BryanZ

There are philosophical issues to consider when creating a MG-themed Thanksgiving. But that's neither here nor there. You shouldn't have much trouble with apple caviar. I've made a similar dish to marginal success. I'd say reduce slightly, sweeten more than you think you have to with honey, simple syrup, agave nectar, etc, and spice judiciously. ETA: Cranberry could get tricky. Shoot for, umm, not-acidic.

Total insanity. Though those beautiful white plates aren't as sweet as the others. molto e, on a serious note, how does pricing at the Keyah Grande work? One would think that guests would request a room at X dollars and a meal of how ever many courses at Y dollars, but the Keyah Grande website lists just one flat fee for what seems like a set four-course meal. You had mentioned the "standard" four-course meal of a another diner, and most of their menus seem to be from four to six courses, with the occasional 20-course marathon posted on the blog. For the latter type of meal, how much of a supplement seems to be the norm? Do you mind sharing that information? Inquiring minds want to know.

They've had three since like the early 90's.

Wow, that Eater report sounds like bad news.

Bruni just gave Picholine 3 stars.

The ladle is a good idea, but mine is too big. I think I'm just going to buy a proper ice cream scoop and work from there. I do like Rocklobster's idea to fortify it with a puree, though. In regards to the noodles, I haven't yet tried that application. So far I'm not that sold on "make-your-own" noodles, be they bound with egg whites, Activa, alginate, or what have you. Somehow, I find the flavor of what is being "noodled" isn't all that compelling or pervasive.

Link to the menus on Menupages

With all due respect, Nathan, within the context of the paragraph--Nobu Matsuhisa restaurants under some form of Nobu moniker--saying that NYC has three Nobus is effectively accurate. There's no use trying to get into the details. With that said, the Ducasse and Atelier errors are relatively significant. Anyway, Ramsay amuses me.

The powdered bacon drippings is so simple but makes soo much sense. Love the idea.

You could do a hot ice cream, too. I'm actually thinking of "caramelizing" a hot ice cream scoop. Not sure if that's the direction you want to go.

As Rocklobster mentioned, the higher viscosity of the SG A7C will make it very difficult for air bubbles to rise from the base once the Methocel has been added. I do see some benefit in letting the base rest after you've mixed in the primary ingredients, though. As I alluded to in a previous post, I believe the reason ideasinfood uses SG A150 is because of it's low viscosity. Once it cools and is in your mouth it's not thick and gummy but rather smooth and velvety. I really like the mouthfeel of their recipe but shaping for both Rocklobster and myself seems to be a problem. Still, I really want you to see your version wit the A7C as I'm sure it will be easier to shape. And if Rocklobster doesn't mind, I'm going to try out his squash recipe later this week in a fall dessert I'm putting together. Got to find a suitable scooper though.

Interesting call on the squash puree. Although there aren't many of us making this kind of stuff here, I fully second the not adding air (with the exclamation points).

While La Boite en Bois is far from a NYC dining hot spot, it's actually not that bad and very centrally located while still possessing a quaint vibe. I went there when I was like 15 or 16 as one of my first solo NYC meals without the 'rents. They were absolutely charming to the g/f and I, so I have nothing but praise for the place.

Sweet blog, Rocklobster. I wish I could devote as much time to experimentation as you are. My school isn't really as conducive to that kind of thing as yours is. Anyway, what formulation of Methocel are you using. I'm aprehensive to create a firm base because then it won't "melt" as far and become as liquid-y. The fact that I don't have an ice cream scooper also makes life somewhat more difficult for me. I should buy one.

Very, very, very cool. If I was smarter I feel like I would understand what you did more completely. Still, that's awesome.

If you read the article written by Bourdain I think he's simply striving not to become the next Ducasse. He wants his restaurant to be accessible but deliver all the punch of Jean-Georges, Le Bernardin, etc. Whether he can accomplish all that for 20% cheaper, while running the dining operations for a luxury hotel, with union employees remains to be seen. I personally have a hard time believing Ramsay will be able to create top-notch, engaging NYC dinner experience when he claims that the cost of dining without wine will be under $100 per person. If we compare GR @ The London, a fine-dining restaurant built on the Michelin three-star model, to the recently opened L' Atelier, a purposely not built on that model, the latter is far more expensive without even offering what the traditional (and costly) fine-dining experience. Ramsay says that his room service operations will help cover these costs, but we shall see. In regards to the Ramsay's fears over Bruni, I actually think Ramsay's style of cooking might appeal to Bruni's tastes. As a general rule Bruni prefers relatively simple, well-crafted food that's executed very well over excessively creative dishes. At the upper level, Bruni rewards restaurants that are very good throughout--Country, Cru--more so than restaurants that shine or are unique in any one aspect--Gilt, The Modern.

I heard that, I thought she said she was one of the sous' for the opening of L'Atelier. But now she is the room service cook, that seems wierd to me. I don't know the exact heirarchy of the Robuchon restaurants but I find it interesting that Marcel is listed as a "master chef". Do all the cooks, sous, line, whatever, have this title if they work at JR at the Mansion? He seems young...but then again, what do I know? ← Yeah, I thought I heard that, too. And yeah, that doesn't seem to make sense from the perspective of Elia's career. But perhaps she worked at L'Atelier and knew Marcel from the Mansion?

I downloaded both seasons of this show and I was really pleased with the first. Definitely worth watching.

I think it was Eater that reported today that Ducasse might only be consulting on the project. Pure rumor, but worth thinking about. Is he giving up on NYC?

Yeah, there's not much to say about this episode besdies the fact that it was kind of unfullfiling. Stupid judges, stupid challenge, Chef Collichio's heinous leopard print shirt. Did anyone catch what Elia said to Marcel about her work at Mansion or L'Atelier, I missed it? I personally think they should get it on.

Straight up baller. No other way to say it.

I can't imagine how maltodextrin could be used in the chocolate application you described, jasonsand. And I'm not sure what you mean by a liquid center reconstituting, since by nature reconstituting would mean to add water to. I'm skeptical but would love to see more background on the idea. Bobby Flay isn't exactly known for his hypermodern leanings. And I'm really sounding like a broken record, but Ideas in Food just put out a couple short posts on N-Zorbit. Like many of us here they were having trouble making the flavors really pop rather than be muted by the starchiness. Apparently they had great success with a yuzu powder made from yuzu oil that sounds pretty awesome.

Very interesting interview with Emily. Exposes some of the behind-the-scenes stuff in the show. Take it with a grain of salt, though.

I would say upper end of business casual, even at lunch. I personally would feel uncomfortable without some kind of jacket, but that's just me.

To say that they can take the place of pasta, however, is a little bit of a stretch. They're something of an acquired taste to the Western palate I've found due to their somewhat chewy and bouncy nature. Before blanching they can also have a somewhat off-putting smell which turns some people off. It would be interesting to see Western applications of the ingredient, however.