What did you do today?

[Kanzeon]

Miss michel, can say he was not only a colleague, but a friend, many drunken nights with him, roberta donna, and wiedemier.

I briefly worked for him at Citronelle back in the day. His pastry stuff is vastly underrated outside of DC. Nobody else is using wondra flour for puff pastry or souffle whipped with gelatin and held in plastic tubes.

 

[Chefdave]

I briefly worked for him at Citronelle back in the day. His pastry stuff is vastly underrated outside of DC. Nobody else is using wondra flour for puff pastry or souffle whipped with gelatin and held in plastic tubes.

Yeah your right, most people outside DC, even know who he was.

 

[Chefdave]

Don't know

 

[Kanzeon]

Yeah your right, most people outside DC, even know who he was.

Shit, to this day I'll still make creme brulee without a container, set with iota carrageenan, just like we did there. Every time I make a meringue or vacherin, I think of there.

I was terrible when I was there, and wasn't there for long, but a lot of my pastry stuff is still directly influenced by his techniques.

 

[DemonTrich]

Made a batch of peanut butter fudge (infused of course). Simple 4 ingredient recipe. Butter, peanut butter, vanilla extract, powdered sugar.

25mg per piece

 

[Kanzeon]

Speaking of vanilla extract, I've been making my own with spiced rum and scraped vanilla beans and it's been significantly better than store bought with only a few days of maceration.

If anyone needs a vanilla bean source that's 1000x better than Bezos, look at Amadeus Vanilla Beans – Madagascar Bulk & Fair Trade.

 

[Deebs]

Man...all this talk is making me think we need to have a pH style Bong Appetite in the Mitten...

 

[DemonTrich]

I can smoke a brisket or ribs. I can make some infused bbq sauce.

 

[Kanzeon]

I can smoke a brisket or ribs. I can make some infused bbq sauce.

If it got me closer to those temple balls you made, I'd smoke a fucking rhinocerous.