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  1. I've had OK, success by cooking the eggs 65 deg., hydrating the yolks in water then pureeing that with lemon juice and the yolks. Then I added the butter to emulsify in a blender, added to the siphon and kept warm. Like I said, OK, but the perfect one that doesn't move. How would the MC work concerning the emulsion?
  2. What about the use of salt the second time, after you add the stock? At the beginning or end?
  3. Anyone have any luck with different hollandaise techniques using the siphon? Like cooking the yolks sous vide, hydrocolloids, etc. I'm looking for a mousse that won't move (like whipped cream, shaving cream, et.) and won't break when warm (obviously). Thanks for any help.
  4. I don't think it's necessary to get into the details of the business arrangement, as you said. I can assure you though that Jean-Georges, myself, and everyone else involved consider JG Shanghai a JG restaurant. A bit farther away is all... Eric
  5. It's not cheap, but an unforgettable experience would be to stay and eat at Olivier Roellinger, Maisons de Bricourt, and do the drive to Mont St. Michel. It's in Cancale. I would recommend staying in the Chateau.
  6. Michelin does not have any guides in Shanghai or elsewhere in Asia, something that few people seem to know in a region that puts a huge importance on Michelin stars. Concerning Sens, the quote should have read something like it being Shanghai's first restaurant "run" by 3 michelin star chefs, not the first 3 star restaurant itself. This was indeed the case, though since the demotion of the Pourcel brothers Montpelier restaurant to 2 stars, it is no longer. The only restaurant in Shanghai run by a 3 star michelin chef at this time is Jean Georges, since the publication of the Michelin guide to New York. Zagat does have a guide though, and it covers Western, Chinese and all other restaurants.
  7. In another thread some folks brought up the idea that NYC is not really on the forefront of modern cuisine, something I would generally agree with. Fat Guy offered an interesting financial hypothesis as to why and said: I don't know enough about Chicago to argue for or against it, perhaps others might. Could there be other reasons as well? Likes and dislikes of New Yorkers? Reasons talented chefs may choose other places?
  8. Could you elaborate on this?
  9. It certainly looks like it to me... The "stinkiness" of "stinky tofu", as far as I can tell, whether fried or otherwise has mostly to do with the stinkiness of the tofu you start out with, not how it's prepared necessarily. The stinkiest I've experienced was in Chang Sha, Hunan, where it is so fermented it is black... Crazy stinky...
  10. Seriously, someone must have been... Maybe a source for a menu? Their website isn't working, I was thinking about going but I'd like to have a little more of a specific idea of what I'm in store for...
  11. Check out the cookbook Land of Plenty by Fuschia Dunlop. It contains recipes and some anecdotes from her experience at the Sichuan culinary school which I believe is in Chengdu. I've heard from several sources that this school is worthwhile, though winter in Chengdu could be a challenge (as with most of the rest of China).
  12. I would not say that the menu at JG Shanghai is geared more to the Asian palate. Indeed, many of the dishes coincide with dishes in NY. That said the differences in ingredients creates a need and opportunity for new dishes. This, of course, varies with the seasons, which are different than the States both in climate and the fact that many products have different seasons altogether. Anyone interested in this type of thing specific to Shanghai need only ask (even better if at the time of making the reservation). If something interesting is available at the time we're more than happy to make sure those interested experience it.
  13. Lemongrass is grown in China and fairly available in various markets. The quality is not quite the same though... As for the real thing and the other ingredients you mentioned they are usually only available through wholesale suppliers. If you PM me your details I could probably help you out. The Parksons (downstairs) on the the corner of Huai Hai Lu and Shaan Xi Lu has some southeast asian fruit from time to time. EJ
  14. For the braised pork in Shanghai, try Xin Ji Shi in Xin Tian Di, or Yuan Yuan. Don't have the address in front of me, but the concierge at any hotel will know it.
  15. If slightly upscale and Hunan is what you're looking for, Guyi is the place in Shanghai. It's listed in Zagat.
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