tan319

I know of someone who is...

Here you go, this should work http://www.michel-bras.com/anglais/index/r...te/chocolat.htm Website is beautiful too. Have fun!

Yeah, it would be nice to be able to talk to someone about how the KAPro works. Two things come to mind... Google for a customer site or something like that ( Yahoo?, places like that) Or call the KA people back and see if they can put you in touch with any buyers, especially restaurant people, or if they know of any user groups. If there's resistance, you can always tell them you're personally putting your cash on the line ( the impression I have?) so it's doubly important. One thing I have to mention about how quickly your mix freezes. When I used a Taylor the 1st batch always took longer then subsequent batches. Maybe not 20 minutes but up to 12 for sure. After that it was more like 8 to 10 except for chocolate, which always seemed to freeze faster, because of the fat I guess. Over churning is going to be a case of trail and error, no matter what. When I used a ColdElitte, it seemed to throw all of my "timings" off of mark. It was very easy to go from "not quite ready" to "remelt and chill". RE: Crystalization: Why would that be a problem? You could always stabilize or if you get your baume or BRIX right you're going to be there, no problems. My two cents...

Or rum or other kind of spirit...

call up those KAPro people, tell them you're a serious pastry chef, and pose that same question to them. Is it a safety measure for them, someone using it in a hot as hell place, pouring hot base in, etc.? Good luck, sethro!

Ahhhh... it would have been nice to have a bit more depth to the article, Ms. Strong is usually strong on this (in a light way) but the article is interesting nonetheless. Any owner on a startup thatts doing more or less fine dining should be expecting food costs somewhere between 33% to 45% and that's maybe lowballing it somewhat. For at least 3 to 6 months. Not meaning an owner should be just closing their eyes and humming a happy tune but... My two cents...

Andrea Strongs article in the NYPost about it (Yumcha and Sosa) and similiar...disagreements. http://www.nypost.com/food/51800.htm

Here's a link to the CIA Prochefs site that has more about it, some other unpublished pix, etc. http://www.prochef.com/wof2005_bandp/

Any kind of smoky flavours would probably turn me on in a dessert, PROVIDING the texture was right. I'm not sure if something mushy in the savory part would hit the 'ole tummy right. Crispy, smoky, even nicely thick and juicy, as in sausage would be good, more then likely. I've got to go now but will come back and absorb this more. Thanks for the thread, most interesting!

It's a very clear, straightforward piece. There was a definite surge in reservations today as a result. ← What a story!!! Inspirational to a cookie(pastry chef, actually) like myself. I'll go have a drink anytime with cooks who would rather haul cookbooks and argue about catalan cuisine then discuss ....well nevermind. Fantastic piece, sounds like an amazing chef. Thanks for posting!

A friend of mine was visiting Chicago a few weeks ago and his friend and him snagged a resv. on a sat.nite, (could have been sunday), last minute wise and with luck. My friend, who likes good food but is NOT a foodie , had an OUTSTANDING experience, enjoyed every aspect of the meal. He thought the food itself was sublime. Great job to all up there!!!

Some really great work there, anne

Immersion (stick) blender. Will save scads of time in every way. Have to have your own though ( dedicated). Digi scale is a must, IMO. Bakers scale too, if you can afford both. I would make sure to have some stainless pots in addition to aluminum. Those Groener(SP?) steamkettles have never really turned me on a bunch, for several reasons. One reason is that the ones I've worked with, and maybe that means they're all this way, are all one piece, meaning you have to push it over to a sink, or get a hose, and somehow wash it all down, which is always a pain. And they're always balanced on some structure with wheels and aren't very stable, both of the ones I worked on. Personally, I would get a digi thermometer with a probe and an alert and use a pot, save some money or put it somewhere else, like a sheeter, as chefpeon threw out there. Those things rule!!! Is this for a bakery or a restaurant? I would really think hard about an induction unit or two. If I ever get a place, I'll have at least one induction 'burner'.

Devin, Why do you think the attendee wanted to focus on the money? I ask because it seemed, according to the article, that Balaguer surprised people by revealing he does nothing until ordered, at least in final assembly of the product ordered. I'm not sure that would cover bon bons or chocolates but pastrys, cakes, he feels that everything should be put together as late as possible. Phillipe Conticini had/has that same outlook. When he was at Petrossian, he would either assemble fruit tarts when ordered, at the counter, ala minute, or give the customer the components and assembly instructions to be done right before eating. I like the idea. Thanks for giving us a look inside. If you have anymore we're all ears I'm sure!

Can't wait for the pix and the report, Lee, thanks for doing it. Get some sleep and enjoy the muesli!

I would love to see photos too, Devin, it would be boss!!! If you could elaborate on the bon bon class/demo Balaguer did, it would be fantastic. Was it a technique you found awesome or just his overall vibe? Wendy, pop rocks do come in assorted flavors, although they're kind of tough to find. Right now, in the wal marts/targets of the world, sour is the thing, that's the flavor profile kids dig An online store might be the ticket. I was looking for neutral "flavor" pop rocks for a dessert I was doing a year ago but couldn't find jack. I just wanted the sensation, the "pop". I did find strawberry and a few others that reminded me of jam, and I was enclosing them in scoops of white chocolate malt and peanut butter ice cream (strawberry in white, raspberry in PB) for a carbonated milk chocolate soda I had on a menu. The 'rocks kept together till your mouth hit the ice cream, it was good.

As an aside, off topic, as it were... Why say something like the above ??? Don't mean to be rude but, akwa is going to read it anyways, did read it, why not say, "I don't understand a word you're saying"? Another one of those "net" things I abhor. I enjoyed the travelogue, Will. Was that the Brazilian trip with no refrigeration? What was for dessert at Otto? Been hearing about some great Olive Oil gelatto

I forgot about Dorie Greenspan I don't know about photos though according to the article she did show a video of maser baker Lionel Poilane making Breton sables (forgive the non accented letters). devinF... Did you attend the conference? Anything in particular stand out to you?

Cool about the chairs observation OK, I have to ask about the purple mustard... What exactly is it?

Great article in the new Food Arts mag on the Pastry/Baking Confab at the Greystone CIA campus. Participants were Oriol Balaguer, Stephen Durfee(former French Laundry pastry chef), Elizabeth Falkner, Thomas Hass, Chris Broberg and Emily Luchetti amongst many others. Bill Yosses reported. A great read, and you can get a free subscription if you work in the biz ( http://www.winespectator.com/Wine/Free/Foo...,2613,,00.html) In the meantime, the newstand/bookstore beckons you.

Will, do you have a website address for AKWA? My bookmarks crashed awhile ago and... Thanks!

Are we (posters in the forum) possibly mixing up infantalism with the influence of "infancy" on a dessert? For me, talking about a plating featuring these items you're surrounded with at the moment( baby bottles, etc.) makes perfect sense. In 'Los Postres de El Bulli', there's a dessert ( macedonia de frutas y verduras en texturas) that features puree's, foams, granizados (granites), gelatins, vegetable mousse, etc., that you made me think of. Almost like baby food for adults When we're plugged into the creative state of mind, almost anything ( in my experience) becomes fodder for ideas and experimentation. One almost can't help it. I think great things come out of this. Maybe a baby bottle made out of isomalt or something you can eat after emptying? The toilet deprivation experience, don't think that could, or should, be worked in. Were you around for those Leibrandt dinners that were eaten in darkness? PS: Dig that Matcha Kit Kat! Where can I get one?

Bring it on, Will!!! Can't wait to read and absorb. Have fun! PS: VERE looks very interesting.

Love that they finally have a website. Of course, I need about 1k to satisfy the current urges, bookwise.

I was in a Williams Sonoma today and saw this CuisineArt ice cream machine with a built in freezer compressor for 249 bucks.Has anyone used it/bought it? http://ww2.williams-sonoma.com/cat/pip.cfm...1%7Crshop%2Fhme What do you think? The KA Pro Line looks great, it's built like a Taylor but this CuisineArt Supreme is very...affordable. Talk to me! Thanks!!!