tan319

Molto: Amazing pix and text. Yours and docsconz reports and pictures have really refreshed my admiration for the team at El Bulli, not that I was bored or doubting their genius or anything like that. The reports have a very distinct air of amazement and more importantly, profound enjoyment that's palpable, that's thrilling. docsconz, I love that your family enjoys dining so much and yes, you folks always look GREAT!

Christine from Glasgow actually, but that's another story. Thanks for the kind words. Its always easier to write about truly talented and thoughtful people such as David Kinch. He also has a terrific turn of phrase in conversation which I think comes across in the interview, so it was nice to be able to catch some of that in print. ← Terrific article !!! Lynes is quickly becoming one of my fave writers, and Kinch is becoming one of my favorite chefs to read about. I love the idea of the savory churro with parmesan. Likewise, the sort of reconstructed Margarita. Anybody who can relate the story of bawling their eyes out over a relevatory meal, has got my attention. Awesome!

The Ducasse excerpt is up, excellent reading! http://forums.egullet.org/index.php?showto...0entry1011194 I've got to get this over the weekend. Did you finish it yet, robert40? Anymore thoughts?

A link to this Pichet Ong/Stanlet Wong Ice cream /Sorbets article thread, you guys might like it. http://forums.egullet.org/index.php?showtopic=74254

I think that's the ticket for using Vanilla Bean Paste, with ext and even a V. Bean, split & scraped, if you're on a budget.

What a great report and pix, docsconsz! Thanks as always.

Heres a link to the site that shows the alginate/cc vid. http://starchefs.com/events/studio/lo_mejo...mia/index.shtml Just scroll down until you see the Adria picture box, it's under November 17th, I believe. Also on the same page is a Paco Torreblanca video demo. Enjoy!

I second that, please!

That's hard to argue with! Did you get any furthur along with your quest?

That's hard to argue with! Did you get any furthur along with your quest?

I like the soaking the coconut with coconut milk idea I tried the carrot cake theory awhile ago, in a way. I made the parsnip cake recipe of Sam Masons, as it appeared to be in that vein, then I went back and made the recipe with coconut and it was too dry.

ahem, I believe it's "talk to me" If you're talking about the tasty central link, I just went there and was able to survey everything, don't know what the problem was/is. Cheers, T

The Pacojet only processes, Wendy. No refrigeration. You freeze whatever you want to "pacotize" in a beaker that is made for it and then you attach it in a container that holds it, seal it and then dial up the number of servings you want to process, from one to the whole beaker. Then, from what I gather ( it's hidden from sight), an arm holding a blade, much like a food processor, starts "shaving" the mix in the beaker until it's finished. That's what Steve is referring to with the candied orange zest. Heres a link http://www.pacojet.com/

I didn't notice 'till you pointed it out. It kind of looks like chocolate under Lincoln Carsons 'Caramel S'mores' on a couple of racks.

Off topic but necessary to explain... "Talk to me" is this expression this pretty well known chef I used to work for/with always said/says as he barrels into the kitchen. Doesn't matter what's going on, he'll always say, in varying degress of volume, cadance, expression, "TALK TO ME!!!", to the room at large, always cracks me up to even think about it.. It's worn off on me But here, when I use it, I'm usually trying to encourage lurkers to speak up, and in this case, all of the NYC pastry people who read this thing. Thanks for the replies.

Thanks, looking forward to that!!!

Anybody else heard about this? We all love Iuzzini's work, his stuff always looks not only great but innovative AND classic.. This really impressed me the other day here Lavender Marshmallow, Chocolate Cherry Cordials, Peanut Buttter & Jelly Chocolates, damned nice! talk to me! Thanks!!!

We were doing the Alginate thing for awhile in Miami. We were making the solution as follows. 1 liter water 20 grams Alginate Immersion blend/no lumps/rest overnight 100 grams Alginate solution to 150 grams flavour/may have to adjust for acid, etc. The Calcium Cholride solution was 20 grams CC to 1 liter water. What we did was, because of the volume we needed, was copy the set up that they use(d?) at El Bulli. If you go to imagegullet, or better yet, do a seach in the Spain forum, you'll find a thread by a stagier from El Bulli, and he has pics of the set up. Also, I think on starchefs.com, there's a demo/quicktime movie, of them using this setup. Those plastic dropper type syringes you can get at any pharmacy, as mentioned. We got a dozen of them and got our steward to build us a holder, ours was made of wood, that had holes drilled for all of our droppers, ala the one the Bulli guys had that looked more official, made of steel, probably a medical type piece. then another level piece of wood, same size is the platform/dropper holder. Then we could fill all of our droppers and do dozens at a time, as the CC solution was underneath our droppers as we used the wood platform to push them all at once.. You have to rinse those pellets or raviolis before you use them. RE: heating the Alginate: We never found it necessary,

Went back to '98/02' to look at Paco-Powders. let's say you took a standardish chocolate sauce recipe, no eggs, chocolate at 70%, water & milk, and froze it in a Paco beaker. After a day, process it for 10 seconds at a time, letting it rest in between spins, until you arrive at the texture you want. The El Bulli guys get a very nice, fine powder. The less fat the better, maybe, dairy wise. No stabilisers either.

Don't want to seem weird but, that's kind of always been the vibe with his places, ever since El Rey, which I loved. Best of luck to him on these new ventures, he's a really nice guy & chef

c'mon... talk to me...

I found this website for a cookbook publisher/development house called Tasty Central.com http://www.tastycentral.com/projects.html They listed this book, coauthoured by Roy Finamore. Being extremely interested I tried to contact roy but to no avail. Any help/info will be greatly appreciated. Thanks in advance.

You should have some sticker/tag on it saying where you got it from, maggie., They can tell you where to service it. I was on the East Coast, it was a place in New Jersey. RE: Weird things you can do with the 'jet. Mainly frozen powders, the El Bulli guys came up with these, I think. A result of overprocessing? Will get back to this later.

I don't own one but have worked with them and actually was around when an infamous repair had to be done. We had two, one in each restaurant and one of them developed a problem with the stem thing that "spins" the mix. We got the part and the repair guy actually walked us thru the repair over the phone. Worked out great. RE: Knockoff version: Never heard of it but when we had that Paco taken apart I had serious thoughts of taking photos and such. Reminds me of reading this story in the NYT about these guys who have designed a liquid nitro ref. ice cream machine and are rolling out franchises for their store. How many times have I thought of trying to design an ice cream machine, a cheap one, using the same principle? Guess I should have studied physics, engineering, ec., etc....

I agree with chefpeon about asking a leaving employee "why are you leaving", though I think most would not be honest if it was a potentially "confrontational" issue. Often (if this was the case) an employee would be reluctant to say "I hate the way you talk to me" or "the exec chef is a jerk", I can't stand him(her). Recently, I sort of received an assistant, maybe 3 days a week, and sometimes I have to be assertive with him. They're very very eager, going to school, and think they kind of know everything already, so it's not a belligerent thing. I just tell them what I need, in no uncertain terms if needed or after the 3rd time, always making sure to say "please", "thank you", "not trying to be a prick", etc. In this current gig, neither of us plate (bummer) but in your situation, maybe the 6 oclock person is not a bad idea. It DOES kind of lessen the foundation for finding new people for your section but... RE: What to do during down time... I used to prep fruit, mise ingredients for the next day, anything that could walked away from for a minute to plate a dessert.