|By Jonesb (Jonesb) on Tuesday, June 29, 2004 - 04:09 pm: Edit|
who are they? want to find out more about them..
i remember an italian baker on tv once who was apparently one of the best but i forgot his name.
obviously there will be amazing bakers in all countries but italian baking intrigues me.
|By Cvincolorado (Cvincolorado) on Tuesday, June 29, 2004 - 11:19 pm: Edit|
I don't remember an Italian baker from tv, but I got alot of help from "Breads From La Brea Bakery" by Nancy Silverton. Also look up Joe Ortiz. Congrats on your bread no longer being rubbish. What did you do different?
|By Jonesb (Jonesb) on Wednesday, June 30, 2004 - 05:13 am: Edit|
i proved the bread in the actual oven on the lowest temp but with the door open. it doubled in size in about 40 mins. as apposed to trying to find the warmest part of my house to do it in (i live in the north of the UK by the way). someone on this board mentioned that bread needs to be proved at about 90 degrees C. and the oven was the only place i could get to achieve that temp.
i also turned the oven down during actual cooking.
its all good now
|By Ladycake (Ladycake) on Thursday, July 01, 2004 - 04:02 pm: Edit|
Nick Malgieri (sp?) probably. He has several really good gooks out including'The Italian Baker". It may also be Joseph Amendola, who has written "The Baker's Manual". I don't know if he has been on T.V. but he sure knows the ins and outs of baking.
|By Petesolis (Petesolis) on Tuesday, September 21, 2004 - 05:38 pm: Edit|
Off the top of my head:
These are all bread people. Most are American. I don't really follow too much European bread baking.
|By Snuffaluff (Snuffaluff) on Wednesday, September 22, 2004 - 03:31 pm: Edit|
OMG!! you all are forgetting the best ever!!
|By Chefspike (Chefspike) on Thursday, September 23, 2004 - 04:25 pm: Edit|
why the dig ?
|By Snuffaluff (Snuffaluff) on Monday, September 27, 2004 - 04:08 pm: Edit|
why the dig? you're gonna hafta explain that one to this ol' texas boy.
ps, sorry for the late reply, been outta town
|By Chefspike (Chefspike) on Tuesday, September 28, 2004 - 01:38 am: Edit|
OMG!! you all are forgetting the best ever!!
this, above...like i need this, on this site, with some of these people.
|By Snuffaluff (Snuffaluff) on Tuesday, September 28, 2004 - 10:39 am: Edit|
lol... no matter what Manny says, I still wuv ya man!
|By Chefmanny (Chefmanny) on Tuesday, September 28, 2004 - 11:51 am: Edit|
Hey, Spike's the man!!!!!!!
I'd line his sheetpans with wax paper anyday!!!!
|By Tortesrus (Tortesrus) on Tuesday, September 28, 2004 - 08:30 pm: Edit|
Hey Chef Spike,
Some of these people also recognize knowledge and
experience and respect it. I took Snuff's post
as a compliment to you, and I would agree- you know your "stuff", and you are willing to help others and share knowledge- alot of Chefs won't bother.
Besides, the posts are always more interesting
to read when you get to writing. Keep it up man!
|By Chefgibz0 (Chefgibz0) on Wednesday, September 29, 2004 - 08:53 am: Edit|
Manny, I am right with ya, I'd color the blue icing for his Smurf cakes anyday!!!
|By Chefmanny (Chefmanny) on Wednesday, September 29, 2004 - 09:04 am: Edit|
Oh, stop kissing his a#s, he'll be just that much more difficult to live with!!!!!!!!
|By Chefspike (Chefspike) on Thursday, September 30, 2004 - 01:11 am: Edit|
I'm still a little gun shy.
you know, from before.
we don't want to go through THAT again.
Manny Brother, are you going to vote for the first "Cuban" to run for Senator down there??
Heard him on the radio today, sounds like a nice guy. He's running against a women Dem.
Oh and no one uses "wax paper" anymore, what the hell you thinking about ? Ha.
Blue Smurf cakes. I just threw up on my keyboard.
|By Chefmanny (Chefmanny) on Thursday, September 30, 2004 - 06:18 am: Edit|
No, the Cubans hate him!!!!
There's no such thing as a Cuban-Republican, that's just not right!!!
|By Chefgibz0 (Chefgibz0) on Thursday, September 30, 2004 - 08:58 am: Edit|
OH, well excuse me Spike. I did not realize you evolved into SpongeBob SquarePants cakes. I'll make sure to keep it in my notes as to not offend you again. <=)
|By Chefspike (Chefspike) on Friday, October 01, 2004 - 02:17 am: Edit|
now that would be a funny cake, you didn't offend me.
I enjoy your humor.
Manny!, hes getting a pretty big following from reports here, on the radio. whats the guys problem. it can't be because hes a Reb.
you mean to say there are no Cuban-Reb's ???
|By Chefgibz0 (Chefgibz0) on Friday, October 01, 2004 - 07:56 am: Edit|
Spike, I'm glad you enjoy my humor. I'm just pissed that I sat here and squeezed all these durn blueberries for that dang blasted Smurf cake and now you want a SpongeBob cake and I am havin one hell of a time squeezin the yeller out of the 'nana peel. The things I do to stage fur the Best Baker in the World.
|By Chefspike (Chefspike) on Friday, October 01, 2004 - 07:57 pm: Edit|
see, there ya go again..............
that damn snuffy.
I'm thinking about get'in back into it, Pastries that is.
maybe part time.
maybe i'll cross the picket lines and get a hotel job.
|By Chefgibz0 (Chefgibz0) on Sunday, October 03, 2004 - 08:53 am: Edit|
A hotel job.........don't hotels just order Sweet Street Desserts now. What hotel actually has a Pastry Chef??
|By Chefspike (Chefspike) on Sunday, October 03, 2004 - 01:19 pm: Edit|
ok. i'm throwing up again.
|By Chefspike (Chefspike) on Sunday, October 03, 2004 - 01:43 pm: Edit|
How can Chef's who say they like good food, prepared correctly buy stuff like that.
Not talking about you,(Gib) don't know if you have a Pastry Chef or maybe you make your stuff yourself, but it's always bugged me how Chef's talk about food and then either buy stuff for their place or attemp to make it themselves.
I've eaten at many places where the Chef decides to save money and he has some cook help him make desserts. Man is that a mistake (most of the time) Yes of course there are the places where the Chef has learned to make some pretty good Pasties ect. but believe me, those places are few numbered. I worked at a place in Det. where the Chef, some big time Certified Master Chef made this gelatin thing and man it SUCKED! Our working relationship started to suffer when I told him it sucked, I guess no one wanted to tell him, since he was big time and all.
Nice guy, come to think of it he used to judge this big ice carving compition in Plymouth, Michigan every winter.
I wish that Hotels, Rest's, would hire EVEN Pastry students to do Pastries and desserts at least. Desserts are suppose to compliment the reg. food, not be forgotten, or thrown together just to offer the customer something, and they are a way to increase the check total and sell another cup of coffee, which we all know is 85% profit.( the coffee that is )
Ok, rant over.
|By Chefgibz0 (Chefgibz0) on Sunday, October 03, 2004 - 01:44 pm: Edit|
AHHHHHHHH!! that's how you got the yellow for the SpongeBob cake....
|By Chefspike (Chefspike) on Sunday, October 03, 2004 - 09:48 pm: Edit|
yea, LOL!...no one ever knew til now.
guess i'm busted.