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Pim Techamuanvivit
3,538 followers
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Quince tarte tatin. An impromptu dessert last night.
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In the Santa Cruz Sentinel today...

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Amazingly there are still a couple spaces available in this saturday's macaron workshop at the farm (10/15). Come play with us and learn how to make perfect macarons just in time for the holidays? Are you in?

Also, to those who've taken this workshop (and hopefully loved it), I'd appreciate if you share this with your friends. xxP

"A toast to a great man: Here's to the late Michael Kean, a consummate restaurant man if ever there was one.

Kean, the general manager and partner at four-star Manresa, passed away recently at the age of 57. He worked in Bay Area restaurants for the past 30 years, bringing his hospitality, talent and kindness to places like Silks in San Francisco and Bridges in Danville. He joined Manresa in 2004.

"Michael was my partner and my confidant. I miss him very much," says Manresa chef-partner David Kinch.

"He added elegance and class and a sense of gracious hospitality that we were missing before. I continue to see every day his legacy at the restaurant."

He will be missed."
(From SF Chronicle)

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The next chef in the annual "Cooking with Friends" series at Manresa is Dan Hunter, from Royal Mail in Dunkeld, Australia.

Why should you care since you've never heard of him? Well, because I bet you'd never heard of Rene or Noma when he was guest chef in the same series at Manresa way back in '08 either.

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I'm never a camping person but I want this tent. It'll look great in my living room!

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Some pictures from the August macaron workshop at the farm, by my old friend Irene.
Many thanks to +Pim Techamuanvivit for unlocking the secrets to making successful French macarons. Beautiful and delicious!
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French macaron class with Chez Pim (4 photos)
4 Photos - View album

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Irene made these for the first time after the class. I'm sharing them so you guys can see her progress!
My first attempt at making French macarons at home yesterday. My daughter helped me pipe them and fill them with yummy salted caramel buttercream. A little more oval than circular, but not bad for a first try!

I tried an experiment with my convection oven. With the first batch, I stuck a wooden spoon in the oven door to prop it open. With the second batch, I let the oven door close completely. In both cases, the oven switch was set to "Convection" at 350, the temperature for convection ovens in the recipe. The second batch burned after baking for 13 minutes, but came off the parchment paper easily. The first batch turned out nearly perfect except the cookies stuck to the parchment more than I would have liked, leaving a little bit of the cookie on the paper.

And while I tend to eat ~2-3 cookies in one sitting, +Dora Hsu tells me that while in Provence she noticed women cutting them up and eating only a fraction of a macaron in one sitting.
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We just added another date for the ever-popular macaron workshop at Love Apple Farms. It's for Saturday September 10. Come make these pretty macarons with me!

http://macaronclasssept10.eventbrite.com/
Many thanks to +Pim Techamuanvivit for unlocking the secrets to making successful French macarons. Beautiful and delicious!
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French macaron class with Chez Pim (4 photos)
4 Photos - View album
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