Ok so I am going to start this thread because I am getting a ton of requests for recipes. For those wondering why I have the arrogance to start a thread about my recipes it's because I am a certified Master Pastry Chef as well as a Certified Executive Chef and I have multiple gold medals in international competition including the Culinary Olympics (for which I have represented the USA in the last two events). To deal with all these requests I am just going to start a thread and monitor that. My Rules I am just going to post a formula here once a week at least (maybe more if needed). I ask the following: 1) if you have a request for a recipe please PM me. If I get the same request enough I will post it for everyone, otherwise I will try to send it to you individually. Please don't clutter the thread with requests. 2) Ask public questions about technique, problems, or measurements. Chances are someone else has the same question. 3) This is not a debate thread. I am not interested in arguing publicly about whether or not parsley is a functional or non-functional garnish. I am starting this thread to help those asking for recipes and advice on technique and want to learn how to cook like an absolute mother fucker. 4) Please only post a response if you really think it's something everyone needs to see....and smart assed comments are something no one needs to see. If you are not interested in the subject matter and just want to start shit, go to the Flame War section. 5) All recipes will be set for four portions and to the highest degree possible I will try to set the ingredients for the home cook. There are simply some things that can only be acquired by professionals. If I can find an alternative I will tell you what it is. If not...I will tell you how to get it. I am doing this because I have gotten a lot of PMs asking questions and making requests. I am trying to help in such a way that I accommodate as many people I can as quickly as I can.