tan319

The charge thing, reaction between the copper and whites is real, just you can whip fantastic whites in a regular old KA bowl if you understand how the volume is affected by the speed, slowish to fast, etc.

Well, I admit that they don't exactly sell my style of desserts as well. (The only thing I've sampled a few times is their coconut cream pie.) Interesting idea about the Satelilites. Since they only serve coffee and pastry it could be an opportunity to offer a cleaner, more elegant style of dessert. I wish I knew some secure investors! I might be tempted to make a career change and open a Viennese coffeehouse/bakery. Think that would sell in Albuquerque? I"m not sure it would fly in the Bay Area although NYC has a little burst of Austrian patisserie offerings. (I guess these all really come down to one guy, Gutenbrunner) Sorry to muse and post off topic! ← Don't get me wrong, I eat as much junk or more than anyone, sweetwise. As far as what would fly, in ABQ or anywhere for that matter? I think anything has a chance just about anywhere if presented well and put in a sensible place. If one reads the NYT article about Sam & Pichet and know NYC at all, you can see exactly what the crowd COULD be like, notwithstanding Sam & Pichets fame, etc. For me, IF I did something I want a mixed crowd, as many young as older (early 20s on up) It bums me that dining out becomes more & more of a provenance (SIC) of people in their middle to late middle ages and I think the kind of places these folks will open will appeal to all. Not that I remember the whole age thing EVER being that pronounced in NYC. To the contrary. I think a young person would blow their transportation $ or even rent to eat at a great place, to experience a great place, in NYC. I was guilty of that a few times!

I have one and hardly use it. Never made much of a diff once I understood egg whites. Unless it's an esthetic thing save the bux and buy a few cookbooks!

I don't meant to seem contrary, ludja, but 'Flying Star ' represents everything I hate about bakerys, patisserie. Something like their Sattellites, if they had a bar and wanted to take it a step up or 5 might work. I've sometimes thought about talking to them but they've gotten a bit big, etc. A place like La naru hati could be awesome... I'm looking around, have been for a few years now. Know any "secure" investors???

To see all of the HYPE equipment!!! Watch these guys lay it down!

Think that it's a bit early to tell if it's oversaturated, the dessert bar scene, that is, since there are really only two operating at the moment. Mason has been talking about his concept since that article that was in the 12/03/01/04 FADER mag Personally, I think they will all differ enough in vibe and content to satisfy all. Make no mistake, I'm excited and curious as hell how all of this will play out BUT... I'm also curious as to what Wylies plans are going to be. I read in the May issue of Food Arts that David Arnold, the equipment specialist at the FCI in NYC is collaborating wih Dufresne on a lab at the FCI that will work on new food technology as well as food in general. I think Sam is doing something with Arnold at the Pastryscoop.com Spring conference as well.

Room 4 Dessert Thread Heres a link to a thread in the NY forum for Will Goldfarbs dessert bar which has been acclaimed by many !!! Enjoy!

New York Times article Is saying Pichet Ong will be opening 'PONG' in the fall ( he will also be having a dessert cookbook published by the end of the year.) in Manhattan Sam Mason, the pastry chef of wd50 in NYC will be opening his own Tapas, desserts and drinks bar/restaurant in the SOHO section of NYC . These ideas have been in the works for a long time, Mason talking about it as long ago as 12/03 (Fader magazine) and Ong has had perhaps as much savory restaurant experience as pastry. Along with Will Goldfarbs 'Room 4 Dessert' dessert bar which opened in November (?) ((Look for a FOCUS feature on him soon)), this concept looks like it's ready for more action. I'm all for it. Good Luck to all! Sam Mason website Pichet Ong website

Molten Chocolate Cakes This is but one of many threads on this subject. Try the search engine at the bottom of the "main" P&B page (listing the threads) and write in Molten Chocolate Cakes and you'll get a ton of threads over a few pages. It may seem like a bit of an effort but the results will be good, I'm sure. Good Luck

Just got my Food Arts Loved the pix and the story. Need more of it, want to see the kitchen!

Virtually no difference between Trimoline, Nuvoline, it's all brand names for the most part. What I'm saying is the useage is the same.

caramel/candy "bar" set These might be a bit more what you're looking for, sote. Expensive? yes. I wonder if you could get a Home Depot or something to cut and sand some? You can also size down or up just by adjusting. ←

I worked about 90 to 100 hours a week for that 15.50 an hour salary. Sounds great when it gets said then all of a sudden you realize you're making about 8 bucks an hour. That shift pay thing ( although I never had it in NYC) was a charmer too. How many times did you finish your stuff, the stuff everyone keeps giving you, in 6 hours or so? Isn't that the idea? One is hard pressed to get out at 8 hours.

The way we avoided clumping was to burr mix/stick blend. A Bruan Immersion blender from linens and things or BBB will cost about 39/45 bucks, you can use it for practically anything you need to blend, emulsify, etc. Good Luck!

I'm all ears.... Could you be referring to strangely unplugged ice cream freezers & the like? I hope not, that would be a HUGE bummer.

I wouldn't be surprised if the lecithin was adding or enhancing the creminess. it's an emulsifier, I believe, that binds fat & water together

Hey bryanz! To facilitate your quest to be one of the biggest food trend whores I just want to make sure you have your Low and High acyl gellen compounds, carrageen, I guess those are amongst your hydrocolloids, and emulsifiers. Good luck to you, you have my best wishes and my faith , sir!!!

Nice report filipe, thanks for posting!!! It all looks fab!

Can't wait to see this! Did you get your new issue just yesterday? Thanks for the info!

Anthony... what did I "bring" on myself? All the incidents you refered to as part of your baking gig, that shit happens. I'm not sure age has anything to do with it. On the contrary, most people I've run into who need to smoke every 30 minutes are in their early 20s but this is digressing. Any gig you work at, and I've learned this the hard way, you should do a trial, work for three days an audition of sorts, and if you see a bunch of dissatisfied malcontents and freaks ( in a bad way) I think it tells you TONS about what kind of operation is being run. I'm not going to engage you furthur in this , at least at the moment. To all, I've merged this thread with yet another one on schools that pupkinpie2 started yesterday. Let's keep it tight if we can, use search engines, etc. Thanks to all!!!!

I'm not sure I understand how this applies to a restaurant where the major bitches in the review were... A: In the reviewers opinion ( and his "buddies" also), too much going on on the plate B: An "overpriced" wine selection, an opinion that got knocked down or at least was "so what-ed" by clients of Jean George, Daniels and others. C: Too many supplemental charges, which I think was addressed pretty quickly. Except for 'A', because it's kind of hard to see Liebrandt turning GILT into a 'Hearth' like joint (ie: he will continue to cook as he see's his food developing, no matter how it might throw some off) where else did that review leave for gut instinct? Unless it was Bruni strutting around saying, "yea, we'll see, let's close this joint down soon, get another ... up here?

Anthony... What are you talking about as far as "40' year old children go? and barely listening people??? They're working???? Jeez, you remind me of this assistant I had recently at some sucky job. It's the cooking business, do you think it's chock full of intellectuals? Not that there aren't a few but. It seems more to me from admittedly skimming this that you're insulting the idea of culinary schools. Theres PAGES of junk here on eGullet about whether it's a good thing to go or not, what's the problem? Reading about how the parking sucks from one poster is a joke. Wait until (if you do) work at a restaurant and the boss tells you not to park closer then three blocks in circumference from the place. The bottom line is, if you wanted to learn more about plated desserts, you should have gone to a school that at least has a specialised pastry course like ICE, FCI, The FPS (6 months and you're out, with references). People like Richard Leach, Dan Budd, all of those Charlie Palmer/River Cafe alums of yesteryear, even Johnny Iuzinni of Jean George went to the CIA only because they were of the mind set that they wanted to savory cook and in fact, most probably didn't change their minds until they were on the job, breaking down some chickens when someone asked them to temper some chocolate or something, know what i mean? A couple of things I think I do know... Writing here about how the CIA is old school or sucks, where it spends it's money is counterproductive IMO, not to mention sticks a big old bullseye on YOUR back! If that's what you want, so be it. There's others here, myself included, who have alluded to much less vindictive scribbles (ok, maybe not me:-0) and have been "alerted" to it or worse. Many MANY people read these forums, it's your call. Constructively, if you don't dig the school, pull out after this first semester and go someplace that will be of more use to you. You DO get out of it what YOU put in! Good Luck. PS: I DO wish I would have learned everything !!! It's what makes me want to go back to school even now!

After the death of our DeLonghi ICK8500 we have gone back to the freezer bowl model, but I have to say we really LOVED the built in compressor for it's convenience. I am still trying to figure out if there is a model that combines reasonable price with reliability (NOT the DeLonghi!) so we can get another one, but so far I'm not finding anything under $300 with good enough reps to risk it again... So now I'm trying to convince Bill that we just need a 3rd freezer out in the garage to store more freezer bowls ← That cuisineart Supreme doesn't have a good enough rep at 249.00? If you make ice cream and sorbets as much as you cook pasta, etc., maybe invest in a pro machine. Not to bad rap a company but DeLonghi's products always look a bit...not sturdy. Best of Luck

Yes, what she said... You're indeed churning butter. One of my ice creams that overchurned the other day was my peanut butter ice cream which, while it has no egg does have a LOT of peanut butter. The other one that overchurned was an ice cream that was tring to salvagwe some cheesecake that wasn't opitimum. Not garbage, just not good enought to plate. We thinned with Milk. That said, I think super high percentages of cream and yolk are unnecessary in many recipes and even anglaising them (making custard to where it stripes) is rarely required.

Overchurning looks like the ice cream "broke". IE: Turns grainy, tastes gritty, not a pleasant mouthfeel. When it happens to me I usually remelt it and spin again the next day. In answer to your frozen canister type machine, I think it would be harder to overchurn it because the bowl is losing temp the whole time, thawing out. The opposite is happening with an refrigerated machine, the compressor keeps the mix cold while it churns at a contant temp. RE: Beating the heat. If you really like making ice creams and sorbets that much, I would splurge on a cusineart Supreme, , same type of machine but with an onboard compressor (no frozen canisters). You can probably find one cheaper then the advertised price on Overstock.com or on a refurbished machine site like they have for cuisinearts, kitchenaids, etc. Remember, sethro and I are (were) using this machine in an more industrial setting, at least in my case, making sometimes 10 or more quarts of ice cream or sorbet a day! That's a lot and Kitchen aid Pro doesn't really come out and say "sure, work the hell out of our machine, we'll keep up with anyone!!!". I think the KPro is being marketed to people with a big house, semi pro kitchens that do a decent amount of entertaining ( remember, it makes nice slushy Hurricanes/Margaritas, etc.) and to schlubs like us who need something better then a Donvier or an ice & salt machine but can't talk our masters into getting us a PacoJet or a Coldelite/Taylor tabletop machine. good luck!