xdrixn

oh I see now I've been reduced to "someone"

why not think of other ways to "whip" air into something.

brioche.

no but I'm sure if you call them and tell them you wish to buy some...

I've gotten it from european imports

did you ever eat there or are you just by the review of others because let me to you, keanu reeves is a great actor.

I never really thought too much about it but the freezer is the most precarious piece of equipment in the kitchen. My previous position of four years we had some issues with overfilling the walk-in freezer which often caused ice build up behind the condensor. On another occasion the floor from above leaked causing a complete shutdown of the freezer. My new job had another condensor issue on an upright traulsen freezer. Our maintenance guy suggested I out an air filter in front of the condensor to minimize the debris and maximize the airflow. It astonishes me that I didn't learn this earlier. I had a request for a ice cream cake for 18 people. On all the days the freezer could have went down it chose today. Curoius?

or are my conspiracy theories coming true? I'd love to hear other peoples stories to know that I'm not alone.

micra? you mean micri? not the same. http://www.nationalstarch.com/ these people produce it.

. If you go to some pharmaceutical websites you can find a pill press to press the stuff into pills. well that's just crazy.

http://www.pcb-creation.fr/2k3/recettes/af...&debut=&numcat= found this but I still don't know what a pomponette is, sounds like it refers the shape than anything else?

I like to go 60/40, 40 being the starch, and pass through a tami.

seongbukdong on 6th and berendon (sp?). small, about 10 tables. solid.

gorgeous. very modern. great motive to improve my french. an asset to wnyone in the industry.

cooks' library on 3rd and la cinienega in la has a display copy for $235

I'm shocked nobody mentioned potbelly's!

I got mine from terra spice in indiana

I do use stabilizers and spin 3x. I'm anxious to try the rigged blue button, thanks.

yes I freeze them at the right temp for the proper amount of time. Sorry, I should have shared more info. I want the paco to work for me since it's so tme efficient but the texture of spinning in a batch freezer makes the pacojet inferior. The paco is just not as smooth and creamy and after three times the cream starts to turn to butter. I was wondering if there are any adjustments people make from a batch freezer recipe to make it more suitable for a pacojet.

I'm curious to know if anyone has any issues with with respinning a gianduja gelato in a paco. Mine, after the 2nd spin, maybe it was the 3rd has a broken mouthfeel. Any other conversions people have had to make from going to a batch freezer to a pacojet would be greatly appreciated.

east coast grill, jasper white's summer shack, clio, chez henri for cuban sandwiches, fugakyu for sushi...that should be good.

http://www.nytimes.com/2005/12/11/magazine...ssyahoo&emc=rss

regarding th chocolate twist, it was sorbitol. but gellan would have the same effect.

jesus christ! It looks like there are 2 of each. Is that really for two people or do you get to pick? thanks for sharing.

newport foods in RI.