tan319

A question, Even though I've been around cryovac machines (pro chamberstyle machines, correct?), I've never spent time working wih them or hanging out around them. How do they take liquid directly? Thanks in advance.

Hmm. Three days before your book is released. Coincidence? ← Messed Up!!!

Well, at least they finally got the message. FG, I have that original thread with Psaltis bookmarked, still find the food descriptions and reviews from everyone really inspiring.

More about Davide http://goeurope.about.com/od/turintorinotr...combal_zero.htm

=R= ← Mssr. ronnie... Anyway to get to that rest of that intv.? Awesome stuff, funny as hell!! Thanks for the link

Damn, I look like a fan-boy but I have a question... Has the Iron Chef America been on yet with Wylie? Just getting my cable hooked back up, seen the commercials but??? Thanks to all, T

I love that Michael won, and that he went for the Ramsey offer. It can't hurt him, one would think. Does anyone know if the show is going for a season 2?

This sounds SOOOOOOOOOOOOOOO good! The display cases for the pastries look a lot like jewelry display cases. Can anyone who has been there verify if they're refrigerated? If so, would love to know who makes them.

Nice one to Joanna also!!! Thanks

Genius article, Sir Andy!!! Probably the best stuff I've read yet on Wylie or Sam, thanks for it!

Wow, you two must not get it, understand exactly what was written. The recipes that I'm talking about, say, by a Ducasse/Roberts, or a Cannone /Pfeiffer are using such a SMALL amount of this product 90 grams of it to a liter of milk and 10 eggs? 200 grams of sugar? That's some measurements from a Ducasse/Roberts recipe... "Have we come thus far"... Do we have to clench our butt cheeks SOOOOO tight as to not allow some non right out of the garden, fresh out of the hen, etc. products into our lives, culinarily? I mean, in a Ducasse/Roberts situation, or Cannone /Pfeiffer, where we're talking about people who have been doing food since they were 14 or 15, over 20 years, do you think they might have at some point thought, "how do I get less of that eggy taste?" or just ponder what it would do to a creme patiserrie, not to mention, yes, the xathan gum would stabilize it slightly, and if we freeze the pastry item with the pistachio pastry cream that we used that powder in, it might not "weep when it thaws out, not to mention have a bit more intensity to it? Is it that much different then using a little heavy cream to mount/start a buerre blanc, for instance? Should it freak everybody out that Ducasse/Roberts or Ferran/Albert Adria use IQF fruit sometimes for sauces and or compotes/jams? And having tried some of those recipes one can maybe get a feeling for why they would, because of the brightness of the flavor, consistant results, etc.? Having gone back here and reviewed some of these posts, I think some points were missed. Personally, I'm not talking about "pastry cream" mixes, per se... However, when someone like bripastryguy talks about a product like he uses, I'm inclined to believe that it must be a good product, because I think I know he wouldn't use anything that would compromise his quality, no matter what it did to his bottom line, etc.

OK, The ingredients for this 'Lion' brand custard powder ( London Food Factory Product, Hong Kong) are... Corn Starch Modified Corn Starch Artificial & Natural Flavourings Colourings (Yellow #5 & 6) Mono and Di-Glycerides E471 as an emulsifier Xanthan Gum as a stabilizer. Salt

I wasn't able to.

The stuff I'm talking about needs to be cooked IF you're using as a creme anglaise. Ducasse book basically uses it as a "booster". I would say the same for any FPS recipes. In those recipes it's usually added to the yolks or eggs with the sugar before tempering. etc. RE: Lawson recipes: I would look in the grocery store for 'Birds' English custard mix for her recipes. It's a pretty well stocked item, I would think. If not easily found in a major chain grocer, look for an English provisions store or maybe even Whole Food or Wild Oats, Trader Joes, that ilk. I'll try to list ingredients later, my can isn't with me. Also, those Elfroy mixes, I know there are some cold process ones and indeed, heating that stuff up I don't think would be wise. I'm pretty sure Patisfrance makes a cold process gelatine. Used to see a French guy use it to set up his Key Lime Pies.

Can you list some of the safety precautions? Thanks!

Thanks Andy!!! Looking forward to it.

If you enjoy this kind of thing.

Still finding out more about this site. If you get the tables up on the left, click on 'astrlic' and you'll get a table of pull down recipes and essays on fruit and herbs. In French of course at the moment but English hopefully soon too. Theres also Conticini radio and TV. The "radip" plays thoughts and brief talks on subjects. "TV" is not running yet but I think will show either tv appearances or demos, which will be neat as hell!

Re: Decoding Ferran Adria: Instead of selling it at the South Beach Food & Wine festival, why not sell thru your production co. Unless there are hopes of running into some good connections there.

Tremendous!!! Can't wait.

Quote Steve Klc: #2 “Philippe Conticini just shared the recipe for his most excellent "White Chocolate Moelleux" cake that has a liquid center of blueberries--it's on page 40 of the August 2001 issue of Pastry Art & Design, the one that has Philippe on the cover holding a salmon--and it's right out of his Petrossian Is the white chocolate cake with the liquid blueberries recipe available anywhere?? ←

Yes, he was at Pettrossian in NYC a year or two before 9/11 and I, for one, would be very interested to know if that had a negative effect, a VERY negative effect on his finishing building up his profile here in the states. I mean, here he was, major articles in F&A, FRONT PAGE of P&D, holding a salmon, fer chrissake, and to top it off, he got "The Chef" column for 4 weeks, I believe ( you can find it in the chefs of the times book, his whole series is included), all big stuff and the kind of stuff designed to kick ones career off, not that his career in Europe wasn't already gold, I just mean stateside. I've kicked myself in the ass more times then I can count about not sampling his wares while I lived there. I could go over to Bolo or Mesa Grill and just eat Wayne Harley Brachmans desserts ( those places were close to me...) but I couldn't get there... Yes, chefette Mr. Klc, you, myself, LKL Chu, and Mr. Laiskonis have always been fans of Phillipes and I DO love this guy, for what he does both savory and sweet and for his charm, it comes out on the plate, to me at least. I've been waiting on a website from him for a long time. Glad it's here now. PS: I was kinda kidding around about not knowing where to put him

I literally found this site last nite before passing out over the keyboard So I haven't had a bunch of time to look it over. As I said, It reminds me of Balaguers site, offering consulting and so on. I wouldn't be surprised if there is some kind of shop involved.

Was doing some googling tonight and came up with this. I'm not even sure this is the right forum for it. I was surprised no one else hit on it. Nice site, seems new. Beautiful pics. Kind of reminds me of Balaguer's site. Be Warned, very heavy Macromedia FLASH use. English isn't up yet. I hope some enjoy.

AlexW, excellent post!!! The meal reads fantastic, can't wait to get there.