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Amida0616

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Everything posted by Amida0616

  1. just got the same email Me too... When will the torment end! Patience is not my strong suit...
  2. I think what you are seeing there is a "parboiling" not a completed dish.
  3. Looking at the parametric recipe for risotto the photos show certain options that are not listed in the chart, specifically carrot "rice". Is that recipe somewhere in the book?
  4. Amida0616

    Hyperdecanting

    Stick blender would work but probably not as well unless you held it it near the surface.
  5. Any reason not to give people with preorders access to the online version if their actual book is going to be seriously delayed?
  6. Kitchen arts and letters has it listed for 525 and you get a 60 gift certificate. I would buy from there but i have it ordered from amazon for $400...
  7. One thing to note that is you can do a lot of sous vide applications with heavy duty ziplock bags. Just fill your (clean) sink with water put the food in the bag, add a little appropriate liquid, push the meat under the water until the water level matches up with the ziplock seal. Securely seal the bag and off you go. Credit to Dave Arnold of Cooking issues for the technique.
  8. Get the polyscience professional. The only advantage to the SV supreme is having two different temps going at the same time. I dont really think the supreme is large enough for professional cooking. Capacity wise you can have a lot more things cooking with the PS professional. I have one and really love it.
  9. Success! Time to hire laskonis and begin work on the pastry version!
  10. Chris, when you get back to it, could you share what information it contains on raw/semi raw meat preparations? Sushi, Sashimi, tartare, carpaccio, crudo, ceviche, Yuk Hoe, kibbee nyee (sp?)
  11. Interesting. It seems like the ability to open multiple windows or tabs at once on a computer would make cross-referencing and viewing multiple items easier? Seems like a book where you have to flip back and forth could be more troublesome. I am so envious that you guys get to browse the book early!
  12. Yes thanks so much for the link i locked mine in at CN$ 400.15!
  13. I work in that area... Madangsui and Cho Dang Gol are great for korean. Tina's Cubano is really good. Try the goat or ox tail stew from the trays, all the sandwiches are good as well. I will second the suggestion for hill country (dont go to the "BBQ" place across the street if the line is too long, its awful) Keens, Artisnal and wolfgangs are all good for a little more upscale. I love Mishima for sushi delivery, always really fresh. If you want healthy there is a place called Natureworks which is a step up from pump energy food type places. I think nanoosh is terrible.
  14. After trying numerous hot sauces my favorite is the El Yucateco Salsa KutBil-ik XXX. Such good habanero flavor!
  15. Hide-Chan is very good but not as good as ippudo. I love their black garlic and spicy ramen.
  16. But you would need a chamber vacuum in order to compress the tomato, correct?
  17. What an amazing video. I am in a constant battle not to buy more cookbooks & and modern kitchen gadgets. (a battle i just lost when i purchased a polyscience sous vide professional). Looks like its time to start saving up for the book....
  18. Pretty good videos overall. I agree with the volume problem, the videos are very quiet. I would love to see more. If you could get better close ups that would be nice as well. I hate to encourage someone to be phony but maybe a touch more enthusiasm would help? I agree with EAC as well. More content means a lot more people finding your videos and more people buying your book. There are not a lot of good sous vide videos out there now so you could create a lot of interest.
  19. My girlfriend in in paris this week and is looking for good/interesting places to eat. She is a vegetarian and is staying at 10 rue de gravilliers, paris. Any suggestions?
  20. Thanks for all the help! Heres is what i am thinking now. 1st course "summer squash roulade with macadamia 'salata' and basil pesto" 91726 06 Lucien Albrecht Pinot Gris ''Cuvee Romanus'' 2nd course "wild arugula with sesame onion rings and sweet mustard seed tahini dressing" 1095 05 Trimbach Gewurztraminer 3rd course "young coconut 'pad thai' with snow peas and almond chile sauce" 94454 05 Domaine Charles Joguet Chinon ''Cuvee de la Cure'' 4th chocolate 'cheese' cake with strawberries and black mint syrup 1489 03 Ramos Pinto Late Bottled Vintage Port Comments?
  21. the place does not carry any wine, it is byob. Can you recommend a specific bottle of Chinon. I guess i should have mentioned that most people going are not wine enthusiasts so i would not see spending more than 20-40$ per bottle (preferable 20$!) . Thanks again
  22. 1. It is my understanding that many vegans object to the use of eggs in any form and quite a few wines are fined with egg whites. Will this be a problem? No. Only one person is truly vegan and i dont think he is quite that strict. Good question though i have actually talked to strict vegans who got wine from "pure food and wine" and were upset that they were not served vegan wines and found out afterward. 2. Do the wines have to be organic? No, although it would not be a bad thing, however the only organic wine i have had was really horrible. I am not sure if this is how all organic wines are. I am basically only concerned with flavor.
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