Comments for Five Senses http://stickofachef.wordpress.com A sweet and savory world Wed, 28 Oct 2009 14:37:56 +0000 http://wordpress.com/ hourly 1 Comment on Iron Chef Collection by tuthead http://stickofachef.wordpress.com/2008/03/25/iron-chef-collection/#comment-469 tuthead Wed, 28 Oct 2009 14:37:56 +0000 http://stickofachef.wordpress.com/?p=79#comment-469 Thought I would give another update about the site. --I have every single episode that aired on Food Network. --I have almost 30 Japanese language episodes that did not air on Food Network. (Some still need to be added, but most are available now) --I have 5 Japanese language, English subtitled episodes from the pre-Food Network local airings. (3 of them are available for download/viewing now.) Thought I would give another update about the site.
–I have every single episode that aired on Food Network.
–I have almost 30 Japanese language episodes that did not air on Food Network. (Some still need to be added, but most are available now)
–I have 5 Japanese language, English subtitled episodes from the pre-Food Network local airings. (3 of them are available for download/viewing now.)

]]> Comment on It’s Been Fun! by breadpitt http://stickofachef.wordpress.com/2008/10/01/its-been-fun/#comment-468 breadpitt Sat, 17 Oct 2009 02:59:21 +0000 http://stickofachef.wordpress.com/?p=256#comment-468 btw...do you mind if ask where are you working...! thanks to your compliment chef...;-) i wont be this far if its not a master mind behind me who thought me a more authentic kinda patisserie.....malaysia actually do had talent patissier but been travel to other places..;-) so far what i saw is that .....not many people appreciate the effort of a entrement gateaux ...im going to write about the thoughts of my own on the issue anatomy of entrement gateaux you post up before...will link to your blog;-)......again...felt that its wasted since you have stop blogging;-)....do chef had face book? add me at koichong8@hotmail.com btw…do you mind if ask where are you working…! thanks to your compliment chef…;-) i wont be this far if its not a master mind behind me who thought me a more authentic kinda patisserie…..malaysia actually do had talent patissier but been travel to other places..;-) so far what i saw is that …..not many people appreciate the effort of a entrement gateaux …im going to write about the thoughts of my own on the issue anatomy of entrement gateaux you post up before…will link to your blog;-)……again…felt that its wasted since you have stop blogging;-)….do chef had face book? add me at koichong8@hotmail.com

]]> Comment on It’s Been Fun! by stickofachef http://stickofachef.wordpress.com/2008/10/01/its-been-fun/#comment-467 stickofachef Tue, 06 Oct 2009 09:59:26 +0000 http://stickofachef.wordpress.com/?p=256#comment-467 Hi breadpitt, Thanks for dropping by and for your kind words. Your comments are greatly appreciated. I've had a look at your blog as well. You do some beautiful pastry work. You are certainly talented. I hope your customers appreciate the level of effort you put into your work as much as they enjoy eating your creations. I must admit that there is a limited pool of talent in Malaysia with your level of skills to create quality French pastries and cakes. You are fortunate enough to possess this skill and I hope you will move up far in your career to the ultimate post of an executive pastry chef someday in the near future. Best wishes to you and your career ahead! Hi breadpitt,

Thanks for dropping by and for your kind words. Your comments are greatly appreciated.

I’ve had a look at your blog as well. You do some beautiful pastry work. You are certainly talented. I hope your customers appreciate the level of effort you put into your work as much as they enjoy eating your creations.

I must admit that there is a limited pool of talent in Malaysia with your level of skills to create quality French pastries and cakes. You are fortunate enough to possess this skill and I hope you will move up far in your career to the ultimate post of an executive pastry chef someday in the near future.

Best wishes to you and your career ahead!

]]> Comment on It’s Been Fun! by breadpitt http://stickofachef.wordpress.com/2008/10/01/its-been-fun/#comment-466 breadpitt Tue, 06 Oct 2009 04:47:13 +0000 http://stickofachef.wordpress.com/?p=256#comment-466 hi...i just bump by during my holiday while doing web search... a compliment for you from me to share such a useful information , im a pastry commis as well , i understand those work load in pastry kitchen its some time to heavy until cant manage a little extra time to blog...;-) hi…i just bump by during my holiday while doing web search… a compliment for you from me to share such a useful information , im a pastry commis as well , i understand those work load in pastry kitchen its some time to heavy until cant manage a little extra time to blog…;-)

]]> Comment on eGullet Society for Culinary Arts & Letters by stickofachef http://stickofachef.wordpress.com/2008/03/12/egullet-society-for-culinary-arts-letters/#comment-465 stickofachef Fri, 11 Sep 2009 14:56:00 +0000 http://stickofachef.wordpress.com/?p=77#comment-465 Hi Sandra, Thanks so much for dropping by and for your kind words. Your comments are very much appreciated. Cheers! :) Hi Sandra,

Thanks so much for dropping by and for your kind words. Your comments are very much appreciated.

Cheers! :)

]]> Comment on eGullet Society for Culinary Arts & Letters by sandrar http://stickofachef.wordpress.com/2008/03/12/egullet-society-for-culinary-arts-letters/#comment-464 sandrar Thu, 10 Sep 2009 14:32:35 +0000 http://stickofachef.wordpress.com/?p=77#comment-464 Hi! I was surfing and found your blog post... nice! I love your blog. :) Cheers! Sandra. R. Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

]]> Comment on Making French Macarons – An Introduction by stickofachef http://stickofachef.wordpress.com/2008/02/26/making-french-macarons-an-introduction/#comment-463 stickofachef Sun, 30 Aug 2009 23:02:59 +0000 http://stickofachef.wordpress.com/?p=71#comment-463 Hi Chloe, Based on my experience, the gap in the insulated cookie sheet makes the surface of the pan too hot and the macarons will crack when it bakes. The best results will be obtained when the baking sheets are stacked one on top of the other to form a tight double layer. Hi Chloe,

Based on my experience, the gap in the insulated cookie sheet makes the surface of the pan too hot and the macarons will crack when it bakes. The best results will be obtained when the baking sheets are stacked one on top of the other to form a tight double layer.

]]> Comment on Making French Macarons – An Introduction by Chloe http://stickofachef.wordpress.com/2008/02/26/making-french-macarons-an-introduction/#comment-462 Chloe Sun, 30 Aug 2009 15:53:57 +0000 http://stickofachef.wordpress.com/?p=71#comment-462 Hi Stickofachef, I think I'll stick with the almond flour for now since I have problems getting hazelnut. Regarding the baking pans, is it all right to use an air insulated cookie sheet for baking? My two baking sheets don't seem to nestle together closely. Thanks for answering my previous question. I'll try making the macarons this weekend. Chloe Hi Stickofachef,

I think I’ll stick with the almond flour for now since I have problems getting hazelnut. Regarding the baking pans, is it all right to use an air insulated cookie sheet for baking? My two baking sheets don’t seem to nestle together closely.

Thanks for answering my previous question. I’ll try making the macarons this weekend.

Chloe

]]> Comment on Making French Macarons – An Introduction by amye wong http://stickofachef.wordpress.com/2008/02/26/making-french-macarons-an-introduction/#comment-461 amye wong Fri, 28 Aug 2009 17:30:09 +0000 http://stickofachef.wordpress.com/?p=71#comment-461 Hi! Stickofachef, So sorry for late reply. I'm using multidrop machine - a machine with a hopper and a few nozzles drooping the a fixed grammage of batter onto baking trays. Hope that my info is clear. Regards :0) Hi! Stickofachef,

So sorry for late reply. I’m using multidrop machine – a machine with a hopper and a few nozzles drooping the a fixed grammage of batter onto baking trays.

Hope that my info is clear.

Regards :0)

]]> Comment on Making French Macarons – An Introduction by stickofachef http://stickofachef.wordpress.com/2008/02/26/making-french-macarons-an-introduction/#comment-460 stickofachef Fri, 28 Aug 2009 12:33:51 +0000 http://stickofachef.wordpress.com/?p=71#comment-460 Hi Chloe, Thanks for dropping by! Yes, you can certainly use any commercial almond flour. You do not need to grind them yourself. You can also substitute any nut flour (like hazelnut flour) in place of almond flour but the taste will be different. It all depends on the taste you are trying to achieve in the end. Experiment and find that combination that works best for you. Good luck! :-) Hi Chloe,

Thanks for dropping by!

Yes, you can certainly use any commercial almond flour. You do not need to grind them yourself. You can also substitute any nut flour (like hazelnut flour) in place of almond flour but the taste will be different. It all depends on the taste you are trying to achieve in the end. Experiment and find that combination that works best for you.

Good luck! :-)

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