646522

Since the four of you, Nathan, Jesikka, Sneakeater and Dave H, have taken so much of your valuable time waxing poetic about the pizza pebbles, I would personally like to extend a lifetime free supply of them to each and every one of you!! All the best, Wylie

the first time dining out is always a little "spooky", but you will most likely get used to it and all the other rituals that go along with decanting wine in a service station..

Sizzleteeth, With all due respect it seems you have little idea of the evolution of a chef. We spend the early part of our careers studying what has already been done. It's called a foundation/the basics or whatever words you wish to use. Then at some point we make a choice; to simply continue what has already been done before, or to try and develop one's own style. Regardless of which path we choose there will necessarily be a type of plaigarism. We are all guilty of standing on the shoulders of those who have come before us. It is impossible for us not to. Even if you choose to develop your own style, all that it can really amount to is taking the sum of your existing experiences/ training and try to make it your own; twist it, spin it, evolve it somehow leaving your own fingerprint on the timeline of cooking. Inevitably there will be elements/aspects of a dish that will be traceble to previous training, but it is our hope to personlize it, to somehow make a contribution to what we have learned. Somehow take cooking a little farther down the road than where it was when we came across it. It is with that in mind, we must consider what has transpired here. Someone has, for quite some time been taking credit or even worse, been given awards for food which he hasn't been forthright about. It is exact replica after exact replica of food from at no less than 4 restaurants in the U.S. But without any acknowledgement. This is an unacceptable type of plaigarism, one that we cannot condone. It is not the way any of us go about creating our menus.

He's copying our dishes EXACTLY, using OUR recipes, plating them the SAME way! What is right about that? Wylie

I believe it's not a cheese tart, it's an onion tart if I read the recipe correctly? Cebolla is Spanish for onion.

There got it!

These are in reverse order, but Ive nearly had an embalism figuring this out!! Hazelnut parfait, foamed tangerine, chocolate toffee Warm coconut tapioca, candied black truffle, lime Smoked duck breast, speghetti squash", parsnip "ricotta", cocoa nibs Langoustine, beet juice, soybean, asian pear Butternut- parmesan "sunny-side up", truffled toast Roasted foie gras, onion compote, pineapple, clove American caviar, warm egg, bread crust, chives Oyster "pearls" pickled cucumber, borage I did it!!!!!!!! More pics to come

There coming....................... Admin note: Merged 646522's thread on pics from wd-50's kitchen into the main wd-50 discussion thread. --Soba

Well........... it's been a week, any feedback cupcake?

I must say that Johnny Iuzzini does an outstanding job, a real awareness of flavors and texture. Chika at chikalicious does a great job as well. Tiffany at Cru worked with me for a short time and showed alot of potential, so I can see desserts there being worth while (and you cant get much better than Shea's food)

We get ours from an company by the name of Harry Wills...

just for the record........... the flavor of the "ice-pop" was spicy grapefruit, and the spice element was a small amount of pure capsicum oil and then pieces of fresh anise-hissop. sam

it in fact is precious. Once again this was supposed to be a test page to work out the revisions, but It was discovered before the launch date of next week. So be as critical as you want, Im still trying to figure this tech stuff out....... Thanks sam

The site still needs some fine tuning, but it should be revised in the next few days.. (You guys really do your research!)........ P.S. Thanks for all the nice comments in the past. sam

You only have about 1-1.5 hrs. before the proteins crosslink into a semifirm mass. We pipe them immediately after blending with the shrimp, allow them to rest overnight them poach them the next day. It does work with dairy, but we have been unsuccessful in attempts to create yogurt noodles, while a sheet of milk was a success. Even the folks at Ajinomoto haven't been able to help us with our mozzarella "pasta", however we have come up with an alternative approach and will be serving them soon.

It's a cold set product. It can either be used in a slurry or sprinkle coated. You can bond fish to meat to poultry in virtually any combination. TG needs a minimum of about 15% available protein and virtually all fish meat and poultry posses this minimum value. We have made chicken noodles, beef noodles, glued scallops together end to end, two pieces of lamb belly on top of eachother, wrapped rainbow trout in pork belly sheets, casing-less sausages from rabbit meat, wrapped chicken around itself, turned flat iron beef into tournedos,etc. TG really works well and yes it's actually used in amounts of 1% or less. Have fun with it, we have. -wd

Somebody tell culinary bear I'll be happy to send him some. -wd

It's an enzyme and it starts with a t.

The caramel is made from water, sugar and nori sheets. It is thickened with gellan, frozen and placed into the center of the foie.

Chefg, Could you possibly elaborate just a little on the make and model of the centrifuge?

That seems like a reach...