Comments on: Expressions in anti-normalicy. http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/ deusjesmachina@gmail.com Tue, 15 Dec 2009 03:09:16 -0700 hourly 1 http://wordpress.org/?v=3.0.1 By: Chad http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/comment-page-1/#comment-23 Chad Wed, 05 Sep 2007 21:21:25 +0000 http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/#comment-23 Jes, I've been reading MacHall for a long time and ThreePanelSoul ever since it started. I've seen you mentioned in the comics. When Ian put up a link to your site, I had to come and take a look. Wow. Very, very impressive stuff you can do. I am an amateur baker (pies, cheesecake and whatnot) but nowhere near your level of savvy. The intricacy and attention to detail on your work in your portfolio amazed me. Keep up the good work and keep that portfolio updated! I've shown my friends at work your stuff and they're amazed. Jes,

I’ve been reading MacHall for a long time and ThreePanelSoul ever since it started. I’ve seen you mentioned in the comics. When Ian put up a link to your site, I had to come and take a look.

Wow. Very, very impressive stuff you can do. I am an amateur baker (pies, cheesecake and whatnot) but nowhere near your level of savvy. The intricacy and attention to detail on your work in your portfolio amazed me.

Keep up the good work and keep that portfolio updated! I’ve shown my friends at work your stuff and they’re amazed.

]]> By: Beau Johnson http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/comment-page-1/#comment-20 Beau Johnson Wed, 05 Sep 2007 16:50:47 +0000 http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/#comment-20 Hey Jes! My name is Beau and ill be going to Le Cordon Bleu out in Arizona for Culinary Management program. And in said program I will cover everything from sauces, culinary, baking and pastry, etc... and i was just wondering if you had any advice for helping me get through my baking classes. Ive always enjoyed baking, Its by far one of my favorite culinary skills. But this is my first time going to a culinary school, and i am not quit sure what to expect. I start October 1rst and im really excited about it! Any sage like advice? :p Hey Jes! My name is Beau and ill be going to Le Cordon Bleu out in Arizona for Culinary Management program. And in said program I will cover everything from sauces, culinary, baking and pastry, etc… and i was just wondering if you had any advice for helping me get through my baking classes.
Ive always enjoyed baking, Its by far one of my favorite culinary skills. But this is my first time going to a culinary school, and i am not quit sure what to expect. I start October 1rst and im really excited about it! Any sage like advice? :p

]]> By: Kevin http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/comment-page-1/#comment-14 Kevin Wed, 05 Sep 2007 07:31:11 +0000 http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/#comment-14 That doesn't sound too bad at all. It seems like a lot of flavors at first, but take the vanilla for instance. I add a splash of vanilla extract or a vanilla bean to almost every custard I make if only because vanilla (and salt) are both so very, very adept at bringing out the other ingredients flavors. Did you add vanilla t stand out as it's own unique flavor, or to mellow out the (potential) bitterness in the chocolate, or astringency in the orange? If you don't already have it, I highly recommend a book called Culinary Artistry by Andrew Dornenburg and Karen Page. Its basically a guide to the seasonality and pairings of differnt flavors; a sort of cheat-sheet to check how well your ideas might work or if you've gone completely nuts with your composition ^_^ PS: Your anime figures rock! I love a girl with a giant weapon. The first anime I saw as a kid was a dubbed Sailor Moon episode. Sailor Saturn's glaive has to be twice her height, hehe. That doesn’t sound too bad at all. It seems like a lot of flavors at first, but take the vanilla for instance. I add a splash of vanilla extract or a vanilla bean to almost every custard I make if only because vanilla (and salt) are both so very, very adept at bringing out the other ingredients flavors. Did you add vanilla t stand out as it’s own unique flavor, or to mellow out the (potential) bitterness in the chocolate, or astringency in the orange?
If you don’t already have it, I highly recommend a book called Culinary Artistry by Andrew Dornenburg and Karen Page. Its basically a guide to the seasonality and pairings of differnt flavors; a sort of cheat-sheet to check how well your ideas might work or if you’ve gone completely nuts with your composition ^_^
PS: Your anime figures rock! I love a girl with a giant weapon. The first anime I saw as a kid was a dubbed Sailor Moon episode. Sailor Saturn’s glaive has to be twice her height, hehe.

]]> By: Neo Cloudski http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/comment-page-1/#comment-9 Neo Cloudski Tue, 04 Sep 2007 20:34:15 +0000 http://www.chefjes.com/2007/08/30/expressions-in-anti-normalicy/#comment-9 That sounds wonderful, and I don't even like Raspberries. O.o; I hope it gets as good a response as it sounds and looks like it deserves. I wish I was anywhere near that area to sneak over and try a piece. ^_^; Good luck on the job hunt as well! That sounds wonderful, and I don’t even like Raspberries. O.o; I hope it gets as good a response as it sounds and looks like it deserves. I wish I was anywhere near that area to sneak over and try a piece. ^_^;

Good luck on the job hunt as well!

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