Bicycle Lee

yeah, but.... is it cost control or laziness? not trying to condescend, I just believe that good food can be perpared no matter the kitchen, no matter the price range, no matter the ingredient. I was just kitchen manager at a bar (yuck) and ran food that had the appearance of being high-end without the high end price tag and it was because instead of relying on Sysco to do the cooking for me, I formulated what I wanted and did it for cheaper using raw materials. But, then again I am kind of a snob...

pumpkin would definitely be good. I always wanted to do porcini caramel, because when sauteed, fresh porcini give off this wonderful, candy-like aroma... lemon verbena sorbet served with a black truffle touille carnarole and rolled oat "risotto/pudding" "neopolitan" of balsamic, vanilla, and foie gras ice creams...

what I meant is: serving sysco pre-packaged goods is no bueno...

QUOTE (beans @ Jul 25 2003, 04:33 PM) These are dropped into the fryer for just such a sort period of time -- I think they are from Sysco. The shape and look like egg rolls. They are much like a cannoli in many respects and yummy too. Garnish was either chocolate or caramel sauce with strawberries and banana slices. So what you're saying is that I can buy them by the case from my wholesaler, right? the wack idea becomes even more wack when you suggest buying them from Sysco...

Jacob Angel, the chef I worked under at Christina's Food and Wine on Orcas Island, made this roasted chicken that was simple yet divine. It was just chicken with skin-on rubbed down with garlic, s+p, and paprika on both sides of the skin. Then coated in bacon fat and baked in the oven....oh, man...was it good....

the best brownies I ever had were "flavored" with cannabis. I was a on a school sanctioned camping trip to the desert and brought some as snacks. Good times, good times....

DEATH METAL! haha... Nah, I like jazz....but I agree, during service is time for the music of the kitchen....I have this great pair of headphones that I rock during prep and cleanup though....hmmm they are highly advisable.

Is there an online version of this booklet? Cuz I got a Liss not an iSi.... Thanks for all the help, yall. I'll keep you posted on the outcomes... oh one more question: I've seen varying conversions of gelatin sheets to powders...anyone know the real conversion?

yes, but in what concentrations? I used about a tsp of agar flakes to 3/4 cup reduced pear juice infused with lavender and it still did not retain its bubbly airiness.... What I am going for is a large volume, airy, intensely flavored addition. And when someone says "silver gelatin" what is that referring to?

that thread doesn't say much in the way of producing fat-less foams.... that was actually the thread that led me here in the first place....hehe I'm just wondering about concentrations of agar...how much is too much to foam? How much per how much liquid is a good starting point? is really the question I'm asking.

I searched the forum for foams and didn't get anything of use...if you (or anyone) could allude to a particular thread then please do so. THANKS!

I know it's silly to follow trends, but I have been toying around with foams using many different methods. If for nothing more, than just to understand the process of fusing the science into the cooking. I have used fatty liquids (cream, milk, butter) and non-fatty liquids (with agar). The ones with fat tend to hold better, but what I really want to do is have a foam that holds it's airiness without the use of fat. Does anyone have any suggestions?

It does seem obvious that no matter how many people try (and fail) to follow in the footsteps of Adria, it is far less widespread than the rapacious misuse of Escoffier's techniques in the kitchens of conceited, arrogant, coked-up chefs... it also seems clear that one reason why a lot of people are adverse to the use of new and innovative techniques, a la El Bulli, is the fact that the revolution didn't come from France....or even Napa for that matter (ewww did I just say that?). Personally I think Adria has a great focus: fusing science, art, flavor....some of the best empirical practices we know....to create something that isn't a mirror image of the past, but one that is as if we are looking into a fun house mirror- it distorts our preconceived notions and is pleasant and amusing. His aim, I believe, keeps things fresh...because it is such an unstable way to cook. It relies on the imaginations of human beings, which are obvious racked with attention deficit disorder. As he said a month or so ago : "Foams are out for us..." To continuously fabricate trends (correctly) is probably the most difficult task a chef can have.