akwa

has anyone tried to order from the website?

this is going to sound terribly provincial but who is the author? does he have similar credentials to wybauw?

with regards to the chantilly of herve this if i am not mistaken, in all of the recipes i have used, the fat had to be heated. for example chocolate or cheese melted into milk; the gagnaire/this references include melted butter into liquid, then whipped; i believe it was a kientzheim instead of mayonnaise. i dont remember any of these made with oils that are liquid at room temperature, do you? for this i just know the false pil pil which is oil trapped in a water/agar base. but it doesnt whip like cream, it resembles more of an egg white mayonnaise any thoughts?

any professional pastry books released apart from chocolate release from callebaut i am curious if there is just no market or no product thanks wg

in addition to the excellent cuisine, those are some of the greatest wines of the century

for emulsion i have found that boiling the cream and pouring it over chocolate already in the robot coupe produces the best emulsion with the least incorporation of air for mass production which i have much less experience, i have found that the more traditional french technique of melting the chocolate and emulsifying with previously boiled cream is the most efficient way to make large batches. wg

nathan m can you whip the homogenized cream? nathan/jackal can you illustrate the difference between an ultrasonic homogenizer and a standard homogenizer for example, I found a brinkmann new w/ 500 watts power for the same price as a 150 watts ultrasonic; is the wattage greater because the standard homogenizer is less efficient? thanks for keeping a great thread team ps jackal after moving to an indian neighborhood and falling madly for iddli, i must have the grinder great suggestion wg

nanotechnology the ability to make "smart" drinks

But it is conceptually. ← i thought my point was not so subtle conceptually it is identical with all due respect to any interested parties this is not a chicken and the egg question this is a i can make one here before yours gets here question wg

all three?

hey nathanm can you explain the difference between alihn and friedrich style bulb wg

hey nathan what do you do with the used equipment? lol wg

why wouldnt you make a pastry cream from pumpkin juice? or did i miss that earlier in the thread wg

the drip machine?

i flunked flock

Really, that can be done with some pretty simple glassware and a good steady temperature source. Check out labwarehouse.com for cheap glassware. Or, you can look at a rotovap, which is really cool. I always wanted to set up one to distill my own liqour, but never have. ← where can you find rotovac?

THAYAL

TGI Fridays. First one was at 1st and 63rd. ← where is tgis in europe either way touche kyle, touche

isnt the tumbler just typical sausage making technology? regards to vaporizer, anyone know of a less dear one chefg had a gift i need to find gift givers stocking stuffers? jp ill share a beer in 2036 wg my daughter will be 31, and finally allowed to date

where does the anti michelin sentiment come from remnants of freedom fries to me how can a guide whose sole purpose is to advise voyagers be criticized for pandering to tourists nyc is in for an awakening; yes it is a very good food city, but it is well behind the times, michelin actually appears to be the team that is embracing global economy; what ny restaurant businesses/apart from jg are making money in europe right now?

sam mason demo

hey jason i just talked with the president of pacojet he liked your idea coming soon? wg

good link also goes to michelin basically still being michelin a french guide to gastronomy, and vaut le voyage still hands down the only guide in the world that "counts" remains to be seen whether it will have any impact in New York One interesting aspect that I havent seen discussed: The euro is now the more formidable of the currencies for the first time since the second world war, Why no talk of the Michelin chefs being marketable in Europe? I guess we havent thought of cuisine as an export product. This would be the only legitimate reference to a European opening for an American based chef. Great reverse marketing technique. Heres to globalization in cuisine. Wg.

dont even know if this is serious but probably out of my price range can you provide a link if this is not a sid finch esque reference wg

worked with turbochef this summer not under 2000 dollars is a wild machine do you know the lincoln dual tech finisher?