Comments on: The Pastry Chef http://www.milescollins.com/wordpress/the-pastry-chef Cooking - Photography & More Thu, 20 Nov 2008 13:41:29 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/the-pastry-chef#comment-3960 Tue, 20 May 2008 07:35:49 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3960 Christine, I think people should be made aware of what it is like to be a chef, it's not all Gordon and Jamie. Nice to hear from you again Miles Christine,
I think people should be made aware of what it is like to be a chef, it’s not all Gordon and Jamie.
Nice to hear from you again
Miles

]]> by: Christine http://www.milescollins.com/wordpress/the-pastry-chef#comment-3948 Mon, 19 May 2008 20:31:16 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3948 Miles, Your stories are always very illuminating. It hopefully makes those reading them more aware of what sweat and toil goes on behind the kitchen doors and perhaps more mindful and understanding. I, for one, have learnt a lot. Christine Miles,
Your stories are always very illuminating. It hopefully makes those reading them more aware of what sweat and toil goes on behind the kitchen doors and perhaps more mindful and understanding.
I, for one, have learnt a lot.

Christine

]]> by: Cid http://www.milescollins.com/wordpress/the-pastry-chef#comment-3920 Sat, 17 May 2008 20:43:10 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3920 Miles, An excellent idea. Perhaps you could take us through some of the methods, step by step. Before you ask, my local market doesn't have sea urchin so stick to sprouting broccoli spears dipped in powdered schnapps .... this one's for Elsie :) I managed to find one site that sold a sort of powdered malt that when mixed with something and then heated in a frying pan, turned to light popcorny nibbles. Trouble is I've lost the name of the site and now I'll never get to open El Cid in Lincolnshire :) Cid Miles,

An excellent idea. Perhaps you could take us through some of the methods, step by step. Before you ask, my local market doesn’t have sea urchin so stick to sprouting broccoli spears dipped in powdered schnapps …. this one’s for Elsie :)

I managed to find one site that sold a sort of powdered malt that when mixed with something and then heated in a frying pan, turned to light popcorny nibbles. Trouble is I’ve lost the name of the site and now I’ll never get to open El Cid in Lincolnshire :)

Cid

]]> by: miles http://www.milescollins.com/wordpress/the-pastry-chef#comment-3917 Sat, 17 May 2008 20:04:02 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3917 Cid, I may blog this book, reading it makes me realise what it must have been like to hear Sgt.Peppers when it was first released!! Miles Cid,
I may blog this book, reading it makes me realise what it must have been like to hear Sgt.Peppers when it was first released!!

Miles

]]> by: Cid http://www.milescollins.com/wordpress/the-pastry-chef#comment-3916 Sat, 17 May 2008 19:54:29 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3916 Miles, Viewing is presumably between April and September? :) Fear not, I shall provide my own white, ancient manuscript page turning gloves.... in the meantime I shall be practising my jellied olive encased in marzipan, dipped in chocolate and embedded in a scotch egg :) Cid Miles,

Viewing is presumably between April and September? :) Fear not, I shall provide my own white, ancient manuscript page turning gloves…. in the meantime I shall be practising my jellied olive encased in marzipan, dipped in chocolate and embedded in a scotch egg :)

Cid

]]> by: miles http://www.milescollins.com/wordpress/the-pastry-chef#comment-3915 Sat, 17 May 2008 19:43:31 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3915 Cid, Viewing charges are quite reasonable, they reflect the cost price of the book :mrgreen: Miles Cid,
Viewing charges are quite reasonable, they reflect the cost price of the book :mrgreen:

Miles

]]> by: Cid http://www.milescollins.com/wordpress/the-pastry-chef#comment-3910 Sat, 17 May 2008 12:04:01 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3910 Miles, Admitting that you own the book is a dangerous thing.... there might be people out there who would like a peek! Cid Miles,

Admitting that you own the book is a dangerous thing…. there might be people out there who would like a peek!

Cid

]]> by: miles http://www.milescollins.com/wordpress/the-pastry-chef#comment-3904 Sat, 17 May 2008 10:49:18 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3904 Cid, If measuring out ingredients and El Bulli is your thing then do what I did and buy the book instead-a snip at £120. You do get a CD Rom to go with it! Miles Cid,
If measuring out ingredients and El Bulli is your thing then do what I did and buy the book instead-a snip at £120.
You do get a CD Rom to go with it!
Miles

]]> by: Cid http://www.milescollins.com/wordpress/the-pastry-chef#comment-3900 Sat, 17 May 2008 09:25:36 +0000 http://www.milescollins.com/wordpress/the-pastry-chef#comment-3900 Miles, If I have a leaning anywhere in the kitchen, it would have to be towards the pastry section.... I am that person who weighs stuff and bakes and watches nervously to see if things are rising. Perhaps it goes with my love of potion making and the perfect paint recipe... who can say, but I am an avid reader of ingredients cosmetic or otherwise. Subsequently I found myself recently drawn to the Ferran Adria sites to see what was going on in his world. It rather reminded me of some Japanese foods which are encased in jelly or seaweed concoction and served singularly on an exquisite plate. The agars and other ingredients are offered for sale.... I'd want a personal trainer to go with it :) I had to admit that the concept of a quirky place to eat, situated remotely, that only opens for half the year, is intriguing ...... trouble is El Bulli costs a packet and they're fully booked a year ahead. Less intriguing and much more readily available was my steamed monkfish with garlic and ginger that I made last night.... the whole thing took 10 mins including the rice. Cid Miles,

If I have a leaning anywhere in the kitchen, it would have to be towards the pastry section…. I am that person who weighs stuff and bakes and watches nervously to see if things are rising. Perhaps it goes with my love of potion making and the perfect paint recipe… who can say, but I am an avid reader of ingredients cosmetic or otherwise. Subsequently I found myself recently drawn to the Ferran Adria sites to see what was going on in his world. It rather reminded me of some Japanese foods which are encased in jelly or seaweed concoction and served singularly on an exquisite plate. The agars and other ingredients are offered for sale…. I’d want a personal trainer to go with it :) I had to admit that the concept of a quirky place to eat, situated remotely, that only opens for half the year, is intriguing …… trouble is El Bulli costs a packet and they’re fully booked a year ahead. Less intriguing and much more readily available was my steamed monkfish with garlic and ginger that I made last night…. the whole thing took 10 mins including the rice.

Cid

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