I really wanted to go to French Pastry School but we don't really have the dough for that right now. They stopped in person too and I think online is dumb as fuck for this stuff. If I was good enough I would be a pastry chef but a lot of places don't have them, they order their dessert. I really see myself in a small bakery/cafe or a small grocery store. I don't know if I'll be good enough at this point though. I am getting better but it takes a lot of time and failures. I don't always have the time or energy and have never done well with failure. It just wasn't allowed when I was growing up.

I do tend to hover and then disappear mysteriously.

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You know me like that.

Save your sex life for your therapist.

Speaking of...Smokey and Bandit is on.

I voted New Normal but I’m intuiting this thread is no longer about the poll question.

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That's a Division secret...and it would have been a female model. Not that there is anything wrong with eating sushi off a male model...

Nah, just had some friends coming into town for a visit. We went out two nights before that and just decided to see how much a private chef costs. Food was great, cost reasonable, they were a lot of fun so was an enjoyable experience.

Spaulding, we’ve been ordering cakes and chocolate-covered Oreos (decorative) - she also does a cool chocolate shell thing. She’s someone that just does stuff from her house.

The Bandit just informed me of a possible place close to you looking for a decorator/baker. Looking now. Might have been filled but check it out. PMing you now.

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You know me like that.

Pastry chefs are worth their weight in gold. Some places down here have them and dessert is not to be missed.

Good thing is that you're grown up so you can fail without repercussion because it's a learning experience.

Every time I see Burt Reynolds I think of Norm MacDonald as Turd Ferguson.

I really liked the show win lose or Draw. Jerry Reed looked 60 in 1977.

This thread is far too relatable. Far too. Also, a fitting most hated term of this whole thing, we are all in this together seems fitting.

Good. I hope you feel a little better getting that out.

I've always thought that there's things I'd have done but my parents wanted things for me too. Long term my parents caused setbacks. We think we know what's best for our kids and we think they don't know shit at 18 (which is not entirely untrue), but some kids at that age,, like Kris Bryant or you for example, knew what they wanted.

Your parents nudged you down a path that was not yours. That path wasn't terrible but it still wasn't yours. I can get to 355 south from 290 and also I can get there by driving south on 59 and scooting over down Butterfield. It's not as fast as 290 but I can still get there. And come to think of it I'll be passing a brewery I dig and I can grab a growler. Eventually ill get to Plainfield.

Some will tell you that it's not the destination but the journey. The truth is the journey sucks. You do with it what you can I guess. Maybe I can get there faster on 290 but the slow route gotme me sweet growler of IPA.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

The dollar is generally weakening against most currencies, for reasons I’ll keep out of this section of the board.

I’d suggest Turkish Pastry School. Those fuckers can’t manage an economy for shit and the Lira might as well be Monopoly money.

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A lot of bakers start at home or farmers markets. They perfect 1 or 2 things then grow from there. Bakeries pop up because that person needs space to grow. The new trend is sharing kitchens.

I don't know if I'm ready for all that yet. I can do basic stuff pretty well but it takes a while to perfect and get good at a lot of cake things like roses of fondant work. They also want you to pump it out pretty quick. I just need more practice.

I can’t believe I’m the only who voted for The Bridge Phase.

I guess no one else was watching the ABC 6pm Chicago news.

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You know me like that.

That is definitely a hated term.

Ok so here's a thing.

I fucking love brie.

Someone tells me that you can make a warm brie thingies with puff pastries and brie.

I want to know more about that

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

I haven’t voted as I boycotted politics in advice of my psych. Also, I haven’t watched the channel 7 news at 6 in.. ever.

A former colleague back in Illinois started out making cakes out of her house. Did some baking school but her real job got in the way of her baking for a living. I told her she should work in a small joint for a couple of years to see how to run a business then start her own. I think she's the higher paid of her and her husband so that holds her back some.

You mean like this? https://www.simplyrecipes.com/recipes/baked_brie/

Let’s hear it. I got time.

I almost started a thread to debate pegging currency to the US dollar related to cryptocurrency but I bored myself typing out and reading the original post so I gave up on it.

I’ve posted 40k+ times here and I’ve typed out 30k+ posts that I’ve read and then deleted. Not tonight though. You are all dealing with stream of consciousness Dr. Ken.

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I'm more of a raclette guy...

It's too far away but it seems like a place like Honeypie Cafe in Milwaukee could be an example of the type of place where you might be looking to land if you leave Illinois. They bake their own stuff and it's pretty damn good, small original place that's growing with multiple types of outlets.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

Most pastry chefs buy frozen puff pastry. Find the brie you like and wrap it in a puff pastry and bake it. You can put a spread on it if you want before sealing it. Buy the spread or make it totally up to you. Great appetizer because it's cheap and easy. You can do ones more like tartlets too.

Close. Don't need no damn froot.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

Froot optional, no?

So 350 for 30 minutes? I just wrap it and roll with it?
That sounds too easy.

_________________
"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

I had a froot for a roommate in college. He was fun.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

That's pretty much it. Wrap it, cut off the excess dough and bake.

This will be my Saturday. Not tomorrow because I'm on call because I work a shit job because my FATHER! but next Saturday! The next Saturday I'm off and I'm eating brie (maybe some sushi too) and drinking scotch.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

The California Roll might change your life...

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So this is where baking is sort of hard...All ovens are different. Puff pastry is a laminated dough typically with no yeast which means you have layers of dough and layers of butter. The butter releases steam while cooking and adds air to the final product. A lot of the bubbles and spongyness in laminated doughs are from the butter releasing water. If the oven is too low the butter will melt before releasing steam and you will have a bit of grease in the pan and more flatness. higher temp might work a little better and turn it down later. 1/4 inch rollout for the whole wheel is probably good I might go a little thinner for tarts. you are always looking for GBD or golden brown and delicious.