chiantiglace

or they could have put it in frozen and let it thaw. Ive done that before.

even the proteins in your cream and eggs are prone to syneresis. look for products that are thixotropic, I suggest a combination of xanthan and iota carrageenan, but thats as much as ill say.

Hmm, no brioche takers. Interesting. I definitely could get sick of brioche very quickly.

is it really necessary to imply "organic" in such a topic?

and I know I've eaten lots of pine nuts -- plain and in things. Never had them go rancid, and never experienced that taste disorder. ← Can someone explain how a pine nut gets oxydized? ← Just like anything else that will oxidize, carbon compounds. Either the loss of hydrogen or a gain of oxygen. Leave it exposed to the atmosphere too long and it will oxidize.

filet mignon topped focaccia

can you turn it into frangipane?

I personally like the texture more of the agar. I don't care for the stickiness so much of the pate de fruit, but then again its my own opinion not the customers.

I am with Seth, I don't get it. The product only contains 3% maltodextrin, so I don't see how that would work. And if you added more, I don't I would want to eat such a high ratio of maltodextrin, not for health reasons just merely taste and texture. I was really expecting some not product in there. by the way, if you want a less sweet pate de fruit, make agar gummies, they are practically the same thing but the agar masks the sweetness.

Please note that your qoute from on food and cooking says "for best results", not for, "if you don't do this it won't work at all". The cream didn't have enough butterfat. end of discussion. Stop talking about putting the beaters in correctly, or using foaming agents or a cream siphon or aging and temperature changes. I can make whip cream for you with a spatula, mind you it would take much longer than with a whisk and I would have to keep refrigerating it, but still it is possible. What aerates the cream is the proteins and what makes it happen is the fat. After agitating the cream enough the proteins get pushed apart and the fat starts to find partner molecules to buddy up with. Once enough fat has come together in thousands of larger particle pieces they are able to lock air within the fat globules. the proteins help the fat sit tight long enough for this to happen. Eventually enough air has been incoprorated that it is a homogenous mix and the air can be distributed evenly through the cream giving you whipped cream. there is not enough fat, the company botched the batch, go get some more.

Wow Ron, I am 6'0" and weigh 210lbs and I feel like I am at a pretty good weight, though I do try to build muscle 168 at 6'3" sounds kind of scary to me. It sounds like you really need to sit down and eat once in a while and allow your food to digest. You don't have celiac disease do you?

maybe salmon and chocolate isn't the worst combo, but liquid salmon is just plain bad.

whatever you do, if you don't make it from predominately gelatin, its not a marshmallow. Your aeration needs to be from the gelatin. I think trying to create a marshamallow without sugar is as plausible as making a buerre blanc without butter, it just doesn't make much sense.

I guess you will be attending the restaurant, hotel, nightclub and bar convention at the beginning of the month? maybe not. Anyways you can always jump on the deuce bus for a dollar seventy five and from there you can take the monorail up and down the strip for five bucks. Simon is a pretty decent place down at the palms, practically walking distance from the Rio. I wouldn't dine at the Rio though. other places of interest for your medium wallet balance Spago - Forum Shops Stratta - Wynn Fleur de Lys - Mandalay Bay B&B Ristorante - Venetian Lavo - Palazzo Prime Steakhouse - Bellagio Picasso - Bellagio Soceity Cafe - Encore Red Eight - Wynn Down the street from the convention center on paradise is a really nice tapas place called fireflies. Those restaurants are medium in expense to slightly expensive. I could reccomend dozens more restaurants if price and place wasn't a decision factor.

you can make your own foam stabilizers. Aerators - Xanthan, Methycellulose Emulsifier - Arabic/Acacia Stabilizer - Agar, kappa Carrageenan Mouth feel - Poly Glycol, Alginate, Llambda Carrageenan

Ha, sorry I missed that. That procedure is so common to me I forget people do not typically have it stowed away in their intuition.

This thread inspired me to test myself a bit. I don't eat many sweets but I must say I need at least one thing sweet everyday almost, even if its in small quantity. Unfortunately as we discussed, once you start eating carbohydrates it is extremely difficult to quit. I have actually had this problem with salt when I was in my later teens. I remember being on a grill line and sprinkling salt straight on to my tongue. The second it touched my tongue my brain became relieved like a person taking a sip of water after crossing the desert. The strange thing is I use to do it dozens of time a night. At the the time I didn't understand it but now I do looking back on it I was working in a very hot kitchen sweating tremendously and drink literally gallons of water. One night I counted, I drank 4.5 gallons in a 9 hour shift, thats intense. At the time I thought it was an addiction and so even when things cooled off towards winter time, I developed the strange habit of eating salt still. Once I started to lose my taste I made myself forget about it. The experiment I have done over the last week was I tried playing computer games again. I haven't played a video game in at least two years and not habitually in probably six, but I wanted to see if I still craved my sweet if I spent all of my spare time consumed in a game. Usually I read, cook or watch a movie and all of them seem to promote a need to have sugar on my tongue. I did my experiment this week and one day spent a solid 6 ours in one game, my mind was so consumed with what I was doing I completely forgot about 'cookies'. That just showed me that if my mind is consumed with something I love and something that is driving all of my short term predictions, I have no concern about eating. Obviously sitting in front of the computer in virtual reality is not the solution but it obviously exemplifies a possible solution. Whatever we do to fill the sugar void needs to consume our thoughts. Not such a bad idea I think. Any kind of club, activity or organization that allows you to use up all of your brain power can help. I don't think just trying not to think about it will work, because the more you try not to the more you will. As for the nutrition, I also noticed years ago that it is practically impossible to put down a bag of potato chips. I have since been baking my potatos (as well as sweet potatoes, and other root vegetables) and noticed that I can't eat more than 10 or 12 at a time. My mind shuts off desire to eat after about twelve. The first one or two taste great, but by the time I have had maybe eight I cant stand them anymore.

Simple to say anyway huh. So carbs are a better vehicle for sugar than a popsicle stick. We're still talking sugar. Didja know that there's a hormone secreted in the stomach that tells us when we are hungry. After we eat carbs that hormone makes us think we were hungrier than we were before we ate the carbs. Dude, I'm not into gummy bears but I am (used to be) into candy, bagfuls of candy candy candy. ← What do you mean by carbs being a better vehicle for sugar that a popsicle stick? Also, maybe the reason the hormone is being secreted is because it's not looking for calories, its looking for all of those wonderful things you get from whole foods. The stomach has a lot of neurons that we know little about. Besides, if we are talking about an addiction then the hormones for hunger should be irrelevant. If they were relevant, we could just figure out how or what to eat that stops our longing to eliminate the hunger. If sugar is truly an addiction, their must be some kind of neurological compulsion to continue eating it, even if your not hungry which I think a lot of people do. There may be many times people keep eating, even when they are not hungry just because they need the endorphin rush granted by sugar.

You must not read many of my posts, ha. The reason I said what I said was I could probably write ten thousand words explaining all of the various degrees in change that could affect the notion of something being done by return to a boil. Just as a quick example, I can't tell you how many times the boil never even stopped with I would blanch something. In fact I don't even believe you should boil the water to blanch or cook anything, its far too much energy. A slight simmer is perfect in my opinion, and unless you are trying to gelatinize the starch in the something, a boil is not appropriate. So the discussion of a return to a boil is unnecessary. Just like I said before, you should get in there and find out if the food is cooked enough for you. Plus, depending on how you are going to finish the product by reheating, all various levels of "doneness" may be acceptable. The concept of boiling is irrelevant.

Gordon Ramsey - Secretary of State, that'll get foreign affairs trembling Dave, I must disagree with you. I hate to, but I must. I think a writer with a little bit of courage, maybe a touch of charisma and some strong willpower/confidence could be that absolute best thing for politics. I even envision a world in which their are no "elected politicians" just elected professors of study and determine courses of action in their own fields. Instead of having some politician decide what to do with agriculture and food, have the entire agricultural academic community decide in their own small section of government, same goes for all fields. Even if the professor is a bad politician, we would still vote for a good one because hes teaching us or our children in college. Oh well, thats my politic dream. I still believe in backing the person with the highest amount of knowledge, give him/her a bulldog of an assistant to break doors down for their knowledge to get through.

I think its fair to say we are addicted to sugar if its creating an elevation in the brain that is itself addicting. The sugar is not going to change its effect and we can't strip the brain of opioids just because we would like to stop eating more sugar. I think the argument against the addiction of sugar because of the chemical exchange is weak. Just because nicotine goes straight to the brain and sugar does not, means absolutely nothing. Thats like saying someone isn't addicted to cigarettes, they are addicted to nicotine. Well thats just grasping at straws for someone who just wants to argue, because its not true. I am not addicted to roses, I am addicted to their smell, well guess what, I am addicted to roses. things are part of a whole, one thing stimulates the next, so the key is to find the functional point, the point of contact that we can alter. Are we going to start eating a chemical that suppresses the opioid function and then eat sugar? No, thats ridiculous, just change your lifestyle because the act of eating sugar is an addiction. There were scientists (I think one was Dean Hanmer but dont quote me) who were studying the addiction of cigarettes. They notice that the addiction wasn't simply nicotine, it was the physical act of smoking. People became so involved with the physical act of smoking that even when the reduced their addiction to nicotine, or their urge, it still seemed impossible for people to quit smoking because for years of repetition they went to the store, bought a pack and smoked cigarettes. Their mind was infatuated with the memory of putting the cigarettes to their lips, inhaling, and then exhaling. The process of taking five minutes at several points throughout the day just to go through the motions seemed impossible to stop. They had to find something new to fit those time slots where they would have smoked just to keep their mind off of the act itself. We are pattern seekers and a lot of us may have a pattern of eating ice cream on the weekend, picking up pastries for the family, having a doughnut or two at work with colleagues, dupping large doses of sugar into our coffee. Splenda is the new nicotine patch, unfortunately I personally believe it is far more damaging to your health (chlorocarbons) than sucrose, but whatever. The act of eating sugar, is in my opinion an addiction, but still one that can be changed by lifestyle. GO PLAY SOME VOLLEYBALLL

Alright, I think this is all very simple. Everything comes down to lifestyle. If you develop a lifestyle that limits your carbohydrate intake than everthing will return back to normal, even the chemical exchange in your brain. Unfortunately or fortunately with my reading of genetics and neuroscience I have developed a new opinion about addiction and obsession. I realize now that people can possess a range of copies of the same gene that can attribute to a large array of things. I have never been addicted to really anything, except maybe working so it has always been difficult for me to understand a persons infatuation and their inability to live in moderation. I first started to notice it when all of my friends went off to college, some became alcoholics, some became drug addicts and some became, well, fat. I understand now that having two copies of one specific gene can attribute to and addiction while having one copy seems to be in moderation and not possessing a specific gene results in ill desire for a particular substance. The same goes for everything in life we experience like sex, religion, spirituality, competition, exercise, working or anything (which is everything) that involves neurotransmitters to activate, even doing absolutely nothing causes effects in the brain. To those arguing about fat, that is a difficult subject in itself. I read a nutrition book some years ago (forgot the title) where the author proclaimed people having an addiction to fat rather than an addiction to sugar. Her reasoning was that people are far more likely to select doughnuts, pies, pastries, chocolate, etc instead of a lollipop, popsicle, gummie bears, etc. I partially agree still with that, except for adolescents. But I don't think we are addicted to fat exactly, I believe we are addicted to a product that contains fat. Fat livens up a food like a flower or fruit does for a plant. It entices us to eat it by creating a very pleasant mouthfeel and distributing a wonderful aroma that activates our saliva glands. We yearn for food with fat it in naturally. So because we want fattening food so much, intuitively scientist over the last 50 years have been telling us to eat a low fat diet, ehh? Fat is far more important to our bodily functions than carbohydrates, especially refined sugar. So we decided as a nation to steer clear of fattening foods like meats, dairy, eggs, etc and we started eating far more cereal grains. Soon enough we were loading our cornflakes up with table sugar and replacing eggs and ham at the table with bagels, toast, doughnuts, english muffins, etc that were all draped in either butter, honey, jelly or all of the above. How does complex vital amino acids and proteins with health benefitting fatty acids get replaced by refined crap that does nothing more than excite glycemic levels? I probably could go on forever here, but I think we need to start changing our lifestyles. If you are too busy to eat, you don't have to worry about snacking on crackers, cookies, cheetos, fritos, snackwells, marshmallows or any of the manufactured goods. But make sure you take time to eat properly. take one or two days a week to prepare all of your food (as well as possible) for the next couple of days. Make some stocks, dry some fruit and snack on that. I like to bake/dry all kinds of stuff in advance and snack on that. Sugar is an unnecessary attraction, the sooner we realize it the better. But that doesn't mean when you go out to eat you have to refuse DESSERT! Put down the doughnut so you can eat my chocolate mousse! thank you.

nope, no sense. Just another piece of historical assumption. There is no need to go over the science behind it because the degree of change from on piece to the next is infinite. I guess the best advice for anyone cooking anything is a qoute from Marc Haymon "you have to get in there and look for yourself".

Bring as much as you can comfortably.

Just another thing for people to become scared of. I believe we are equally as addicted to sugar as we are listening to music or driving. Try to take that away from a 19 year old and tell them they can never have it back. ehh.....