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C_Ruark

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Everything posted by C_Ruark

  1. I need help... When it comes to wines... while I can appreciate a Graves, Merlot, Zweigelt, or the tasty but can't-afford-to-regularly-stock Barolo ( )... I have never thought about what certain labels would taste like if they were served slightly cooler. So... (cringing in prep for backlash)... What's a reasonable service temp for a red? When I am having a glass, noticably cooler than room temperature is ideal but not so cool that as I sip (or guzzle at some key moments) my mouth chills like it would drinking a white. Thanks and best regards, CSR
  2. Mr. McGee, Thanks for sharing your new research with us. I cannot wait to have a look at the new material.... The text of the original is impressive in it's own right. I've battered many a copy and I still haven't absorbed all of the material. Never-the-less, I was awed when I read in Gourmet's most recent issue that your revision took nearly 10 years to complete, while the original text was produced in 3! - Of all the topics appearing this revision, which one stood out as the most laborious to write (or rewrite)? - Would you briefly describe your research methods? Thank you for your time. Respectfully, CSR
  3. The results for both top recipes I frequently use (and I learned mine in France! )... very, very good. Wish I had the chance to "borrow" them before your book made it's way to the public. Regardless of the heat source on the sauce-b (I opt to go the flattop route), correctly incorporating the ingredients is a no-drama affair. Perhaps LB deserves a copy of the new McGee? It might take some of the mystery out of the method used here. One would think she has enough experience to do this! After all, she received her 2nd JBF-Journalism award for that gazpacho article. BTW - If someone has the entire Brenner article available, please post it here (Or, link me to another eG forum that has done so). I tried to get the article off the LA Times website without success. Brenner's review has been moved to archive status and is no longer freely posted in the Food section. Regards from DC, CSR
  4. Well, I made it through to the Smithsonian Associates folks... Chef B's event is sold out. Thanks to all, for your help. -CSR
  5. Thanks for the reply, morela... those are the details I've received (just to confirm we have the same info). I've not reach anyone by voice and the phone number only IDs the digits dialed (which is standard) to obtain more info. About the press cred's stuff... I'm employed privately, is this event marked as "press only"? Can I leverage my eG association? Thanks! - CSR
  6. Hi All, I read on another eG post that Chef B's going to hold a book-signing @ Les Halles, DC on Dec 6th. Can anybody confirm and provide additional information? I found a schedule PDF on another eG post and called the number of the point of contact (Smithsonian Society). But, in the four business days since I've left messages (and made one more attempt), I have not received additional data. Your help would be greatly appreciated. Thanks!!! - CSR
  7. Mr. Kokonas - Thank you for posting the image. This is quite elegant. Did you sample? If so, please describe your experience... Chef - Regarding the crème b... rather than abandoning the idea, perhaps this format is suitable for presenting other flavors and textures. What are your thoughts? Thanks for your time. - CSR (edited to correct a misspelling; Mr. Kokonas, my apologizes, Sir. -CSR).
  8. Rebecca, Be careful with marzipan, not because it's a difficult medium, but because (IMHO) you can go from accent to too-much really quick. It's almond paste, essentially, so depending on your tastes, that may or may not go with the lemon you've selected. Chocolate leaves are fairly easy to make (you might even find them premade in some stores). There are a variety of ways to do it. Depends on how much time you have available. You can cut them freehand or using a cookie cut from chocolate sheets or by painting them on super-clean leaves (lemon or non-poisonous). Here's the painting method we frequently use.... Ingredients: - 8 oz of baking chocolate, chopped for melting - 40 or so lemon leaves or alternative (non-poisonous ones, be careful). Equipment: - A double-broiler - An instant read thermometer - Painting brush - Baking sheet lined with parchment paper or foil Method: 1. Wash the leaves, gently pat to dry. Drop them into bowl, cover, and chill in the freezer until ready to work with them. 2. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. 3. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. 4. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. 5. Chill leaves until firm, about 45 minutes. 6. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; 7. Return leaves to same baking sheet. (END) These can be made 2 days ahead. Just keep them chilled and in dry place. As an alternative... prep the chocolate as I mention above, but instead of painting on leaves, pour it out onto a flat, parchment lined pan and spread thin (1/8" maybe, tops). You should end up with a "sheet" of chocolate that's larger than the surface of your cake. Let this set (use a freezer if needed) until the surface is cloudy... From here, there are a lot of options. Cut the sheet freehand, stamp it with cookie cutter or similar device, use a cutting tool, etc. Whatever you choose, just run the device under hot tap water to warm it up, wipe it dry, and cut. Repeat as often as necessary as the tool should be melting as it cuts to keep a clean line. If you were to use white chocolate, you can tint and paint the surfaces a variety of different ways (stencils are slick!). Since he likes music, paint music symbols. Football colors work too. But for me, though, I am partial to decorative fruit topping on my white cakes and raspberries and blueberries go great with lemon. Hope that helps, and best of luck to ya! - CSR
  9. Chef Achatz, This is truely amazing stuff! I have to tell you that reading about your platings is a somewhat perplexing experience. I wish I had a 3D display (with zoom capability) on my computer! Flat images are coming up a bit short, IMHO, but please keep posting them. - Would you please introduce your Sous Chefs in brief detail? Who are Mssrs. Peters and Duffy, and how did they come to be selected for duty in the lab? How far in advance are they made aware of your recipes? Recently, on the serviceware thread, you show several images of the Nantucket Bay Scallop with roasted pear, oil and licorice being served on antennas. - Forgive my ignorance, was this recipe developed in the lab? Is a close up of the Scallop serving available? Thank you for your time. Regards from DC, - CSR
  10. Mr. Kokonas, Given the unique qualities of Alinea, what are the safeguards being put into place to protect Alinea's recipes, brand identity, and the like? Are any of these measures above and beyond standard practice in the food service industry? Again, many thanks for sharing your thoughts. - CSR
  11. Many of the preceding posts have excellent advice (read Sinclair's for good prep advice; Jerry_A explained little professional "magic"... not sure if I like that he revealed it but it's a surefire recovery method as long as the cake hasn’t been dramatically overbaked ; my compliments to y’all). Here are some of my observations and suggestions. 1.) Some have mentioned that regardless of whatever pan you use, make sure to apply a thin layer of non-stick spray or butter to the sides even if it has a non-stick coating (just to be safe). I will add that you should remember to drop your cooking temp by a degree or two (more maybe?) when using the darker coated pans. 2.) Make sure the temperature of your crust of choice is near room-temperature before you add in the filling. The temperature differences between the crust and filling should be minimal for obvious reasons. Avoid giving yourself the opportunity to scald or chill the filling that contacts the crust before it goes into the oven. Quality suffers. 3.) Eggs and cheese should always be at room temperature before blending the fillings. Folks who make killer omelets or meringue (and the like) already know that this is how you create more volume. It also allows the ingredients to incorporate a lot quicker. 4.) Resist the urge to use a hand/immersion blender. Let me repeat that… Resist the urge to use a hand/immersion blender. These devices will kill the quality with lethal precision. Any other mixer can be used to incorporate all ingredients BUT the eggs. Do these by hand and use restraint! Work one egg at a time, break the yolks (if your recipe uses them), fold the egg in a few times (4 turns or so) and stop. Eggs have a limit to how much they can be worked (the science was mentioned in one or two previous posts). 5.) Expedite the transfer to the baking pan as soon as the eggs are incorporated. If your filling has lumps after all ingredients are combined, so what, now’s not the time to try to get rid of them because you will overwork the filling in short order and kill the quality very quickly. Next time, work on incorporating cheese, sugar, flavorings, etc. as best as you can before adding the eggs. 6.) I prefer the non-bath cooking method. I am sure using a BM has its merits for temperature control, but as others have stated: keep the effort as simple as possible. 7.) Cook at a temperature of around 325 deg or so and try not to open the oven door too often. You’ve cooked it long enough when the edges puff slightly and the center jiggles slightly when you shake the pan (gently of course). If the peaks at the edge of the cake are a pretty dark golden color and strikingly contrast with the uniform color of the top… SORRY!!! You’ve probably cooked it too long. BTW: Don’t raise the temp to speed the cooking time up, it just doesn’t work. Also, be aware that your oven has hotspots and act accordingly. 8.) The knife trick works! Have a sharp one ready to run around the inside of the pan to free the cake shortly after it's pulled from the oven. 9) Cool to room temp before moving the cake to the fridge. You can do this in the oven, or out, it is your preference, both will work. Just be sure to bleed the heat off slowly, prevent a dramatic change in temperature from taking place in a short amount of time (read: never do the oven-to-fridge, or God-forbid, oven-to-freezer maneuvers.). Thanks for reading my opinion. - CSR
  12. Mr. Kokonas, - Can you outline what was contained in Chef Achatz' initial business plan as it was presented to you? What has been added since? - What components of the BP seemed to be the most volitile prior to it’s delivery to investors? Thanks again for allowing us this opportunity to see Alinea develop. Best of Luck! -CSR
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