xdrixn

I agree with you completely. Our storage freezer is at -6f so the base gets cold enough. I've experimented with lowering various types of sugar, the cream, rigging the blue button and I still prefer to spin our ice creams daily in the batch freezer despite the fact it takes 2-3 hours. Yet I continue to experiment with the paco from time to time.

with a little help from everyone we CAN put an end to the Imperial system.

I 2nd "to die for", I cringe & growl every time. In fact, I'm cringing & growling right now.

actually, with the heat we've been having in my new home town Los Angeles I've been adding 15% isomalt in my croquant with results I'm please with. I have the el bulli 95 book and couldnt get the oo pdf to work.

I haven't made it in about 6 years bit it is delicious with creme fraiche ice cream and orange marmalade. walnut ricotta cake 1 c ap 2/3 c butter 2/3 sugar 5 eggs separated 1 orange zested 2/3 c ricotta 1 c walnuts 6 tb ap what a minute, do you mean cheesecake, or a cake made with ricotta cheese?

specifics, a very thin slice of carrot blanched in simple syrup and a very thin strip of coconut gelee, coconut milk powder, eggless passion fruit ginger curd/

52 pages! I guess I'll participate ina little self-promotion. carrot, coconut and passion fruit-ginger curd.

I could, but try this: http://babelfish.altavista.com/

2 parts starch 1 part fat by weight, robocoupe and tami.

first of all I hate creme brulee and am grateful I don't have to make them anymore. puree or steeping, it's a matter of preference. I don't want any puree in my brulee. By steeping you get the essence, maintaining the desired texture. a splash of banana liqueor wouldn't hurt.

steep 3 ripe bananas and their peels per liter of base, salt.

In the June 26, 2006 issue of the New Yorker there is an article by Bill Buford (drummer from king crimson?) about Will entitled The Dessert Lab: An Obsessive Pastry Chef. not available online. sugarella, read http://forums.egullet.org/index.php?showtopic=86839

Will, Brilliant idea selling the hydrocolloids. Can you elaborate on your French Laundry experience? adrian

oops. I was working on a post during which 5 other people did...forget about it. can't delete.

other than sugar work what else is isomalt good for because I hate it in my nougatine. based on the el bulli recipe it sticks to my non-filling teeth.

I've used lacitol and am hesitant to keep using it for the same reasons I'm hesitant to use sorbitol in large amounts; the "intestinal distress" I keep reading about. For plastisizing I've recently ordered a sample of citroflex a-2 & a-4 from Morflex which I anxiously await. Envision was fun for a while until my sample ran out.

lamb schwermas at truly mediterranean on 16 & mission is always my first & last meal when I go back home.

boulangerie on pine and filmore has excellent french pastries. If you want a sit down breakfast try dotties true blue cafe downtown...off taylor?

In my experience a time in which the desserts are are served is agreed upon and the pc begins whenever he/she wold like. This allows time for ice creams bases to chill, mousses to set up etc.

rub it all over myself. wait that's duck fat.

HOURS 6 p.m. to 12 p.m. Monday through Thursday; 6 p.m. to 1 a.m. Friday and Saturday. Closed Sunday

how about just grabbin a merguez on the street. You should have at least one while you're there.

danskos! 12-14 hours a day and no pain.

I'm sure he's busy, keep your pants on.

I believe there is an inverse correlation between what is nostalgic from whatever reference point we may have, to seeking out the new. This may apply to the music/clothes/literature we enjoy now to that of what we enjoyed in our younger days. One may or may not want to prepare...oh let's apple pie with vanilla ice cream day in/out but we all agree if it were put it front of us we would enjoy it and be grateful because apple pie with vanilla ice cream is iconic. Our species is young and our icons may change. ...I have more to say but I'm late for work!!!! doh! before I go and to lessen the intellectualiztion a bit. I think sam mason said it best "To be able to caramelize a perfectly seasoned piece of apple, and mimic the texture, yet be able to get any shape you want, Well .........thats why I come to work everyday."