tan319

It's a good ,good looking mag, people!!! #1 has a load of recipes from Natura ( it appears) Ramon Marato, a lot of up and coming in both

Didn't it seem like Besh's dish going south was more of the "eG Monogram" series oven issue then something he did? Besides use it? Since John Schlow from the first episode said he didn't have much baking experience I didn't give it much of a thought when his cake tanked. Now giving it a bit more thought one chef makes a really easy cake that if anything should have been overdone. The other's egg dish should have been a no brainer. I would get the show to check the calibration on those ovens. ( hahaha ) Better yet, Jade always seems eager to sponsor, get some real ovens in there.

Is there no new TCM tonight? My cable guide is showing last weeks description. Thanks for any info

I was reading somewhere this morning that a new survey is showing a % like 71 % are staying where they are, across the board. It has to hold tru for kitchens. All I see are adds for servers & bussers.

And the villain was....? Bayless? Lefebrve?

It was sort of boring. Bayless cooked the same old stuff, no challenge. The only excitement was the drama with Lefebrve and his tension with RB.

All the best to you, John! Thanks for alway lending a hand. A bientot!!!

There's a Musso/Lello in the 300 to 800 dollar range??? I've made very good ice cream in a Lello/Musso machine but I use more "commercial/ technical" ingredients. I visited a wholesaler the other day who makes gelato. He had a commercial size machine (20k) that had churner arms that bent up instead of the normal type of churner blade. He said this was very important to gelato as normal churning arms he said "beat" the product down. Also the over run should be almost non existent,ie., no air in the mix. Skim milk is important

Very excited to hear about it!

Ditto!

It should be interesting

Episode 3(?) Rick Bayless Ludo Lefebrve ( Apprenticed under Gagnaire as well as Passard and others, ) Cindy Pawclyn ( Fog City Diner, Mustards, San Fran legend ) The last chef I can't see.

Well, I surely wouldn't want to suggest that, I'm sorry if I did.

His sauce was over reduced. The judges of the vending machine comp. hit him pretty heavy on that

Wouldn't PL be at the F&W Aspen event being held now? I thought all Best New Chefs attended it, that it's kind of required.

I think Wylie lost based simply on that vending machine app, at least to GEB. The judges for that competition jumped on his sauce over reducing right away. I'm surprised that more people aren't mentioning his ( Bowles) performance. Tracht just must have been solid as a rock, she looked focused as heck.

According to a Gael Greene tweet or something she said none of them had seen the episode before us. Any kitchen hi-jinks would be new to the judges.

65.5c for an hour. I think it was an Arzak technique but could be wrong. Courtesy of the Sam Mason "The Launch" blog... I enjoyed the show but Wylie seemed really on the verge of losing it. Still, they were all good, the scores were very high compared to last week.

Use a small metal bowl or whatever size. On a scale. I use an ice cream scoop, which I rest in very hot water. Slides out easily. Then I use a spatula to turn it out. If it's for ice cream I do the warm scoop method right on top of dry milk or sugar whatever, while it's on the scale.

really cute story! meal sounds incroyable as well...

Escali scale link that works this time. RE: Book markets: I don't think the publisher should care if they have scales. Over here where we have Art Culinaire at 59 bucks for 4 slim issues, bound like a book, an awesome series, and plenty of people buy it

It's also going to add considerably to the price, all that metric to volume conversion. I find all of this "catering to the North Americans" with table of contents placing and the ongoing scale wars embarrassing. I mean, this brand is so ridiculously cheap, accurate enough to make anyone look like a pro, and all of that cups measurement testing, there's about 3 people on the planet I would trust to convert a book from metric to volume.

That's a shame... You would figure people would get a scale some century.

Here's a couple of substitutes for verjus. What else are you looking for? Good luck!

Yes, I would google that table. I posted it here somewhere in P&B probably 5 years ago when I noticed making a neutral caramel ( clear) that it was taking color wayyyy early. That was at about 5500 FASL. I've made PDF at about the same level and it turned out fine though. Maybe you need a new digi thermometer or check the calibration? Good luck though, let us know!