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

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

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

On 2010-10-11, koko > 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
>

koko > wrote in
:

>
> 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.

On Mon, 11 Oct 2010 14:18:07 GMT, notbob > arranged
random neurons and said:

>On 2010-10-11, koko > 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"

On 2010-10-11, Terry Pulliam Burd > 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 Pte 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 pte 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
ptissière 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

In article >,
Terry Pulliam Burd > 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 he
http://gallery.me.com/barbschaller#100254

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

>In article >,
> Terry Pulliam Burd > 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"

In article >,
Terry Pulliam Burd > wrote:

> On Mon, 11 Oct 2010 13:54:18 -0500, Melba's Jammin'
> > arranged random neurons and said:
>
> >In article >,
> > Terry Pulliam Burd > 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

Aussie wrote:
> koko > 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:



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

gloria p

"gloria.p" > wrote in -
september.org:

> Aussie wrote:
>> koko > 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:
>
>
>
> 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.