schneich

iam searchin urgently for cupcake cups in Black cant even find them in halloween sales... any ideas ?? t.

just saw the pilot.... AND IT SUUUUUUUUUCKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! its the worst piece of XXXX i ever saw, its a mixture of very bad acting and this weird 80´s british "chef!" comedy series. thank you very much hollywood you fucked up again!! if you ask me a REAL kitchen confidential movie can only be made by either the coen brothers or quentin tarantino!

the first episode of the eagerly awaited fox series "kitchen confidential" based on anthony bourdains book to be released on september 19 has leaked, and can be d/l on certain websites as "screener" version (cant disclose the site since its illegal ;-)

it WAS meant as a joke even though one could sometimes feel deserted no matter in which part of this great country one is... ;-)

i was actually talking about california ;-) i assume right in the middle of a desert the repertory is somewhat sparse same thing true for most german supermarkets the vikualienmarkt is pretty much the only gourmet market in germany and VERY expensive... ;-)

your absolutely right, thats something that really pisses me off. especially when it comes to fresh produce and meat those farmersmarkets, wholefoods and traderjoes outperform any store in germany easily. it just seems that american customers are far more quality conscious than german customers, one must not forget that only 30 years ago in german haute cuisine restaurants the veggies came out of a can! since about 7 or 8 years pumpkin and squash in many varietes are "a la mode" i can only hope that the same thing will be true for tomatoes, potatoes and other veggies. in an average supermarket you will only get 2 tomato and potato varietes. most of our tomatoes come from the netherlands and go by the nickname waterbomb. :-( i get my tomatoes mostly from an italian specialty store who imports it directly from campania. by the way where will you move to in germany ??

it might very well be that the peruvians have lots and lots of potato varieties ( and i am the first who would like to lay hand on some of them) but like it or not its a fact that the varieties mostly used in the united states today have been elementary cultivated in the "old world" and not in central or south america.

gee i really dont want to be wisenheimer on this but you really should read about the history of the tomato. i wrote that most if not all of the "heirloom" varieties are from europe on way or the other because the wild tomatoes that the spanish sampled from the azteks were grapesized and yellowfleshed. i just read a book about those gardeners who got their hands on the first plant specimens from the new world in the 16 century. i seriously doubt that those varieties that you quoted are cultivated in the americas entirely ;-) are we getting a little arrogant now ? cheers t.

its absolutely true! name me one "heirloom" variety that has been exclusively cultivated in the americas! they were long known in europe, and eaten since the 1590ties. discovered by spanish conquistadors the tomato was taken back to spain and distributed first to the mediterranean countries, and in the 17 century as far as russia ( where by the way some very yummy breeds originated the "black from tula" for example). when the huge emigrant waves hit the united states the settlers took the seeds with them. i dont say that from this point on there was no more cultivation going on, but i do say that most "heirlooom tomatoes" you can find quite identically in italy or spain or germany or austria or poland or hungary or greece or russia. the same thing is by the way also very true with potatoes ;-) cheers t.

i dont understand all the fuss about that micri stuff i will give your sauces the same slimy glibbery shine as all the starches do, only acceptable in chinese cuisine ;-) if you want a sauce go and make a roux ! if you want a coulis, use fresh fruit and a blender ! t.

most, if not all of the breeds that you know under the confusing name "heirloom tomato" have been "developed" in europe... ;-) cheers

its really weird that there is still watercooling allowed in the slaugthering process. usually you guys are more aware of food security issues than we are in europe. watercooling is banned throughout europe for salmonalla cross contamination reasons. but it is seems also quite weird that you feel the meat is more juicy, because its the watercooling process that makes the birds "juicier" ??!??

first off there is no such thing as "heirloom tomatoes" and they are NOT wild. they are old breeds that were no more grown because of their lack in immunity and yield. these breeds have all different names, most of them are from europe. this guy grows 3000 different old tomato breeds !!! here you can buy seeds for many old breeds (german lang.) its a nonprofit org.

when i get hold of these marvelous bresse corn fed chicken breasts i only cook them medium and iam still alive ;-)

just d/l and watched the show and i have to say it was quite over the top!especially the absinth thing, everybody knows that even strong "illegal" absinth has far to little thujon to get you stoned... the bad f/x also were kinda lame. the second half was considerably better, but it seems that anthony has never made a lot of trips to paris since the REAL cool places ( and i dont mean the DUH´s like laduree etc.) werent covered at all. even though the cote du boeuf joint was kinda cool... so i hope the next episodes go without the "chichi" cheers t.

dear tan you can be sure that i did "get it" ! throwing 90 grams to 1 liter of milk gets you enough art. flavor to overpower anything else you put into it. ( i tried it) i dont say the outcome tastes particulary "bad", what i do say is that your pastry cream tastes pretty much exactly like the mass produced factory stuff available in you local walmart. also i think theres a big difference in using iqf fruit which is nothing but the fruit frozen when perfectly ripe (which is absolutely ok with me, i use it all the time) and putting artificial stuff in your product which will alter the taste beyond recognition. apart from that i think there is absolutly NO reason whatsoever to freeze pastry cream, or a finished product with it in a "fine dining" kitchen or a pastry shop with only the slightest artisan ambition. Make it from scratch, every day !!! somehow iam beginning to think that some evil powers have altered our taste buds... :-) certainly i dont use a questionable product because someone else whos a "respected chef" uses it... cheers t.

obvioulsy its the xanthan gum that makes the finished product more "stable" so you can throw it in the frigde for days , and the artificial flavorings makes the finished product taste "better" or should i say stronger... have we come thus far ??? its obvious that for a lot of pro´s here (including ducasse) the chem factory stuff tastes better than the real fresh stuff... after trying the powderstuff i must say the a decent fresh made creme pat is BY FAR better and that i really dont see the point in contaminating the subtle fruity flavor of a moist plump vanillabean with a very much inferior product.

sounds really yuck !!!!!

can someone who owns the stuff that ducasse uses please post a complete ingredient list, as its virtually impossible to get the stuff in germany. and i really want to know what this is about... need this stuff to be cooked, or is it cold processed.... ?? cheers t.

sweet peach and abricot pizza with creme pat lining on a "poor mans brioche" crust (the one from breadbakers apprentice) and a little cinnamon dusting bon appetit t.

Lieber Peter, as i said in my last post, the veloute/curry powder thing is not german at all but a recipe from auguste escoffiers cookbook which is pretty much french... Dear Daniel, i didnt mean to piss you off with my post, but the fact that you had some weird kind of sauce in a new yorkan restaurant doesnt make it german. i gladly invite you to cologne, to show you a few real german sauces wich are very good too.. (rheinische sauerbratensauce beeing one of them) ;-) cheers t.

are you out of your mind GERMAN curry sauce ?? there is no such thing as a german curry sauce in the sense of a "real" sauce. indeed there is a concoction with this name, used for currywurst. but this is most of the time a spiced up ketchup with lots of sugar chilli and curry powder, sometimes with a splash of convenience hollandaise... YUK if you want a nice oldfashioned currysauce use the escoffier recipe, it yields nice results... nguten t.

where´s the beef folks ??? isnt that schtuff just starch and artificial vanilla flavoring my fresh creme patissier tastes a whole lot better then that.... does ducasse really use it ???= mahlzeit t.

after seeing 5 eps i have to say "hells kitchen" is as lame as the german version "in teufels küche". i think ramsay is a very talented and perfectionistic even controlfreakin (every good chef has to be) cook. but at this show he plays the stereotype of a screaming cursing stupid english bastard.... t.

sorry but thats bull! one single yolk can emusify many gallons of oil! the problem with mayonnaise is most of the time that you add too much oil at once, by doing so you make it virtually impossible to get the water in oil emulsion going, where the tiny waterdroplets are coated by oil, bound together by the yolks lecithin which works as an emulsifier. when you start you must use very little oil, later when a stable emulsion is formed you can pour globs of oil in. to make the initial bonding easier you want to use a little lemon juice, since changin the PH again makes emulsification easier. if your mayo breaks there just isnt enough water to be bound with oil hence the oil globs together and forms the oil puddles, to save it just add a few more drops of orange juice or so and whisk it a little more... cheers t.