
pedro
eGullet Society staff emeritus-
Content Count
1,357 -
Joined
-
Last visited
Contact Methods
-
Website URL
http://
Profile Information
-
Location
Madrid, Spain
Recent Profile Visitors
-
That's where the quote comes from, their official dealer in Spain.
-
How much does a BGE cost? I've been asked more than $2.7K for the XL model in Spain and I'd like to get a sense of the price range in other places.
-
My last -- and anyone's best -- shot at elBulli
pedro replied to a topic in Food Traditions & Culture
People not meeting that criteria is very --even by elBulli's terms-- unlikely that would have gotten a table this last season. Usual meals at elBulli --I know that's a contradiction-- fare in the high thirties, low forties. But this being their farewell season Adria's stated goal is that everyone who makes it there leaves with the feeling "this is my best/uniquest elBulli's meal ever". And they manage to achieve it. PS: I kind of remember the hare blood not having blood at all but some sort of elaborate hibiscus juice. I may be wrong. -
My last -- and anyone's best -- shot at elBulli
pedro replied to a topic in Food Traditions & Culture
That is, the kitchen table. -
My last -- and anyone's best -- shot at elBulli
pedro replied to a topic in Food Traditions & Culture
Ask for another key and leave it inserted when you leave the room. Or use the minibar fridge. That said, there used to be at least two great chocolate shops at El Prat airport. -
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
pedro replied to a topic in Cookbooks & References
You can see it in the photo set uptopic. Thanks, Chris. I didn't miss it then, simply thought it was a very good packaging to prevent damages on the long journey home --mine, I mean-- but not a permanent case. I was surprised too that it didn't fit in the acrylic box, until "well, the kitchen manual should probably be in the kitchen" occurred to me. I'd rather it'd come with a "proper" and permanent case but I concede that it's a very minor flaw, at least to me. -
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
pedro replied to a topic in Cookbooks & References
I missed that throne. How does it look like? -
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
pedro replied to a topic in Cookbooks & References
Arrived!!!! Finally!!! -
My last -- and anyone's best -- shot at elBulli
pedro replied to a topic in Food Traditions & Culture
I hope we could get Iuzzini's feedback on Roca's desserts. Jordi Roca, the youngest brother, is one of the most talented pastry chefs I know. He, Alex Stupak and then perhaps Albert Adria as a distant third, when he was still playing this game. But then the same can be said about Stupak, I guess... Chances are that on a first visit elBulli will rock your socks off. Don't underrate Can Roca, easily the most solid restaurant in Spain right now --and for several years! -
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
pedro replied to a topic in Cookbooks & References
Shipment notice from Amazon.ca a few minutes ago. What can I say? There've been times when I seriously doubted that Amazon.ca would get any copies at all. -
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
pedro replied to a topic in Cookbooks & References
Updated shipping date (April 5 - April 6) and even better: I've just been charged from Amazon.ca the CDN $390. They "are preparing these items for shipment and this portion of your order cannot be canceled or changed." -
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
pedro replied to a topic in Cookbooks & References
On a side note, any updates on that train to Canada? -
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
pedro replied to a topic in Cookbooks & References
I'd argue that it was something that altered for good the menus and the structure of a meal --in Occident-- as we knew them. Also, you can still find it at elBulli as recent as barely a month ago, not to mention places like Klein's or Roca's. It is certainly remarked in one of elBulli's books --one of the first was Albert's "Los postres de El Bulli" (El Bulli desserts)-- in the evolutive analysis section. I agree that it's one of the many things that occurred in the cuisine. Certainly not the main one, which to me would be the new look at food, bringing playfulness as well as intellectuality t -
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
pedro replied to a topic in Cookbooks & References
A question that's been going around my mind for a few days. One of the main characteristics of modernist cuisine, from Adriá to Blumenthal, is the use of pastry techniques in the savory realm, and generally speaking, the blurring of well defined borders separating the world of desserts and the savory courses. I haven't received --YET!!!-- my copy, so I can't determine for myself how much this may have caused a negative impact on the perspective offered of modernist cuisine practitioners. Also curious about whether the History chapter, specifically its section on "The modernist revolution", por -
Pierre Hermé served Coca-Cola chicken at his restaurant Korova in Paris. A short-lived restaurant.