Set Sail....I See Willy Wonka In My Horizon!!

Yes yes I know it has been a long while since I have done a post. I just really had nothing to rant or rave about. Once please don't get me wrong. Life up in the US is pretty awesome but class has been on the borderline of boring but that is just because it was Fundamental Skills and Technique. However, I was still the ass-kisser good student that I usually am and paid attention and did the assignments and didn't act like a know it all or what the case may be.

First, I have great news I am on break. Thanksgiving Break. That roughly amounts to what a glorious time to be in NEW YORK CITY. I have seen this beautiful city by way of errands. Everyday the things-to-bring-home-or-don't-bother-to-come-home list grows and I have used that to my advantage, walking up and down the city, seeing the sights and doing the not so tourist things. There has also been some me time. I found this baking supplies store and died (yes I said that shut your mouth on the witty comments Jo and Chris).

While paying attention in Fundamentals class I was made aware of a small chocolate production company, Mast Brothers Chocolate, in Brooklyn. Hooray for me right. I instantly googled the direction and hopped a subway into Williamsburg; the area where the place is located. According to my NYC family the neighborhood went under some recent changes and now is the trend spot to live for young artists and alike. And they were right. As you got off the train it like bohemian fashion show. Pretty people wearing pretty clothing walking very pretty around the place. Anyway, I got lost finding the place but as I was a block and after away I could smell the roasted cocoa beans and the nose became the GPS. The factory is small and when I mean small I mean really small. If you have been in my house, it is roughly the size of the first three rooms put together. I loved it so much that I came back the next day for a tour and bought two chocolate bars. Now these bars are completely different from what is on the market today. First off they do not put any extra cocoa butter or emulsifiers in their chocolate but when you taste the chocolate you pick up so many different notes. Extra spices, fruit flavourings or other notes which make you think that there are other things in the chocolate. Oh by the way, they wrap the chocolate individually.



When I see guys like this be so small but yet be so successful it really does inspire me to continue to find something unique and bring back home, especially since these guys started from DIY position out of the own apartments. My only question is what can I do that Trinis would like that I like too?

Anyway I have more errands to run. I am off to Central Park tomorrow to take some fall pictures.

Always One Short Of A Full Deck

Well yes I am finally back writing about my adventure up in this wonderful place. I know it has been two week since the last one but Cookies and Petit Fours wasn't all that exciting, ie: limited pictures.



First off I got away for the day yesterday. Need to leave the dorm, the campus, the city; strangely enough I got tired of see the same things over and over again. May be the place is starting to bore me? Mind not the education..the place. So on that note I decided to go to Newport (like going south for a day), that is Rhode Island's most scenic city on the Atlantic Ocean. I packed my bag, had lunch and caught a bus down. Some one and hours later I was there. First off, it was cold and bloody windy; I had to put on my glove just to feel my hands. After spending some time in the visitors' centre, I got directions to the "Cliff Walk", according to the guide 'a rather beautiful 3.5 mile walk along the coast amongst some of Rhode Island's most picturesque mansions.



The "Cliff Walk" was good. Good stuff ok pictures of some beautiful looking mansions, most of all I got away from Providence and JWU and their annoying ass students. Finally got to be on my own. And that was the best part.



Now back to the BPA (Baking and Pastry Arts), I finally switched over to a new segment: Hot and Cold Desserts. Who says I SCREAM FOR ICE-CREAM. Yep ice-cream, sorbet, sherbet and gelato for an entire nine days. Heaven, right!? The new chef is the one who is 'one short of a full deck'. In between her crazy antics she introduces herself and mentioned that she went to the other school, code name for the CIA here, to which everyone replied with a grunt. Oh I have finally met someone more anal than mother. She is stickler when it comes to sanitation, which has already annoyed everyone because they do it so slowly that what should take 30 minutes takes them 3 times as long. Anyway I am a scientist for 9 days, I left out the 'mad', 'crazy' and other synonyms because well I figure I need not admit that I am, because we can basically try any flavour that pops into our tiny little heads. SUPER COOL!! I have already made Passion Fruit Blackberry Ice-Cream, can't wait to try it. To top it off we get to take pictures of our plates, yes we are finally plating some of the some we make. HOORAY - sexy pictures to come.

I also took time to visit the career fair that JWU hosted on campus. I spoke to a chef from Disney and the summer internship that he was offering me was sweet. Paid and your own place plus work like a dog in one of the 12 bake shops producing over 7000 covers. Dude? Where do I sign up? In addition I got some insight into more the research side of things in the pastry world. Some gentlemen from International Flavors and Fragrances (IFF) where there and they pointed out that there is a need for research chefs, not food scientists but research chefs especially in the baking and pastries department. Possible switch in major? One will do more digging on this topic to see how much of a need.

Anyway it is early in the morning and my fingers are cold. I am going to do some laundry and hop back into bed.

I Am Going To Be Late..I Am Going To Be Late For Tea

Yeah I find that title fitting for this blog posting. LOL. It kills two birds with one stone. I have started my cookies and petite fours segment and I am quite late with this posting, but I do have reason. Oh wait I should not have to explain myself.

Anyway moving onto better things. Indeed I have started my new segment: Cookies and Petite Fours. First things first petite fours are ridiculously small but super cool because most of the petite fours are served at high tea parties.

It is tea time!!!

But for now in the segment we have done the traditional American Style cookies: Chocolate Chip, Peanut Butter, Oatmeal Raisin and um...ah white chocolate macadamia nut. Oh we also did brownies (yes, brownies are cookies) and some other types of cookies. Next week we start looking at the more traditional tea cookies then onto the petite fours. What I am really excited for is the French Macaroons. I have tried it once and they were an epic fail, so it would be nice to see it done properly.



Outside of class I have been a busy boy. Since it was a long weekend I decided to cross a few things off my to do. And while I was opening my bank account the teller suggested a good sushi place. Now I have had a bad experience with sushi back home so I was a bit cautious. I gathered a few potential liming bubbies and ventured forth. Long story short we ended up at another sushi eating two large platters of pieces. I think the total was 64 pieces of sushi in all. AND IT WAS GOOD!!!

There were some minor adventures that happened, but nothing serious. Went shopping for more winter stuff with Colette. She is in the lead for becoming an actual liming bubby. She too funny to watch...very entertaining.

There is also the potential for me finding my ass a job, working in the Harborside Gym on mornings. It pays decent too; $7.40 US per hour for 4 hours, Mon - Fri. That is serious coin.

I plan to do more shopping tomorrow, since it is Columbus Day on Monday there might be deals.

Me signing off. I hope the weather is hot because it is getting cold here!!!!

Tart On This!

Pies and tart segment is coming to an end. :( :(!! Sad faces and 'awhs' all around. I have my second practical exam coming up so I am super psyched about that especial the decorative aspect. That has always been my weak stop. But before I delve into the delicious, scrumptious menu that I have put together. I will dive into the AWESOMEness that was last night.

Okay so there is a club called BCA (Bridging Culinary Arts) and well basically when you really think about it we are the free labour the university uses for functions that they host here, at least on the Culinary campus.

AND IT IS AWESOME!!!!!!SWEET!!! RAD!! COOL!!! Whatever other synonyms that you can come up with.

Last night was a function for the induction of one of JWU's chefs into the Order of Golden Toque. What is the golden toque you may ask? And I quote "The Honorable Order of the Golden Toque is the highest acclaimed recognition a Chef can receive in America."

So I volunteered my time in the pastry plating department, of course, and I got to spent the evening with the head chair of the Baking and Pastry Department. SWEET!!! :D. Got to ask him about every dessert and pastry question that crossed my mind and even bounced idea off of him to see what he thought of them. He specializes in plated dessert, my weakness, and he gave me some tips about making a proper plate.

But wait.....the night gets better!! Yep it sure did. The building in which the event took place was four floors tall. Why this detail, right? Well each floor was a different region cuisine. So after I had dessert, which was French Macaroons, Assorted Petite Fours, Orange Curd Tarts and Sea Salt Truffles, I made my way to the apps., New England Calm Chowder and Lobster Bisque (I shied away from the Bisque as I started to scratch after tasting). On the second floor it was South American themed, which featured Mexico cuisine. I had grilled octopus with pinto beans and avocado stuffed hearts of palm. On the third floor and may be the best floor; Asia featuring Korean cuisine. There I snacked on mock sushi and crispy skin pork. Italy was the European country themed on the fourth floor; there I had prosciutto wrapped scallops and mozzarella balls, beet sorbet and grilled pizza topped with tomatoes and spinach and prosciutto. And CHEESE. The best Gorgonzola I ever tasted. And OLIVES!!! The night was well worth walking up and down stairs and lifting heavy ass tables and chairs and everything in between.

OTHER UNIVERSITIES AND THEIR BORING ASS LECTURES HAVE NOTHING ON CULINARY SCHOOL....I LOVE CULINARY SCHOOL!!!!!!!!!!

So after everything settled down, I hit the hay. Yeah Friday night ended that boring. No girl invited me back to her place nor did she come to mine (even those there is a cute chick in the club)nor did I go get drunk with anyone after we closed off the building.

Saturday however was most uneventful and rather annoying. I spent most of it waiting on a bus to take me to Walmart.

Oh almost forgot the menu for the exam; Rustic Apple Pie, Chocolate Chiffon Pie, Lemon Meringue Tartlettes, and Chocolate Buttons Tartlettes. Enjoy. And try not to drool over the computer after reading that bit of food porn.

The Start of Something New...

Yes people it is the start of another glorious week. The weather outside is brilliant, over cast sky and a wind chill that drops the temperature down to rough 13 degree C. What more could I want? Right? Oh and it gets better; I have a quiz and more pies to make today.

Now I know what you might be thinking. Those previous lines are dripping with sarcasm. Enough to make you think that the honeymoon phase is over and reality is slowly creeping its ugly head in to ruin the party. Well you are sadly mistaken.

Nothing really exciting or disgusting happened to me this weekend. Actually to come to think about it there was one thing. I WAS A VOLUNTEER PHOTO-TAKER-OUTER FOR AN BIG EVENT IN PROVIDENCE. Yep you read right. Ok so if they don't use any of the shots I took or pay me. Small details. But if they do it is found on the website or the event programme. The event is called Waterfire. And what the event is that they light basin along the main channel in Providence. Usually it is accompanied by local cultural groups doing to performances in between. There were some other photographer there with some really expensive equipment so I felt like on out of place novice. But I believe I got some ok shots. May be I should find a course or two on photography? I mean RISD is close by. Or just really practice more find for stuff to shot other than food.


Anyway that was Saturday. After getting back home, uploading the photos and wash the smell of smoke off me I hit the hay Sunday morning. Sunday was nothing special. Spent most of the day studying, reading a book that I have been trying to finish for a while and planning out how I am going to take over the world. Oh wait....planning out this week's activities. I have an ice craving club meeting this evening, pastry arts club tomorrow and I believe another event to volunteer for. Oh and I start French classes on Friday. I wanted to do the German but the damn class clashes with my schedule. Oh well I am here for four years I am pretty sure there will be others.

Au revoir, mes amies

I Am Not My Tart....Don't Touch The Rails!!!!

I had trouble actually naming this post because usually I use something odd or strange that had happen to during the day or week. Lucky me I had both happen to me. The first is because I just started my pies and tart section and it is absolutely cool. Thumbs up and high five all around. The other just shows how utterly disgusting people on dorms are...some inbred fool spat on the rails leading up to my room. I'll leave to rest up to you.

Anyway the 'weekend' is here. So well the masses leave for the clubs, bars and their favourite holes in the walls. I am here punching away at keys, writing about my wonderful adventure that is my life. Ah...this is truly the life. Six hours of labs, though not enough in my opinion, is heaven on Earth of me.

Like I said I started pies and tarts and it is going supremely well. I have not burnt anything or myself and well I am making some sweet looking pies. Yup..my favourite word is coming up. Them pies be SEXY!!! There first two days of P + T (pies and tarts) we were introduced to our new chef and made homestyle apple pies. Chef is a dearing old lady. She has been running a small pie shop for the last however many years, I think she said 23 years, but she preaches that you use seasonal fruit and farmer markets fruits when you are making pies and tarts because they are better than frozen, imported and canned fruit. Which is so true. Oh did I mention that she is deaf in her left ear..yup deaf in her left ear. Lol too funny. You literally have to scream CHEF!!!!!! To get her attention so she can come over to make sure you have your pie dough to the right texture. Thus far we have made galettes (free formed pielets), blueberry (yes with actual fresh berries and not Dole frozen packets) and apple pies and strawberry chiffons.





Away from the lab life is still pretty. And yeah I using that simple and generic term to describe it. I have slipped back into my old self again. I have started observing the people around me. I had some time to myself one day while I was waiting for the dining hall to open and I simply watched everyone. The various shapes, sizes and tones. These creatures are, even though some may disagree, interesting to watch. The ones who wear their finest to go to class and the ones who wear their Elmo pjs as well.

I am stuck in a class of girls as I mentioned before. Now in a previous post I spoke word of one them being interested in me. So I did some inquiring and I was right....to an extent. She apparently finds me interesting as she has not come across one such as myself so her curiosity has the better of her. The female also pointed out that she was not interested in a relationship. GOOD!!!! I can't deal with another crazy one (even though she is a different kind of crazy). Oh I have also made acquaintance with a little latin chick..she seem a little more sane but cool for now. And apparently I have been pointed to be a flirt...HA! Me? A flirt. Unintentionally done. I have to watch my interaction with this kind of females . They might get the wrong impression of me.

Do Idle Hands Do Evil Deeds?

Ok I am absolutely bored out of my mind. And it isn't fun. Yes people another rant that does not include any baking adventures. I pause for the boo's and rotten fruits and vegs that might be heaved by the dismayed masses....Actually get over yourself, this blog isn't that special.

It is yet another Saturday and I am bored. Yesterday was not to bad, I went to my first Jbrew brewing club meeting and found it highly fascinating. And I actually found myself research some of the techniques and processes of home brewing. I join the club to get a better appreciation for beer and ultimately alcohol in general since I am not isn't biggest supporter. I saw some actual brewing taking place and got to taste some wort (which just the liquid you get after the steeping the malted grains). I would brew just for the smell. It smells awesome. According to the brewing dude in charge it smells like liquid bread. And sorry Jo I took no pictures but fear not I have plenty time to take some, they will be brewing again. Plus I signed up to volunteer at a beer expo in November, definitely going to take my camera there.

Anyway so after that highly informative morning the rest of the day just flat lined. I wanted to go out to discover more of the city but both the weather and myself were really conducive to any exploring. Unfortunately I believe I fell asleep with my hair wet. Oops..so I am stuck with a bit of a head cold. But I believe the worst is over.

As for today's agenda, one plans to go to CVS and buy some cough congestion drugs, that should help. After the international organisation here has a trip planned to some local picnic park and a bbq would then ensue so I get free food. (Hooray I get to save a swipe.)

On Sunday, however, one is going shopping. The weather has started to dial down a few degrees so I going to start mise en plac'ing myself for the ugliness to come. Just a lighter jacket, more thermals long sleeves and heavier socks. Oh and start on mum's shopping list as well.

On the other fronts I am doing pretty well. Going to the gym. Eating well. Studying and acing tests. So life is good minus the fact that I am a bit bored. Next week I have the last of my Classic Pastry practical exam, so I eagerly await that glorious day when I am back home (the pastry lab). Also I might get a chance to speak to the dean in charge of the France study aboard program, and find out who I would have to screw to get in..oops sorry what I mean what I need to do to insure a place.

And if you'll are thinking to cure his boredom why doesn't he find a job. I am looking into that too.

Dreaded Long Weekend

This is one those dairy entries that is not going to be too much of one my mildly exciting adventures about what I made today; seeing that it is Friday (yep no classes on Friday through Sunday). Big bummer!! On the other hand, it going to have me ranting may be even bitching depending on who is reading this about the strange yet highly typical American youth.

For those who are aware, I love to watch people. They are fascinating creatures. Especially the Americans, moreover the American youth. Even though one has been here just a short two weeks I find that I have already grasped an understanding of how these creatures interact with one another. And to tell you the truth so far what one sees on the TV isn't a far cry from what they are like in reality.

These humans are loud, boisterous and a little hostile at the slightest agitated. The use of JERK, FUCK OFF or even YOU MOTHERFUCKER is just as ordinary as THANK YOU, GOOD MORNING and YOU'RE WELCOME (which I might add they use quite frequently; plus the homo sapiens). Now don't start thinking that I have being hypocritical or just too proper for the natives. Yes I admit that I am a cuss bud but I have never used ten 'FUCKs' in a twenty word sentence or describe a female 'dirty scanky slut or cunt' just because I have seen her talk to some other guys on hall. I don't care how true it might be, that shit should not be used to describe anyone.

Too nice? Yeah I am. Toughen up or get dirty? Sorry I don't lie with pigs, I eat them.

Another ax of mine that I am going to grind. These (trying to restrain myself from cussing actually) um...neanderthals are dirty and disgusting in the worst way. One early morning (ie 5) while on my way to the bathroom (best time to use it) I come across a trail of puke starting for outside to inside a stall and today a similar trial of piss. Apparently, when you let bitches off their leaches all the house training, if they had any to start with, goes out the window.

I was given some advice by a chef before I came to JWU. He said, "Find some serious people and stick close by". Well Chef that is going to be one of those needle in the haystack metaphors times 1200. Yet again these wonderful young homo erect-us take advantage of their new found freedom and party every single day of the week; "Dude where we hanging out tonight", "Frat party over o Vermont Ave". May be it is because I never really got the party scene, where you try to have an introductory conversation over really loud music or bump and grind on some strange girl all night or until she finds someone better or stepping over people who don't know how to hold the alcohol; which leads me into another story. Apparently, I attract the odd ones. Colette Joile Gardner is her name. A rather short obscenely talkative chick, as I believe has taken a shine to me. Yesterday, she shows up at my door with a friend, just to prove that she is not insane as I make her out to be. Low and below her friend, who I never got a name, is drunk. No surprise there. And has been drunk since 5 pm. Instantly I am not a happy camper. As much I would have loved to help this strange rather tipsy damsel in distressed when she whipped out the bottle of crappy vodka I was ready to send her on her way. And that I did, I told Colette get your friend out of my room and sober quickly (hooray Zack stood up for standing). Yeah I have a spine on occasion. Later that night, rather earlier this morning, after coming back for the loo, Colette comes an apologises about the incident.

I think I should end on a good note though..I made Creme Caramel on Wednesday..Lemon and Black Pepper. And it did not taste too bad.

Bye for now.

So That's What A Fresh One Taste Like...

It is the sixth day of Classic Pastry and I am already bummed that it will be over soon. Only three more days to go. :(. On a brighter note I just finished making my products with éclair paste. And they look SEXY!! Yeah that word again SEXY!!! They HOT!!

On the menu for today: Paris-Brest, Cream Puffs, Swans, Éclair, and Cream Horns. I really moved too slow especially since I mise en place'd everything before we started. Though I did finish before the rest of the class. They honestly move too slow. Really. It took everyone 4 hours to complete what should have taken 2 if not an hour to do. Okay so it may sound like I am boasting or complaining but really and truly they take too long. And what makes it worse is that we are paired. I am paired with one guy who I believe is a bit 'challenged' and I mean that in the nicest of ways. So I am happy to help him, guide help along, and let him do stuff instead of fetch tools or ingredients. That got a little annoying today I guess that is how it is.




Anyway back to the SEXY pastries. That best part of being in Baking and Pastry is that walk to the dorm room and everyone keeps asking what's in the bag or box. That and palming some of the tasties off on people in the hall and hear them complain "how you are going to get them fat", while they shove another bit full down they mouths. Then there are the complements that come from your dorm mate; "Man that tasted good!" "Yum..that éclair hit the spot" and the best for the evening "For me to enjoy this I have to take a piss". I don't know how two are connected but apparently they are.

Oh shit I can't believe I forgot to mention the fruit strip! Ok that was the best; got to use fresh strawberries and wait for it raspberries (hence the title).

Vive la Napoleon!!!

So besides the fact that it is my birthday. I had yet another wonderful day. Today we went over eclair paste or pate a choux. This paste was a little different to the ones we are custom to back home. Not light yellow but dark and all but brown. We are going to fill those tomorrow with I believe diplomat cream, creme chiboust (whipping cream and meringue or creme chantilly. One of those.

The piece de resistance of the day was when we got to finish off our Napoleons. HOW SWEET. I finally got to make one properly. A napoleon or mille feuille for those not pastry inclined is just baked puff pastry layers that sandwich diplomat cream topped with poured fondant and chocolate feathering; ie: one sexy ass looking and tasting dessert.



Yes people that is actual picture of my beautiful creation. Isn't she sexy!! Pssht best ting! LOL!!!!!

As for birthday celebration. I walked up the road and got myself some Chinese food which wasn't too bad. Kung Po chicken and Shredded pork in garlic sauce oh and chow mien. I got a shit load of rice though and burnt my tongue too. And the best part of the meal, the fortune cookie read: Genius is eternal patience. LOL. Yeah I know I am boring. Got a couple of suggests on how to celebrate properly; go out and get laid by some loose cougar in the city so she can show me a thing or two. The other was to go out with some of the guys here and have a party. Unfortunately I did neither. Yep I am sad like that.

The Week Is Over Already.....NO!!!

Darn there I was thinking I could have just a few more days in the lab. Oh well I guess I have to wait until Monday, which if I remember correctly is my birthday. Oh well! Life as I know it could not be any sweeter. Today we finally caught up to the work that we were backed up on. On today's menu I made Jalousie (Jah...luwee) and Pithivier.I also got my Napoleon done too. Oh I made some kick ass Orange Diplomat Cream, combination of pastry cream and whipping cream; it was so smooth and stable. HOORAY FOR ME!!!



There are seventeen of us in the lab so work tends to go a bit slow. I am paired with the only other guy in class and let's just say that his isn't fast even for virgins to a pastry lab. But he is a good guy so I try my best to guide him along the way. Um what else? So far I have no complaints, there are a few snags but all in all; JWU is going good and from what I hear it is going to get better. We are currently in the 'old' lab (looks pretty damn new to me) and for the other classes we are going to the 'new' labs. I can't wait for that.

The really best thing is that we can get to do our own products. So you have a feel of what you are doing and what to do when you are asked to do it in a industry kitchen. The downside is that we have limited oven space so you really have to try to get your product finished as soon as so you can get the right spot in the oven (the center). I think today the rest of the gals (yeah everyone else in the class are young ladies) got an appreciation for mise en place. Strange enough though chef did not make us do that from the get-go.

Anyway bye for now. Everyone is rolling out to go party. I going to enjoy a nice hot bath and the silence!!!

Palmiers and Sacristans (Classical Pastry)

Well classes are under way. And I am enjoying to the fullest. Once again I seem like am a rare breed..well at least in my class. I am one of two guys. Anyway today was the second day of class and we are just going through puff pastry. Yesterday, the first day, we started the first few folds of the dough learnt some new things so that's is a plus. Today we demo'ed three applications of puff pastry; palmiers, sarcristans and tarte tatin. Chef said my palmiers could have been a bit better but that kitchen is crazy especially with everyone opening and closing the ovens. I guess we have to arrange the oven so that the items go in at the same time.

The pastry lab is AWESOME!!! There are at 15 Kitchen Aid Mixers and an assortment of bad pastry equipment. AND IT IS TEMPERATURE CONTROLLED!! Take that TTHTI.


Oh I had a quiz today too. Day 2. Pretty sure I nearly aced it. Got some measurements off but hey I know I did not get less than an A- so that is good.

Bye for now. Next day we are going tarte tatins and Chantilly.

Once Is Good Enough

It was both fun and not fun at the same time. I was my first time to a theme park and my first time on roller coasters and other assorted rides. And may be I should not have gone on the biggest rides in the damn park. Met this chick Nicole (got a few cool tats and piercings) and she seriously into rides and suggested we go on that one. BAD BAD IDEA. Aptly name the Scream we waited and waited then got finally strapped in. This is where it goes from bad to "OH FUCK". They lifted the rig to the top and then drop my sorry screaming ass 50 stories in a matter of seconds. Yes I am a pussy, wimp and a girl and screamed "OH FUCK, OH FUCK!!!". But I survived.


Then we went to the mother of all coasters...Biazzro. We waited and waited and waited. So I decided to kill time and engaged in conversation with Nicole; who, though she has been through what I call tough times, seems like a good soul. Anyway, finally got there, all strapped in and locked in place. Then they pulled up the carts up to the top and drop my screaming ass again and again and again. I hated the drops. I have no problem with the hard turns, the twists but you see those drops: FUCK THEM SIDE-WISE!!!!!. We played around the park for a while then came back.




I have co-vocation tomorrow...so I officially become a JWU student. HOORAY for me.

It's Actually Bigger Than I Thought

Yeah I finally got around to taking a picture or two of my living quarters for the next few months. The room itself actually quite larger than expected. My room mate (Kamal) and I live quite comfortably compared to people who live in quads. That shit is going to be hard. 4 persons to a room . Jah! Not me!

Definitely Going To Need A Bigger Fan!!!

Ok so yeah I am finally on the dorm. They room actually is not that small but I tell you it is fucking hot..I mean really hot. Outside on average is 90 F/ 35-35 C and I do not even sweat, but as soon as I got on the dorm I was dripping bloody sweat. Yeah I am in Room 200 in South Hall. And so far the people who are on dorm are international students. There is Kamal (my room mate for Malaysia), David (Jamaica), Mario (Portugal), and NaNu (I think that is how you spell it from Portugal). I also meet Eric (Taiwan), Andy (China). I also met some the RAs...but for the life of me I cant remember all their shitting names so for now it is going to be..RA person.

Some of us even went out for a night out in Providence..went to a place called UNO. Not doing that again....crazy stupid prices. Plus tip a plate of nachos came up to roughly $12 US. Fuck, right? Microwave pasta for me from now on.

That communal bathroom thing is going to get pretty crazy in a few days. Saturday is when the remainder of the internationals and normal folk enter onto Hall. Dred really don't know about that one. Anyway I guess I'll have to make it work.

So things I going to have to do.
1) Get some water and lots of it!
2) Get a BIGGER fan, because it is too stuffy and hot in this damn room. Did not sleep at all tonight.
3) Get some more pictures of Providence during the day and night.

Bye for now.

Providence Rhode Island

Ok so I am finally here..hopefully ready to start the next chapter in my life and all that jazz. Um so far Providence seems nice..everyone in the damn University is just too damn happy; like they are on some drug or the other. Have not really gotten the time to take too pictures. I have a few though. I hope to may be come into the city and roam about the city for a while. I have been driving around with the parents..you know getting everything for the dorm; fan, winter clothing and other shit. Oh I have been inquiring about the exchange program they have here (might go to France next year). Sweet, no?

Oh there are some serious Koreans here dred. Met one today actually, Jin. Pleasant fellow. He is on his third year of English and it is pretty distant.

I hope to update this every week. I hope.
Bye for now.

Wedding Cake Maker?

Yeah you read correctly. Finally got our outline for final exams. I have already got my idea but I'm not to sure if I should make two tiers out real cake (we have to have a minimum of one real cake). Oh well. I plan make a pound cake and fill the cake with raspberry curd and cover with chocolate buttercream.

The base colour is going to be ivory. On the bottom tier (10") it is going to be covered with white X's and silver dots. The second tier (8") is going to have silver dots and the last tier (6") is going to have white X's. The crown is going to have a bouquet of Calla Lilies and Light Pink Roses with their leaves and buds. Each tier is going to have a spray of you two lilies and a rose.

I have other cakes planned too. One for Mother's Day and My sister's and father's birthday. The birthday cake is going to be Topsy turvy I hope to have pictures up within the next two weeks. Mother's Day cake is going to be a small cake covered with green fondant and daisies.

Soon that is the 411 for now coming with picture soon. Happy baking everyone.

Iron Chef Prep

Well I was invited to join a team for an Iron Chef competition that is going to take place in school. I am a bit excited, I had to submit a final sheet on what I am presenting on the actual date. So on the menu would be:-
1) Dessert soup with a tangy citrus curd and strusel bottom
2) Pop'ems with raspberry sauce
3) Mini coffeecakes

It is going to be a trio displaying different ways to present the secret ingredient. So I have to come up a time sheet planning every half hour of my four hours. It is going to be fun. My mind is just running on what the damn secret ingredient is going to be.

For the time being I have to get some practice in before the real thing. So I have been working on my dessert soup, the first attempt was not really successful. I originally wanted to put a mousse instead of the curd but the mousse was not giving the tang I want so I changed to a curd instead. I will do the coffeecake pastry later in the week.

Oh plus I have pastry shop management to look at I have to try a brownie recipe, to find the yield and my food pictures are going up in school. Oh um.

Lastly I would like to thank the followers for the comments....duly noted.

Over-due

Indeed this has been overdue. I have been baking though. I have done a few projects well. So far I have done:
- Chocolate Bavarian Charlotte
- Mini Black Forest Cakes
- Cakes, Cobbler and even Crisp

The Charlotte was the most interesting. I finally got all the ingredients that I needed to make the damn thing. Most of it was actually made in the middle of the night. I made the cake base at 9 then the Bavarian Cream at 10 and around 12 I put the final thing together, it was kind of exciting actually I want to see what it would look like it the end because I did a design of the cake ring. After tasting I realized that the cake was too dry and I now detest Bavarian Cream (at least the recipe I used).

For the Mini Black Forest Cakes that was another cool one. I decided to use a moist chocolate that I got from my friend's mother. Bad choice though. The cake came out really great tasted good but I should have something more sturdy because I had to build the dessert; the constant moving kind of destroyed they look of the final product. The dessert comprised of a chocolate cake muffin soaked with some rum, cherry pie filling and whipped cream topped with chocolate shavings and cherry bits.
I have photos so you'll will get to see.

Finally the cakes, cobblers and crisps were done in school. The cake we had to do was shitting hard. It was a mousse cake and the mousse refused to set. So my partner as I caught our ass to put all the basic components together. And we did the cake started to slide...so we had to keep the damn thing in a collar all the time.

Pizza and Ciabatta

Well yeah sorry about being gone I was busy with the first day of school. Umm...I haven't baked much this week. I did get chance to make some pizza and ciabatta bread. Both came out really nice.. the crust on the pizza was nice and soft but I found a new recipe that I want to try. I have some scrap dough so I was thinking to try making pizza bits. And the ciabatta was nice...it had some really nice holes but the crust was soft. I'll have to try using some steam the next time also I think I should let it raise a bit more.

Decisions...Decisions

Well I got into a bit of an accident so there goes my money for any ingredients for a long while. But that gives me time to think about exactly I want to try. So I think I want to try the Souffle, Chocolate Charlotte, or the Carrot Cake petite fours. Well Carnival is coming up and well we have to bake quite a few things.

OH Well!!

So I tried the chocolate puff pastry...and well it didn't turn out too well. For one the pastry is really bitter. May be next I will try to substitute the butter for melted chocolate instead of adding cocoa powder. Anyway I made cream horn shells. Don't know what to fill then will. I have leftover chocolate butter-cream and whipping cream so may be those. Oh I also going try to make currents roll and may be sausage rolls. It is just a thought. I also got a few new recipes that I am dying to try - a carrot cake and the lemon bars I mentioned earlier. Plus I start school on Monday - can't wait to see what happens.

Chocolate Puff Pastry Pending!!!

Say that three times fast. OK well it is actually quite easy. So in terms of baking...no baking took place but the prep for baking is done. So may be tomorrow I'll prepare the CHOCOLATE PUFF PASTRY dough properly. I figure I might chocolate cream horms or something else. I also got a lemon bar recipe from Jo. Have to try it someday..I have some friends who love lemon bars. Another friend suggested that I try to do flaky pie pastry for a currents rolls (I have a lot of raisin left over so I could you use them)

Weird Science

So today I did a bit of Weird Science. I finally got flour and some other stuff..but yeah back to the point I baked up some Blondies. Well they aren't really yellow but they are technically not Brownies because they don't contain cocoa powder or chocolate. I was toying with the idea of making either Chocolate Puff Pastry or Chocolate Souffle. I never really made a souffle so I might try those instead. Oh I also bought cream horn shells so I practice those.

Anyway till we meet next time.

No Flour!

Well there is absolutely no flour in the house. No cake nor bread flour. It is ashame. I am ashamed. I delivered my apple puffs to some people and I got mixed reviews. Some said everything was great - pastry was flaky and light and the apples had a great taste. While some said the the pastry was a little uncooked and they could hardly taste the apples. I plan to try it again and may be blind bake the pastry first then bake the apples for a while then they might a bit more crispy and tasty. I also need to make it a bit smaller. I plan to get flour tomorrow and make more pastry or may be scones. Not sure yet. I also will take my time with it...I'll rest the dough between every two folds.

Anyway I'll sign off for now and I'll post something tomorrow I hope.