i made so many chocolates for sean for valentines day. I got beautiful flowers, chocolates and I get to go out to dinner later on tonight. Hooray!

(but last valentine's day I got a snowday from god.... that was a great valentine)

happy valentines day everyone ( Read more... )

so we had our first day of "advanced baking principles" which i think will be a neat class because it's all about taking a recipe and modifying it to suit different dietary restrictions (ie: low fat, reduced calorie, sugar free, lactose free, vegan, vegetarian, kosher, gluten free!) So a large portion of the class involves an independent project ( Read more... )

whoo! aced my practical with a high pass. The only one in the group and the first one in 3 months. I AM A ROCKSTAR BAKER!

So, tomorrow I have part one of my fifth term practical. This is the last big test in my school short of the reality of working in the cafe for 6 weeks. The test is two days long with 3 hours of working time both days. We have to make a raspberry mousse cake, chocolate truffles and challah. I am thinking it will be easier than last year, fewer ( Read more... )

why i hate the internet:

person 1 on sales genie ad : huh, that's racist, what the hell?
person 2: WHAT? THEY'RE PANDAS! Panda's ARE chinese, DUH! how is the racist?

To quote charlie from it's always sunny in philadelphia "OH MY GOD THAT IS SO RACIST!"

anyone else think these salesgenie ads during the superbowl are kind of racist?

Hey, by the way, if anyone has ever heard of the artist "paul mccarthy" who I guess does modern art in the forms of sculpture to installation pieces to performance art. Anyway, he apparently has a series of statues called "santa with butt plug" You can google them, it's basically what it sounds like. SO, he decided that he wanted to do an ( Read more... )

So, my group has moved on to "enriched breads" station. But first, the brief and thrilling conclusion to flatbreads station ( Read more... )

Today we are on semolina bread station, finishing and flatbreads. So, basically we make the semolina bread (70 lbs of it!) and see it through until it's ready for the oven, then we finish the bagels, bialys or pretzels. The pretzels are dipped in lye solution, that's what gives them their dark brown coler and crisp, salty exterior. I think it's so ( Read more... )