Just filled and then baked them, they come as dough in a tube that's cut into triangles.

( G/PP 💩💩💩💩💩&#128, Wed 14 Sep 2011, 19:47, 1 reply, 15 years ago)

Right, the Pilsbury dough/easyroll type.
Have you ever tried making them from scratch (or even flour)?
It really is worth the effort, more so than almost any other food than I can think of.
I dunno if I've ever intimated this on b3ta but I was a chef for about 10 yrs, but never actually mastered croissants during that time. Since I left the catering industry 7 yrs ago I've really re-found my luuuurve for food and the stuff I'm doing these days knocks spots off what I was doing 10yrs ago.
Nothing quite matches a tray of home-made croissants, for taste or smugness ;)
( blaireau69 , the Cumbrian Travis Bickle., Wed 14 Sep 2011, 20:02, Reply)

Yeah', that's the stuff.
I'm not really a baker, I can do your standard shortbread pastry for making a tart, and I find the rubbing-in methord really theraputic, put I'm not a fan of the science behind bakery, I don't like weighing things.

Oh wow, I never knew you were into chef'ing, have you tried doing your own pasta? I find that has a real wow value to me.

Hah, I can just imagine now doing my own almond cruisonts would be well smugalicious
( G/PP 💩💩💩💩💩&#128, Wed 14 Sep 2011, 21:35, Reply)

I can confirm that B69 is a well good cook.
The beetroot soup he made for us was fucking excellent.
( Davros' Granddad a voice of calm reason in a world of spastics., Wed 14 Sep 2011, 22:16, Reply)

Why thank you sir, the complement is truly appreciated!
And yes, I fucking rock in the kitchen ;)
( blaireau69 , the Cumbrian Travis Bickle., Wed 14 Sep 2011, 22:34, Reply)

Also, I must add this...
I took a classic Polish dish that I'd learned from my MIL and uncle and applied Scottish kitchen thinking to it. The way the cuisine works is soooooo different between here and there. I really went a bit Heston on that soup, trying to maximise on the taste without compromising the cultural integrity of the dish. Sounds well fucking poncy now it's written down but I reckon I could explain it properly over five or six pints...
( blaireau69 , the Cumbrian Travis Bickle., Wed 14 Sep 2011, 22:46, Reply)

It was exceptionally good.
And I normally hate beetroot.
( Davros' Granddad a voice of calm reason in a world of spastics., Wed 14 Sep 2011, 22:48, Reply)

'kin'nora like, gonna shan us up, like ;)
But yeah, was rAther grand;)
Must get some more beetroots ;)
Yee, missus and bonny lad all grand?
( blaireau69 , the Cumbrian Travis Bickle., Wed 14 Sep 2011, 22:54, Reply)

Pasta? Yeah man, had a pasta maker for 20yrs ;)
There's basically two kinds of croissant, Vienna and Paris. The Vienna one is smooth and bready and much the same all the way through (like brioche?), the Paris one is the flakey type, really buttery and crumbly (like flakey pastry).
As for me being into chef-ing, I'm utterly obsessed with food ;)
All that we eat is from scratch, most of the veg is from the allotment, all our bread is home-baked (from a sour-dough culture I grew from Polish flour). Crikey, I even make our own cottage cheese most weeks.
I love not being a chef any more, I got my passion back within months of leaving that vampire industry!!!
( blaireau69 , the Cumbrian Travis Bickle., Wed 14 Sep 2011, 22:32, Reply)