
tan319
eGullet Society staff emeritus-
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Everything posted by tan319
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Jeez, 'doc! it's been awhile sice I first ventured into this amazing essay. truly great stuff. Question: You mention book signings by Oriol Balaguer amongst others. Was it Dessert Cuisine or La Cocina Dolce or a (I pray) a new one? Thanks again for such a stellar presentation!
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I knew about this being done but thought it was going to be in Gastronomica magazine. Instead, Art Culinaire issue # 82 has a wonderful article called "A Study in Color" starring none other then R4D's own Will Goldfarb! Great stuff, including recipes by Will like... "Coco-Cola", a kind of cross between a drink & a parfait? Coconut flavored "Blackberry Beretta", with a squid ink brioche, blackberry confit, rum gelee as well as a cocoa glaze "Orange", with mango sorbet, passion fruit sponge, (as in a frozen air, a faux sponge cake maybe?) and a carrot saffron gnocchi ( a sperification like item using calcium lactate and sodium alginate) Scarlett Johansson, featuring beet and pomagranate Last but not least, the beautiful " Diffusion Rouge, An Homage to Pierre Gagnaire" , featuring Hibiscus Jello and a Red Wine Reduction. Wonderful stuff! Fab issue!
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Here's one that got by me. Art Culinaire issue # 81 has it's cover graced by Liebrandt's Stilton & Arugala Financiers with Apple & Raisin Chutney. . Awesome! Inside is an interview with Paul done sometime, maybe mid era GILT, semi feisty but good humoured, very cool. Also, recipes for the aforementioned Financier as well as... Dover Sole "Sous Vide" with Mastic Crumble Royale of Hare using transglutaminase (activa) Quail in Fata("paper") outstanding! The people at AC were really helpful not to mention quick!!! Also acquired in the same vain was issue # 82 with a double bonus of '5 days in Barcelona' ( everyone you can think of, including Jordi Butron of Espai Sucre) plus an essay of "Colour" in desserts by Will Goldfarb. Excellent!
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Just to throw my two cents in... Having read the "Chef Worship" article and then F.B.'s blog piece about Ducasse, I think he's even more full of it then before. Ducasse has been around for years, written many cookbooks and such, and if there's anyplace to buy them, why not his restaurant??? When' Kitchen Confidential' and 'A Cooks Tour' by Bourdain came out, you could buy them at Les Halles, who had a problem with that? Re: Varietal: it seems like Couzzo copped a Bruni and, as John L. said above, used Varietal to complain about " the facets" much like F.B. did about wine prices and used GILT as the "prime offender". I said it before and will say it again, that kind of writing, to me, borders on irresponsible. It can "kill" a restaurant or it's chefs, a helluva lot faster then the amount of a Tonka bean infusion in a dessert or sauce. .
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Nice stuff, as usual! Glad Liebrandt is hanging out, and that Wylie is coming over too. Aces!!!
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Thanks to gabe for keeping on top of it. Amazing stuff, can't get enough of it.
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Nice report, anything in particular to say about SPOON? I have the HUGE ltd. edition cookbook, love it. How were the desserts??? Thanks in advance!
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New Post up on Grub Street Cool discussion on the savory dishes including very neat drawing's of dishes, reminiscent of the Michel Bras Dessert notebook ( excellent, Sam!) Tailor and savory dishes being planned...
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the dreaded typo! Thanks for the info, Steve, greatly appreciate it!!!
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I REALLY want to find out if this is coming out this month ( as I read it was) . I went to the publishers website and there was no pics or anything at all about it ( Clarkson Potter Publishing) Fat Guy? Thanks in advance for any clues!
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That garbage room is a REALLY important thing, and you guys are on top of it to want to refrigerate it. When I was in NY working, we had a non refrigerated garbage room, and in the summer, if the clean up guys forgot about it, it would be a major stink issue. My place roasted whole young pigs , the whole nine yards, we generated a lot of "meat scraps". You had to keep a major intelligence flow going ( in our case certainly) to know when the clean up crew was "feeling a revolution" coming.
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A new page of the New Yorker mag "Grub Street" articles Sam is writing about "The Launch" ( the name of the ongoing series) Link to NYorker Article It went up this week. I found out that FB was at wd also I think as well as some others? Can't wait to see more!
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Question... Does anyone know when Johnny Iuzzini' "Dessert 4 Play" is coming out? I looked on the Clarkson Potter Publishing 'site, who is supposed to be publishing the book ( available Jan 07?) and came up a blank. If JI is reading this, can you tell us? Looking forward to it! 'Doc? Thanks!
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GREAT!!! BTW: Where is Francis Derby from? Is he French, American or UK originated? Thanks! PS: More New Yorker stuff soon, si'l vous plait
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Really glad to see that!
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I like the Phrase "open mind", Spot On!
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Have you seen "the FOCUS" eGullet did with him, it's pretty cool... If I say so myself.. Edit 1: This IS good, lol! Focus with Sam Mason! Edit 2: I just want to say that all of my questions weren't so much me trying to "hog" it as much as trying to push some more participation. I had forgotten just how exciting it was! Thanks again, Sam!!!
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Great Link, Thanks!!! You must have seen his website? If not, check it out. Around 32 or more pix and counting. Edit: Damn... looks like it's offline, sorry! Edit 2: Happy New Year,'07 and, Wille Lee, is the site down? Will a new site go up for you and Tailor? Thank you!
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Let me second that, Good Luck!!!
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Nice piece there, Bravo!!!
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You can bake cheesecake in Flexipans or any food grade silicon mold.
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Maybe use a pomegranate syrup? Available at Middle Easten/World Markets.
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This is great to hear! Can't wait to see the pix!!!
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Great report, 'doc! Had to be unreal!! Thank you!!!