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Does anyone know more about Jordan Kahn? He's credited as the pastry chef (former?) pastry chef at Butter restaurant in New York? post # 73 about Paul Liebrandts demo at the ICC Thanks in advance!

Two things, if I may.... I prefer pastry cream made with flour instead of cornstarch. It always seems to have a better texture to me. The Roux brothers have one that I always use as a base. I never use anything but milk. About the heavy cream.... Some manufacturers are adding gelatin, dextrose, carrageen, all kinds of thickeners and stabilizers. I don't usually have a problem with things like that but what REALLY freaks me out is that many people here are having problems whipping cream and having it whip to heavy peaks. Even the heavily fortified stuff. That could be the cause of all kinds of problems. My execPC has a "French Vanilla" Ice cream recipe that, to my mind, is way too sweet and has way too much fat. We've been working on it all summer just to lower the fat content because we keep getting "specks" like micro butter or something, even though we didn't overchurn. This, just at this moment, has made me wonder about GMO animals, all of that weird ugly stuff. So, I guess what I'm saying is that maybe your Heavy cream is experiencing the same kinds of problems? Good Luck! edited to add that yes, burr mixing would certainly be a great quick fix.

Wow, that read like a press release! I don't think anyone is going to hang their shingle up there at the moment and have the floodgates open. I think from what I've read Liebrandt was doing pretty decently until that NYTimes double whammy. Still a shame... Nobu really has such a great vibe, word of mouth, and great food(IMO) Perhaps people still associate the Helmsley with the "Grand Dame"???

IMO, Manjari should be used where chocolate is the feature, like a mousse or a Marquise,etc. Caribe (66%) or Guanjara (70%) I think would work out more for your use. BUT, because of the Manjari's (to me) red wine-ish back notes, maybe enrobing some red wine based Pate de Fruit or a Cabernet or Shiraz based caramel center if for candies could hardly go wrong, I think? Just my two cents... Good Luck!!!

Maybe it's best understood when one realizes how lousy people get paid in this industry, for the most part. This kind of stuff kind is the equivalent ( the press release part) of the person who says they're leaving their "" to spend more time with their family. Even with the books I doubt TF was making HUGE bucks. He will be now. I mean, who in the hell IS he? Besides a Food network star?. Ditto half of the people on that (IMO) crap network.

worth it , eh? Now you have the begginnings of a whole arsenal of recipes. The intro chapters are amazing too. Congrats!

Liebrandts website has been updated with some newer pics of the Food he was doing at GILT ( maybe some things from the 'BUTTER' ICC dinner?) as well as a lot of quite decent media ( on quick glance) from Wine Spectator, a very cool Asian mag, and a few other things I hadn't seen. Very Good, Sir! http://www.paulliebrandt.com/

Thanks , Sam! Nice to see it close up. So, no Gellan, etc.?

Thanks, Elliot. It was. ← 'doc... way back there on post # 79 with Sam Masons demo I thought it was a version of his hydro collided creme brulee and the most recent starchefs.com mail out confirms this. Sorry I couldn't post earlier. I would like to thank you and Bond Girl again for the EXtensive documentation which, of course, foodgeeks like me can't express our love for enough. And the chefs for doing what they do like the true badasses they are! Starchefs pulled this off amazingly, it would seem, and next year I'm going to see all of you there!

ditto! What's in the Paco? Thanks in advance and thanks again 'doc for some outstanding work!

Stipe IS a total food junkie! Thanks Bond Girl, 'doc, etc., for all of this great FUN stuff! Really REALLY appreciate it!!!

Thanks for the report that there IS more to come! The layout you're doing, etc., is awesome. Maybe Harlan Turk or somebody could fill in the Herme/Dufresne/Mason/etc. hole or anyone else for that matter. I'm kind of surprised that there don't seem to be a lot of attendees posting in but.... Thanks for the great work, 'doc!

Great report, as usual!!! Thank you!

Not that there hasn't been alot but, does anyone have any more reports, etc.? Herme, Mason, Dufresne, etc.? Thanks in advance

it's "hot"!

Great stuff so far, 'doc! keep it coming!!!

'doc.... Thank youy, thank you, thank you!!!!! Why are you guys all the over here instead of the NYC forum? Love it anyways! Thanks!!! Can;t wait for the rest.

Um..., just goes to show that calender thing is hard for people like me to navigate BUT... I AM enjoying 'docs pics tremendously!!!!

It's a good read, especially the bit on The ICC which didn't even get mentioned here until the day of...eG thread on ICC . At least docsconz's and BG's stuff will be good.

mix some blue cheese with the chocolate or mocha ball, to your taste. You can't go wrong. it will be great. I make blue cheese truffles and people freak in a very good way!

Just get it, you won't be sorry! Really!!! But I would get the English version.

Yep, this is GREAT news!!! Thanks for posting it, F.G., and thanks for launching it, F.A.!

I would consider using any type of "baby" food type hot cereal available. I would think it would need to be a fine texture, though.

When i used to Google Pierre Gagnaire 'Reflections On Culinary Artistry' Wal- Mart always came up!!!! I had seen the softcover version on This site and it's seems like a good price, since it's truly an amazing book. What will make or break the Engish version ( for me) is if they don't screw up the measurements, ie., I want metric. Exciting news though! Thanks for posting it.

Hi Neil!!! How did you think the flavours stood up? Did you enjoy it?