xdrixn

how about dinner at danko's, aqua etc.

The one in the wybauw book is good, I can send it to you later.

oh, believe me there is cheese.

I'm a firm believer in baking them at 350 to melt the cheese, pepper jack.

No nacho thread? Well here it goes. We, wife and I, eat nachos 2-4 times a month, always in. Most of the time it's just a quick pico de gallo, beans, guac and a lot of jalapenos. If we've planned we'll do something like chipotle chicken, tomatillo salsa or one of my favorites roasted poblano and roasted garlic salsa. We're not reinventing the wheel or anything just some serious grubbin'. washed down with 2 shots tequila mixed with 1 shot grand mariner, 1 tb sugar, juice of 3 limes, mint and club soda. awesome. how do you do them and would you support a nacho bar?

why don't you reduce the pom juice first.

funny you should ask. After 8 years in the business I had all I could take with kitchen aids breaking down. I've been pretty competent in taking them apart and fixing them myself but it never ceases to amaze why a commercial machine would have composite plastic parts. Anyway, I just got a new hamilton beach cpm700 mixer made by delonghi just the pther day. http://www.activeshopper.com/product/compa.../linkid/3068242 double the power, double the warranty, and a whisk that meets at 4 different depths thus giving me the most fluffy pate a bombe I've ever seen. it's a thing of beauty, quiet and obviously built to last.

Are you cooking it up to 104c?

can you elaborate on this please, what 'chemical'?

if you do a search for 'gelatin wine fining' you'll find your answer.

mckayinutah,pardon me for being brief. If i made more cakes I would refer to the herme book more. I think the the torreblanca book is more rounded, covering ganache, ice cream, some bread, entrements etc. HOWEVER, the balaguer book has a lot of theory and I refer to it often. just my two cents.

I have the torreblanca book. There are some cool things that I use like pate de fruit using nh pectin, a good goat cheese ice cream recipe which someone here as posted, all in all some very nice things. worth 200 bucks? depends on your skill level and the other books in your collection. I'd be happy to answer any specific questions. back to work I go.

that's great! Now how about a cheap machine caramel wrapper.

it's tapioca maltodextrin made by national starch, they call it n-zorbit. for about 225 bucks you can have your very own 50# box...or ask them or sample.

normally mayo but ONCE I had this jar from who knows where of delicious jalapeno ranch.

I have to agree with scott thought about the phlegmy mouthfeel with xanthan sauces. another no cook starch http://www.dairylandusa.com/Search/SearchR...ring=microsauce other than that, I use xanthan solely for methcel foams.

What is that? ← ultra tex 3, sorry for the typo http://news.nationalstarch.com/ExportToWor...?newsItemId=384

while I didn't have that particular item I did have the zucchini bread with anjelica branch on the stem that looked just as precious and while it may been...akward, for lack of a better word. At the same time said two items wouldn't have looked as ostentatious on a plate.

Unless you're dealing with an very acidic sauce, pH balance is not a factor with xanthan. i stand corrected

Ummm.... last time I checked, it sure looked to me like melted butter was a liquid. I would think that, just because butter isn't a liquid in all its permutations, doesn't mean it can't be considered a liquid for certain uses. ← what butter is: "The fat breakdown of ghee is 65% saturated and 32% monounsaturated (the other 3% is polunsaturated, linoleic and alpha linoleic fat). The breakdown of butter is 63% saturated and 26% monounsaturated (again the remainder is the other types of fat). So, in other words, there is not a significant different in saturated fat content." Karen McLaughlin, M.Sc., RD

as you said start at .1%, your ph balance is also a factor.

alex's menu is posted on the wd50 website: http://www.wd-50.com/menu2.php I would love to hear peoples' experiences. The menthol mousse...sounds awesome!

also here http://www.ispcorp.com/products/food/conte...han/xanthan.pdf I like ultra tek 3 from national food starch for a non cook thickener.

it only takes one ahole.

take an educated guess. "wasting' and experimenting are part of the game. it's 1 to 2.