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02-15-2012, 07:13 PM
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#51
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Chef Extraordinaire
Site Administrator
Join Date: Jul 2009
Location: Montana
Posts: 17,867
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Quote:
Originally Posted by Zhizara
Patron looks like he's part O-grrrrrr. Cute!
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He had been sleeping quietly on my lap when his Mom wanted to take pictures. 
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My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~~Orson Welles
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02-15-2012, 07:46 PM
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#52
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Master Chef
Site Moderator
Join Date: Apr 2011
Posts: 6,830
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Quote:
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Originally Posted by PrincessFiona60
He had been sleeping quietly on my lap when his Mom wanted to take pictures. |
Love the sleepy Patron avatar!
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She who dies with the most toys, wins.
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03-03-2012, 10:53 AM
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#53
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Assistant Cook
Join Date: Mar 2012
Location: Kuala Lumpur
Posts: 2
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I prefer desserts which are not too sweet as asians (Especially Malaysians, where i'm from) have high number of diabetics. The amount of sugar that we use here it's unbelievable. I have been having trouble doing it myself as I love to experiment, I can do other dishes without referring to recipes, but not baking or making pastries.
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03-03-2012, 11:32 AM
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#54
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Head Chef
Join Date: Nov 2009
Location: North Carolina
Posts: 1,155
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Baking is chemistry and pastry is very technique heavy. Neither one are good to experiment with when you are just learning, it is crucial to follow a recipe and measure accurately.
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03-03-2012, 02:10 PM
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#55
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Master Chef
Site Moderator
Join Date: Apr 2011
Posts: 6,830
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Quote:
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Originally Posted by bakechef
Baking is chemistry and pastry is very technique heavy. Neither one are good to experiment with when you are just learning, it is crucial to follow a recipe and measure accurately.
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Bakechef, what an excellent way to describe baking! I wasn't so good in Chem class, maybe that's why I rarely bake!
__________________
She who dies with the most toys, wins.
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03-03-2012, 04:29 PM
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#56
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Chef Extraordinaire
Join Date: Aug 2004
Location: joisey
Posts: 15,221
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or at least steal a good recipe, then follow it, apparently... 
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in nomine patri, et fili, et spiritus sancti.
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03-03-2012, 04:31 PM
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#57
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Senior Cook
Join Date: Dec 2011
Location: WV
Posts: 401
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Quote:
Originally Posted by buckytom
or at least steal a good recipe, then follow it, apparently... |
 Oh no, are you secretly on the Marlboro womans side! 
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"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute."
Jeff Smith, The Frugal Gourmet
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03-03-2012, 04:59 PM
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#58
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Head Chef
Join Date: Jan 2011
Location: Los Angeles
Posts: 1,777
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How do you steal a recipe? And if you do steal it, does that mean the person you stole it from can no longer cook it? These are questions that inquiring people want the answers to! 
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03-03-2012, 05:02 PM
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#59
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Executive Chef
Join Date: Nov 2011
Location: East Boston, MA
Posts: 3,155
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I once took a box on Duncan Hines Chocolate Lovers Brownie Mix. Mixed according to directions, then unwrapped many, many mini Reese's Peanut Butter Cups. Lined them up on top of the mix in the pan so that the whole top was covered with them, then pushed them down into the batter. Came out fantastic. A great hit. Everybody got a cup or more of the Reese's along with the brownie. So who should I give credit to? Duncan Hines or Reese's? 
__________________
Please Remember "Oh My" is not GOD's first name nor is "Damn it" GOD's last name. Just GOD will do fine. 
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03-03-2012, 05:07 PM
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#60
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Executive Chef
Join Date: Nov 2011
Location: East Boston, MA
Posts: 3,155
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Quote:
Originally Posted by Gourmet Greg
How do you steal a recipe? And if you do steal it, does that mean the person you stole it from can no longer cook it? These are questions that inquiring people want the answers to! |
Would that be petty larceny or grand theft? 
__________________
Please Remember "Oh My" is not GOD's first name nor is "Damn it" GOD's last name. Just GOD will do fine.
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