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johnder

eGullet Society staff emeritus
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Everything posted by johnder

  1. I keep hoping to wake up one morning and see that same email in my inbox. :-( Our of curiosity when did you place your order?
  2. Article today in the NY Times T magazine about the coffee chapter on the book. Article here.
  3. Charlie Trotters vegetable volume. Be warned it is intense and the recipes are labor-intensive but beautiful
  4. Ugh, I don't know where to start with this last episode. That wine noodle was awful. The fact you made these guys suck down 15" of cooked wine gummy bears is disgusting. The compressed watermelon was interesting, not sure why he didn't just use his chamber sealer. I guess it would be harder for it to see on the camera. Also, his food safety practices need some help. As numerous points through the show he is shown reusing tasting spoons and also pallet knifes after they have been in his and other peoples mouths.
  5. Another interesting article/review about MC -- warning, it is long. Linky At the bottom is Nathans response to it. Interesting read.
  6. Has anyone made: The Colonel's Chicken - 3-336 yet? I have an itch to make fried chicken Wednesday for dinner and was curious about this recipe. Does it require a pressure fryer?
  7. Ok I have made a resolution to set aside some money every day for my chamber sealer fund. I decided I am going to go for the VP210 model as opposed to the VP112 and just wait a little longer to get it due to the price difference. My main concern with the VP112 is the depth of the unit (for sealing larger items) and the hinge unit while a space saving feature, looks like the achilles heel in the unit in terms of failure.
  8. I give it 4 episodes, maybe 5.
  9. NY1 has some coverage of the event at JG including some video of the dishes. Unfortunately you need to sit through 30 seconds of the Zagat's bloviating mid way through. NY1 Video
  10. Double metal, weighted tin, 18/28 is my standard.
  11. Well on page x303-382108 of modernist cuisine if you add .02 grams of xantam gum and 1gr of lechitin you will increase the viscosity of the shake so that it will remain fully blended with no separation for up to 5 hours. If you want to go further, CSV it at 40c for 18.6 minutes, then blast chill to 40 below zero then re blend to achieve maximum consistency Can you tell I am anxiously awaiting my book. I am just making up hypothetical recipes at this point. .
  12. I am still hoping for a iPad/ebook version. Seems the cross referencing and linking would make it ideal for a platform like that. Not to mention reduced printing costs.
  13. Would have to say Negroni for me. I always have gin, Campari and vermouth on hand,, so it is a no brainer. My go to is equal parts: Beefeater, Campari and M&R sweet. Rocks, Orange twist (not flamed) I don't particularly like my Negronis with Antica as I think Antica is a bully in a drink, much in the same way maraschino is. I also like the stronger taste of beefeater or tanq in my Negronis. As much as i love plymouth it gets lost in the drink.
  14. Amazon.com is now showing this under the delivery estimates: Note: Inventory of this title is limited. We will fulfill orders as quickly as possible, processing orders in the order they were received.
  15. When did you place your order? Just curious how far back in the queue they are.
  16. If you have a few more hundred bucks burning a hole in your pocket I just saw Shola mention in his blog the new Fusion Chef circulators. I have to admit they are very sexy, and I like the fact they have a port for a temp probe and also the fact you can get ISI container holders that will keep the containers stationary in your bath. I haven't been able to get any pricing from their site, but I am interested in the Pearl model to replac my aging circulator I got on ebay 6 years ago for 25 bucks
  17. I have one of a these that works really well in dosing out small amounts. eta: amazon also sells them a bit cheaper, here is a eG amazon link
  18. I had this this other day. it is very good. The potato chip clusters are about the size of peanut m&m's which think is a good size for your spoon. It's my new favorite flavor at the moment. :-)
  19. First off I didn't want to hijack this thread with that Alton Brown post. Secondly, Lancaster mike I did so to point out the fact that he is panning a book that he hasn't read and apparently has little desire to learn what it is about other than it is expensive and contians recipes and information which lay peope can't use. As I mentioned, I found this disappointing because he has always been one who was big in the sharing of the science of cooking and I liked him for that.
  20. Since i am killing time waiting for delivery of my book I have taken to reading reviews of the book. I came across an interview with Alton Brown who had this to say Over at Baltimore magazine While I have enjoyed Alton's view on cooking in the past, I find this blanket statement about a book he hasn't read yet to be very dissapointing and wrong. While I have only seen bits and piece of the book, I know that while some parts of the book are out of the reach of people to recreate at home,, the science and practices in the book are applicable to everyone. While he did have the saving line at the end that he appreciates anything the furthers the knowledge of food, there is definitely a contradiction with the previous sentences.
  21. I just checked amazon and my order went from March 8 to April 15! Killing me
  22. This brings up a question, is there any chance on the foreseeable future that we will be able to obtain a decent chamber sealer un the sub 600 range or are they just destined to remain in the $1+ range.
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