tan319

I would say Keller is doing "fine" w/o a 'chef de puncuation'.

Jesus, kind of mind blowing site, eh? Thanks for posting it!

Well, honestly, when you're a chef, and some "jackass" doesn't "get it" when you don't "use the quotes", everybody gets miserable. The diner gets irate because he or she says " that's not a ("fill in the blank"") which of course, makes you want to "strangle "the imbecile" and.... you get my "drift". If we were in Europe, would we have to be so "cute" ??? Keller is "pushing" the limit though, 'don'cha think?

I wrote the guys at Torreblancas website last week and received this, this morning... "Dear Ted: The book translated into the English will be put to sale at the end of March of this year. Anyway in our web page it will be announced. Best regards. Luis Rico Pastelería Totel, S.L." Not sure what that's all about but there you go!

And indeed it does! Got it mixed up with the 33.25 euros at Amazon.fr Where for an extra 36 euro and some change you can get that Gerard Mulot book. Another "would like to have " for me. T hmmm? there website says $47? ←

Threw in my email grovel for an English translation too...

I want to go there. NOW!!!

Conticini is awesome stuff! When I had access to the Ducasse/Roberts book I loved it. If I had a loose 'g'note it would go to the Ducasse/Roberts book/Torreblanca/Angelo Corvitto 'Los Secretos de Helados'. That would take care of most of it. BTW: I called Kitchen Arts & Letters the other day and the Torreblanca book came up and it's hard to get even in Spanish at the moment from what I gather. My only complaint about the Ducasse book is that I have a fair bit of it in my SPOON ltd book. Still, it's a great addition to any pastry chefs library, just for the flavor profiles and ideas. I would LOVE to have it. My birthday is 3/19 Oh, don't know if this is bummy but JBPrince is selling the 'Tentations' book for 33 bucks, think it's the same edition. Can't wait to hear more about the Torreblancas book!

So, I guess it's time to close this thread up, as it's already gone past what we allotted for in Sams schedule. I was rereading it yesterday, there's some great stuff in here, everything I think we were hoping these FOCUS specials could & can be. Hopefully, at some point, Sam can get to some of the questions that had to go ananswered this time. On behalf of everyone here on the Pastry & Baking Forum, I would like to thank Sam for being such a gracious guy and for taking time out of what must be an insane schedule to do this. And then extending it! And a SUPER THANKS to all who participated!!! That's what makes this work. Thanks again, Sam, and don't be a stranger. Come on 'round anytime!

A couple of more for you, if you have the time. In the Fader article from over a year (2?) ago, you guys had just had " one of the most famous pastry chefs in the would" there to eat and eat your desserts, I'm sure. If you can divulge, who was it? P.Hermes said in his Arts Culinaire article he was on his way, did he make it? Anybody else of note? Also, Who's work is turning you on at the moment? In France Spain USA Others Thanks, Sam!

Damn, Ling! Where are you putting all of this stuff? Nice pix!

The black olives are rinsed several times and cooked with sherry, long peppercorns, orange zest, and sugar slowly for three hours. They are then cooled and left in the syrup for one week. They slightly mimic cherries at this point with obvious olive flavor... ← I was rereading this today and a couple of things struck me. One was what Sethro asked about references or resources you might turn to for info or is it just intuition? The other was how did you decide to work with the black olives? Was there anything in particular that made you know that the method & means of the cooking infusion would give you that result? A friend of mine had that last winter around this time and she was blown away! Oh, can you tell us what long peppercorns are? And are there any pix of the olive clafoutis? Thanks!

These all look great! What is that pink colored box with the knob on it in the third pic from the cotton candy truffle set? The Miso Creme brulee tube looks great too. Do you offer specials or a dessert of the evening along with the tastings?

A publisher like Montague, whomever did Balaguers book, would seem to be a good fit. Hard to believe people haven't been crawling all over you bookwise! What would be really nice is to have some of the "new" techniques a bit more broken down into laymans terms. With Hydrocolloids, etc., instead of having to buy a couple of industrial volumes on the subject. Not that I wouldn't if I could afford it. I always feel a bit jerkish when I get samples and then there aren't a bit more specifics on how to use them, etc. Don't want to bug them.

I know this one! What is "lecithin", Alec? Thanks for answering my questions! Here's one more. Just out of curiosity, what are some ideas you've fooled around with but weren't able to perfect (yet)? Also, I'd love to see more pics, preferably ones that haven't made it up on sammasonnyc.com or wd-50.com. ← I was wondering about the versawhip too. Is it the same soy protein you use in the Pineapple foam? Also, since a lot of stories written about you and wd50 often take the mad scientist angle, can you say what your favorite plain old desserts or pastries are? Thanks!

You might have noticed the change in the topic title as far as dates go. That's because Sam has been above and beyond cool and agreed to hang with us for a couple of more days, thru Saturday or so. So we all have a bit more time to ask some questions, do some brainstorming ( alright, pick HIS brain) maybe get to see a few more pix, it's wide open. I'm sure I speak for Wendy, Neil and Steve and all of our members who are participating that we can't thank him enough and appreciate his time greatly!

The caviar concept came from the technique that wylie was using for the oyster "pearls" on New Years Eve. It was no longer around so I started brainstoming for a replacement. The chocolate was just a perfect fit. As far as equipment, I love my digital refractometer, it really makes for no errors in sugar systems. Poly-science immersion circulator, a must!. The black olives are rinsed several times and cooked with sherry, long peppercorns, orange zest, and sugar slowly for three hours. They are then cooled and left in the syrup for one week. They slightly mimic cherries at this point with obvious olive flavor... ← Sam, are you doing the olives sous vide or in a pot? Also, IS there any chance of a book? Thanks!

How are you doing the beet foam? I ditto the cocoa caviar! Still 'freakin.

Being a former D.C. guy ( born 'n' bred), and having been a big fan of Jean Louis's cuisine ( my first " big" meal, probably) at the Watergate, I wanted to ask you, how did you end up getting the pastry chef position with Jean Louis Palladin? Also, did you enjoy working in Las Vegas? And, what were some of the dishes you were doing at Napa in Las Vegas and Palladin in NYC? Do any favorites stand out? Thanks!

Ok.... F---king nice!!! Are the vegetable leaves Hyssop or something? Truly beautiful!

Great to hear! Great news

But do "we" really think Liebrandt did "that" dinner to garner attention or because he was reading about a custom or an incident and he thought it would be fun to do? You're a chef, do you or ANY of you ever get tired of just using the same old technique day in day out just because people will respect it? I'm sure ( and I know you're not saying Liebrandt doesn't) Paul can cook a carrot perfectly ala Robuchon. Just look at who he's worked for in the past! A Whos Who of Michelin starred chefs. What's the gimmick Liebrandt is using now? Charging a lot for wine in some peoples minds? Charging a supplement for an ingredient used? Per Se does that, many others in the city. Maybe not as much, maybe more. Whatever it is, too many people have raved favorably about the food, and if it's brassy or ballsy to say I want to own my own place, well then, so be it. doc, she was talking that VH-1 out of the side of her mouth vibe to me. Nicely negative-ish

I could see this... pink poodle/pink sweater/Park Ave. South, around e.22nd/elite agency or Casablancas?...

I however must say, in order to keep things moving in a forward motion, there must be an exchange of ideas and tecniques. A forum ,if you will, to share thoughts and concepts. ← Have you found a venue or a forum that's useful for that yet? Besides here, of course? What could be made better here for that kind of exchange? Because, sometimes, I think the pros want something a bit more out of here and the bakers/semi-pros/ home bakers want something else. Feel free to say anything.

Another one for you... I saw an article in a old Arts Culinaire that featured Paul Leibrandt of Atlas, it had a picture of the Atlas crew which you were part of . Do you think Leibrandt and to a certain extent Will Goldfarb opened the doors for what you & Wylie Dufresne are doing at wd50? In America, that is? Thanks! T