tan319

More than a couple of years old. Maybe you read it here?

I loved the Cubano they used to have at Alva. They called it 'Fernandos Cuban Rueban'. Also, believe it or not, a place called Relish, in Abq., New Mexico, has an awesome Cubano amongst their sandwich selection. I hate to say it, but their Cubano was better then the one I had in Miami, at one of the mainstays of Cubanos. Now that I'm living in Miami, I expect to do much more research on them. Will report back soon!

I like the comment about putting the note away for 20 years... I finally finished with bakery stuff a week ago this monday and can't believe how happy it makes me. Of course, I did my last week with a hellaicous cold, complete with snotty nose, etc., but, anything not to let the folks down. Then my daughter was exposed to strep at school and had a few of the symptoms but when we took her to the Dr., the doc said nothing was showing yet. Meanwhile, my cold was still bad and I had a sore throat on top of it, who knew if I had strep, was contagious ? I went ahead and went to work, feeling very guilty about possibly getting all kinds of people fucked up but NOT wanting to piss anyone off, rock the boat, inconvience people, you get my drift. Sorry, but I think it's crap to expect people to work sick, always will. If someone is always sick, get rid of them but most people need the money too badly to not work, so if they call in, maybe they deserve a break? And, if someone parties for 48 hours and calls in, they deserve to get shown the door.

First off, thank you for finding this! After I put the topic in, I went to their website to try to find out about it but couldn't find anything. So much for my navigational skills So this is great! The much talked about Boiling Point show that has been much written about and lauded. Can't wait to see it. Thanks again. P.S.: The ad on the channel makes itt sound like a new series.

Just saw an advert for a new version of the infamous Boiling Point. Does anyone have any more info on this? Thanks in advance!

I HAVE heard he is a pretty decent cook. Do you think he would approve of the "new" stuff? Or do you think he would be more of an 'analog' guy? BTW, to the earlier post ( London, early 90s)... I feel like Steve did most of his best work when he was a member of the band (Big Black). Otherwise, maybe Surfer Rosa and the 1st Breeders record were kind of it for me. A few cuts off of 'Rid Of Me'. Scratch Acid. Forgive me for the tangent What band was it? edited to add: Nice photos on missuseven. Food looks really great. Great photos of France too!

Jesus! Albini has to show up on a Trotter thread??? Edited to add: Since Achatz is doing this Beard dinner that CT is hosting or sponsoring, maybe he's willing to forget about the bullshit. 6 months is a long time in kitchen days, and if one figures out their time can be better spent somewhere else, I don't know if they should be penalized. Makes me think of what another Chicago chef said, in this case Gale Gand, that she didn't really care how much time someone spent in another kitchen, short or long. There were other, more important things to look at.

First off, please accept my condolences and sympathy AND empathy, hae to see people have to pound the pavement anytime, but in these crap times... Secondly..is there any chance things got mixed up in your earlier post? It looks like the only thing hat may not have burnt up was a walk in.

Well, there you go!!! The explanation for all of this bad stuff. Rejoice, Fat Guy!!! Dude, get back to trailing, would you?

A visit with the pastry chefs would be sooooo boss! I'm smitten with the 'Desserts et Patisserie' Roberts/Ducasse Grand Livres edition. Can't wait, Good Luck!!!

Did anyone notice that in the Alinea/ Achatz article in F&W there is NO mention of the Trotter months . By Achatz. I was thinking about it the other day when reflecting about how I've heard that the cooks at Trotters have to wash and scrub their pots and stuff after service, and remembering how impressed Achatz seemed to be that Keller would wash dishes, etc. sometimes at FL. Most of the people I've met who have worked at CT's didn't have much to say about it.

The 'Plancha' that Adria is experimenting with reversing techniques on is, from what I've been reading, a 'Teppenyaki' grill, which they're using LN2 with. artisanbaker, I would LOVE to see that Adria sorbet photo!

Does anyone know if Gordon Ramseys food is on the light side? Just wondering because I've had a couple of experiences with tasting menus, albeit the first time was a long time ago. I first did a tasting menu at Aureole in 94 or so, and it was kind of heavy, portions were kind of large, I wouldn't say it was a real comfortable experience, even though everything was cooked excellently. It was a lot of food. Cut to 2000. I did the tasting menu/wine pairing at Union Pacific, the big one, and it was a revelation. Wonderful food, wonderfully paced. Outstanding experience. Sorry to read about these bad experiences, for the diner AND ADNY. Forget about the price, no one should be getting a seriously overcooked fish or anything else for that matter from a kitchen of this caliber. Chefs used to practically kill cooks for stuff like that. What happened?

The simmer the can method is the best. Used to do itt with Bain Maries, hotel pans, foil, blehhhh!!!!!!!!!!!!! Started simmering those cans, life was brilliant . I would simmer for around 4/5 hours, then leave over the pilots overnight to just get the color perfect.

The simmer the can method is the best. Used to do itt with Bain Maries, hotel pans, foil, blehhhh!!!!!!!!!!!!! Started simmering those cans, life was brilliant . I would simmer for around 4/5 hours, then leave over the pilots overnight to just get the color perfect.

This is a great article. The thing I probably liked best was when chefG discussed Adria and spoke about critics of his style. LOVE IT!!! Got to get there. Sounds like the whole restaurant will be a trip. Thanks for posting.

If you're careful you can do it over direct, low heat. Just be careful. It will take a lot less time to get the same result. Good Luck.

Luis, Thanks for posting that link to their site. Really outstanding. It's been awhile since I've thought of them. Tremendous!

Could you have added water to your 25 degree base and brought it back to 18? Also, that "master" base was mixed up out of the components mentioned and you could play with it the same, I believe. Just use a refractometer or hydrometer to measure the sugar/density. The stabilizer I've used most are the Cremodan ones, followed by the patisfrance/Pastry1 brand.

YMBB. I've always gone for 18/20 degrees baume for the creaminess/fluffyness I get when I spin it. I've never gone for below or above. When I use sorbet syrups I usually don't take a reading as I am often following a recipe. If I am R & D'ing a new thing I will take a reading though. The sorbets I make don't require any additional processing ( robocouping,etc.) and I rarely stabilize them, although sometimes, if you have them around for awhile, they will get wacko/crystal on you. My firm belief, again, get the balance right and you won't really need it.

A chef friend of mine and I recently experimented with making our own Micri-ish base using tapioca. We got basically the same results as Micri.

My point is that it seems that more and more people these days won't tolerate those inconsistencies that you or I can pass off as part of life. Not when they're paying those kind of bucks. When Per Se get's up to that price point people will pitch a fit. My observation about people having "points" was based more on seeing certain things mentioned over and over again in a thread, say like the 'Bouley' thread. I have no axe to grind with those guys. In fact, at the moment I'm pretty obsessed with all things Ducasse.

Josette... Yes, it's a sorbet "base" syrup. YMBB posted one It would usually involve: Water( many recipes would cite mineral but..) Sugar Atomised (powdered) glucose Dextrose(sometimes) Stabilizer Fruit juices, purees, etc. As I posted earlier, Cremodan sorbet stabilizer has a chart of weights and amounts for different fruits. You have to make the mix. Re: Vodka as 'antifreeze'. I don't know if you folks posting about this work in restaurants or bars or are just speaking about home remedys. It would seem to me, much like the egg thing, to be something to do on the fly, a temporary solution. If you're making a gallon or more at a time, you can't mess around too much (IMO). I wouldn't be surprised if more bartenders or 'mixologists' turned out to be using Pacojets. And if they are, hardness might no be too much of an issue, no? Get it right in the first place, the balance in your sorbet mix, the straight version or the more involved one, and all of that stuff won't be necessary

MY two cents.... Not a bad review. He certainly had a lot of good things to say about the food. Let's face it, there's been a few besides docsconz that have had their "points" about it.

Don't want to seem contrary but the egg thing is kind of 'a wing and a prayer' to me. I've tried it when I've broken my hydrometers. Seemed a bit shaky.... If you are working in a restaurant (even if you're not), just spring for the meter and stop guessing. I would say at this point that getting your baume correct is more important then the stabilizer. Also, if you can just get a straight grapefruit juice with no sweetener, that should work ok for you.