
tan319
eGullet Society staff emeritus-
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Everything posted by tan319
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Nice blogs, bryan!
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Link to a mini interview ... With Gilt Chef Paul Liebrandt. A good read.
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Sam Mason Food & Wine mini interview Go to the above for the link to an interview with the always interesting Sam Mason.
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Not sure what could of helped but burr mixing (hand held blender) might have made it smoother. Roasting the banana first might have brought the flavor out more. A pinch of salt never hurts. Banans are funny things re: taste. Some are bland, etc. What restaurant served this? Maybe they used a dehydrator to concentrate the flavor too?
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One thing to keep in mind re: El Bulli: Hundreds of people have resumes on the table for working there this year. I would imagine for this season the teams have been picked. El Bulli/ Albert Adria IS the dream Stage.
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Great stuff, Anthony!!! One of the few times in my like I'm a bit envious of students! Seems like great work and coordination with the event too. Where are you doing your externship?
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I agree with alana, no reason to be flummoxed with this stuff, just go for it. There;s plenty of info on the web, make time for it if you can. Also, what alana said about Sebastian Rouxel, him and his sous are doing dessert at the highest level. One of the former mods on P&B said he is a master of the Paco jet too. Good Luck and Go For IT.
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Write some people . Write Sam Mason at wd50, maybe you can stage while he's trying out recipes for his new dessert restaurant/bar. Will Goldfarb at Room 4 Dessert and his trusty right hand Robert Truitt, would be an excellent stage. Pichet Ong is slightly more trad but pedigreed like crazy, he"s opening a place this fall too. Alex Stupak is taking over at wd50 once Mason leaves. If you want to go west, to LA. Adrian Vasquez at Providence in LA could be interesting. Good Luck, you can do it, just don't make anybody feel like they're Frankenstein, because they're using things to get to a dessert in a different way but it's still a delicious dessert, same as yours, know what I mean? Research their stuff with visits to websites and google articles. Go back to some of the eG Focus's with these guys and check out some of the links, you'll see and read about what they're doing . I don't think the three of us are talking anything very weird, usually stabilizers and gelling agents. Good Luck
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I'm with 'doc! Amazing!
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Thanks, Digijam. I definitely made some accidental caviar just from having drops fall off the spoon I was using to make ravioli. I'd like to try a dropper or syringe; any ideas on where I can find one, and what size I can get? I imagine the type used medically is too small, but maybe I'm wrong. ← I think you can buy syringes OTC at drug stores in most states. ← I bought a ton of those syringes that are in those El Bulli starchefs videos at CVS in Miami. I'm sure they're everywhere else too.
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sorry to be gone for so long\ the new yorker article really slammed us hope the thread will stay alive as long as i do who is roberts? grosse meringue is definitely a nod to ducasse wg ← Frederic Roberts, Ducasse's (former) longtime Exec Pastry Chef. With that, we're going to close this Third FOCUS. Can't thank Will Goldfarb enough, especially in light of all that's been going on for him. And thanks to ALL of you participants and folks who helped behind the scenes ( you know who you are). Thanks again!
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The calcium lactate helps with a thinnershell? I've only used calcium cholride
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I thought Valrhona was cheaper for the east coast people. It seemed to come down just a bit here in the SW
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Thanks for posting , Sugarella. One thing I think we should make clear and remind ourselves. I think Will himself said that for every "el bulli 'alginated caviar", they're doing a pin de mie ( white bread) by Ducasse. or a sable based on a Hermes recipe and so on. One of Wills favorite patissiers is Gerard Mulot, a classic pastry chef if there was ever one. Theres a lot of traditionally influenced items on the menu too. Guess what I'm trying to say is it would be pretty hard to bore him with anything, molecular science wise or not. If you have a question, fire away, we're going to around for awhile.
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chocosphere was the one I was thinking of....
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see if you ca arrange to buy some thru a restaurant, aske their PC. Still going to be in between 4.50 & 7 a pound I think. Good luck! PS: Good online sources, reliable product, I know Patrick S has one for Valrhona.
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Thanks for those photos, love 'em. really like the "breakdown" on the chocolate dessert. Also dig the "grosse meringue" on the 'infance' plate. Is that a Ducasse/Roberts thing?
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I 'd like to know more about the antigriddle too. Also, favorite 'cookbooks', pastry and non, of the last 2 or 3 years. Thanks!
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Good news, Will is going to be here thru the weekend, we're going to try to get some pix up too. Please don't be shy to ask a question or say hello.
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What are a few standouts from the Morimoto days, do you have any favorites from that gig? Also, what kind of dessert menu were you doing at the Castine Inn? Thanks!
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Hi Will! Can you elaborate a bit more on the A.C. issue/article and when it should hit the streets ( might have to finally subscribe!) What kind of vac system are you guys using? BTW: the 'Pistol" sounds out of sight!
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I second the photos, if you have the time A couple more questions for you... Are you using sous vide much? Do you have a blast freezer for the Paco Canisters, and how many sorbets and ice creams is R4D doing? No Taylor or ColdElite? Thanks!
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ill forward her your email im sure that she will be very relieved ← Don't know what the hell you guys are talking about but seems kind of humorous!
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Hi Will... One thing I wanted to ask since I just became aware of the willpowders.net site is, are the recipes on the site all from Room 4 Dessert?