akwa

they are from my recipe base some are new for the site many are used here

www.willpowder.net is now fully functional in addition to published products, tapioca maltodextrin, sodium citrate, and calcium lactate now available. please inquire regarding special requests willpowder:bringing the world to you

ingredient technique philosophy love solitude

quite frankly the 210 seems like a bargain that's only 40-60 dollars of wine or one medium priced bottle at a retail store

cchen, if you are looking for a "b-school plan" type analysis of a "dessert bar," perhaps the harvard business school proposal regarding a dessert bar would be an interesting read; available from the website, or you can browse it free here from my copy at a complimentary breakfast. i hope that our positioning is as a service oriented establishment: more and better service is always our target. with regards to our ever evolving hours: m-f 8a-1p m-th 6p-12a f-s 4p-1a sun 2p-11p its amazing i have time to respond but thanks for all the interest you are helping to make the community

seems to me to be a bit odd response for someone who is an aspiring restauranteur; but we want to remain a neighborhood place, and being open only at nights with so much media can make you a bit of a tourist destination. opening for breakfast makes us a part of the community. also, as an mba student would be aware, the rent stays the same regardless of the hours of operation: we are moving towards being a 24 hour revenue center, and we felt that the best use of our time and resources would be to offer an inexpensive starbucks alternative. as far as production schedule and efficiency, it makes a great deal of sense to have a larger window of production. now our machine is working from 6a to 1a; not too bad for a team of one chef, one cook and one stagiare. on a more abstract level, it also sets the stage for us to become an afternoon salon of ideas. i would certainly appreciate your comments regarding breakfast to help us improve our quality of service. best wg

im sure we are far off topic but perhaps this is a good chance for a redirect for me personally the terms traditional and avant garde are pretty useless, but i used a scale of five levels of creativity to distinguish between people operating in different arenas wg

i think there is a difference between the trends in male and female "well publicized" pastry chefs that i can try to explain without making any suggestion that there is any difference between men and women i just think that women were there first, especially in this country, as a disproportionate number of high profile pastry chefs are women (compared to the proportion of high profile chefs/anecdotal evidence only) i think more young men are entering pastry at a time where the field has been so heavily influenced by someone like albert adria, and as a result are perceived to be more "avant garde" (whatever that means) i dont know that it makes sense to devolve a conversation about pastry philosophy into a battle of the sexes, but i think a little perspective would suggest that well established personnel are generally less likely to "break the mold," as they have more stake in the establishment. as a result, in countries without many strong female pastry chefs already well established (like spain, for example) there are a lot of talented young women pushing the envelope. that doesnt mean that they will get credit for it. similarly, i can assure you that the next generation of "avant garde" pastry chefs will be heavily led by women: i know of several trained by sam mason, alex stupak, patrice demers, and myself that will be slipping your socks of for years to come.

im not sure i follow exactly what alex is saying probably because im internally rambling i like internal reference points with regards to the nothing is ever really new or different argument, i just don't think that holds water under serious scrutiny both albert adria and pierre herme are among the best pastry chefs working (probably for the last 100 years) they are both innovative and passionate and personal. no one in their right mind would say that they reflect the same era of pastry. people can have a preference for one or the other: one is more traditional and one is more "modern" the fact that technological advances mean that the field is always progressing does not mean that certain individuals dont have a disproportionate impact; furthermore, a systematic change in the conception of desserts is likely to have longer reaching effects than a novel technique. with regards to pliable ganache: how cool is that! it is an application with infinite possibilities, looks beautiful, and if i can base my impression from my experience eating alex's desserts at clio, it probably tastes great.

someone asked me the other day why i tried to make new stuff and i asked him why it was more interesting to make old stuff i dont understand the controversy if you prefer to seek out new ideas technologies products and inspirations you have the potential to add to the body of work, and this is perfectly acceptable way to contribute to the community if you prefer to revisit traditional ideas etc, you will probably make more people happy and be able to make more money i dont see why there is any inherent conflict, caring is what is important if you are caring about your preparation then it will be a sincere reflection of yourself, and then it is a success

my guess, not very educated: yogurt fabbri is a yogurt powder and the only proportion of stabilizer that would make sense is somehthing like a tuttopan (which is a gelato stabilizer, its concentrations are 10% or higher) did you check the bulli 2005 book? wg

from my limited experience i would definitely recommend the emulsion blender to emulsify the alginate cold, then cooked it will lose the bubbles anyway; with regards to the temperature, perhaps a circulator just below the breaking point of the gelatin? also, when making the spheres, if you are not very fast, then you need to follow the run of the measuring spoon;

I am sorry that you are concerned with the shipping cost The total cost of the alginate and cacl does not include tax, the shipping is standard ground ups and rate varies based on proximity to New York City. As I am sure you are aware, there is a reason that no one else provides this service, as it is very high cost from this end per sale. We generate no revenues from the shipping at all. For larger orders i can drop ship and drastically reduce the shipping cost as a percentage of the order. I am glad that people seem to be enjoying the products and look forward to expanding the product line as per the needs of the enthusiast. Best regards Will Goldfarb Room 4 Dessert Willpowder AKWA By the way, the website will be up soon with recipes, direct order through paypal, photos to follow. Stay tuned.

call me well talk about it what is the question?

just robotcoupe equal parts to base? wg

actually many of the items on the list refer directly to components of "fashion" • Advertisements, commercial prints, labels • Artwork applied to clothing or to other useful articles • Jewelry designs • Models • Stencils, cut-outs • Original prints, such as engravings, etchings, serigraphs, silk screen prints, woodblock prints • Patterns for sewing, knitting, crochet, needlework • Technical drawings, architectural drawings or plans, blue- prints, diagrams, mechanical drawings • Weaving designs, lace designs, tapestries in addition it would be straightforward to incorporate food into the preceeding (or other) categories whether faulkner is more "worthy of special protection" than garfield the cat is personal taste, not a question of fairness of protection of original ideas. incidentally, mentioning the books of ferran, which are indeed copyrighted, is the irony lost on no one that the copyright for original idea is only obvious in a retrospective?

me not from fear of being copied fear of being ripped off working conditions cannot be separated from protecting the livelihood of the suckers who provide the content the correct obsession is with quality, but there has to be a reward for originality comparing food and fine art is not an inapt comparison because you prefer something classical to something modern, it actually serves to support the grouping by showing preference for diverse members of the same class within a subgroup.

Do you mean to say that you think that culinary dishes (and all derivatives therefrom) should be the property of their creator and his heirs for his lifetime plus 70 years? Or (more likely) of the company that employed the creator, for 95 years? That is the regime under which fine aural and visual arts are protected today. It's quite crazy, but it is what we've voted for ourselves through our fine elected representatives, so we have to live with it. ← there is nothing crazy about protecting the creative engines of any industry

i support pedros analysis el bulli who without doubt is the most imitated restaurant in recent history never once complained but laughed about being copied they also publish yearly now to make sure that the credit cannot be possibly attributed to anyone else now that they compete in a more globalized economy this is the correct pattern for scientific research the next step is protection in the style of the fine aural and visual arts wg

we have started using doc's for techniques for example mango 17480 (cat) to refer to spherification of mango in the style of el bulli homage to is always effective but importantly communication of inspiration is helpful

what a blessing to have this conversation finally to make some progress on ip and move out of the stone age

trying to understand basic processes of food has always been, and will continue to always be the center of producing it, and therefore its consumption. newspaper headlines come and go

actually i know the woman and she hasnt eaten the same dish twice at least she didnt in the 18 months i was at morimoto philly

the joke is that the ny health department, when faced with actual haccp refuse to accept more because they dont want to deal with the paperwork wg

people in this country dont seem to mind that most of the "new" techniques are just knockoffs of the european original To be fair, I think they intend to expand the menu in a more ultramodern direction. When I ate there a few weeks ago it was mentioned that they were waiting on a permit for the use of liquid nitrogen, and that Alex has been working up some custom designed serving utensils. Of course Adam Platt will not be impressed since Grant has already done both at Alinea... ←