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tan319

eGullet Society staff emeritus
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Everything posted by tan319

  1. I thank you, Sir Rob, for answering the explanations on the shizzle and the finer points of 'The Dawg, YO! Ted PS: I made a record once in "The Valley" where Snoop, Dre and Tupac recorded some of their more 'Magnum Opus's'. That was rather interesting....
  2. bakerkel always seems a bit shy . From what I heard Bajards place was the shiz! Helluva lot of cool guest instructors, no?
  3. He'll get around to it???
  4. Jason, Unfortunately I do NOT have the first one but most I know who do are very impressed and sort of compare the layout to the Bau book. This book looks a bit more like Pacos "trucs" and secrets to me.
  5. Paco Torreblancas 2 Does anyone have this yet? Looks incredible. lots of cool sugar stuff, etc. edited to add: Ugh: Would a host edit that that title for me? I can't seem to do it. Should be Torreblancas. My apologies!
  6. I actually wasnt suggesting the mad scientist characterization, in fact the food at gilt was pretty transparent regardng the use of moder structural ingredients. It was more of a question of a growing trend in the cooking youth. ← I'm sorry, didn't mean to infer in anyway that you were. More of a blowing off some steam at some of the press. Apologies for the misunderstanding!
  7. I do not think i could put the ftv stuff up, copyright? there is going to be be a new longer video going up next of the service at gilt, shot by some friends,Ihave read white slave- Its good! film wise-the last king of Scotland-Forest Whittiker is amazing ← RE: The FTV footage: Thought maybe they wouldn't be so uptight if you just wanted to use some snippets of your appearance. There would be a big FTV thingie in the corner, right? Awwww, just thinking... Can't wait to see the service footage. Any music? It's been awhile since the last NIN lp.
  8. despite using these newer techniques, I do not base my cuisine around them,ask anyone who has worked for a good time in my kitchen and they will tell you that i am finatical about learning the basics first this wis my underlinying philosophy ← I've always felt that Chef Liebrandt was being kind of pigeonholed as a "Mad Scientist" because of his use of a few of the newer products. Just looking at the dishes say ( to me) that this is being cooked by some one who knows how to cook. Even back in the ArtCulinaire 'Rillettes' article from the ATLAS days , I felt that his food reflected more of his French background in cooking, especially Gagnaire, with of touch of all of these great things that were ( and are) going on in Italy and of course, Spain. Personally, I'll be estatic when Gellan gums and Tapioca Maltodextrin are as normal to have in a kitchen as salt and pepper... OK, maybe Harissa and Siracha and wasabi.
  9. This is sort of a repost, leaving out some art as food and GILT question's I feel you've already answered. Chef , is there any chance that that FTV footage robert40 spoke of (South Beach Cook Off, I think?) might turn up on your website? It would be great to see it. He spoke of it highly when it ran. Also, on your website ( one of the better ones, I think) in the timeline you show books or movies and lps that were influencing your life and your work maybe? Anything hitting you hard that way these days? Thanks! edited to add: Have you read the Marco Pierre White autobiography, 'White Slave' by yet? Thoughts?
  10. I am at present looking for a downtown location,below 23rd.the idea being I do not want to do a super exspensive restaurant,I feel that somthing which is affordable is much more in tune with todays market. ← There's some excellent locations around that area.
  11. Good Morning, Chef... For your new restaurant, do you think you'll be in a more downtown location? Also, in my own restaurant travel, I feel like I don't see enough younger people ( 21-30) dining. When I lived in New York City that wasn't as much of a case. Do you think there's a way to present your cuisine in the ne plus ultra degustation way + also offer a menu more geared for the less moneyed gastronome? Thanks again for being here. edited to add: BB around 11:30
  12. . we're not quite open yet. we just passed our fire dept inspection today. we're shooting to open around november 15th. the restaurant is located in chelsea at 138 W 25 st, between 6th and 7th. there's a big poster in the window, you can't miss it. anyone, is free to stop by and get a quick tour if they want, we're there everyday. we're going to seat about 50 people. there's a lounge in the front, as well as a 30 foot tasting bar with about 75 wines by the glass. there will be a champagne cart for the dining room, with about 7 or 8 different grower champages to choose from. the elements of the restaurant are dark wood, metal, and lots of glass installations. let me know if you need more info. thanks, jordan. ← Sounds awesome!
  13. Is Varietal open for service yet, Jordan? What's the location? Thanks!
  14. Whew! Some interesting things going on here... A couple of things strike me.. The "art" notion always seems to put peoples antennea up, it seems. Even though most of the forward thinking chefs I dig today's presentations can be and are most of the time quite breathtaking. I think that aspect of the food can get in the way to the general public and probably to most chefs could become pretty irritating. Does it taste great? I was always happy to see that no matter what else was said in reviews of GILT that the reviews of the actual dinner were almost all of the time extremely positive. If it's going to be different it almost has to be better then most everyone elses. And fun. It seems that more then 90% of the comments I read on the El Bulli experience is that it isn't stuffy, is in fact quite relaxed, and I was glad to see this didn't go unnoticed by you. My two cents on that. Chef , is there any chance that that FTV footage he spoke might turn up on your website? It would be great to see it. He spoke of it highly when it ran. Also, on your website ( one of the better ones, I think) in the timeline you show books or movies and lps that were influencing your life and your work maybe? Anything hitting you hard that way these days? Thanks! edited to add: Have you read the Marco Pierre White autobiography, 'White Slave' by Marco Pierre White yet? Thoughts?
  15. Chef, first off, thank you for doing this! I've been following your career since Atlas and have always liked to keep up with your work. Back in post #4, you were elaborating on the experience of coming up with a great dish, one you really believe in, and people "just not getting it". I'm sure you also have experienced the people who don't want their food "rethought" or reconstructed. Likewise, your post on the CIA confab about aural and other effects on dining are right on. It's a shame that more people don't want to occasionally have an dining "experience". Anyways, it's way early, sorry to be a bit all over the place, we appreciate very much what you do, and can't wait for the next adventure. Your thoughts on the Hotel setting. Do you think that got in the way the most at GILT? Thank you (and 'doc) again for this! Ted
  16. You're right on the money, 'doc. Huge collection of talent, burgeoning & otherwise in NYC right now. I miss it a bunch right now
  17. So it seems like you & Alex came at the same time to NYC. The Medlar dish sounds interesting, as they all do. Not sure I agree about the hydrocolloids statement but, no big deal. Thanks a a lot for checking in will be back later. PS: Who will be the savory chef?
  18. i realize that this is a thread about paul, so i'll be brief. i'm jordan, and i'm the pastry chef at a new restaurant opening in late november called varietal. i'm formerly of alinea, per se, and the french laundry. paul and i are good friends, and he asked me to do the demo and the dinner at butter with him. if anyone wants to discuss this further, i suggest we start a new thread. thanks, jordan. ← Your thread, sir...Pastry Chef Jordan Kahn Lokking forward to hereing from you! Welcome!!!
  19. I had been snooping & Googling on the ICC and the Paul Liebrandt threads after seeing the pix from the ICC demo with Paul Liebrandt of Chef Jordan Kahns garnishes, etc. Of course I was most curious and would to know more. Jordan showed up in Pauls thread suggested we get our own started so here we go. Thanks for checking in, Jordan. I was intrigued by the Paco "sable". Are you doing many things in the Paco like that? Anyplace we can see some of your past menus? What kind of desserts will be featured at Varietal? Hope to hear from you soon! Thanks for being around eG.
  20. I haven't seen most of the others but I use Bo Friebergs recipe the most as it doesn't have any dairy in it, thus reducing spoilage. I usually use Cocoa Berry 58% or Cocoa Noel, same percentage. For cocoa I use Cocoa Berry Extra Brut. Have gone as high as a 72% for the sauce but most of the time I prefer to have the actual dessert feature the "bigger" taste. Good Luck! PS: If you were in France who knows, it may have been Valrhona or it could have been a very "ordinary" chocolate. What kind of place was it in you had the profiteroles?
  21. 'Aw-ight'!!! Thanks for the pic & info!
  22. I think you probably mean "artificial" instead of "chemical," as all the ingredients you listed are indeed composed of one or more chemicals. ← Yes, of course, thanks for the correction. patrick, I don't know if you've ever made the chocolate ice cream in Hermes Chocolate book but that freezes like a rock too!(tried MANY moons ago) You can find a lot of these ingredients at L'Epicerie.com L'epicerie.com Depending on where you live, you could also knock on the backdoor of a more (I suppose) high endish restuarant and see if you can buy some of these things. Good Luck.
  23. The recipe and approach to it is really the answer. Unless overchurned, most "homemade" ice cream is best as soon as it "sets up". Almost like it just came out of the machine but a bit firmer. Personally, IMO, this kind of ice cream should be melted and rechurned if kept overnight to become as hard as a rock. If going for something with a bit more staying power, you need to investigate "dry matter" recipes which, along with whole milk and heavy cream (usually) dry milks, either whole or non fat dry are used along with sweeteners like atomized (powdered) glucose or dextrose, sugar, an invert sugar of some type, usually Trimoline or 'Numoline' (just different brands) which all effect freezing points, the amount of water in your mix, creaminess, etc. A bit of stabilizer is a good idea too, which will help prevent ice crystals from forming after your ice cream in the container melts a bit and then you refreeze. These stabilizers help bind the fat molecules to the water molecules, preventing the icing. This all probably seems a bit too scientific but once you get an ice cream maker, all of these questions always come up. BTW, all of the aforementioned ing. are natural, not chemical. RE: Chocolate: You have to cut WAYYYYYY back on the eggs ( I don't use yolks in my chocolate ice creams anymore) because you're adding even more fat plus many chefs find that chcocolate flavor comes thru better w/o the yolks. I had many MANY problems with this until some friends here on eG helped me out.Yolks do add great texture so maybe add fewer to your mix. You can try the vodka /spirits tips but if you investigate these kinds of approachs as I've mentioned, people will be asking you "where did you buy this ice cream?" Good Luck and feel free to PM about sources, etc.
  24. Greetings, Chef, and thank you for this opportunity! I'd like to know how the Mini Bar fits overall into Cafe Atlantico and would you ever like to see it go bigger in terms of seating? All the best to you!
  25. Speaking of the ICC Liebrandt demo, does anyone know where Jordan Kahn is pastry chef? Thanks in advance! ICC thread on eG
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