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xdrixn

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Everything posted by xdrixn

  1. ditto what rickster said. milk and arborio finish with a yolk and a nugget of butter.
  2. buy some pvc pipes and line them with acetate that has been sprayed with vegalene. works for us.
  3. or even a health food store, look for vegetable glycrine.
  4. My money is on Ripert. ← no, the guy in the preview for next week wasn't ripert.
  5. does anyone know who the judge is next week?
  6. I'd really like to know why they run the gambit when it comes to the contestants' experience. Example, last season before anyone picked up a knife it was obvious to me that Nimma would be the first to go. She simply had the body language of a scared to death extern. Whereas Stephanie owned and operated a restaurant and she won. This year seems to be the same with 21 year old patrick still in culinary school vs 41 year old Ariane who also runs her own restaurant. What I'm trying to say is that I really doubt one of the lesser experienced will pull off a Red Sox miracle and I believe the sh
  7. Do you have a dog? Bo Friberg's dog biscuit recipe calls for it. I replace half the oil with peanut butter and my dog loves them.
  8. kerry, the mushroom caramel is made by drying out chanterelles or shitake stems and then infusion them in cream with some thyme, strain and make deglaze a dry caramel. glad you enjoyed them rob. I like the cooktek induction cooker a lot. It has superior control compared to some other models I've tried. My only comment is that I wish it supported a wider pot but I am still looking for one.
  9. left to right chorizo mousse in croquant with mint bubble avocado in chocolate with shrimp manchego croquette pumpkin and cumin foie brulee with apple mousse scallop with mushroom asparagus, black truffle & chocolate foie and beet a spoon I should have stolen red mullet and salsify sweetbreads and pumpkin...black truffle too the most insane cheese cart I've ever seen! predessert, I don't remember apple in many forms, almond financier...? every michelin guide from the 30s to the present.
  10. white chocolate passion mint & mushroom caramel milk chocolate whiskey & pb&j salt & pepper. lemon myrtle the restaurant has converted one of the rooms (the bathroom) on the second floor where a apartment used to be into a temperature controlled workspace. The matfer r15 chocolate machine. perhaps I should have cleaned up a bit before taking pics...think "lived in look" in the literal sense.
  11. Yesterday the restaurtant received one matfer r15 tempering machine (15kg) with the motor and wheel. This is my first machine and while I'm sure in time I will figure out what works best for me but right now I'm looking to expedite the process. first of all, the temp display reads not the chocolate but the air beneath the pan. I still haven't figured out what temps are best to melt and keep at a stable working temp, I am working in a temperature controlled room and of course have a probe therm in the chocolate. this doesn't seem to be a issue for those with mol d'art melter. the second an
  12. ok, so this is carrageenan based with lbg. a equivalent is cpkelco's genugel 400c
  13. Sorry, I should have been more clear Alana. mr poor syntax when I shouldn't be at the computer to begin with...I know what insipid means but what the heck is gelificante vegetal sosa? sosa most likely not being translated correctly.
  14. I got this book ths past xmas. great pics, some great recipes...it calls for "gelificante vegetal sosa" which translates as vegetable gelatin with sosa being insipd. Anyone knows what this is?
  15. nah, I arrive 1.27, maison pic in valence looks good.
  16. can anyone give any dining, patisserie/boulangerie, bar (non-wine oriented) recs in the area. I won't be able to travel far. thanks
  17. does anyone have experience with making shiratama from scratch? What I have been told and what I am doing is soaking sticky rice overnight and pureeing it in a blender with ice water being careful not to generate too much heat and then letting it rest while the water separtates from the sctarch (ok my grammer sucks). Sometime it separates, sometimes it doensn't. I then pour out the separated water and work with the goop. Iprefer this method as opposed to the bagged stuff that just requires adding water but I'm hoping to hear other peoples experiences. adrian
  18. I could do that. If anyone has the patisserie of pierre herme there's a pic of one, don't know what page my book is at work and I am not. That's the one I want.
  19. Rob, if I'm not mistaken, xdrixn is looking for something that will turn chestnut puree into "noodles"...this is a traditional garnish on the top of a "mont blanc" dessert. image of mont blanc like in the picture. ← yes, that's what I'm looking to do, old school.
  20. adrian: don't know if you can get them where you work, but there are plastic 'fish boxes' that we used to get at the restaurant for tuiles, etc. that are perfect for chocolates. they look a lot like the tupperware above, but are a bit bigger. they can probably handle a double layer of bonbons...probably something like 10"x18" (i'm not sure of the dimensions...but something like that). i'll try to see if i can find the source for them. ← I know which containers you're talking about. I should have been more specific. Ideally I'd like the conatiner to hold about 200. I'm going to the con
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