Comments on: About http://kitchenmusings.com Wed, 08 Feb 2012 22:43:24 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: kikihuillet http://kitchenmusings.com/about/comment-page-1#comment-84160 kikihuillet Sat, 08 Oct 2011 20:52:58 +0000 http://www.kitchenmusings.com/?page_id=2#comment-84160 i should really thank-ing you for the recipe!! ive try 2times of macarons and its ended very bad, and just try your recipe and traaaaaa its so nice, i said to my self if its works i thanking you directly, well i cant leave comment in macarons but here yes!!!! and also twitter thank you so muchhhhhhhh, i jumped when they have feet i will hug u if you are here, excuse my bad english i should really thank-ing you for the recipe!! ive try 2times of macarons and its ended very bad, and just try your recipe and traaaaaa its so nice, i said to my self if its works i thanking you directly, well i cant leave comment in macarons but here yes!!!! and also twitter thank you so muchhhhhhhh, i jumped when they have feet i will hug u if you are here, excuse my bad english

]]> By: Kleine http://kitchenmusings.com/about/comment-page-1#comment-30006 Kleine Tue, 23 Aug 2011 12:55:40 +0000 http://www.kitchenmusings.com/?page_id=2#comment-30006 Hello Veron, I do love macaron and have tried so many time to make it here in vietnam but without success. I just wonder if you have any macaron class held in Spore in Sept? i would love to join and learn your experience. Many thanks for your response. Hello Veron,

I do love macaron and have tried so many time to make it here in vietnam but without success. I just wonder if you have any macaron class held in Spore in Sept? i would love to join and learn your experience. Many thanks for your response.

]]> By: Joshua http://kitchenmusings.com/about/comment-page-1#comment-13536 Joshua Wed, 10 Aug 2011 16:45:24 +0000 http://www.kitchenmusings.com/?page_id=2#comment-13536 Where do you get gellan in the market if you don't want to buy in bulks? Where do you get gellan in the market if you don’t want to buy in bulks?

]]> By: Bruno http://kitchenmusings.com/about/comment-page-1#comment-13474 Bruno Tue, 09 Aug 2011 16:06:32 +0000 http://www.kitchenmusings.com/?page_id=2#comment-13474 Hi Veronica! I'm I loved your blog!!! Lovely! I'm brazilian and I love pastry desserts, and macarons, my dream is to visit France and study at Lênotre or PH or Michalak, but it's expensive for me. I would like to talk with you by facebook, o email or another way, Can I? I notice you know too much about macaron and it's very difficult in Brasil to lear hot to make and places to eat a good macaron, nice to meet you and waiting for your answer, kisses from Brasil! Hi Veronica! I’m I loved your blog!!! Lovely! I’m brazilian and I love pastry desserts, and macarons, my dream is to visit France and study at Lênotre or PH or Michalak, but it’s expensive for me. I would like to talk with you by facebook, o email or another way, Can I? I notice you know too much about macaron and it’s very difficult in Brasil to lear hot to make and places to eat a good macaron, nice to meet you and waiting for your answer, kisses from Brasil!

]]> By: Jenny http://kitchenmusings.com/about/comment-page-1#comment-9366 Jenny Mon, 25 Oct 2010 16:41:15 +0000 http://www.kitchenmusings.com/?page_id=2#comment-9366 I find your blog and your work truly inspirational. I have visited quite a long while ago and should have come back more often; I had not had the chance to check your blog and this comment section prior to embarking upon pastry school in Paris. I've attended Le Cordon Bleu pastry program and currently going into their advanced pastry levels. I left a lucrative job in Finance after 15 years and decided to pursue the science and art of making pastry. I don't think anyone's too old to follow his/her passion in life but agreeably, the business, profitability and return-on-investment aspects need to be considered as well. It's scary at times, but adds that zest to life, isn't it?! Anyway, I'm glad I've re-discovered your blog. Thanks for sharing. I find your blog and your work truly inspirational. I have visited quite a long while ago and should have come back more often; I had not had the chance to check your blog and this comment section prior to embarking upon pastry school in Paris. I’ve attended Le Cordon Bleu pastry program and currently going into their advanced pastry levels. I left a lucrative job in Finance after 15 years and decided to pursue the science and art of making pastry. I don’t think anyone’s too old to follow his/her passion in life but agreeably, the business, profitability and return-on-investment aspects need to be considered as well. It’s scary at times, but adds that zest to life, isn’t it?! Anyway, I’m glad I’ve re-discovered your blog. Thanks for sharing.

]]> By: Susan Doherty http://kitchenmusings.com/about/comment-page-1#comment-8073 Susan Doherty Tue, 07 Sep 2010 11:34:18 +0000 http://www.kitchenmusings.com/?page_id=2#comment-8073 Would you ever consider giving me a pastry boot camp like Tartelette did for you? Would you ever consider giving me a pastry boot camp like Tartelette did for you?

]]> By: Janie http://kitchenmusings.com/about/comment-page-1#comment-7499 Janie Thu, 29 Jul 2010 00:15:56 +0000 http://www.kitchenmusings.com/?page_id=2#comment-7499 Hi Veron, I was just wondering how many trays of macarons do you usually bake at one time in an oven if you're trying to make bulk macarons? Would baking multiple trays offset the temperature? Would you need to raise it? lol, I'm actually trying to figure this out myself. I'm basically on my 10th trial and error macaron batch right now...my oven or the macaron gods doesn't wanna play nice with me Hi Veron, I was just wondering how many trays of macarons do you usually bake at one time in an oven if you’re trying to make bulk macarons? Would baking multiple trays offset the temperature? Would you need to raise it? lol, I’m actually trying to figure this out myself. I’m basically on my 10th trial and error macaron batch right now…my oven or the macaron gods doesn’t wanna play nice with me

]]> By: Veron http://kitchenmusings.com/about/comment-page-1#comment-7468 Veron Mon, 26 Jul 2010 13:42:02 +0000 http://www.kitchenmusings.com/?page_id=2#comment-7468 You can always package your favors a day or two before but you do have to keep them refrigerated. also it's best to have ganache type fillings instead of buttercream or caramel for weddings more so for favors. You can always package your favors a day or two before but you do have to keep them refrigerated. also it’s best to have ganache type fillings instead of buttercream or caramel for weddings more so for favors.

]]> By: Kelly Stevens http://kitchenmusings.com/about/comment-page-1#comment-7467 Kelly Stevens Mon, 26 Jul 2010 13:26:47 +0000 http://www.kitchenmusings.com/?page_id=2#comment-7467 Hello, I have my heard set on doing macaroons as my wedding favors. I found a local pastry shop that will make them. The problem is packaging them. They tell me that the macaroons need to be kept cool so are advising that I wait to package them the day of the wedding so they look good once they're at the wedding. I would rather not be packaging 200 macaroon favors on my wedding day. :) Do you have any recommendations for a way to package the macaroons earlier so they don't melt and look good once they're at the wedding? Thanks for your help! Hello, I have my heard set on doing macaroons as my wedding favors. I found a local pastry shop that will make them. The problem is packaging them. They tell me that the macaroons need to be kept cool so are advising that I wait to package them the day of the wedding so they look good once they’re at the wedding. I would rather not be packaging 200 macaroon favors on my wedding day. :) Do you have any recommendations for a way to package the macaroons earlier so they don’t melt and look good once they’re at the wedding? Thanks for your help!

]]> By: Patricia http://kitchenmusings.com/about/comment-page-1#comment-7169 Patricia Wed, 07 Jul 2010 18:54:42 +0000 http://www.kitchenmusings.com/?page_id=2#comment-7169 Since it seems of interest, I wanted to point out some culinary careers that I've recently written about on the Blog LeNotre. http://lenotreblog.blogspot.com/ Gives some good ideas about what businesses LeNotre Alumni have started after graduation. Patricia Since it seems of interest, I wanted to point out some culinary careers that I’ve recently written about on the Blog LeNotre. http://lenotreblog.blogspot.com/ Gives some good ideas about what businesses LeNotre Alumni have started after graduation.

Patricia

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