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Deserts, I Iike fruit, I like cheese, I like coffee, and I like liquor

post #1 of 23
Thread Starter 

I have nothing against pastry chefs, but the way I grew up, pastries were for morning and other stuff was for desert. Cinnamon buns and coffee in the early AM?  I am ALL about that.  A donut after dinner?  I like cheese for desert,  fruit for desert, coffee for desert, or a good strong hard shot of liquor for desert.  "Sweets," are not my preferred taste.  (I do have a weakness for ice cream though.)  I am not trying to lecture you.  But that is how we grew up, and that is what I like.  Sweets are for morning, not for desert.  It was how I grew, it was like, a Catholic rule in my household.

post #2 of 23
Thread Starter 

I am NOT by any stretch of the imagination saying pastry chefs and bakers are "bad,"  I am saying only that I want their wares for breakfast. For dinner-desert, I want cheese and cantaloupe with a shot of vodka maybe a strong cup of espresso or a nice cup of thin soup.  Ya wanna be a pastry chef and please me at the same time?  Wake up earlier than I do.

post #3 of 23
There are plenty of pastry chefs to please all of us, no matter what our tastes are. Are you having a problem finding one for you ?
post #4 of 23
Thread Starter 

No problem. my local donut shop opens early.  (Those folks must wake the roosters or something).

post #5 of 23
Well that's good. So you are all squared away. Me too; my fave pastry places make sweet deserts that many of the rest of us enjoy.
post #6 of 23
Thread Starter 

Sounds good to me brian

post #7 of 23

Good read....lol You definitely bring up a very good point though.

 

I think you are getting pastry and baking a wee bit mixed up but thats okay, most people do.

Pastries types are: puff pastry, choux pastry, fill pastry, flaky pastry and shortcrust. Cakes are in this category as well although over the years bakers have been making cakes therefore reaching into the pastry world and mixing the lines between.

Baked good types are: rolls, bread, biscuits, cookies, etc.

I am a certified pastry chef, red-seal baker and red-seal chef. I really love food so I thought mind as well utilize my time in the kitchens proper and get certified. ;)

 

Pastries and baking are not always sweet. I do a good 50/50 split in my business of sweet to savoury items so there ya be. 

 

I also work either overnight from 9pm-11am for my bread items and 2am-3pm for my pastry items so that would be waking (or not sleeping) up waaaay earlier than you and the roosters!! hehe

 

I love working with some of the local chefs, coffee shops and caterers to mix it up a bit in the pastry world. I make savoury shortbread for their canapés or fruit and cheese plates. As well as utilizing flavour profiling to enhance coffee and liquor. In my world mate, you would have a freakin riot on your tastebuds. I love food and do not recognize boundaries when it comes to experimenting with flavour so I guess it all depends on what people want for pastries and baking.

post #8 of 23
Thread Starter 

I love good tough French bread, and I love Italian bread when it is toasted with garlic butter.  I love English muffins. Yes I did get baking and sucrosey-pastry a little mixed up.  You are correct on that point. But hey if you make me some ice cream . . . . 


Edited by Bob Hyneman - 4/26/15 at 2:59pm
post #9 of 23
Thread Starter 

I dunno, maybe it goes all the way back to having Captain Crunch for breakfast and and being kookoo for coco puffs when I was a kid, but to me, sweet treats are a morning thing, not so much an after dinner thing.  It's a good way to start your day.

post #10 of 23
So where do donuts fit into all this?

And what's the favorite donut in NY?
post #11 of 23
Thread Starter 

Oh wait, there was another one called "Sugar Corn Puffs" or something like that, (it had a cowboy on the front of the box,) but on weekends, we had pancakes with maple syrup in the morning.   LOL noticing a pattern yet?

post #12 of 23
Thread Starter 

I like Bavarian cream donuts, but there is a deep fried sugar thing in Manhattan called a "cronut" that I would like to try.  I am not sure I would want a lot of them, but it sounds good to me.  Deep-fried sugar?  Who says "no?"

post #13 of 23
I recently had a Los Angeles version of the Cronut. I was underwhelmed. It kept me from starving but I ended up with diabetes and a cavity in my tooth. Oh and also indigestion since it was a wee bit greasiest than I can tolerate.

I crave a good old fashioned molasses donut like they once made in New England.
post #14 of 23

@Bob Hyneman ,

            "  For dinner-desert, I want cheese and cantaloupe with a shot of vodka maybe a strong cup of espresso or a nice cup of thin soup.  Ya wanna be a pastry chef and please me at the same time?  Wake up earlier than I do."

 

Bob,

      You want cheese, cantaloupe, vodka, strong espresso, and chase that with soup?? 

I have to hear what you consume for morning and afternoon.:crazy:

Your the type if I serve you DESSERTS, you would rotate the plate to make me STRESSED.

just sayin

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #15 of 23
Thread Starter 

I am sorry panini, but in a different order, those are the things I want for breakfast.  I have nothing (ZERO)  against pastry chefs, but where I come from, we eat sweet things  in the morning, and not for dinner desert. Donuts?  I love you.  Cinnamon buns?  I love you twice, but both are each a breakfast things.


Edited by Bob Hyneman - 4/26/15 at 5:02pm
post #16 of 23

Hows about apple and gorgonzola filo pastry pockets with a Dow's Late Bottled Vintage Port 2006......wicked good!

post #17 of 23
That or a Gorgonzola and pear pizza with the port!
post #18 of 23
Cheese, plus cofee, plus liquor, equals

tirimisu.........
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #19 of 23
Thread Starter 

tirimisu.  I heard about that once.  I'm gonna look around at who serves it around here.  Usually I just skip desert around here because usually desert is just a sweet treat i'd rather eat at breakfast.   A bowl of fresh cut fruit I could go for.  The same fruit with sugar and made all mushy and encased in some sort of pastry?  Well maybe other folks will like it.

 

How do you take your coffee?

post #20 of 23
Quote:
Originally Posted by Bob Hyneman View Post
 

tirimisu.  I heard about that once.  I'm gonna look around at who serves it around here.  Usually I just skip desert around here because usually desert is just a sweet treat i'd rather eat at breakfast.   A bowl of fresh cut fruit I could go for.  The same fruit with sugar and made all mushy and encased in some sort of pastry?  Well maybe other folks will like it.

 

How do you take your coffee?


Black, make that double black:, No nothing, no sugar, no milk, no nothing.

 

You don't think I'm some kind of coffee wuss, do you\?  The kind of guy who'd be better off eating his coffee with a spoon?

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #21 of 23
Thread Starter 

foodpump, you strike me as the kind of guy I would gladly work for.

 

For me, food service is not a lifestyle, but a constant and repeated fallback position.  Maybe if it paid better It would be different, but anyway, I live an adventurous life and food service, from cooking to prep to cleaning, is always the "fallback" position.  A lot could be said in that.  But I appreciate honesty without attitude.  In exchange I provide hard and conscientious work.  I actually take pride in whatever job I do and I don't care if it is mopping floors.  The kitchen was so big it had a full time janitor, me.  About 10 years ago I worked in a college cafeteria and about 5 years ago I "butt dialed" one of my co-workers from then.  

 

As you may have assessed already, whether I am grilling fine steaks or cleaning  toilets, no matter what job I have I DO IT TO THE BEST OF MY ABILITY.

 

We had a humorous "oh I accidentally dialed you," talk and reminisced  over old times.  I did everything from cooking, to cleaning, to dish washing.  Before we hung up. the former co-worker said  "ya know, the boss was talking about you the other day.  He said in 30 years, you're the best kitchen janitor he's ever had."  That was a compliment.

 

Anyway I'll have to look around for tiramisu.  You're a good salesman.


Edited by Bob Hyneman - 6/4/15 at 3:21am
post #22 of 23
Quote:
Originally Posted by Bob Hyneman View Post

No problem. my local donut shop opens early.  (Those folks must wake the roosters or something).

I wish I could have slept that late lol.

mimi
post #23 of 23
Thread Starter 

like.

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