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Posted: 26 May 2010 03:13 AM   [ Ignore ]   [ # 91 ]
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Hi everyone,

I just want to say that I really appreciate Rose Levy for sharing her wealth of information and for all of the other contributors of this site.

What can I say. I love to eat (my stomach size will attest to this fact) and I love to eat ALL of the things that are wrong for me.

If I must say so, I do make one heck of a NYC style pizza smile when you consider I live in a third world country. I love the little yeasties and what they can do to flour, water, salt and a little oil.

In a few months I hope to build a brick oven for the true 750+ temp range and also for some decent Artisan bread as well.

Right now I am mixer-less so I have to keep things simple. I’m in a new drier cooler climate and have less than stellar ingredients to work with so I have had several failed Strawberry muffin attempts. I’d make blueberry muffins but blueberries are as plentiful as the gigantic Italian White Alba truffles are in Antarctica.

I’ve had some excellent advice from Julie that I am going to put to the test here very soon.

I’m a musician (so there’s art in my cooking) and an engineer so there’s an analytical / chemistry / physics slant to my methods as well. I like to know why things happen and I like to understand the process well enough so that I can make adjustments when something is not going right.

I’m here to learn. My Holy Grail is to make Cherry Turnovers as well as my old guitar playing friend’s mother did in her little kitchen way back in the 70’s in New Jersey. She had the perfect layered dough.

I wish everyone well and happy baking wink

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Posted: 30 May 2010 10:38 PM   [ Ignore ]   [ # 92 ]
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Hi!  My name is Natalie.  I love to run and I love to bake.  Maybe if I ran more and baked less, I’d be a better runner.  Or, at least a lighter one. wink

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Posted: 20 July 2010 04:11 PM   [ Ignore ]   [ # 93 ]
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Hi there: thrilled to be here. I am Ricardo from Medell?n, Colombia, South Am?rica. I am a huge fan of Rose and want to share with her, and everyone here, what she has inspired us to do. If you check our website, you will see our accomplishements of 4 years of investigation and perfecting of the bundt pan handling. My wife is the artist and she is really the one that has mastered the whole process. I still have some questions for some weird events that happen every once in a while, so I would really like to get in touch with Rose. If there’s anything I can do for anyone, I am available. Glad to be here.

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Posted: 20 July 2010 04:18 PM   [ Ignore ]   [ # 94 ]
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Wow, that was fast, Anne. Actually, the sand is made out of crumbles of pizzelles cookies. Please visit http://www.lapetitemadeleine.com.co for more of our cakes. Nice to meet you.

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Posted: 20 July 2010 04:27 PM   [ Ignore ]   [ # 95 ]
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Totally agree with all your appreciations of the pizzelles, especially with the part where you say you prefer them brown and thin. They are such a nice and versatile cookie… Check out this picture of the ones we sell. I am seriously starting to consider exporting pizzelles to NC… LOL

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Posted: 20 July 2010 05:00 PM   [ Ignore ]   [ # 96 ]
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Hi missyjean: Thanks for the warm welcome. Nice meeting you. I have to say in our case it’s been continous trial and error, as well as imagination and looking for the right tools, or even having them done. Anyone have words of wisdom on how to navigate the forum and how to get in touch with Rose, or how to ask her some questions?

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Posted: 20 July 2010 05:44 PM   [ Ignore ]   [ # 97 ]
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Thanks, Anne. I’m glad you like them.

JAJAJAAJ, More trial than error. Good one. Thanks for the inspiration comment. If you think there’s something I can help you with, feel free to ask. I don’t know if there’s something I could write about. I was thinking more on getting help here…

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Posted: 25 July 2010 03:30 AM   [ Ignore ]   [ # 98 ]
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Hi all!

I am new to the forums which I recently discovered after baking out of Heavenly Cakes and doing some research online, I stumbled across Rose’s and this lovely place!

My mother bought TCB when I was only 5 years old so I grew up tasting Rose’s amazing creations. My favorite was the cage of honey around our birthday cakes! smile

When I got married and moved to California, she gave me her tattered and earworn copy and bought herself a new one. When I saw that Rose had a new book, I snatched it up immediately as I’ve been interested in opening a wedding cake business for a couple of years now. I’m still a while away from that, but I’ve definitely found some AMAZING recipes! I bake on average 3-4 cakes/pies per week and take them to work so I don’t gain a zillion pounds.

My current favorite is the Deep Chocolate Passion cake - I am normally a vanilla girl, as I think a vanilla cake beautifully displays the baker’s skill as it is so deceptively simple. However, this chocolate cake is so delicious, I wouldn’t mind making it 100 times over!

I also like to run and knit - both desert-unfriendly hobbies with temps hovering at 115-120 F for 6 months out of the year….....

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Posted: 20 August 2010 04:34 PM   [ Ignore ]   [ # 99 ]
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Hello! My name is Erin and I am an avid baker, adventurous cook and “tester,” a pursuer of librarianship, and now attempting bread making! I tried a few years back, and my sourdough starter didn’t turn out right, and have not tried since. My new digital kitchen scale (the brand recommended by Rose at the end of her “Bread Bible” book!) came in the mail today, and I just started the sourdough started on page 432 of “The Bread Bible!” I look forward to reading, posting, and replying to posts on here and am excited to learn as much as possible about the art of bread making!

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Posted: 16 September 2010 06:09 AM   [ Ignore ]   [ # 100 ]
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Hi everyone, I am from Sydney Australia and I am really looking forward to being part of this wonderful site.
Happy baking everyone. wink

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Posted: 04 November 2010 09:03 AM   [ Ignore ]   [ # 101 ]
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Hi, I am from Australia and am loving that I have discovered breadmaking. I usually make a no-knead loaf or slow rise loaves of various types.

I am really looking forward to sharing and learning!

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Posted: 04 November 2010 12:27 PM   [ Ignore ]   [ # 102 ]
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Hi! my name is Aleksandra (I already wrote it in different post). This is the best place to introduce myself.
I am from Poland, but from 3 years I am living in United Kingdom. I am baking for one year, but I have good teacher before (my Mum), although she never let me to bake. Looking how she baking was priceless.
I have to say that all your cakes are incredible!

I would like to say thank you to Rose to create this nice corner and I really love your books.

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My blog: http://przepisy-aleksandry.blogspot.com/

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Posted: 08 November 2010 07:14 PM   [ Ignore ]   [ # 103 ]
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Hello everyone..I am new to the forum, I am looking forward to chatting with you all and sharing baking experiences…

grin

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Posted: 29 December 2010 09:17 AM   [ Ignore ]   [ # 104 ]
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Hello to everyone.

I found this forum after searching the internet for reasons why my Christmas cake was a disaster (totally crumbled into bits).  Enough of that.

I am a long time “home cook”.  I have been described by a coworker as a “food purist” because I have long preferred making just about anything from scratch, insofar as possible.

My biggest obstacle is time limitation du to my job.

Just looking at the pictures posted on this forum intimidate me.  I hope to continue to learn a lot here.  I am also a new owner of the RHC book.
Elizabeth

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Posted: 31 December 2010 12:24 PM   [ Ignore ]   [ # 105 ]
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Well (even though I have been a long-time scratch cook/baker), I made my first “Rose” cake yesterday.  Rose’s Favorite Yellow Layer Cake (from the blog).  A single layer with ganache frosting.  My first ganache.  The texture and flavor of the cake is just perfect.

The cake is wonderful.  I think my ganache is a little too firm.  Maybe it needed a little more cream??  Still, overall…  grin

BTW I LOVE that Rose’s recipes have weights.  I am forever using an online cooking measurement converter to convert some of my existing recipes to weight measures.

I foresee future purchases of all of Rose’s books.  Next in line—the bread Bible.

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