chickenfriedgourmet

So I will be most likely be in Dallas sometime in the next two to three weeks and needed some suggestions on specialty grocery stores. My wife and i head over to Dallas quite often and we are familiar with Central Market, Whole Foods, Euro Deli and such but I am looking for other places taht may carry more "unusual" stuff. I can say that I have had no luck finding piquillo peppers. Any suggestions on some cool finds?

damn I wish I lived near this.......looks good Joe

Yes, thank you. I have really enjoyed this as I am planning on doing the same thing soon but in a commercial setting- a little nerve racking but completely worth it.

I always find mine at asian markets, buy the fresh not frozen though.

I am actually in NOLA this weekend. I would definitely reccomend Cochon, Mila, La Petit Grocery (lunch today) Jacques - Imo's. I am sure their are a ton of others that will be reccomended shortly.

any hope of getting the recipe for the "passionfruit marshmallow" I saw on Philafoodie's Flickr page?

I would definitely love a book....I need to start saving his recipes. I saw him this past week on LPB for the Gourmet show, I keep watching the show over and over for the techniques, have you seen him on the ON Network?

I am impatiently waiting for these photos

Thanks for this whole post Doc, it has been a daily read. You lead a charmed life

Does this help when re warming chocolate ganache for truffles? I have trouble sometimes when I do this with an extra batch - the fat seperates from the chocolate. So one could just dissolve the soy lecithin in hot cream before adding it to the chocolate? ← You can use xanthan to thicken up pretty much any liquid. It is used commercially in sauces like BBQ and such. I mostly use it(so far)in thickening up the liquid for reverse spherification and vinaigrettes. For the lecithin I use it to create foams. Hope this helps

I "think" that they probably passed the mixture through a Tammis to fluff it up. I only know this thanks to Chad from http://www.chadzilla.typepad.com

Yes this is very good news, I have only eaten at Cochon once but D A M N it was good, I have tried to replicate the fried chicken livers with pepper jelly(w/moderate success) and also the fried boudin. What a wonderful restaurant, I implore anyone going to New Orleans to go here if nothing else.

here is last year http://chickenfriedgourmet.typepad.com/chi..._gras_shre.html This year had a lot of challenges, it may take me awhile to blog about it. For an out there crawfish dish this year I attempted crawfish corn cotton candy. Sounds nasty but think savory. Results were mixed and hopefully I will have some thing to blog about soon. ← so what do you think, anyone try out my recipe?

here is last year http://chickenfriedgourmet.typepad.com/chi..._gras_shre.html This year had a lot of challenges, it may take me awhile to blog about it. For an out there crawfish dish this year I attempted crawfish corn cotton candy. Sounds nasty but think savory. Results were mixed and hopefully I will have some thing to blog about soon.

Well in the northern part of the state we have two weekends of parades. Now it is NOTHING compared to New Orleans but it is fun. Every year I make a new crawfish dish in addition to the usual grilled meats, gumbo and everything else. Its ranged anywhere from crawfish hush puppies, crawfish beignets and last year crawfish corndogs. This year I will be making the crawfish corn dogs again and a quite unusual crawfish dish that I don't want to name for fear it might not work out.

looks good, is the walnut foam savory or sweet ?

Could you elaborate on the "fizzy" part of the process a little bit more? BTW, I wonder if you really need to freeze into half spheres or if any shape of ice cube would become spherical once it thaws? ← Here is the post on my blog about the process http://chickenfriedgourmet.typepad.com/chi.../test-test.html

No, anything greater than 14(I think) will be too much and will not fry well

I found the best results by using a deep wide rimmed bowl that gives a lot of surface area. Skim the immersion blender just barely below the surface and you should get better results. Check out This Thread for a play on Minibar's Fizzy Mojito that I did with cranberry and vodka. I also have done the passion fruit whiskey sour and have had some good results.

Could you elaborate on the "fizzy" part of the process a little bit more? BTW, I wonder if you really need to freeze into half spheres or if any shape of ice cube would become spherical once it thaws? ← Once I pulled them out of the alginate solution and rinsed them off, I very carefully put them in an ISI. Per Chef T's previous comments I added a little bit of the vodka cranberry juice mixture san calcium chloride and charged the ISI with 2 CO2 cartridges. I put them in teh fridge for about 3 hours or so. I thought about just using the regular cubes but I was not sure how they would turn out.

I just froze them in the tray as half-spheres and dropped them in the alginate solution. Once I put them in the water bath and they thawed out they naturally formed the sphere. Much thanks to Chef T for all the info earlier in this post, it helped a lot.

Very Cool! How did you freeze the spheres? I wonder if sprinkling a couple of grains of the Texturas "Fizzy" or a related product on just before serving would give the fizz... jk ← Well after driving around town all morning looking for different types of ice trays that would be spherical I had to run up to my office to get something and there in the fridge was my answer. A plastic tray for holding eggs.

Well I tried to replicate a version of Minibar's Fizzy Mojito for the holidays using cranberry and vodka instead. After several attempts I finally got it this past weekend. I used the reverse spherification medthod and froze the spheres before adding them to the sodium alginate solution. I charged with 2 CO2 cartridges but they were not as fizzy as I hoped though still good. I think I may have added to much of a liquid covering in the ISI which absorbed most of the carbonation. New ideas abound now that I "kind of" have figured out the process Can you tell what my extra light source is

Thank you, looks like I will be quite busy on Saturday

Canards( North 7th st WM) or Restaurant Sage (N 19th st Monroe)in the West Monroe/Monroe area