Bicycle Lee

mushrooms for sure.....and shrimp.... truffles too, actually. I remember my mother got some white truffle oil about ten years ago and I thought it was the most disgusting filth I had ever tasted....Now I can't get enough of it... Zucchini still isn't my favorite, as with yellow squash, but I tolerate them... what bout the OTHER way around? Like things you used to love but now hate... Cream soda...I used to suck it down...now it makes me sick...

anytime Miracle Whip is used I am utterly disgusted

My parents have one of those Amana's and I can certainly tell you that they are hot as Hades.... you're fine with it on the top two racks, but keep an eye on it... and to give my two cents I think a broiled steak is the wrong approach...I have never been satisfied with the results...

brine it... make herb butter and rub under the skin as well as on the outside of it.... baste....make gravy with the pan jus.....enjoy

yeah the recipes are pretty old school, but the book as a tool is unmatched

I don't drink much sake, so I was wondering if anyone out there had any particular brands they could recommend to me for a nice moderately priced sake. Thanks

was the foam itself out of focus? hehe sorry I couldn't resist

This is my thoughts on searing a steak... the pan should be MIGHTY HOT! You don't want to use an oil that is going to be burning and turning rancid so you don't want to use butter and in a most cases not even olive oil....Grapeseed oil has an extremely high smoke point, so that is what I always use.... Lightly season with salt and sear it by holding it with tongs and swirling it around the pan in the oil. I do this because meat has a tendency to curl when seared and I like even browning, do all sides until they are nice and dark which if your pan is the right temp should only take about a minute on each side...then finish in a low oven (about 325) until it is done to your liking...

Amuse Bouche French Laundry Larousse Gastronomique Sauces by James Peterson Kitchen Sessions

One thing I want to try is reducing the carrot juice heavily, then add it in small amounts to my Liss foamer and double or even triple charge it....Tramonto has suggested that this is a way to add volume to dairyless foams....less product and more nitrous....who knows.... and yes you may be a cynic, and you might find your answer in the thread that is titled "Food as Art" Why? because it is a new vehicle for a carrot to be driven into your conscious and subconscious.

I wholeheartedly agree that food is (or CAN BE) art. It may not be audible, but I do belive that in some rare cases it stimulate another sense that is equally important in our lives, even if it is not noticed or ignored most of the time. I'd hate to refer to this as a "sixth sense", but great meals appeal to senses of humor, creativity, imagination, and of course the innate sense of the FNORD?! that exists in all of us. A meal that is not only delicious and beautiful, but conceptually stunning as well is a new frontier for food that I hope becomes more prevalent in days to come. It creates such a nice, large separation between the simple sustenance and the edges of the food envelope. My brother constantly mocks my ideas about this, claiming that there is no value in creating an "experience" for diners aside from the food coming out the way it should. The masses may not seek it out by the millions, but some DO seek it out....and I typically hate the masses anyway...hehe... Food is a bad path to take if you want to be a rich man. Personally I don't know how whores like Emeril live with themselves.... I've seen him in multiple commercials these days, none of which have anything to do with food...that is off the main topic though.... The point is, yes food CAN be art, and in my opinion should to some degree. I would aslo venture to suggest that those who disagree and say food is for consumption solely and all else is unnecessary are not artists...they are drones in the hive. Which is fine, there are hundreds of thousands of restaurants serving millions of people, not all of them (not even a majority) want to bother eating or experiencing a plate of food that is awe-inspiring...but then again, I personally don't want to cook for them...I want to cook for those who will laugh at my use of a slurpee straw in a shot glass of savory foam, or question their own beliefs about food while staring at a spoon of "wonton soup" with no visible form of liquid... As Sir Edmund Hilary said when asked why he climbs mountains: Because they're there....Art is a possible dimension of food, so why not explore it?

I do not doubt the intense brilliance of Adria, but I imagine that it is quite impossible to produce the "carrot air" with nothing but carrot juice ... The air which he held on the cover of that magazine was huge....I mean a stable-looking foam 3 or 4 inches high....I'm sorry, but I don't think even Adria has made that kind of magic (nothing but juice).....yet. Of course I could be horribly wrong, in which case I apologize, but I would need detailed instructions and proven results to sway me...

what I have a problem with is when a restaurant will come off like it's the bee's knees (with prices to match) and the food is so pedestrian it's jaywalking... that's when I am a snob...but as was alluded to in another thread I love Burger King, so.....

adding some maple sugar (or syrup if you don't have maple sugar) to the brine is great with pork...

I ate a Whopper today...and they didn't pay me...in fact I paid them.... and it was good too....

for the watermelon pearls, how exactly did you produce them? In what concentrations did you add the sodium alginate? When immersing in the calcium chloride, how did you drop the liquid in?

I know that sarcasm isn't easily detected over the web, but....are you serious? I highly doubt that BK is going to turn pseudo-haute anytime in the near future...perhaps post-2012, but surely not until Timewave Zero has come to fruition.

it would seem apparent that the use of carageenan in creating smooth and consistent purees would be a great utilization of the product. And if calcium chloride reacts with the alginate, then it would also seem apparent that it would react in some way with the carageenan. I don't KNOW, because I have never tried to use these items, but it would be an interesting experiment. My friend who is a chemist at the local cancer institute said that in experiments where he uses calcium chloride he can always substitute magnesium chloride with no adverse reactions since magnesium is right above calcium on the PT. Perhaps there could be uses for it as well as it's calcium counterpart... Really, the possibilities are endless....I also believe that those who scoff at such techniques are afraid. great post!

you sorta respect BK but you think Emeril Lagasse is a hack. Better believe it, pal.... remember I'm a discordian pope and therefore infallible. hehe

I'm dating an Alaskan Amber and she too is a tasty treat

I can't hate on burger king.... they got their mise en place down pat and barring some gross human incompetence your food is consistent.

not like it can get any worse than that hack Emeril...he who whores his own name shall be banished to the darkest part of hell where the only faire is low quality Vegas buffet....

poached quenelles of pureed vegans

gotta make that paper.... even if it means your sweet ass gets violated.

"chips and dip" plantain pureed with creme fraiche, hot chiles, lime juice, cilantro, s+p fried plantain chips (lengthwise).... awesome....