sdm_614

Glad I signed up for "email alerts" on this topic. Nothing in months? until now, thanks to Sus. Thank you Sus for your input. I could have used this info yesterday though. I went to Lidia's thinking, "hell, it's Lidia Bastianach, I saw her get an award for....something last year, it's gotta be good." Maybe I'm a little to harsh, but I,ve purchased better Tiramisu from Sysco. The Gnocchi with Duck was awesome, I've only been there once and probably won't be back. I litterally just wanted to eat at a "Lidia's" place. As far as Sushi goes, I had such great memories of Sushi Kim's but I went back about two months ago and it just wasn't the same. It's a shame that so much history and sacrifice goes into the learning and tradition involved with sushi, yet it can be so easily ruined as it translates to accomidate american tastes. Even though, I truely love a mayonaisse laced, deep fried, bbq duck stuffed, truffled, sweddish fish involved, wrapped in chicken skin, treated with activa, nothing but smoked bacon, bastard version of "our" sushi. There's still nothing so pristeen as real sushi at it's finest.

It's a shame this ended. I just found it.

Breadworks. Yes, thank you. If I do make it into the Burgh this week, I'll let everyone know where I ate.

So glad to see this topic is still active. I'm in the Johnstown area and need to make more time to come into Pittsburgh to eat. Working all the time makes it difficult. I've only hit Eleven, UUBU6 and Bigalow Grille(Kevin is doing a great thing at Bigalow Grille with his Chefs tasting menu, very creative) Looking forward to hitting the Burgh this coming week. What's the best? Oh, and Sushi Kim? I ate there years ago and was most impressed by the sushi quality and selection. One more thing, is there a "Bread Company" or "Bread House" (not sure of the actual name) that distributes to restaurants?

Alright, but what about Versa Whip or lower gelling Methocel? To add to the original question. What are some ideas that anyone has used to establish a foam? Lecithin, Whipped agar, Versa whip, powdered egg whites, ??? what else do we have out there? What can hold and stabalize? Hot and/or cold?

Looking for a specific area?