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  1. anybody know where I can get the noma book?
  2. blais is gonna kick some ass...
  4. chef g, you are in our hearts and prayers, best wishes on a full recovery... McCrady's restaurant
  5. we do the same thing with foie gras at the restaurant.... tasty stuff....we are still working on the brine and the smoke but the stuff sure is tasty with some Blis maple syrup or even better blis elixir sean
  6. you can try gastrotek... we carry everything that you can imagine just email me for info sean
  7. i like pouring liquid nitrogen into other peaple's back pockets////
  8. had some fish tacos at "taco boy" the other day out on folly beach.... not bad but the search still continues.....................
  9. I need a proper fish taco....does anyone have any suggestions????
  10. this book is a must have....i recieved my copy on tuesday and have already looked thru it three or four times....it really captures what aki and alex are all about....this is truly a unique book, from truly unique chefs.....you will be amazed at what these two have been up to over the last few years......this is there opportunity to be recognized on a national level.....it's been a long time coming...... buy the book
  11. you can buy it from zeke freeman at rogers international, great company, they also have the new iberico products
  12. you could use adria's croquant technique......... just place a piece of croquant over the ice cream and heat it with a blow torch, the croquant will take on the shape of the ice cream... also dani garcia has caramelized ice cream in his book.... he uses gellan to form a shell, although it doesn't get crispy
  13. I was lucky enough to visit R4D while I was in new york....unbelievable desserts
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