Mary Ann

quote=Lateralus,Aug 22 2006, 08:05 PM] A comment from Gilt Chefs: I sure you can all imagine how disappionted we are. We have no regrets in the way we handled our day to day business at Gilt. We cooked with all of our senses and emotions, trying to present an different and amzing experience for our diners. We thank all who experienced what we were creating, and we apologize to all who were unfortunate. We will be back!!!!!! From the beginning there was no direction of Gilt. It came from the notion that a hotel needed a fine dinning restaurant to recieve thier 5th star from the Mobil Guide. It was based on the fact that they had means of money, but no experience to operate such a business(chef driven restaurant). We found out we were being relieved from our duties at Gilt on our last week of holiday. This how unprofessional they are. It was one head ach after another. We knew we had until about years end to change finacial statues of Gilt and they want something more approchable to the hotel guests. We were not at all surprised to be released in any way from Gilt. This is business. We respect their decision and wish Chef Chris Lee and his team happier success. Lateralus. ←

14oz water 12oz sugar 14oz lemon juice--this is a lot! Really lemony. 10oz olive oil 1lg egg white, beat till frothy 1tsp lemon zest Heat water and sugar. Cool. Add remaining ingredients. Mix well. Freeze. 4 1/2 oz sugar 1 1/4 oz glucose powder 3/4 c + 2 tbsp water 1/2 oz milk powder truffle oil, taste Combine sugar, glucose powder, water. Boil. Add milk powder. Cool. Add truffle oil. Freeze. This is a recipe from the pastry chef at The Peninsula Hotel in NYC.

Yes! That's exactly what happened to me. I spun it once in a Paco and it was beautiful. I took it out the next day for service, spun it, and it was separated.

At work I've been experimenting with oil sorbets. I found a recipe for online for a lemon sorbet with olive oil. I made it and it was very good. The only thing is it separated and looked awful! I found another recipe online at Star Chefs for truffle oil sorbet. It also separated. Since there are recipes out there someone is having success with it and I want to know what I'm doing wrong. I'm using a Paco machine if it matters. I tried using more olive oil than lemon juice and it looked like a sorbet should, but lacked taste. Any suggestions?

If you have an ice cream maker at home a key lime ice cream or sorbet would be nice.

Does anyone out there subscribe to this magazine? I was looking at it on Amazon and it got mixed reviews. The biggest complaint was that subscribers never received their issues. It's a little on the expensive side and I hesitate to waste money on a magazine that may or may not arrive.