*Note: This is the price that I can have it shipped to me. An amazon seller sells it for $70 but I can't have it shipped to me thus that price point is meaningless. 

Does anyone have experience with the Molecule-R Culinary Whipper? Is it worth dropping twice the price just for the iSi? 

The only advantage for the iSi I see is that the N20 cartridges are cheaper ($17 for 24 vs Molecule-R's $10 for 9.95). I suppose, in the long run, the iSi's cheaper cartridges make it cheaper. 

Was just thinking since it is about making it, and not using it, this would be the place.

When making hazelnut butter, it always comes out grainy for me.

The same goes for the organic type you can buy for insane prices around here.

If I do not have a nut grinder/mill that can do this super fine smooth butter, is there any other way of doing it?

And if not, I have an idea or two, that I would like to hear if anyone has an opinion on before I try them out,

since nuts are expensive, and I'm just a hobbyist, who is also a student on low income.

I am thinking that the graininess comes from wood-like cellwall-reinforcements, which would be bound by mainly pectins and hemicelluloses.

So I was thinking of grinding them roughly, and boiling them in slightly alkaline water, to soften this up, like with vegetables.

Or, treating them with pectinase.

Then rinse and roast in oven untill golden, and blend till smooth.

Only problem is that the nut is mainly fat. I was thinking that that would probably, mostly, stay within the nuts, and not leak out, thus also keeping the flavor.

But I guess it would also limit the dissolving of pectins and hemicellulose, or the the activity of the pectinase, to the surface of the nut pieces.

So, what are people's gut feelings and/or obvious answers to this idea?

is this a gimmick? Does marbling matter once its ground? I asked them about it and they showed me a cryo-vacd shoulder piece  ( pretty big Id say ) that they use for this.

in CA when I used to visit my father I went here:

http://www.yelp.com/biz/schaubs-meat-fish-and-poultry-palo-alto

they aged their own sides, prime, and their prime meat aged this way was mighty good.  $$$$

Not the same as PB gets but ...   they did use the scraps when trimming the prime 'prime' cuts and made ground chuck.  this was no more expensive than safeway and made a stunning burger   you could smell  'steakhouse' when you cooked it.   but it was aged.

so  what the view?  Im leaning that it cant make much difference once ground.  they sell the 90% lean for 4.99/lbs, and the 85 % for 4.49.

Im trying a burger  'plain sur la plate' to see if anything special is happening.

that being said    after the true prime cuts come out of that aged side, what happend to the rest of that 'Prime' side?

Prime Round?

Does anyone know where to buy cartons of liquid egg yolks, ideally in small quantities- 1l/1kg?

Thanks!

A

Then on Tuesday we went to David Muñoz's Diverxo. Extraordinary. And that's saying something because we got off to a really bad start. Twenty minutes to get a glass of wine ordered from the time we were seated. Then, when asked if I'd like chopsticks to which I replied in the affirmative, none ever arrived, but the food transcended all. An amuse bouche of edamame seasoned, perhaps with sumac and something else with a buttermilk-like garlic dipping sauce. Then we both had the seven course tasting menu (the other choice being the thirteen course menu). The seven courses were actually around eleven since a course would often be divided into two halves served sequentially, like the poached prawn (it was called something else) that arrived followed by the grilled, seasoned, head and body with the juices from the body drizzled over the poached tail. Somewhere in the middle were white asparagus wrapped in the skin of red mullet - actually the meal involved parts of red mullet in several of the dishes, such as a pate of red mullet liver on a thin crisp. The courses that I sort of remember include the soup served in a young coconut shell where eating the coconut meat was a desired part of the experience, a steamed roll with a quail's egg yolk barely poached on top, an extraordinary piece of tuna cheek that tasted like a sous-vide cooked short rib, and a piece of ox cheek that had been slow roasted for 112 hours, a small piece of hake served sauced accompanied by a horseradish cream and spherified lime, and a desert which I no longer remember. Very, very highly recommended.

Yesterday, we made our way to Toledo, where completely by chance we went for lunch to Adolfo. It turns out that the chef, Adolfo Muñoz, is David Muñoz's uncle. And he cooks like it. Not modernist, but brilliantly. Barbara had a simple "small" salad ordered off the menu which was beautiful and then a scallops and artichokes starter with fresh baby artichokes and incredibly  dense scallops barely accented with maldon salt flakes that were perfect. I had a risotto of black rice cooked with squid ink and baby calamari and manchego cheese that was off the charts followed by red partridge that was excellent, but paled in comparison to the risotto. Excellent.

Now we're off to Lisbon.

The recipe calls for semi-boneless quail, but all I can get is quail with all the bones. Easy enough, I figure, Google is my friend. Except that the search phrase "how do you bone a quail" returns a few dozen videos -- a mixed blessing. Some are probably good; some certainly awful. 

Can anyone offer some guidance -- either to a decent instructional video, or just direct advice on how to go about it?