|By Thebaker (Thebaker) on Friday, July 26, 2002 - 01:39 pm: Edit|
What are the best pears for tart
I am thinking of makeing some when pears come in season.
|By Chefspike (Chefspike) on Friday, July 26, 2002 - 01:48 pm: Edit|
Unless your making fake tarts...........
Then use fake pears.
|By Chefspike (Chefspike) on Friday, July 26, 2002 - 01:52 pm: Edit|
No really, the cheap ones work just fine.
When you skin them in syrup, just don't over cook them.
Big, cheap, Pears.
Yea, Thats the ticket.
|By Thebaker (Thebaker) on Friday, July 26, 2002 - 02:29 pm: Edit|
Skin them in Syrup??
|By Chefspike (Chefspike) on Friday, July 26, 2002 - 03:03 pm: Edit|
Yes, lets see if I remember this right......
Boil simple syrup, turn off, put in pears that have been "crossed" on top and/or bottom, let the pears sit for up to five (5) min's. The skin should loosen enough to be pulled off, with a small knife. Put pears in ice water. Core the pears when cold. The pears are now readdy to be baked in/on your tart. Let me guess....you ain't baking them. Ok, take the pears after you have cored them, pick your flavor and spices, boil your syrup again, boil the pears in it until they are "tender" or until you can squeeze them slightly, and they are soft to the touch, they will give to the point where the round hole, from the core, will become, oval when you squeeze it.
Put some of this syrup and your flavoring in a large sautee' pan, add butter and sautee' the pears, very fast, very hot. This adds the flavor and color to the pears, and will give them a shiny look. Take off, cool.
Your good to go...send me one.
|By Thebaker (Thebaker) on Friday, July 26, 2002 - 03:18 pm: Edit|
What i have done before is just slice the pears and bake.
|By Chefspike (Chefspike) on Friday, July 26, 2002 - 03:34 pm: Edit|
*****(Skin them in Syrup??)
Then why did you write this as if you didn't know, and you had a way of doing them already?
This by the way, is how I learned how to do them, which does not make it right, nor better than your way. Nor em I implying that. Nor would I.
God forbid would I do that to a New Yorker!
I swear by all things Holy, my intention was JUST to share knowledge. NOT to step outside of P.C. boundries. I'm fully aware that there may be a 100 ways of doing pears.
Do it your crappy, bland way then.
|By Chefspike (Chefspike) on Friday, July 26, 2002 - 03:43 pm: Edit|
What i have done before is just slice the pears and bake.............
WITH THE SKINS ON????????????
That tough, tastless, skin ???
Do you hand out toothpicks too ???
Insurance policies covering you from Law suits, from people claiming to have suffered from
" Pear Skin Stress ", from not being able to think straight because of the amount of stuff caught between their teeth ???
On second thought, don't send me one.
|By Thebaker (Thebaker) on Friday, July 26, 2002 - 03:51 pm: Edit|
Well i am sorry this is the way they showed us in school.
I wrote this because i was looking for feedback on the best type of pears to use
Pear skin stress, is that like sueing for your cup of coffee being to hot..
or for fast food making you fat..
what was i saying....
Why do you have such a bad view of people from ny
are you a AntiNYtite ( only funny if you have seen Sienfeld)
|By Chefspike (Chefspike) on Friday, July 26, 2002 - 08:50 pm: Edit|
Baker, baker, baker........
pudd'in and pie
I'm not an AntiNYtite.
I'm Anti a lot of things, but not that.
Your school should have done better, no fault of yours.
|By Thebaker (Thebaker) on Saturday, July 27, 2002 - 05:02 am: Edit|
I have been reading up on the subject...
most of the tarts start out with pears cooked the way your telling me.
I will give it a try ..
|By Chefmanny (Chefmanny) on Saturday, July 27, 2002 - 08:12 am: Edit|
Spike knows his stuff!!! Listen to him, actually Elwood tells him all the good stuff!
|By Thebaker (Thebaker) on Saturday, July 27, 2002 - 06:54 pm: Edit|
I know my chef friend allways tells me to follow these rules..
(1) the chef is allways right.
(2) if the chef is wrong see rule number 1
|By Chefspike (Chefspike) on Saturday, July 27, 2002 - 08:26 pm: Edit|
We all learn...
You learned about pears...
I learned that age and all those drugs have not melted my mind like I thought...
And everyone else learned that Elwood the dog is the brains and I'm just the typist-grunt.
|By Corey (Corey) on Sunday, July 28, 2002 - 12:39 pm: Edit|
out here in vegas our tarts prefer jewelry...
|By Chefspike (Chefspike) on Sunday, July 28, 2002 - 12:43 pm: Edit|
Corey, Thats very funny !!!
|By Mbw (Mbw) on Thursday, August 01, 2002 - 10:32 pm: Edit|
Only two ways to do things. The right way and the chefs way.
I could use two tarts just like that for a party I am doing AUG 10th.. Sexual harassment required!
I'm in SF I guess I'll need to do R&D tonight. Too bad the strippers are already booked
|By Chefspike (Chefspike) on Thursday, August 01, 2002 - 10:36 pm: Edit|
I thought that read, "the WRONG way and the chefs way"
|By Corey (Corey) on Friday, August 02, 2002 - 03:17 am: Edit|
ya, two tarts with a nice pear?
|By Mbw (Mbw) on Monday, August 05, 2002 - 12:39 pm: Edit|
What is R&D???
Research and development
And I only need ONE more "Sexy" cocktail waitress and I am fully staffed fo this weekend.
The client requested "Hunky" bartenders. I got one pic of MARTY FELDMAN.. That was HUNK not HUMP I replied
|By Chefspike (Chefspike) on Monday, August 05, 2002 - 07:55 pm: Edit|
Can I come work with you?