ... :D
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #3 of 15
10/17/01 at 4:00pm
Pastillage is one of my favorite sugar doughs to work with! It is a lot like gum paste.

I just did a cake this past weekend and it took about 10 hours to finish all of the work!

I am teaching at Sur la Table on November 19, restaurant desserts and Wedding cakes in January!

C'mon down! or up!

Sur la Table
Northern Blvd
Manhassett, NY
516.365.3297


If you can get enough folks together interested I teach freelance and I am willing to travel!

Maybe someday, cheftalk.com will have a Culinary Growth Center where we can meet and trade secrets in person!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #4 of 15
10/17/01 at 4:26pm
M,

Do you think you could share some photos of your work in pastillage? Would love to see some!
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #5 of 15
10/17/01 at 5:23pm
I second that, how about some photos?
Thanks,

Nicko 
ChefTalk.com Founder
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post #6 of 15
10/17/01 at 11:53pm
I'm not sure about the trade-off, Kuan. You missed a comma between "and" and "since". :D Oh, the irony of it all!!
Anulos qui animum ostendunt omnes gestemus!
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post #7 of 15
10/18/01 at 6:50am
:p ;) :D

Funny Greg...
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
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post #8 of 15
10/19/01 at 3:28am
Thread Starter 
Greg,

I, did, not, miss, a, comma,

,Kuan,:D
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post #9 of 15
10/19/01 at 8:21pm
Uh, Greg? I'm afraid I have some really bad news...
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post #10 of 15
10/21/01 at 6:25am

Puntuation

I KNOW I need a lot of help in punctuation, Kuan. That sounds like a fun project:):D
Laughter is the medicine of life
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post #11 of 15
10/21/01 at 8:33am
I'd be happy to teach spelling for the food service industry.
Two glaring mistakes that appear on menus ALL THE TIME:

"shitake" mushrooms-please people, SHIITAKE

and

"arugala"-properly spelled-ARUGULA

Why go to the expense of printing a menu on fancy paper with
fancy ink and not check the spelling of basic ingredients?

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #12 of 15
10/21/01 at 9:19am
Thread Starter 
<sigh>

I just found out the proper spellings for "chz" and "chx" :)

Kuan
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post #13 of 15
10/24/01 at 3:41pm
Hurrah for this thread! too funny.

The world needs people like you.
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post #14 of 15
10/25/01 at 6:58am
TSK TSK


;)
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #15 of 15
10/25/01 at 4:02pm

Uh, Kuan, I hate to give bad news, but

you really DID miss a comma. This is TOO funny! I spend all day marking comma errors! In a way, I love the instant messenger because I can do the no caps routine and ignore proper punctuation. I talk on the messsenger to some of my graduated students who are away at college, and we violate the grammar rules all over the place! so for all the others out there who luv to flout the rulz i say who needs commas and long live communication and fun
más vale tarde que nunca
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