tan319

Eyeball those recipes from L'Express and invest in some kind of Berlitz phrasebook/dictionary, dude!

EGullet topic P Herme's "Macaron" book Check out the 1st post here by Lamington, seems PH is using a bit of a different method now but since it sounds like you're using a convection oven now maybe it might be helpful? Good luck, your macs look good!

It's the economic downturn... If you're opening a place at the moment and you're not (insert name here) you're really taking your chances.

Bryan, any info on desserts? What Robert Truitt is up to? Thanks!

Went to the site, saw no article?

Ted, as for Jordi Butron, patience, my friend. ← But of course, kind sir! 'doc, as always your photos and reports are great and a joy to read. Thank!

Ruhlman was simply quiet, primarily letting MPW and Ab speak on the matter. He did not really agree or disagree with them. There is an interesting discussion on his blog about this. AB was, in my opinion, a little disingenuous agreeing with MPW as heartily as he did on the panel at Starchefs, considering his praise of various long degustation menus in the past such as at elBulli. In fact, on October 11th at the New York City Wine and Food Festival, Bourdain and Ferran Adria will engage in a discussion along with Eric Asimov on the topic "A Revolution in Food." Indeed Bourdain appeared to retreat a bit when he posted a response to this question on Ruhlman's blog: Bourdain's response: Ted, as for Jordi Butron, patience, my friend. ←

Man , my French comprehension is shit! Hell, I was googling stuff kind of fast Thank you for the info!

Don't mean to divert although I too am curious about AB's turnaround on tasting menu's seeing how much he seemed to like FL's. Those guys ( Ruhlman/ AB) ... I don't know, is it still the dragging of feet over the "Forward" thing or a gross misreading of the discussion by a few in the audience? I suspect the former but have an open mind. However, real reason for writing, did Jordi Butron from Espai Sucre ever make it? Thanks for any info.

what do you think he is using the titanium oxide powder ( diluted) for? In the "Envie" ( cassis and violet) recipe in L'Express 300 g de poudre d'amandes -300 g de sucre glace -15 g de poudre d'oxyde de titane diluée dans 10 g d'eau minérale tiède -110 g de blancs d'oeufs "liquéfiés" (voir recette Macaron framboise) + 300 g de sucre en poudre -75 g d'eau minérale -110 g de blancs d'oeufs "liquéfiés"'>excerpt of "Envie " recipe Is a humidity control or a colour ( whiteness) control? Also, an interesting French written manifesto on Macarons (?)Macaron "Manifesto" Any enlightenment appreciated

I ordered it on the 16th. It should be here soon. I don't have PH10 yet so figured it would be a good addition to my library. Thanks for posting the article!

montagud is pretty good about English. Their site advertises it in a big way.The site page Good luck!

Great reportage as usual! Thank you! T

I had to pass on it too....

I get a can that says "Cuisine Tech" ( Paris Gourmets line of Texturas type of products) with a Cremodan sticker on it.

Is this mag subscription only? Is there an article on the Pierre Herme class that was taught over the summer at the French Pastry School? Thanks!

It's always a good idea to add to chocolate rather then add the chocolate to, at least what I was taught. Adding chocolate to a hot liquid can make it "break" much easier. RE: chocolate for ice cream: It's kind of an "apples for oranges" scene. Alot of people could say "hey, why use such an expensive chocolate for ice cream?" such as Guanaja. It's what tastes good to me. Whether it's a bitter, milk or white chocolate, how you treat the product is what's important, unless you're trying to use an unsweetened chocolate or close to it. You'll have some problems then, methinks

You might be over churning your ice cream if it goes grainy. I use Valrhona Guanaja 70% in both ice cream and sorbet and never have a problem. The only time I ever had it turn a mess was in a Taylor and it over churned. You also need to pour your dairy over the chocolate, I recommend an immersion ( stick) blender to emulsify. Avoid an egg base if possible.

Places are tanking because of the economy. In my area places are closing fast. The squeeze starts to happen in restaurants where the profits that are large, ie. alcohol, start shrinking. With prices going up from suppliers in house and customers wrestling with their wallets as EVERYTHING goes up pricewise things can get dicey very quickly. I don't know if I've ever been to a Bennigans, I wouldn't expect them to be very good but if you start seeing the Cheesecake Factory having problems, that should bring it home . When corp. like them & Starbucks started expanding no one could foresee the kind of situation that's happening now. My two cents...

Like Alanamona said, a lot of times corn syrup and glucose could be interchanged. But, if you're say, making a frosting out of a Colette Peters wedding cake book and it says glucose, I would make the effort to get that product. More on tract, since l'epicerie is asking you for retractions maybe it's a good time to put it away. Again, I suggest http://www.le-sanctuaire.com/ and if anyone else has a problem they should post about it right away? Good Luck all!!!

yes

Yes, that response from your supplier was a little bit snarky? I basically was paraphrasing Oriol Balaguers "Dessert Cuisine" and it's section on sugars. The book has one of the most complete chapters ( rather a series of chapters) on ingredients used in desserts and chocolates including sugars. He's also won numerous awards in Spain, his home country, as well as Europe. But, I think the point still remains that the supplier shipped you ( for the second time?) product that you didn't order that they thought was a good enough replacement. Without consulting you. Greweling or not, that kind of remains questionable? Oriol Balaguer

you can use corn syrup in place of glucose but It's not the same thing. Most , if not all of the time, glucose is derived from wheat. I'm curious why wilton would label something one thing then call it another. What are you making?

Bonjour à tous! I was wondering if anyone has visited the new P.H. boutique and how was it? I understand he also has a new book coming out in September also, devoted to the macaron. If any one has any info on either I would to read about it. C'est moi qui l'ai fait is where I read about it.

Gel glace is a stabilizer but not the same as Cremodan, which has emulsifiers, etc. If they've done this before, just sent you a different product w/o consulting you, they need to be reported or something. Sorry about your troubles!