This is a fuller vista of Steve's display cabinet, just in case anyone is interested.....and I DID take an eclair (freshly made yesterday morning) home....and believe me I'd say if it didn't meet expectations!
A Monday morning sight for sore eyes
This is a fuller vista of Steve's display cabinet, just in case anyone is interested.....and I DID take an eclair (freshly made yesterday morning) home....and believe me I'd say if it didn't meet expectations!
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12 comments:
Too much apple in this one!
The ratio of apple to pastry has to be correct.
I'd say about half the height of apple to this thickness of pastry.
And hopefully it's not drowning in cinnamon. The yanks have spoiled apple products the world over with their over-use of cinnamon.
We, like zombies, have followed suit.
Ah, well, time to bake my own.
I'm already reduced to making my own chips to get decent ones that actually taste of potato.
Too much apple in this one!
The ratio of apple to pastry has to be correct.
I'd say about half the height of apple to this thickness of pastry.
And hopefully it's not drowning in cinnamon. The yanks have spoiled apple products the world over with their over-use of cinnamon.
We, like zombies, have followed suit.
Ah, well, time to bake my own.
I'm already reduced to making my own chips to get decent ones that actually taste of potato.
A lovely specimen Rita. Chock full of Tassie's finest! You can never get enough apple in my opinion.
So much apple you thought you would mention it twice old chum.
I know where you are coming from on the cinnamon, but I have to say that I like a pinch of the stuff. Generally I add it to my pastry rather than the filling though or offer it as option with the inevitable cream or Nutmeg custard, but its all down to individual taste.
I like RVL's cake cabinet. So many times we see those ghastly Nestle or Queensland desserts that are mass produced and sold down here. At least RVL are showing that the chef is looking after the tastes of his clients from the entree through to the dessert giving them the full experience.
Too lazy many places today.
Anyway I'm happy about the pie. And if I were being true, I want to google apple pie and have it up as the top answers in the same way as Kirsh is associated with the Black forrest, and hey why not. Go the apple isle.
Cartouche
Yes, Cartouche, the same thought occured to me about my oversized reply. The machine was twitchy.
But, no, while I applaud RVL's efforts and have availed myself of its pudding cabinet a few times, there is a golden ratio of pie to filling.
Glad to say that is not mandated by law, just a preference thing.
Now my mum made a great apple pie and my gran was an amazing dessert maker.
So my tastebuds know from whence they speak. Roly Poly Pudding (yes it's me) Spotted Dick, (careful) Steamed Puds, Treacle Puds, Baked rice pudding, trifles, fruit pies, custard.....oh my goodness I ate like a king.
And if dear friend you could trade all those days for just one chance to feast like a king again, would you not take it?
C'mon Tassie lets bake our own. Anyone want to borrow my vast collection of womens own and womens institute cook books give me a yell.
Cartouche
Thanks for the plug Rita!
I do take our cake counter very seriously & I try to make as many 'old school' cakes as possible.
I take cartouche's point about many places taking the easy option of buying in pre-cooked & frozen cakes, pastries & muffins. In fact all the coffee chains, sandwich & pie places(except the major one with a musical instrument as its name)buy in this stuff. I suspect that laziness isn't the main factor as to why they are purchased but actually its convenience & cost. They figure that its just easier to buy in this stuff instead of making it. To me though, this is but a small step toward outsourcing everything.
Adding to all this is the dispiriting & unrelenting landscape of similar looking cake counters all offering the same homogonized shite. What does it say about the place that defrosts & unwraps these products for their clients? To me it says they dont give a shit about them & just hope they they dont notice & it dosn't affect the takings.
Glad Sir G that you have enjoyed the contents of the counter, I like to hear this as we put a lot of thought & effort into making it appealing.
I'm with cartouche-bake our own.
Actually took the apple pie home on Sunday for dessert as we couldn't fit it in after a sumptious lunch at RVL of slow cooked lamb with pita, greek salad and tzatkiki and the potted pie (a little too red wine-y though). The best thing about the apple pie was that it was identifiably apple, as opposed to the baby food mash you usually get and the pastry was to die for.
Will be heading back to cygnet very soon!
LT
I have a great Family Circle cake book Carouche and my gran's 1937 Britsh cook book.
That old book has everything from making your own curry powders to stocking a kitch and making stocks, carving, presentation, sample menus etc.
And the cakes and puddings are remarkable. So, too, the soups.
Maybe that's where we should be heading ...to the future with food of the past.
Cock-a-leekie soup and bread and butter pudding anyone? And Steve, you are part responsible for me being a fat old bastard. Thankyou.
Ang half blind if my re-read of my tie-pin in anything to go by. Or just a slack bastard as herself chips in.
I have a few family circle books Sir G. And since I have been in Australia I have picked up a good many Aussie cook books from garage sale etc.
I don't know about harking back to the past, for me the past is my present and future. You never stop learning.
I guess if I was to say anything, it would be that chefs are skilled in many ways; but I see little point in squandering talent or knowledge.
You know, your paying a wage, or working yourself, then put that skill to its best use. What is the point in buying in pre-made produce when you can produce it in house. Many people can add heat to food and chuck it out, wheres the love in that.
The older generation had no such luxury.
I personally have been lucky to work for the passionate and the business savvy people of old, its helped me. I just say, make it yourself and maximise your staff productivity and have some pride, otherwise buy a microwave, a bain-marie and a cook.
Cartouche
PS I meant to say Rita - it was lovely to bump into you outside RVL on Sunday!
LT
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