Douglas

We made the Hamachi Sashimi with Watermelon “Margarita”, Cucumber, Jicama, and Yuzu Yogurt from the GILT website (http://www.giltnewyork.com/recipe-hamachi-sashimi.php).

Made the pulled mushrooms from book 3 (page 389 or 398 I believe), they were delicious!

I tried pea soup with shrimp and champagne as an appetizer yesterday:

I made SobaAddict70s spaghetti con granchio e pomodoro:

A little appetizer I tried: roasted quinoa with white chocolate cream and a bit of mint.

I'm stuck in downtown Minneapolis for a couple of days since I'm attending a conference. Does anyone have any good up-to-date recommendations for lunch/dinner for around $10-$30?

Oh my, that sounds way too good not to try. Where did you find that recipe?

Lovely composition and appealing to a beet lover like me. Can you elaborate on "ginger salt"? You must live in a cooler climate than I do as my nasturtiums are all done; their green seed pods already pickled. You make a paste out of ginger and combine it with some egg white and salt, to cover the beets and roast them in the oven. PM me for the details if you want, I always feel a bit icky posting recipes out of books on the internet. The climate here allows for nasturtium all year round I think! What do you mean by pickling the green seed pods by the way?

The ginger-salt roasted beets with some greens from my apartment "garden" and SV radishes.

The mascarpone strawberry pie and madeleines from the Ladurée sweet book. I just love this book!

I'm trying to make a crispy coffee foam based on the recipe of crispy carrot foam I found in the hydrocolloid recipe collection): 250g carrot juice 50g water 50g sugar 8g methocel f50 Bring carrot juice, water and sugar to a boil. Remove from heat, pour into boil and refrigerate until chilled. add methocel to 250g of the chilled carrot juice and blend with immersion blender. Transfer to stand mixer with whisk attachment. Whip on high speed for 10min or until stiff peaks form. Pour onto silicone mat and spread out evenly. Unfortunately, I don't have methylcellulose type F, but I do have methylcellulose type A available. I didn't find anything useful on the internet as to whether that should work, or what intermediary steps I need to take to get it right, except that I might have to dissolve the methylcellullose in hot water first as hydration is not as reliable for the A type as for the F type. Any suggestions?

Cool, lots of good ideas. I'll try some of them out and report back!

I want to try and make that delicious looking black forest gateau Heston Blumenthal made, but I'm not in the possession of a spray gun for the final chocolate layer (Video here). Would you have any suggestion how to bypass this step? I would think covering it in chocolate will add a layer that is too thick... Thanks for any suggestions!