Just made one tonight that was insanely good:
Sliced fresh strawberries drizzled with Aged Rubio Balsamic Vinegar.
Forget how it sounds, it is INSANE.

Hmmm! The sweetness and tarness must have a fine interplay.

* canoli
* napolean cake
* creme brulee
* olive oil gelato with blood oranges

home-made cheesecakes

fur burger w/ small order of hairs

Nice post Dude, sounds like you haven't had any dessert for a while

Came up with a new one last night:
Baked pears with cinnamon sugar, topped with vanilla ice cream and drizzled with a Port reduction syrup. Talk about a dessert that BEGS to be followed by a cigar!

Stop it Andy, I just gained 10 lbs reading all your awesome desserts.

Miester, you're in for a couple more pounds today! We're looking at steaming bowls of seafood gumbo over white rice, sopping it up in some crusty bread and then... pear pudding for dessert. It's a Mario Batali recipe for desssert that we are demo'ing for the first time.

SOB! I'm gonna stop reading these threads, I gotta go way myself know. Sounds damn good Andy, eat a bowl for me.

Oh yeah Stoge... it rocked. Added whipped cream and shaved dark chocolate over the pear pudding - smoking... now, just gotta figure out what I'm gonna smoke during the Pat's game.

quote:

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Originally posted by andymiami:
Miester, you're in for a couple more pounds today! We're looking at steaming bowls of seafood gumbo over white rice, sopping it up in some crusty bread and then... pear pudding for dessert. It's a Mario Batali recipe for desssert that we are demo'ing for the first time.

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Man I love seafood gumbo. I haven't made it in a few yearsbut its time I bring that recipe back. I remember when I used to make it the roux was the key. I would spend over an hour making the roux in a cast iron skillet really really slow and the final product was sooo friggen creamy. Damn Andy, good idea.

PMP, so what DONT you know about? The roux is IT when it comes to gumbo - and many other Cajun dishes. I am sure that the fellow from Houma, LA can chime in even better than me on this one. I lived in New Orleans for 4 years and got SO hooked on every part of the Cajun/Creole thing. Damn, that is a city to eat in. Has there ever been a Big Smoke there? Can you imagine that combo? As CRAZY as that place is, add cigars, flowing booze and great eats -- could be deadly.

Andy, Livin in LA sounds like fun. The food is outrageously good. ACtually I don't really know anything about making desserts. That is why am interested in this thread but not actively participating. Correction, I know about making greek pastries but that doesn't count because I grew up with them.

Well, I am FAR from the expert on desserts. I have cooked since I was a kid, but always stayed away from baking bread or pastries because it was the antithesis of how I cook. I cook by feel and intuition whereas baking is much more of a chemistry/precision thing. You'll see, the desserts I mention are pretty uncomplicated things! I just love eating and I love cooking for my family and friends.

Damn Andy, thats me. I love to entertain and cook for family and friends. I cook a lot by intuition, there are times Im just doing something else and this killer Idea for a recipe comes into my head. I have a passion for alot of foods, and I like to do alot of different types of fusion of cooking styles.
My problem is I like to eat also, sometimes I try to stay out of the kitchen but My passion just wont let me. My fiancee, family and all my friends say I missed my calling in life.

Its not too late stogie. I start in october you could always enroll.

I wish man, I have tooo many bills! I couldnt pay for my college and my bills.

Bro, don't remind me. The cost is insane!!!! Especially considering the fact that straight out I will probably start for like 10/hr if I'm lucky. I am looking at like 45K, most of which will probably come in the form of loans.

PMP, my hat is off to you too. When made the major mid-life career change, I was SO close to getting into the restaurant business but with 3 kids and a mortgage, there was just no way I could make the switch and feel secure that I would keep paying my bills. I love what I do now, but I know that I will have a place one day.
And from what I see, PMP, you're not going to have to worry about starting pay for too long. A smart employer will recognize your talents early on and you'll be off and running.

Thanks for the vote of confidence. I am probably going to be more prepared mentally going into culinary than a lot of other people having read almost all there is out there on the subject. I am also boning up on my bocuse and escoffier. And hey, if you ever need another cook/chef for your restraunt Andy, you know where to find me when I'm done.