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)