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Posts posted by reuvens

  1. first of all....

    ...i am not tying to bring this whole topic up to an international affair, but did you, my lovely americans, ever consider that bill clinton did many things to your country which actually is worse then calling you a "wanker" ? i think so.....

    mr. three chin oliver is a very good chef in his league....basta! and he knows how to entertain people in the way he is cooking, speaking, acting. check mr. ramsey and his shows, lagasse and his shows....they all deserve a little bit more respect. they are reflecting the food world today and it could be much worse.

    so back to jamie.....

    i was watching supersize me a few days ago and there is a scene playing in a highschool where they fed junk food to the kids. i just can´t loose the impression that this movie inspired mr. oliver. could be?


  2. i never heard that a stagiaire was ever allowed to make photos........?!? respect

    one question as i already did the "caviar" at home. don´t you think that the alginato is "killing" about 50 % of the actual flavour? I would recommend to make the caviar with "gellan" which is quiet tasteless compare to the alginato.

  3. I read about Moto restaurant's hot Ice cream. It's a hot creme anglaise placed into a pipette with apple jelly for the apple pie. So it is not an ice cream per se'. I visited my reaction flavorist today that I am working on projects with and he came up with the conclusion of using capsicum (hope I spelled it correct) with a cooling agent added in as well. This would give the sensation that the ice cream is hot when it really is not. This method was used in a new companies approach on flavored (altoids). They are  Machine pressed , not cut like altoids.

    sounds interesting. can you tell us more ?

  4. i just want to make clear that chefg is a great chef, even if i never tasted one of his dishes. the pictures alone are pleasing my imagination and tastebuds...

    being a famous chef is also a lot of pr, interviews and a lot more blablabla...as words are taken like a promise nowadays. if mr. adria mentioned other chefs in his book it doesn´t mean that he changed his attitude at all. he is traveling a lot and his kind of "tortilla" made of milkskin is actually a "yuba" dish from japan. chefg isn´t mr. adria´s caliber yet, because he can do what he wants he always will be compared to ther chefs like adria. maybe he will manage to stand by his own and i wish him all the best. it´s not being the most "unique" chef it´s about the own challenge with yourself...that what cooking is about for me.

    anyway this topic is about the foodlab and i just have to say: "keep up the great work chefg". and thank you very much again for sharing your vision.

    maybe somebody should start a topic about the pro and contras of molecularkitchen/avantgarde cuisine or whatever you want to call it. it would be a very interesting topic for sure...


  5. . This was frustrating and it ultimately lead to more thought on the subject of “being first” and how important that was.

    Creativity, originality and evolution are still the driving forces behind what we do.

    i was told by my former headchef who worked for the creative team at el bulli in this last season that ferran adria doesn´t read any cookbooks or has a favourite chef or anything else....

    i like this attitude a lot because it shows that mr.adria is like an artist. inspired by almost everything he is getting in contact with visual, emotional etc....

    challenged every year to be the "first" mr.adria is using the power of pr and marketing to announce his new creations before anybody else is coming up with something similar.

    i think this new form of avantgarde cooking led to a head to head race. everybody wants to be first. new machines and techniques are essential and you don´t have to be a trained chef anymore which is, in my opinion, a little bit sad. where is the end of this avantgarde "cooking"? eating gels, airs or even just aromas? having the ultimate experience? time will show us....

    anyway i like your version of "creme brulee" and i think you should share your vision with your audience. marco pierre white once said "at the end of the day it´s just food"

    you are so right marco!


  6. What's next for me is to surreptitiously slide the plate containing the confection to the edge of the table, and dump it into the trash. It's a fun little project, but I'd rather waste the calories on pizza or ice cream.

    dumping proper made candy in the trash? nice post!

    and have fun with you pizza and ice cream!


  7. Yup, I had the Foie Gras.  The textures are absolutely amazing, though I didn't care for the Nori flavor (I found it too assertive).  A highly recommended dish on execution alone.

    the nori is also in the liquid center ? is it a kind of vinaigrette or coulis or what is it ?

  8. We have made a unique discovery this week...............levitating food. It REALLY levitates!!!!!! I feel like a kid in a candy store right now.

    first of all thank you sharing parts of your vision with us. for me it´s as interesting to read your topic as the alinea project.

    but......levitating food? gimme some more! photos? descriptions!

    good luck and thanx again

  9. Knock yourself out....

    1 1/4 cup sugar

    1/4 cup corn syrup

    4 t honey

    3 T h2o

    Bring to 300 degrees. Add 1t baking soda, whip 5 seconds (or less) then pour onto a greased sheet pan.

    This stuff comes up fast fast when you put in the soda. Quite instructive.

    so is it just a matter of how much baking soda is added or how much you stir when you add it? i was just wondering what exactly is responsible for the big bubbles.

  10. Actually I´ve never tried to make this sweet delight. But what i saw the other day was unbelievable. A nice chunk of honeycomb with huge holes like rustic bread. Does anybody boy know how to make these things.....I really want to make it now!

  11. Superb list. But who the fuck's Marco Pierre White?

    A restaurant manager in a list of chefs? I don't think so.

    Actually, interesting to see Ducasse ahead of Robuchon (which seems reasonable), and Chapel not there at all.

    white heat ! yes of course there is escoffier, careme, and other great chefs. but i remember reading white heat as an apprentice and getting motivated right after the last page. he is an asshole but he did great things. you can see his breed on tv ;-) ramo!! ramsey and mr. sugercube novelli

  12. I am asking:

    "What is your favourite Pedro Ximenez?"

    I am not looking for Ximenez from 1920 or so. I am looking for a common brand or winery who produces just good XIMENEZ

    can anybody help?

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