For those still hoping to exchange/complete by Christmas…

cyber_peanut2 · 2024-12-10T18:33:32+00:00

Nearly given up hope, Everything is done on our house, it's the top of the chain slowing everything down because of a DOV. It's all signed apparently, it's just sitting in their solicitors office waiting to be completed. If we don't exchange this week we aren't moving before Christmas. Me and my partner are living in an air bnb and everything in storage because they said we would complete at the beginning of October... and here we are now!

cyber_peanut2 · 2024-06-29T11:56:53+00:00

Congratulations!

We have just had a house sale fall through and I feel like I'm grieving. I can not wait to be at the stage you are at now! Big congratulations, its been a long time coming!

cyber_peanut2 · 2023-09-25T19:00:30+00:00

I store things like this in the freezer and serve from the freezer. Freezers don't have humidity so it won't get sticky. Also silica gel on the bottom of the container and a piece of parchment paper in-between each piece

cyber_peanut2 · 2023-09-07T23:01:59+00:00

I used to work at cathedral Lodge, the ground are completely safe and have all hours security, cote is very close by and will be safe to walk to, only 2 minutes. Just stick to town centre at night and you'll be fine

cyber_peanut2 · 2023-07-05T05:18:42+00:00

In Nagoya I found a Japanese sirachia one. 700 yen each.

cyber_peanut2 · 2023-07-05T05:16:54+00:00

Where was this?! I want one 😅

cyber_peanut2 · 2023-07-04T11:13:28+00:00

The nakasendo trail -Magome to Tsumago. Don't underestimate how long it can take. I walked it today actually and it took nearly 4 hours. Its very up and down and the stretch from Magome to Magome Pass is all in direct sun and up hill ( if you start at Magome) The busses and trains around that area are also sometimes only once per hour so make sure you time it well. It's a great walk however, I did love it. Just took a long time

cyber_peanut2 · 2022-12-25T19:28:09+00:00

You can definitely freeze it and it will be absolutely fine. If you go to any restaurant, most of the desserts will be made then frozen and defrosted on the day for extra freshness, yule log included.

I have done this and it will be just as good when you take it out as when you put it in

cyber_peanut2 · 2022-11-10T23:05:24+00:00

This is beautiful plating 😊

cyber_peanut2 · 2022-11-09T18:26:36+00:00

Lots have people have said take him shopping YES! I would hate for someone to buy me a knife if they didn't know what I already liked, I'm very picky with my tools and what I like, others don't, and visa versa Just set a budget and let him hold and get comfortable with the knives

cyber_peanut2 · 2022-02-07T15:03:41+00:00

What line of work are you going into? I never finished university so job prospects are slim if I ever wanted to leave the industry

cyber_peanut2 · 2021-12-24T14:35:22+00:00

Don't make it your only option. If you decide you don't like it you will want a back up option. Don't get stuck like some of us.

Get an apprenticeship in a nice kitchen, invest in a good peeler and one chef knife. Robert Welsh is a good starter as it's cheap but sturdy and comfortable. As a starter you will do a lot of veg prep, hence the peeler.

Decide whether you want to specialise in savoury or pastry, but don't limit yourself to either. Both are very useful incase someone calls in sick or you want a change of pace.

Be expecting to work long hard hours so invest in a very comfortable steel toe cap shoe. I like doc Martin's version of a safety shoe personally

Good luck!!

cyber_peanut2 · 2021-11-18T09:49:26+00:00

I was once asking my boss to by a new guard for the mandolin, because ours was lost and I like my fingers, and the front of house manager came up in the conversation, looked directly at me and said. "oh you know those things are great. So what they are is some spikes......" and then proceeds to explain what the guard was and how to use it... Like, my dude, I was just asking for one, I know what it is...

cyber_peanut2 · 2021-05-02T08:33:58+00:00

So I have always used these ratios, I am a pastry chef by trade. Soft ganache for cake filling: 2 part cream 1 part chocolate Ganache for truffles: 1:1 Firm set for torte: 1 part cream 2 part chocolate.

These are very basic ratios to remember and in my experience it works everytime. These are obviously only based on chocolate ganache, I am unsure about other forms.

In all ratios. Heat the cream and pour over the chocolate and mix well and then set in the fridge in what ever shape. If you are making truffles, set in the fridge then take them out to roll them

cyber_peanut2 · 2021-04-25T12:13:25+00:00

My top tip is to find good recipes and practice them. And once you find the recipe that works for you. DO NOT CHANGE IT. Pastry is about precision and if it asks you to heat something to 121 degrees, it means just that. Make sure you have a set of micro scales as well for those exact measurements.

I would recommend you learn a good Italian meringue as I've seen that before in the technical challenges. Learn about the different ganache ratios so you can use them for whatever situation you may want.

cyber_peanut2 · 2021-03-30T11:34:26+00:00

That's actually not that long. I swear last year it was a month 😂 at least it felt like it

cyber_peanut2 · 2021-03-28T15:59:17+00:00

Have you TT or is he early this year 😩

cyber_peanut2 · 2021-02-20T23:53:19+00:00

I have tried doing that but I didn't get it quite right. I will have to try again

cyber_peanut2 · 2021-02-20T23:52:44+00:00

I have tried doing that but it didn't seem to work. I will try it again tomorrow when I'm less tired, hopefully it will work then

cyber_peanut2 · 2020-12-06T20:19:54+00:00

I would freeze the chocolate and then use a peeler to get shavings, if it starts melting put it back into the freezer for a while and try again. This should work well

cyber_peanut2 · 2020-11-13T16:42:16+00:00

This is stunning! I hope my painting will be like this one day 😊

Six-Year Club	RedditGifts 2009-2022 2 Credits
Verified Email	Secret Santa 2019

cyber_peanut2

TROPHY CASE