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Thread: Saturday's Pastry Class

  1. #1
    koko Guest

    Default Saturday's Pastry Class


    I just posted on my blog about the pastry class Squeaks and I attended
    on Saturday.
    http://www.kokoscornerblog.com/mycor...-weekend-.html

    or
    http://tinyurl.com/2babyoe

    We didn't realize the class would be so rudimentary, but we had a
    great time and it was a good excuse, not like we need one, to get
    together to cook, shop and eat.

    I'll post about the absolutely wonderful crabfest we had Saturday
    night tomorrow.


    This morning before I left we went to Williams Sonoma, Sur la Table
    and Bristol Farms. We were going to stop by an herb shop, but we
    weren't looking for the herbs that need Zig-Zag papers.

    I got a few cool kitchen gadgets and a Tagine, I'm so jazzed as I've
    wanted one for the longest time. I also bought a Tagine cookbook and
    can't wait to start cooking from it.


    Thanks Squeaks for once again being a gracious and wonderful hostess.

    koko
    --

    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    updated 10/10/10
    Watkins natural spices
    www.apinchofspices.com


  2. #2
    projectile vomit chick Guest

    Default Re: Saturday's Pastry Class

    On Oct 10, 10:40*pm, koko <k...@letscook.com> wrote:
    > I just posted on my blog about the pastry class Squeaks and I attended


    Who gives a flying ****, you ****ing ****.

  3. #3
    notbob Guest

    Default Re: Saturday's Pastry Class

    On 2010-10-11, koko <[email protected]> wrote:
    >
    > I just posted on my blog about the pastry class Squeaks and I attended
    > on Saturday.
    > http://www.kokoscornerblog.com/mycor...-weekend-.html


    Wow! Sounds like big fun. Specially since you had a friend to
    discuss it with, afterwords.

    > We didn't realize the class would be so rudimentary, but we had a
    > great time and it was a good excuse, not like we need one, to get
    > together to cook, shop and eat.


    Why did you consider it rudimentary? I admit I'm pretty clueless when
    it comes to baking, a situation I hope to remedy this Winter. I seem
    to have a handle on cinnamon rolls and biscuits, but that's about it.

    nb





    >
    > I'll post about the absolutely wonderful crabfest we had Saturday
    > night tomorrow.
    >
    >
    > This morning before I left we went to Williams Sonoma, Sur la Table
    > and Bristol Farms. We were going to stop by an herb shop, but we
    > weren't looking for the herbs that need Zig-Zag papers.
    >
    > I got a few cool kitchen gadgets and a Tagine, I'm so jazzed as I've
    > wanted one for the longest time. I also bought a Tagine cookbook and
    > can't wait to start cooking from it.
    >
    >
    > Thanks Squeaks for once again being a gracious and wonderful hostess.
    >
    > koko
    > --
    >
    > Food is our common ground, a universal experience
    > James Beard
    >
    > www.kokoscornerblog.com
    > updated 10/10/10
    > Watkins natural spices
    > www.apinchofspices.com
    >


  4. #4
    Aussie Guest

    Default Re: Saturday's Pastry Class

    koko <[email protected]> wrote in
    news:[email protected]:

    >
    > I just posted on my blog about the pastry class Squeaks and I attended
    > on Saturday.
    > http://www.kokoscornerblog.com/mycor...-great-foodie-

    weekend-.h
    > tml
    >
    > or
    > http://tinyurl.com/2babyoe



    LOL!! Given your previous comments about your pastry making, I thought it
    was going to be a class on just that..... learning how to make a good
    pastry!!


    >
    > We didn't realize the class would be so rudimentary, but we had a
    > great time and it was a good excuse, not like we need one, to get
    > together to cook, shop and eat.




    The 'petite' pastries you made all look good enough to go in a shop
    window..... for a couple of minutes ..... before getting eaten!!



    >
    > I got a few cool kitchen gadgets and a Tagine, I'm so jazzed as I've
    > wanted one for the longest time. I also bought a Tagine cookbook and
    > can't wait to start cooking from it.
    >



    Now you're going to give me a kick to get me motivated enough to drag my
    new, unused, Tagine out of the cupboard and use it!!

    I'm sure my SO will be pleased :-)


    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  5. #5
    Nunya Bidnits Guest

    Default Re: Saturday's Pastry Class


    projectile vomit chick <[email protected]> wrote:
    > On Oct 10, 10:40pm, koko <k...@letscook.com> wrote:
    >> I just posted on my blog about the pastry class Squeaks and I
    >> attended

    >
    > Who gives a flying ****, you ****ing ****.


    Thanks so much for draining your abcessed rectum here once again.

    Time to excise another bandwidth infection:

    <plonk>

    There. All clean.



  6. #6
    Terry Pulliam Burd Guest

    Default Re: Saturday's Pastry Class

    On Mon, 11 Oct 2010 14:18:07 GMT, notbob <[email protected]> arranged
    random neurons and said:

    >On 2010-10-11, koko <[email protected]> wrote:
    >>
    >> I just posted on my blog about the pastry class Squeaks and I attended
    >> on Saturday.
    >> http://www.kokoscornerblog.com/mycor...-weekend-.html

    >
    >Wow! Sounds like big fun. Specially since you had a friend to
    >discuss it with, afterwords.


    That it was.
    >
    >> We didn't realize the class would be so rudimentary, but we had a
    >> great time and it was a good excuse, not like we need one, to get
    >> together to cook, shop and eat.

    >
    >Why did you consider it rudimentary? I admit I'm pretty clueless when
    >it comes to baking, a situation I hope to remedy this Winter. I seem
    >to have a handle on cinnamon rolls and biscuits, but that's about it.
    >

    I think calling it a "pastry class" was a bit misleading, as when I
    think "pastry," I think pies, tarts, quiches, some cookies (like
    palmiers) and the like. The closest we came to what I consider a
    "pastry" was the lemon meringue tart, which was made with pate sucree
    dough. IMHO, the creme brulee, strawberry cheesecake and the chocolate
    ganache cake don't quite qualify as pastries. Koko and I were looking
    for something a bit more challenging, as we could have done a credible
    job teaching the class ourselves.

    There were 3 prep tables for 4 people each, making miniature versions
    of the above. The table behind Koko and me was composed of 2 very nice
    couples who couldn't have fried an egg without an owner's manual. Koko
    and I were at a table with a father and his 13-year-old daughter who
    were pleasant enough, but you got the feeling that the father was
    worried that he'd miss his tee time or something.

    I've emailed the chef who owns the school and asked if there might be
    some interest for her to put offer a *real* pastry class. I'd really
    love to have someone show me how to make a pie crust that doesn't look
    as if it were made in the dark.

    The class wasn't a dead loss, however, as Koko and I had fun with it.
    And the dinner with friends that night, plus a half day of shopping at
    foodie places was a real kick. Koko could make studying the phone book
    seem like fun :-)

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  7. #7
    notbob Guest

    Default Re: Saturday's Pastry Class

    On 2010-10-11, Terry Pulliam Burd <[email protected]> wrote:

    > love to have someone show me how to make a pie crust that doesn't look
    > as if it were made in the dark.


    You and me both. One of my goals, this Winter.

    I guess I did pull off some pastry, once. I made authentic Pâte à
    choux pastry for eclairs. I had taped this ancient French pastry chef
    on an episode of The Great Chefs, where the narrater whispered this may
    be the last time we see a real pastry chef do a real pâte à choux in a
    real Euro grand hotel kitchen. I could see why, the chef looking like
    he was about a hundred and eight yrs old. Anyway, I pulled that off
    perfectly, but had a slight problem with the filling, a crème
    pâtissière recipe from a CCA pastry book I have. It came out ok, but
    not perfect, or what I thought was perfect. Next time I might try
    adding some leaf gelatin, a trick I saw on another pastry episode of
    The Great Chefs. I sure wish they'd bring back that series.

    Let us know if you get another go at Ms T.

    nb

  8. #8
    Melba's Jammin' Guest

    Default Re: Saturday's Pastry Class

    In article <[email protected]>,
    Terry Pulliam Burd <[email protected]> wrote:

    > I've emailed the chef who owns the school and asked if there might be
    > some interest for her to put offer a *real* pastry class. I'd really
    > love to have someone show me how to make a pie crust that doesn't look
    > as if it were made in the dark.


    Could Koko teach you?
    >
    > The class wasn't a dead loss, however, as Koko and I had fun with it.
    > And the dinner with friends that night, plus a half day of shopping at
    > foodie places was a real kick. Koko could make studying the phone book
    > seem like fun :-)


    Isn't she just the best!?
    >
    > Terry "Squeaks" Pulliam Burd




    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

  9. #9
    Terry Pulliam Burd Guest

    Default Re: Saturday's Pastry Class

    On Mon, 11 Oct 2010 13:54:18 -0500, Melba's Jammin'
    <[email protected]> arranged random neurons and said:

    >In article <[email protected]>,
    > Terry Pulliam Burd <[email protected]> wrote:
    >
    >> I've emailed the chef who owns the school and asked if there might be
    >> some interest for her to put offer a *real* pastry class. I'd really
    >> love to have someone show me how to make a pie crust that doesn't look
    >> as if it were made in the dark.

    >
    >Could Koko teach you?


    Someone needs to teach her first <g> That's the reason we both wanted
    to go to the pastry class. She can't manage pretty pastries, either. I
    mean, my pies and stuff taste good, but they're best tasted with your
    eyes closed.
    >>
    >> The class wasn't a dead loss, however, as Koko and I had fun with it.
    >> And the dinner with friends that night, plus a half day of shopping at
    >> foodie places was a real kick. Koko could make studying the phone book
    >> seem like fun :-)

    >
    >Isn't she just the best!?


    She is indeed.

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  10. #10
    Marcella Peek Guest

    Default Re: Saturday's Pastry Class

    In article <[email protected]>,
    Terry Pulliam Burd <[email protected]> wrote:

    > On Mon, 11 Oct 2010 13:54:18 -0500, Melba's Jammin'
    > <[email protected]> arranged random neurons and said:
    >
    > >In article <[email protected]>,
    > > Terry Pulliam Burd <[email protected]> wrote:
    > >
    > >> I've emailed the chef who owns the school and asked if there might be
    > >> some interest for her to put offer a *real* pastry class. I'd really
    > >> love to have someone show me how to make a pie crust that doesn't look
    > >> as if it were made in the dark.

    > >
    > >Could Koko teach you?

    >
    > Someone needs to teach her first <g> That's the reason we both wanted
    > to go to the pastry class. She can't manage pretty pastries, either. I
    > mean, my pies and stuff taste good, but they're best tasted with your
    > eyes closed.
    > >>
    > >> The class wasn't a dead loss, however, as Koko and I had fun with it.
    > >> And the dinner with friends that night, plus a half day of shopping at
    > >> foodie places was a real kick. Koko could make studying the phone book
    > >> seem like fun :-)

    > >
    > >Isn't she just the best!?

    >
    > She is indeed.
    >
    > Terry "Squeaks" Pulliam Burd


    Well, it looks from the blog like you did have fun even though it wasn't
    the class you expected.

    Someday I will go to Seattle and take this pie class

    http://www.artofthepie.com/artofthepie/Classes.html

    marcella

  11. #11
    gloria.p Guest

    Default Re: Saturday's Pastry Class

    Aussie wrote:
    > koko <[email protected]> wrote in


    >
    >
    >> I got a few cool kitchen gadgets and a Tagine, I'm so jazzed as I've
    >> wanted one for the longest time. I also bought a Tagine cookbook and
    >> can't wait to start cooking from it.
    >>

    >
    >
    > Now you're going to give me a kick to get me motivated enough to drag my
    > new, unused, Tagine out of the cupboard and use it!!
    >
    > I'm sure my SO will be pleased :-)
    >
    >



    For some nice tagine recipes and other Moroccan meals,
    subscribe to Christine Benlafquih' site:

    [email protected]

    I've made a few and they all turn out well.

    gloria p

  12. #12
    Aussie Guest

    Default Re: Saturday's Pastry Class

    "gloria.p" <[email protected]> wrote in news:i903ui$iqu$1@news.eternal-
    september.org:

    > Aussie wrote:
    >> koko <[email protected]> wrote in

    >
    >>
    >>
    >>> I got a few cool kitchen gadgets and a Tagine, I'm so jazzed as I've
    >>> wanted one for the longest time. I also bought a Tagine cookbook and
    >>> can't wait to start cooking from it.
    >>>

    >>
    >>
    >> Now you're going to give me a kick to get me motivated enough to drag

    my
    >> new, unused, Tagine out of the cupboard and use it!!
    >>
    >> I'm sure my SO will be pleased :-)
    >>
    >>

    >
    >
    > For some nice tagine recipes and other Moroccan meals,
    > subscribe to Christine Benlafquih' site:
    >
    > [email protected]
    >
    > I've made a few and they all turn out well.
    >
    > gloria p




    Thanks for that Gloria, will do.



    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  13. #13
    koko Guest

    Default Re: Saturday's Pastry Class

    On Mon, 11 Oct 2010 16:43:26 -0600, "gloria.p" <[email protected]>
    wrote:

    >Aussie wrote:
    >> koko <[email protected]> wrote in

    >
    >>
    >>
    >>> I got a few cool kitchen gadgets and a Tagine, I'm so jazzed as I've
    >>> wanted one for the longest time. I also bought a Tagine cookbook and
    >>> can't wait to start cooking from it.
    >>>

    >>
    >>
    >> Now you're going to give me a kick to get me motivated enough to drag my
    >> new, unused, Tagine out of the cupboard and use it!!
    >>
    >> I'm sure my SO will be pleased :-)
    >>
    >>

    >
    >
    >For some nice tagine recipes and other Moroccan meals,
    >subscribe to Christine Benlafquih' site:
    >
    >[email protected]
    >
    >I've made a few and they all turn out well.
    >
    >gloria p


    Thank you Gloria.

    koko
    --

    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    updated 10/10/10
    Watkins natural spices
    www.apinchofspices.com


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