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Bot
- Mesquite, NV
- United States
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Bot's Discussions
Fan Pastry Top?
Replied Jul 3
Souffle Tips
Replied Jun 29
Bot's Page
Latest Activity
Creative tuile cookies..nice job!
I like this idea..how do you pickle strawberrys if you don't mind my asking.
Peanut butter and cornbread....interesting.
Dried plums? Nice color...
Nice job! Nice flavor combo
Wow...that one takes a little bit of practice. Basically using a pallet knife, spatula and tempered chocolate (some people use a combination of chocolate and oil/cocoa butter). Works best using a granite slab. Using a spatula spread a thin layer of…
What is your ratio of chocolate to meringue? Could be oven temp or time in the oven...does your recipe have egg yolks in it?
so you need to do a recipe for this and not using shortning?? or just crisco??? You can easily sub shortning for margerine or butter..
Profile Information
- About me :
- Self tought Pastry Chef/Chocolatier- Ive worked with alot of good Chefs. I love my job!!
- I enter competitions :
- Very infrequently
- I consider my specialty to be:
- on the fly preperations
Bot's Photos
Comment Wall (15 comments)
- At 8:43pm on February 10, 2010,
Nancy Smith said… - Thanks for your help. I've heard that it does work to buy the inexpensive ones at the hobby shops. Your pictures are fabulous too.
- At 3:39pm on November 29, 2009,
Annette Simpson said… - That sounds so easy, why didn't I think of that. I do that all the time with my cake decorating (think outside the box) I should have thought to try it with my recipes as well. This opens up a whole new area, thank you so much :-)
- At 2:09pm on August 16, 2009,
Sandra Mallut said… - Thank you for the info I appreciate it!!!
- At 2:53pm on August 8, 2009,
cherie l. malmquist said… - You do very nice work!
- At 11:19pm on July 10, 2009,
Kerry said… - Hi Bot, I was looking at your photos, which are fabulous, I was wondering what is the gelatin looking dessert, it has a whilte bottom and a yellow top and is square? I'm intrigued... Also, (If you don't mind) is your 3rd picture and oreo cheesecake? Is that just a crust on the bottom? Is it just extra thick? I seem to always have problems with oreo crusts, I think maybe I use too much butter...Thanks!
- At 11:07pm on April 22, 2009,
Kristi said… - We actually did a fresh peach pie with the macaroon cookie base as well. It is a nice sort of unexpected addition. Sounds similar to your lemon curd and raspberry. Another good one is we made a mango puree in place of the juice (thinned with lime juice) with a swirl of raspberry that turned out really well. We made that up in the style of key lime pie, but cooked the filling in a hotel pan just a little soft, scooped into the shells and swirled the raspberry puree into it and then finished baking it. I wish I could find that recipe...but I know we just adjusted the normal keylime recipe to factor in the slightly thicker mango puree for the juice...it was really good. And unique...again one of the random things that we came up with for a themed party at the last minute. Sometimes that is where the best ideas come from, when you are at the end of the rope creatively feeling the pressure to do new things. As soon as you stop worrying about it, something great comes to you. Then you have to immediately stop what you are doing to write it down before it passes. Plus, I am better at thinking on my feet under pressure.
- At 11:00pm on April 22, 2009,
Kristi said…
- It's always good to be the only game in town when things are slow. I am in the middle of opening (well about 4-5 weeks away) a bakery and cafe in the Chicago area which is what the construction pics are from. Though today I had a battle with my contractor about him not staying on budget, and not even giving me a little warning that he was going to go way over. So it's been a stressful week.
- At 8:32pm on April 22, 2009,
Kristi said…
- Thanks for the comment on the Key Lime Tarts...we actually did another version that I loved (I like the sweet, salty and tangy components) with a pretzel crust. That one was really good, but unfortunately we did it on the fly for a party and got so rushed we never took pictures of it. We are officially moving on to painting a laying down our floors. So, we are actually getting somewhere that progress is easily identified instead of electrical and plumbing. I will post pictures next week after the walk-ins are installed...right now it looks like a few rooms with pieces of walk in coolers and freezer and palettes everywhere..but those should be done by Friday. How are things in NV, are things picking up? I had some friends out there who said it was pretty quiet out that way.
- At 12:14am on March 29, 2009,
mls said… - It looks like you did several experimental agar gelee creations. Which did you like best?
- At 6:53pm on March 24, 2009,
Shawn the Baker said… - Rude? No, not at all.
Bee Sting Torte!
I've only made that once! That's old school!
I really enjoyed your photos, very clean lines, sharp look.
I was intrigued with the chocolate agar gelee; that very interesting.
I'm still trying to get excited about Easter,
(does that make me a bad person?)
See ya,
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