Owner: Renaissance Culinaire URL:http://abstract2collective.blogspot.com/ Join Date: Tue, 01 Apr 2008 03:09:59 -0500 Rating:0 Site Description: A pastry student, blogging my way to Pastry Chefdom. My commentary on the mundane to the exceptional --all through my eyes, or camera lens. Site statistics:Click here
Dessert Costing : Banana Strawberry Torte 2008-03-30 19:31:21 This post is referencing a previous post dated Feb. 11 2008 : Food Photography : Strawberry
Banana Torte
So David here are those details, as promised. I created this post using Google Docs. Google Docs rocks my blogger socks off! I can just click a button and post a nicely formatted post. I plan to use this tool more in the future.The purpose of this post is to show you readers how to find a base cost for a plated dessert and what goes into those calculations Costing Formulas:☆ Ingredient weight (divided by ingredient unit cost) = ingredient cost per lb/oz☆ Ingredient cost per lb ( divided by number of oz) = cost per oz☆ Ingredient cost per oz/lb multiplied by formula ingredient weight = final ingredient cost. ☆ Final ingredient costs added together = total dessert cost☆ Read more:Dessert
Trace Produce : Come and Meet Your Farmer 2008-03-27 03:06:27 This is the farmer, that worked the land in Oregon, that planted the seed onions, that sprouted the fully grown onions, that I bought at my local grocer, that I fixed in my dinner, and fed to my family.Grower: Frahm Fresh ProduceFrahm Farms is located in Eastern Oregon, 8 miles Sth West of Parma, Idaho along the Fertile Snake River Valley. It is owned and operated by Treveor and Rod Frahm. Rod is a second generation farmer, and his son Trevor is a third generation farmer. Frahm Farms grows Yellow, Red, and White onions, along with many other crops.Field: FRYLHME GPS: N 43 56.38 W 116 59.58 Planted: 3/10/2007 to 4/15/2007 Harvested: 8/25/2007 to 8/25/2007These onions are a Spanish Sweet Yellow Onion. They are a good all purpose onion, great for cooking or eating fresh. After harvest, the Read more:Trace
Photog : Windows -The soul of Dough 2008-02-14 01:23:51 Not ready yet -- needs more mixing (intensive), originally uploaded by Amber *.There is no gluten structure in this dough --- lots of holes and the dough breaks away when pulled because it needs further mixing to develop the gluten.The Window: A meshing of gluten strands!Tight like a drum --- the gluten strands have become meshed and the dough is done mixing. If you tap this "window" --- it will hold up and bounce back without tearing. Blogs That Flickr Renaissance Culinaire Artisan Baking macro food porn bread baking photos on baking photoblog flickr
Read more:Dough
, Windows
Photography : black eyed & water logged 2008-02-14 00:51:09 black eyed & water
logged, originally uploaded by Amber *.I captured this on the way home from class. It was wet and raining. The light was perfect and I was able to capture the refection of the sky's blue grey color, off of the water collected on the center of this black eyed susan. Blogs That Flickr Renaissance Culinaire photography macro flowers black eyed susan rain digital photoblog flickr
Foodie links/photog : Red Currant Mini Cakes 2008-02-14 00:35:51 Red Currant Mini Cakes
, originally uploaded by La tartine gourmande.Wow. What a beautiful picture, I found this while browsing the flickr group I manage : Artisan Artistry , a group for photographs that feature handmade breads/confections/desserts. SO far there are 122 members. Here are the most recent group stats:La Tartine Gourmande has a tantalizing photo stream.Visit the food blog for luscious Recipes --- Red Currant Mini Cakes can be found here .Flickr has over 4,500 groups which are food related. Yikes...foodie heaven or hell ? You be the judge... Blogs That Flickr La Tartine Gourmande Artisan ArtistryRenaissance Culinaire currant recipe internet cake dessert food blog photoblog flickr
Read more:Foodie
, links
Photog : of a dried berry | Reverse Macro How To 2008-02-14 00:00:57 Reverse Macro
of a dried berry, originally uploaded by Amber *.By adding a traditional 35mm film lens in reverse, in front of my digital lens, I was able to capture the details of this dried berry. This was the natural coloring. I thought it was quite beautiful.To Create your own reverse macro:Select a digital camera with at least 4mps. One with a larger lens opening than a standard "point & shoot" camera - when I mention point & shoot I am talking about the cameras with very small (dime - nickel sized) lens holes. I didn't have an DSLR with standard 35mm equivalent to use (my camera has a 28mm equivalent which worked great). The bigger lens hole will enable you to capture the light given off from the 35mm lens. To make this kind of shot, a built in flash is worthless, becau Read more:Reverse
Food Photography : Banana Strawberry Torte 2008-02-11 07:02:30 This Photograph is Copyrighted. David & Lee Photography.kyung of David O'Conner & Lee Photography, in Portland, OR, graciously agreed to set up shop (i.e portable studio) one day after class, to photograph some of my plated desserts --- which were awaiting in the reach-in to be photographed. This was Kyung's first dabble into foodie photography --- as their company works capture more of the traditionally human element.This dessert was my for my final presentation. It consists of French sponge, brushed with strawberry syrup, filled and finished with banana scented marscapone cheese, then garnished with fresh fruit and a chocolate screen, than drizzled with mango syrup. The plate design was given a stained glass effect , piped on first with Read more:Strawberry
, Torte
The Culinary School of Thought : Why Food Blogs should not "tickle-me-emo" 2008-02-05 17:24:50 Should food blog authors talk about drama in their personal life , in their posts ? What separates a foodie post from an average blog post? Is it the willingness to obsess over food? Or is it the absence of teenage angst?Something keeps me from describing my year. A year I will never forget. I could divulge the sketchy details...let them consume the page until your eyes grow watery and strained --- but something tells me to move on to less polluted and more food oriented subject matter.I am really torn on posting events of my private life on this blog. Especially since in 2008, I have committed to being a better food blog author. It is kind of like I've taken an oath to blog food - and nothing but the food.2007 was a year that did not slip quietly into the realms of ordinary. Not Read more:Blogs
, Culinary
, School
My Foodie-sense Is Tingling : Greasemonkey for Culinary Pros? 2007-10-13 13:55:11 What is Greasemonkey
you might ask? Greasemonkey is a plugin for the Firefox web browser. Note: If you use Internet Explorer, you can use the IE7 Pro Compatibility add-in to permit some Greasemonkey scripts. If you use Safari, you may be able to run some scripts using the Creammonkey plugin. Opera is also known for being able to run a few scripts on their own.Greasemonkey allows you to change how your favorite pages behave and look.There are many scripts that have already been written, and if you know javascript you caneasily create your own!The Greasemonkey install on firefox is very easy . You can find the Greasemonkey console,which shows all your scripts, under the "Tools" link on the browser menu bar. The scripts areeditable. All you need to do is click on a script from the list and cl Read more:Culinary
, Foodie
Book Review | INTERRED WITH THEIR BONES 2007-09-26 02:20:16 ...The evil men do lives after them (feminist revision of history) and the good is oft Interred with their bones(contrived feminist amnesia) --- William Shakespeare...Personally, I am especially drawn to old books,the ones found in archaic corners, exiled fordecades in stuffy dark corners, sheathed in acloak of cobwebs and dust bunnies. Those arethe most fun! Almost like a treasure discovery,if you open an old book or two, you may findlost love letters or pictures of bygone eras,hidden in their pages .This book makes a smooth transition, at onceyou feel at home nestled in it's pages. This willbe one of many reviews I will be posting onthis blog, and one of many sponsored byMother Talk.Onto the review of:Jennifer Lee Carrell's second publishedbook Interred with their bones.I picked up my
Baking Theory Notes: Fermentation Chemistry 2007-08-24 05:35:58 FermentationRemember:Fermentation starts when the mixer stops!Control Fermentation through:TemperatureTimeWhat happens during the fermentation process?Gas is produced --> Carbon Dioxide {When Dough is mixed gas is caught by the gluten and the gas rises}(water & flour cause enzyme activation)Gluten is modified --> Dough becomes balanced so dough is workable : Elasticity --> ExtendabilityFlavor is developed (Acidity)Alcohol is developed ("Alcoholic fermentation")*To test the "alcoholic fermentation" theory ---> when you are ready to mix your formula, open a starter, either one retarded or left on the bench (Ciabatta or Croissant are especially potent!), lean in --- (as a former instructor would explain: "you rip back- because alcohol has hit your brain", he had such a big grin when he sa Read more:Baking
, Notes
, Theory
Blurb on Big Small Plates : Recipe for Tomatillo - Avocado Salsa 2007-08-16 03:21:15 Cindy Pawlcyn Big SmallPlates
:...I was inspiredby that funny movieMermaids, where Cher plays a mom who can only cook appetizers...Smaller Portions. Big On Taste.I am a big fan of the bite sized sampler. I love dim sum.At most decent restaurants you can satisfy hungerwith an order among friends made solely of appetizers.When I think about small samplers, It is a feelingmuch more nostalgic, it awakens memories oftoddler days, when little bits , here and therewere arranged in a goofy mosaic on my colorfulmelmac dinning set, equipped with matching forkand sippy cup. Little nibbler was I, and I enjoyedthis feast as I watched Sesame Street. My favoriteshort was of the Pastry Chef, who in his chefwhites and hat, aided by snazzy jazz muzak, speedilyflat iced a cake on his Revolving Cake Stand
Baking Theory Notes : The Yeaasty Boyz 2007-08-04 21:54:32 I liken Yeast to the popular and oh-so-old skool group ,The Beastie Boys. Both groups - whether rockin' the mike or the mixer, if given the best environment, will rock hard...and go on and on and on, improving on flavor. They both are fueled on additives and are a product of alcohol, whether that means straight drunk or chemically.....they get ill.YEASTPurpose: Leavening of doughsOptimum Temp: (to warm 33-40°F) (♥ prefer. 33-38°F) as temp. deteriorates over time.When Yeast is activated: 45°FThermal Death of Yeast: 140°FTypes:----> Compressed Yeast73% moistureNeeds to be as fresh as possible for use.RefrigeratedHas not been processed as much as dry yeast.Fresh yeast is best for products to be frozenConversion Rate {If formula calls for Active Dry Yeast, you will need 2½ X [the amou Read more:Baking
, Notes
, Theory
Blogosphere blurb / Recipe: Pear Chocolate Belle - Helene 2007-08-02 04:34:13 Culinary Revival --- That is what Renaissance Culinaire translates into to English. Now that my template is updated in "new" blogger, and it looks o.k I can now get down to the business of baking. After recoding the html and going through each post to label them individually, I realized that 2005 was the "golden" year of this blog. That this was a model for the blog that you readers loved so much --- and in all fairness I plan to deliver my posts in that spirit, once again.I will not get stuck in the petty blog game of bombarding you readers with snide tacky ads in my sidebar/post footer which objectify consumerism and cater to your emotions. This blog will be an ad free, pop-up free, reading experience. No more "Viva la referral" ---lets say VIVA BLOG CONTENT!O.k I haven't a picture Read more:Belle
, Blogosphere
, Chocolate
Photography : stage of the knot rolls' makeup 2007-08-02 00:58:19 stage of the knot rolls makeup, originally uploaded by Amber *. Blogs That Flickr Renaissance Culinaire savory recipe internet bread dessert pastry photoblog flickr
Quiz : What kitchen Utensil are you?? 2007-08-02 00:56:26 You are a toaster! You enjoy holding heated conversations but have a hard time not letting your anger get the best of you. Be careful with your short temper. You also enjoy making toast. Just remember to stay away from metal objects.I took the quiz , So kids ask yourself :what kitchen utensil are YOU? Blogs That Flickr Renaissance Culinaire savory recipe internetphotoblog flickr
Vintage Photog : Baker and Staff 2007-08-02 00:52:31 Baker and Staff
, originally uploaded by mrwaterslide.I found this while browsing flickr. I love this photograph, and I intend on asking john if he would have it copied for me, I would pay him of course, and then have the picture sent to me.This is what he had put under the photo :One day at the hotel I had all my work finished and I asked the chef if I couldleave early. It must have been about three o'clock. I got in my car and drovemadly down the interstate, and then turned off on a state road, heading towardsLake of the Ozarks. Every time I came to an antique store or flea market Ipulled over, ran inside, and scanned the stock hurriedly. I found this photo atmy last stop of the day (it was almost five o'clock, when most everythingcloses). It's marked $4.00 on the back, so I suppose that' Read more:Baker
, Vintage
Poetry of Baking 2007-07-31 21:20:31 Baking At night, I wake up sweatingAnd feel poems baking in my heartLike my grandmother's biscuits.As I toss and turn, they brown and rise.I test each one and add a pat of butter here, Some honey there, a bit of jam.I will savor them with my morning coffee.-- Published in Writer's Journal 2004 . Raynette Eitel Blogs That Flickr Renaissance Culinaire savory recipe internet bread dessert pastry photoblog flickr
Read more:Baking
, Poetry
Baking Notes : On Proof Boxes, Hints for newbie Baker 2007-07-31 18:10:01 Proof boxes aren't necessary for a bakery, especially a small one, over time you learn to "feel" the doughs textures --- from mixer to bench, from bench to board, from board to oven. This is the unspoken seventh sense those "one" with the dough possess.Like everything, baking is akin to Star Wars. "Just as the path of a Jedi is often difficult, filled with conflict and pain". As is the path of the newbie baker."To become a Jedi requires the deepest commitment and most serious mind. It is not a venture to be undertaken lightly. As such, Jedi instruction is rigidly structured and codified to enforce discipline and hinder transgression... A Jedi who fails in his training can be a very serious threat. The dark side of the Force beckons to the impatient, and students in the past have been lure Read more:Baker
, Baking
, Boxes
, Hints
, Notes
, Proof
Got Baby?! 2007-07-05 19:14:30 Got Baby?!, originally uploaded by Amber *.Well as I said I have been busy. You can click on the picture to read about the birth.He is getting soo big. He is 3 months and 1 week tomorrow. He is the size of a 6 month old! A total opposite of my daughter who was very petite.
Photography : Blackberry Granita w/ Banana Mouse 2007-07-05 16:38:21 *Plated desserts. All made from scratch. This blackberry granita in pilsner glass is garnished with banana mouse, raspberry sauce drizzle, two lemon peel spears and fresh blackberries. On the plate are two piped chocolate tears filled with mango sauce and accented with raspberry cloverleafs. I have been away from blogging and the cyber world for a year....my Google PR reflects that. Ha. Well I am here to tell you I will be sloughing off these feeble embers and stoking this blog into a great foodie fire! VIVA LA CULINAIRE! More to come?!... | Blogs That Flickr | Renaissance Culinaire | savory | recipe | internet | bread | dessert | pastry | photoblog | flickr |
Read more:Mouse
Personality Probing ... 2007-07-05 16:38:21 Well here is a glimpse into the person behind the keyboard -- not just the persona.You are more withdrawn than social, more calm than anxious, more structured than unplanned/spontaneous, more accommodating than strong willed, more inventive than conventional.You are a private person who finds serenity in structure but remains flexible and inventive in the face of change.Tradition. Integrity. Electricity. Your Personality
Type: Average ExtroversionThe Extroversion domain measures traits related to the enthusiasm and interest you show towards others. People who score high on this domain are outgoing and friendly; people who score low tend to be reserved and serious. You scored average on this domain indicating that you are fairly balanced i
JUNE: What a Foodie Month it is....... 2007-07-05 16:38:21 Photo : Egg Washing oat loaves on a proofing board.June is :Candy Month
(National), Dairy Month (National), Fresh Fruit and Vegetable Month (National), Iced Tea Month (National), Turkey Lovers Month, and Papaya Month (National) . First week of the month is National Fishing Week.June 1: National Doughnut Day (always the first Friday in June)June 2: National Rocky Road Ice Cream DayJune 4: Applesauce Cake DayJune 5: National Gingerbread DayJune 6: Hunger Awareness Day (US National)June 7: First day ice cream was sold in the US, June 7, 1786; National Chocolate Ice Cream DayJune 10: Iced Tea DayJune 13: Kitchen Klutzes Of America DayJune 16: Fudge Day; Fresh Veggies DayJune 17: Father's Day; Eat Your Vegetables DayJune 18: Go Fishing DayJune 20: Ice Cream Soda DayJune 21: Summer Read more:Foodie
Photography | rain, one winter day 2007-07-05 16:24:05 rain, one winter
day, originally uploaded by Amber *.Winter in Oregon. Life slows down to trickle in the newly frigid streets. Mornings are haunted with eerie fog which engulf silhouettes of bare trees. Trace your reflection thrown haphazard about great chains of puddles that litter the pavement, which mirror melancholy skies.Skin tight , hands and face weathered from Wind's chilly embrace. | Blogs That Flickr | Renaissance Culinaire | savory | recipe | internet | bread | dessert | pastry | photoblog | flickr |
Renaissance Culinaire Available Via Mobile Devices. 2008-04-02 13:45:49 The importance of mobile feeds in the blogosphere. Steps on how to optimize your wordpress blog via the plugin – or how to use a third party provider if not on wordpress.Get Updates sent right to your mobile device! Learn how now. Also other Renaissance
Culinaire related links.To Subscribe to Renaissance via Your Mobile
device :Subscribe hereRenaissance Culinaire Links :Feed | Amber (personal) On Twitter | Updates Via Twitter (Feed) | Subscribe Via Email | Community On BlogLog | Get Recipes Feed"What’s needed is a version of your blog that is designed for display on a mobile phone and other small-screen mobile devices.That means a focus on displaying the content (the text) in a way that’s easy to read on a small screen, easy to navigate it using a typical phone’s small buttons, Read more:Devices
, Mobile Devices
Renaissance Culinaire Nominated for 2007 BOBs 2008-04-02 06:32:42 Congratulations!!! You have been nominated for a 2007 Best Of Blog Award!! Especially designed to bring attention to lower profile bloggers, The BoB’s as we like to call them are currently taking nominations in over 20 different categories. To find out more about how your site has a chance to become one of this year’s Best Of’s and how to nominate other bloggers, visit us at www.thebestofblogs.com. Remember voting begins May 5th so make sure you pass the word to your friends, family, and faithful followers.Sincerely,Bill BeckProject Mgr.www.TheBestOfBlogs.comEmail:Bloggerbeck@aol.com How cool? I am very excited to be a nominee. It's nice when the little blogger's can get in on the action. Apparently the Best of Blogs had some technical errors and decided to allow more time for nomin Read more:Renaissance
How To Make a Simple Proof Box for Your Home 2008-04-03 19:56:06 If you have an area that is protected by drafts , where you can create a moist air with steam, then you can create a proof box.What you will need:Get a standard shelf. [[Make sure it can fit a deep pan or bowl that you will use to proof your dough.]]Wide sheets of heavy plastic / or tarp. [[Allow the sheet width to accommodate the width and depth of your shelf - so that you can tape the plastic sheet sides together]]Heavy wide tape - such as duct tape or heavy packing tape.Good sharp scissors for removing excess plastic.To Create your Proof
Box:With sheets of new / clean, heavy plastic or tarp, Drape a plastic sheet over both the front of the shelf and the back. Gather the top of theses plastic sheets together , centering where the top of the sheets meet above your shelving, Read more:Simple
Recipe & Procedure : Tuile Cookies Curls 2008-04-08 18:43:22 This is a formula adapted from Le Cordon Blue Professional Baking 3rd Edition. It bakes up to 90 cookies, so you may want to divide this recipe in half or maybe even thirds if making for your self. You can also make this formula ahead of time and store the batter in the fridge for up to a week before use.TUILE COOKIE / Stencil Paste BATTERI did mine in a kitchen aide mixer. Preheat oven for 350 F.3 oz Butter4 oz confectioners sugar (a.k.a powdered)3 oz of egg whites3.5 oz cake flourTotal batter weight equals 13 ozTo make the batter: Cream the butter and sugar until creamy, add sugar until mixed thoroughly. Whip in the egg whites. Sift in the flour, mix until blended. *Let the tuile batter set up for a few minutes before using.I suggest baking the tuile on a sheet pan with parchment, o Read more:Cookies
, Curls
, Procedure
Chocolate Suppliers & Retail Suppliers 2008-04-10 19:09:03 I am compiling a list of International Sources for ChocolateSuppliers
/ Retail
ers / Books listing Suppliers. Here is a detailed list by Country / State / City, with web links if available. A combination of my own research - With commentary on specific areas from a group of chocophiles that I am a member of.Please Do not Plagiarize this list. You can link here by adding this code to your blog or website:This is what it will look like on your site:Copy & paste this code into you site template: Directory Websites*ChocoMap.com: Great resource --- Find a Chocolate Shop in your area, search by region, and get detailed reviews of the shops listed.Direct Suppliers@Chocolate ProducersUSAmano Artisan producer.Amedei US (distribution ) Artisan producer . New small dedicated Italian producer b
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