Comments on: I Make Dessert III. http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/ Fri, 10 Feb 2012 01:08:32 +0000 http://wordpress.org/?v=2.6.2 By: mrjeffmccarthy http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/#comment-158 mrjeffmccarthy Sun, 23 Mar 2008 21:30:33 +0000 http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/#comment-158 <p><p>@ Scott- Thanks for coming in, I apologize for not getting out to say "HI" to you folks. You're right, I was busy as hell!! Great dessert sales that night!! Glad you enjoyed the Beignets, that dessert got me the job @ Ten-01. You can make these really easily if you like, just look <a href="http://mrjeffmccarthy.com/2008/03/18/i-make-dessert-ii/" rel="nofollow">here</a>. Chocolate factory in Sitka? Do tell...</p></p> <p>@ Scott- Thanks for coming in, I apologize for not getting out to say “HI” to you folks. You’re right, I was busy as hell!! Great dessert sales that night!! Glad you enjoyed the Beignets, that dessert got me the job @ Ten-01. You can make these really easily if you like, just look <a href=”http://mrjeffmccarthy.com/2008/03/18/i-make-dessert-ii/” rel=”nofollow”>here</a>. Chocolate factory in Sitka? Do tell…</p>

]]> By: Scott D http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/#comment-157 Scott D Sun, 23 Mar 2008 20:07:03 +0000 http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/#comment-157 Hey, thanks again for the extra dessert last night!! Those beignets were outstanding... I think my favorite over anything of yours that I have had so far... we could tell that you were busting your butt back there with the huge amount of people coming in the door. If you ever want any chocolate from the little factory we have up in Sitka, just let me know. (Theobroma) Hey, thanks again for the extra dessert last night!! Those beignets were outstanding… I think my favorite over anything of yours that I have had so far… we could tell that you were busting your butt back there with the huge amount of people coming in the door.

If you ever want any chocolate from the little factory we have up in Sitka, just let me know. (Theobroma)

]]> By: mrjeffmccarthy http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/#comment-155 mrjeffmccarthy Fri, 21 Mar 2008 06:50:20 +0000 http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/#comment-155 @ Scott-Big bucks...HA!! anyway, the key is the amount of sugar, and a little patience. First, dump a bunch of sugar on, way more than you need, swirl it to the edges, and then dump it all off. This will give you a nice even coat that has covered everything. Next, sprinkle a nice, thin even coat over the brulee. Set your torch to med-high (if you can), and hold the flame about three inches away. Slowly move the torch in as the sugar begins to carmelize, pull back if it starts going crazy on you. Slow, even and steady are the keys to success. Oh yeah and practice. @ Scott-Big bucks…HA!! anyway, the key is the amount of sugar, and a little patience. First, dump a bunch of sugar on, way more than you need, swirl it to the edges, and then dump it all off. This will give you a nice even coat that has covered everything. Next, sprinkle a nice, thin even coat over the brulee. Set your torch to med-high (if you can), and hold the flame about three inches away. Slowly move the torch in as the sugar begins to carmelize, pull back if it starts going crazy on you. Slow, even and steady are the keys to success. Oh yeah and practice.

]]> By: Scott D http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/#comment-154 Scott D Thu, 20 Mar 2008 23:07:33 +0000 http://mrjeffmccarthy.com/2008/03/20/i-make-dessert-iii/#comment-154 Ok, that looks outstanding! I will totally try that on our next trip in... but this brings up a great question that bugs me each time I attempt Creme Brulee... what is the damn secret to making a good caramelized top? I can never get that consistent... just lumps of too much melted sugar... I guess that's why you get paid the big bucks! Ok, that looks outstanding! I will totally try that on our next trip in… but this brings up a great question that bugs me each time I attempt Creme Brulee… what is the damn secret to making a good caramelized top? I can never get that consistent… just lumps of too much melted sugar… I guess that’s why you get paid the big bucks!

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