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frix air i was alerted to by peter swanson yes pacoesque but the price of 150 for 50 beakers reminds me of another old campaign whats the word thunderbird whats the price mighty nice antigriddle does not work by liquid nitrogen and is therefore not technically related to the teppannitro concept; a rose is a rose is a rose not surprising to see moto blow the barn doors off and i gots me a call into the inventolux himself basically, if it is in magazines, chances are it is not that new, but why not roll the die seacrest out

who is the chef? what is a signature dish? what beverages will be served? what is the price point? is the decor mixed or leaning in one direction

ive never seen so much criticism of a guide that essentially confirms the accepted beliefs regarding NY. some of the restaurants are very refined, others are a mixed bag, but occasionally very good; more expensive restaurants can afford better acoutrements, and media savvy chefs are not necessarily more cuisine savvy. the guide is certainly more consistent, even in its inconsistency, than zagat or the new york times. the former is a popularity contest for the wealthy, and the latter, well, i cant even comment on the latter. it is obvious that the stars are inflated slightly, but also, given the limitations of the star system, not unexpected; ie there would always have to be some rounding. to be fair, i think that steven is right that only per se and ducasse offer an experience that could be fairly compared to a paris three star; but this isnt paris. michelin has always been extremely media savvy and it appears to still be. in short, good for awareness of gastronomy, good for all of those in the industry.

frix-air? anti-griddle? where's the hotness under 2000 and over wg

great success with powdered milk in cakes as a substitute for nut flours great richness and taste and tooth without fat wg

borracho of mandarins with lavender sabayon and cocoa sorbet el bulli 99

dont you get a nice foamy head on the milkshake from the whey protein isolate it makes great sauce do you know of any chefs who are incorporating nutrients into cuisine in this way? i still am sure that ayurvedic gastronomy is coming soon in a big whey? sorry couldnt resist

hey tan i hear you loud and clear with regards to the comparison with marco and gordon ramsey both make points of proving their bad temperament, in fact they both actively sell it as well they both have acheived three michelin stars when i get three stars you can call me for all the crap on everyone i know but i hope ill stop having cared enough about the shortcomings of others to tell it seacrest out

hands down best opening line ive read in years

i hate to nitpick but the comparison between bourdain and psaltis strikes me as a bit strained bourdain was at a mature point of his career having successfully managed, operated a popular well reviewed restaurant and wrote a tell all about HIMSELF psaltis has not demonstrated his ability to successfully operate an establishment in any capacity, sous chef, chef de cuisine, executive chef, let alone chef/partner or proprietor, and wrote a tell all about OTHERS personally i find some of psaltis allegations questionable, having been in the kitchens in question at the times alleged, but more importantly i find them foolish. unless the plan is to form a literary career, in which case, what a shitstorm of publicity. i appreciate bux's comments in many ways, and it forced me to reconsider my first reactions to the reactions. the sad truth is, that the allegations are irrelevant, his goose is cooked, and coming from someone who has hanged himself with any rope give him, i wish him well. further, with regards to chef's circling the wagons, lets have a little perspective. the chef critic relationship is a delicate balance, and embedding oneself in the chef capacity to be commercially viable as a critic is behavior that i find disturbing. tell all about yourself. what are the personal struggles that prevented you from acheiving what you dream. i am outraged that someone who made physical contact with an employee in a restaurant should be able to overlook this egregrious misconduct in the name of the dollar. but what the hell do i know, im sure ill be seeing psaltis myself at the end of the boulevard of broken dreams wg

yesterday they were just couriers today they are the honored dead

I realize it's hard to be a prophet, but no-one's holding you to your predictions. What cuisines do you think will be most influential in influencing dining in the next 100 years or so, through the lending of techniques and ingredients so as to produce merged cuisines of the type we've been talking about? Or are we barking up the wrong tree and will it really be new technologies as yet perhaps not imagined that will be most influential? ← new technologies food technologies have always been the way of the mass market anyway but in the way of information transfer in that way it will be cultural fusion as traditionally found but with new means to allow previously unheard voices to demonstrate relevance just as globalization did to cinema for example

bravo

ive been for guillermo tellez ever since the photo of him and the fish from trotters first my first cookbook color by reductions

isnt the irony that we the observers are trying to imagine a cuisine to spring from this history that we ourselves are embedded in where does perspective fit in i find it impossible to believe that current humans could adequately identify the "time" they are living in and understand its place in history my question is, what is the underlying historical trend that will affect perception of consumption

what is fusion that two people who at one point in time came from the same place independently developed culture then met again later and found out they like the same stuff? marco polo what a great game

gourmets by definition cannot be snobs only misguided souls find salvation in only the "highest" of places

imho consolidation is an inevitable consequence of progress it is not value laden however i think what will be the defining characteristic of this transition to multinationals who are in fact branded people will include: how integral is the personality? how complete is the organizational system? how financially viable is the model? globetrotters legacy will depend primarily on their credibility, and in this way is no different from single unit operators/ it would be a shame if grand chefs were only "grand chefs" but there is no reason to think this must be the case, even if it seems likely and probable even ferran is not ferran anymore, but he is a mature product, it is highly likely that the next baton wielder is not on the cultural radar think china think brazil this is the real question, will globalization strengthen or undermine the powers that be

hey nathan the tomato oil sounds good i used to make all of my herb oils in the paco and serve them as herb oil ice cream qu enelles basil is really excellent great taste and color i think milk powder might be a good avenue for work for you as well my favorite pate a bombe base has almost no sugar just water atomized glucose milk powder and egg yolks, you can do anything with it only trick is the eggs alternatively the wonderful world of stabilizing agents obviously will work; pectin is an old favorite, the mango sorbet can be mimicked by simulating the viscosity i would suggest that rheology should be further pursued if one were to make a table of savory ice creams/viscous nature will prove to be the key i bet

yes born then made or made then child born and made pierre herme said it best i was born a gourmand, with time i hope to become a patissier

for me hands down the greatest kitchen innovation since the vacuum seal machine requires attention to detail and rewards it what knockoffs are you talking about?

The heating is just to hydrate the alginate, correct? It does not affect the alginate/calcium reaction right, which has to be cold (or anyway below some threshold). Note also that thre are MANY formulations of alginate with different properties. ← yes

as my friend davide scabin said after sanchez romera had prepared a dinner in his restaurant that is a genius he sells nothing this was not an insult he was truly impressed by the ability to make a product out of commonly found ingredient and transpose into the marketplace as a novelty for example brazilians and chinese have been using manioc/tapioca since before there was spain as we know it nathanm, with regards to micris lack of value, you appear to be quite thoughtful regarding other applications and i would suggest not to discard micri so fast, only that you take it in context it is just another stabilizer contrary to recent press indicating otherwise, stabilizers are stabilizers are stabilizers likewise starches are starches are starches the value of micri lies in what it means not what it does money for nothing btw the frozen applications are from my experience not up to the claims made from the manufacturer, but the potential remains untapped, like the microwave

i have to return to work early without breakfast and so monsieurs madames bon soir

i just finished dinner at otto my table which was celebrating my middle brothers twenty eighth birthday shared all of the meats all of the cheeses all of the fishes three different olives duck prosciutto corn sformato meatball pizza taleggio and mushroom pizza another pizza a divine peppery carbonara and a naughty puttanesca before we were treated to an olive oil coppetta with all due respect despite and because of the uproar surrounding its opening i avoided otto for quite some time but i learned that my friend zach was the responsible of the kitchen and i make a point of paying respect to my colleagues i met zach in the summer of ninety seven in a youth hostel in paris i was avoiding law school and waiting for an intensive pastry class and trying to learn french and just in general in awe of the awesome responsibility of not being in the school system. on my own on the road i hit europe by storm and train and disembarked in paris without contacts shortly thereafter i found a reluctant pastry chef who agreed to correct my mistakes if i would cover his vacation after reading wine spectators review of the michelin three stars i had my sites set on gagnaire but when i arrived at the door with my french dictionary the maitre d had another suggestion try guy savoy but enough about me. zach was a fresh faced student from that big cooking school with an outpost in dc on an exchange to paris and ill never forget his devoted love to sauce americain if i had the memory to quote him i would but believe me the passion for enriched lobster bisque was awesome and thats where it all began