What a lovely experience you gave your guests. I had read Katy McLaughlin's WSJ articles yesterday and found them most enjoyable to read...almost like being there. I especially enjoyed her run down of each of the 30 courses. When my copy of Modernist Cuisine arrives, I hope to be able to attempt some of the dishes you presented and others like such as those Chris and Nickrey offered in this topic.
A quick question, if I may? I am intrigued by the 'pea butter' and would like to attempt it at some time. I know one of your pieces of equipment is the refrigerated centrifuge. While I am never one to shy from my tendency to overbuy equipment for my kitchen, I do not need to make production scale quantities. In researching other centrifuges besides the Sorvall you have in your kitchen, I find they have what seem to be small vessels, probably not not a good size for preparing something for four to six people. Do you recommend certain specs for such machines or do I need to scale up? Further, I want a machine that is safe and won't disintegrate when spun up. One last question, what is your opinion of hand-held rotor-stator homogenizers? What stator size is most useful?
Edited by JBailey, 12 February 2011 - 07:25 PM.