Jump to content

chefseanbrock

participating member
  • Content count

    174
  • Joined

  • Last visited

  1. Noma

    anybody know where I can get the noma book?
  2. Top Chef Season 4

    blais is gonna kick some ass...
  3. Manresa Restaurant, Los Gatos

    IN MY OPINION, DAVID KINCH IS THE BEST CHEF IN AMERICA.
  4. Get Well Soon, chefg (Grant Achatz)

    chef g, you are in our hearts and prayers, best wishes on a full recovery... McCrady's restaurant
  5. Wet-Cured (Brined) and Vacuum-Cured Bacon

    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. Inn at Blackberry Farm

    John Fleer is my hero!!!!
  8. Greatest Kitchen Practical Jokes

    i like pouring liquid nitrogen into other peaple's back pockets////
  9. Tennessee truffles......

    roadie/.....you gotta hook me up
  10. Fish tacos in Charleston

    had some fish tacos at "taco boy" the other day out on folly beach.... not bad but the search still continues.....................
  11. Fish tacos in Charleston

    I need a proper fish taco....does anyone have any suggestions????
  12. Ideas in Food, The Photographs

    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
  13. Adventures with sodium alginate

    you can buy it from zeke freeman at rogers international, great company, they also have the new iberico products
  14. Carmelized Ice Cream

    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
  15. Room 4 Dessert

    I was lucky enough to visit R4D while I was in new york....unbelievable desserts
×