Rouxbe (one of my all time favorite cooking websites) is starting up an online cooking school in the new year. My question is, how many people would be willing to pay for something like this. It comes with the membership to the site (which is $49/year USD). Their recipes/videos are high quality. But I'm not sure if I'll be willing to put money in to it. I'm wondering what the rest of you think.
Will it be a hit or a miss?
What is the most expensive piece of cooking/baking equipment in your kitchen, stove and fridge aside? And what your most used piece of cooking/baking equipment?
My most expensive would be my $600 Kitchen Aid, most most used would be my $1 Wooden Spoon.
Cocoa and buttered toast. I don't know how it started but when ever my siblings and I came in from playing in the winter my Mum would give us cocoa and buttered toast. You won't believe how great the toast tastes if you dunk it in the hot cocoa... I wish it would snow here, it's not the same unless its snowing out.
I agree with Domini, I've got the Pro and find its better with larger quantities. with small quantities it doesn't seem to be able to fully incorporate the ingredients as well. If you don't plan on making 5 loaves of bread at a time your better off with the Artisan.
To be perfectly honest I buy all of my flours at my local bulk food store, I have no idea what the brand is, I don't have much belief in 'brand power'.
I really don't think there is much of a difference between brands. In order to be marked as pastry flour it must have a protein content between 7.5-9.5%. And it is the protein content that makes the difference, so as long as it is marked pastry flour you'll get pretty much the same result with all brands.
As long you sift it before using (flours always settle in the bag and become more compact) and if you are going to use the WW pastry flour mix it 1/2 WW and 1/2 white pastry you'll be okay.
AuntJone your wise to be weary of the big store fruit cakes. I know for a fact the 'bakery' (use that term losely) department in my old grocery store did in fact keep their unsold fruit cakes to stock the shelves the next year. In fact we weren't required to put an expiry date on them at all....highly disturbing considering most things were given a 3-5 day shelf life, the frozen cake even got a maximum of a month. But not the eternal fruit cake....
Oh and I love fruitcake.
The WW pastry flour has a higher starch and lower gluten content than regular WW flour. It offers less structure for your product, but will give you a more tender result.
You can use it the same way you would use regular Pastry flour (for cookies, pie doughs, etc) although its best to mix it with regular pastry flour, it can be hard to work with.
Lemon, the more sour the better. Vinegar too, when I had to make a vinaigrette for my first practical exam my ratio of oil to vinegar definitely favored the tart too much, and I knew it, but I just couldn't force myself to change it. When I got my mark back (the vinaigrette was the only place I really lost any points) my Chef told me it felt like his face was going to be sucked off. I thought it was great!
I personally adore pumpkin pie. I love the texture of it, I love the spice combination, and I love the flavor of the pumpkin. As a kid I had pumpkin pie only once or twice, no one else in my family liked it so for Thanksgiving we usually had apple pie. Maybe it was the absence of it that made me love it so?
too funny, now I've got to check if I have a dominos in my town so I can order up some none pizza with left beef.
I'd like the teach improvisation. I think this is one of the most important cooking techniques, I also think it is one of the main difference between people who love to cook and people who can't stand it. Too many others think they have to follow a recipe religiously and become disengaged from the fun of cooking become of it.
The person I'd like to share my cooking skills with is my sister, she's got to be the most unenthusiastic person in the kitchen and I'd love to show her how much fun it could be.
The skills I'd like to be remembered for relates back to the improvisation: being able to individualize a recipe.
I live in Florida, and we don't have many really frigid days here. But when the mercury dips, a large bowl of well seasoned chili, with a side order of French bread with minced garlic, butter, and mozzarella... will usually give me a warm fuzzy feeling.
I just saw this a couple of months ago and immediately shared it with everyone I knew, to mixed reactions, haha. I agree with corycm -- it's creepy and funny, but mostly wonderful, haha.
Good ole British beef stew with root vegetables in a thick gravy and herbed dumplings.
I heard Ed Levine on one of Martha Stewart's Sirius radio shows. I was impressed and intrigued and couldn't wait to get home and check out Serious Eats. I'm so glad I did. What a great community! Thanks for all the tips.
I've been trying to convince my niece to apply to Serious Eats to work as an intern. She's a darling 35 year old who lives in Manhattan and has worked in the restaurant world for many years. She's cute, intelligent, articulate, upbeat, loves to cook and knows her way around the computer. She needs a push......any suggestions??????
I saw Ed speak at the Gourmet Institute even in October.
I first heard of Serious Eats on eGullet in a little post on the Chicago board. It was by someone mentioning the Amateur Gourmet and the new site.
At first the name scared me. Serious Eats sounded too serious for me, but I was assured that seriously Serious Eats was not scarily Serious.
I'm very glad to have found it. I like the idea of being a Serious Eater.
Never could stand the idea of being a "eGulleteer". Talk about seriously scary. Heh.
A link from the Mario site. I bought the Mario/Copco risotto pan and the cast iron skillet and was looking for the link to the products page. Found this instead. This is my first night here...love it already!
I was freaking out at work because it was the day before I was leaving for vacation in France and I was so worried that I wouldn't be able to find a place to eat. My co-worker suggested posting to Talk on Serious Eats and I've been hooked ever since. And yes, France was wonderful and yummy!
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Website: http://blogcheyanne.blogspot.com/
Location: Kingston, Canada
About: I'm a fledgling in the professional culinary world. I'm a new culinary student but I've been cooking and baking since I could reach the table top.
Favorite foods: Oh, too many to list. But I like stuff with strong flavors, olives are great :D
Last bite on earth: something chocolate