Hmm...it's been a hell of a long time.. since PR days actually.. that I've kept some kind of journal.. I did like it then tho..so we'll see how it goes..
The one issue I'm seeing coming up is that lately I don't have a lot to write about that's not work related.. which is why I joined..to hopefully find some more things to do and people to hang out with..
I suppose I could start off saying I'm pretty excited for valentine's this year..sadly it's due to our menu at work looking like it's going to be awesome and Chef is stealing a dessert I was toying around with to put as one of the options for that night.. plus I get to do a bunch of vegetable "caviar" (see my MG album for an idea) for garnishing our consume..
..there does seem to be a fair bit of vegies here tho and vegans.. so maybe some of you have an idea if you read this as I'm not in the cooking group...yet
The dessert I'm working on is fine for the restaurant..but my version needs to be vegan as it's for a friends birthday.. but what I'm going with is poached pear slices as a "crust" for a chocolate tort with a lavender ice cream and red pearls (pearls being made from the pear poaching liquid..mmm spiced wine?)
The ice cream I can do easily enough..I'll be doing an ice milk just using soy milk..it works..it tastes good..its easy cause I have access to a paco jet that i have wet dreams about owning.. poaching pears..easycaeks.. the problem is that altho I have an amazing tort recipe c/o my Chef.. I have no ideas I trust so far on how to replace the eggs
One suggestion I got from Chef was to use over cooked rice as it'll be flavourless and dissolve, but help bind... this scares the crap out of me. I've done it at work for making things like red cabbage not bleed all over the plate.. but knowing my luck I'd end up with chocolate risotto..
I was thinking ground almonds or something like that since it'll bind and match the other flavours well..but any plausible suggestions would be great since I only trust random internet searches so much when it comes to this stuff
The one issue I'm seeing coming up is that lately I don't have a lot to write about that's not work related.. which is why I joined..to hopefully find some more things to do and people to hang out with..
I suppose I could start off saying I'm pretty excited for valentine's this year..sadly it's due to our menu at work looking like it's going to be awesome and Chef is stealing a dessert I was toying around with to put as one of the options for that night.. plus I get to do a bunch of vegetable "caviar" (see my MG album for an idea) for garnishing our consume..
..there does seem to be a fair bit of vegies here tho and vegans.. so maybe some of you have an idea if you read this as I'm not in the cooking group...yet
The dessert I'm working on is fine for the restaurant..but my version needs to be vegan as it's for a friends birthday.. but what I'm going with is poached pear slices as a "crust" for a chocolate tort with a lavender ice cream and red pearls (pearls being made from the pear poaching liquid..mmm spiced wine?)
The ice cream I can do easily enough..I'll be doing an ice milk just using soy milk..it works..it tastes good..its easy cause I have access to a paco jet that i have wet dreams about owning.. poaching pears..easycaeks.. the problem is that altho I have an amazing tort recipe c/o my Chef.. I have no ideas I trust so far on how to replace the eggs
One suggestion I got from Chef was to use over cooked rice as it'll be flavourless and dissolve, but help bind... this scares the crap out of me. I've done it at work for making things like red cabbage not bleed all over the plate.. but knowing my luck I'd end up with chocolate risotto..
I was thinking ground almonds or something like that since it'll bind and match the other flavours well..but any plausible suggestions would be great since I only trust random internet searches so much when it comes to this stuff