ChezZoot

The below link to YouTube shows the polar-ice device in action although not in English.

I recently had two delicious soups in Seattle as an amuse bouche. The first from The Book Bindery Restaurant was a Cream of Celery Root (Celeriac) with truffle foam. The second from Rovers, was a Foie Gras soup with eggnog foam. Both were very rich and served in about 2 oz. portions which might be good if you’re having 20 soups. I don’t have recipes for either but Thierry Rautureau of Rovers described the Foie Gras soup as a reduced stock made from roasted duck bones to which seared Hudson Valley Foie Gras is added then blended. He didn’t elaborate on the eggnog foam.

I don't know of any consumer Pressure "Fryers" on the market. I have breen using a Fagor Multicooker for years. It's cheaper than the Cuisinart and has more functions. Pressure cooker, slow cooker, rice cooker, it also browns and keeps warm automatically. It's electric with digital controls and easy to use. Hope this helps.

What you are missing is the forest. Not to beat a dead horse, but: Julia Child’s recipes and techniques set the standards by which all other chefs were trained and judged. It’s not surprising that today her work seems ordinary. The fact that other chefs’ recipes and techniques are equal to hers is a testament to her effectiveness as a teacher. Read Jacques Pepin’s "The Apprentice" for a different perspective on the American culinary landscape before Julia. There were other leaders in the revolution but Julia was clearly the most revered. Wait, I think I saw the horse flinch, so one more whack. Ford Motor Company builds ordinary cars, no better or worse than other car manufacturers, but Henry Ford was a genius who forever changed the way we live. There-there that’s better. Zoot