tan319

I found something on the International Cooking Concepts site about Roner(s). http://www.cookingconcepts.com/ The Roner is used in sous vide, correct? I'd love to know more. Thanks!

Thanks for that heads up, Matsu, many thanks!

So Pamela, The formula would be 5# water to 1 # powdered gel? I presume you would take maybe half of the water, sprinkle gel over to bloom, then heat to dissolve? Then mix in with the other half of water? Set up then cut to amount needed per recipe? Sorry to bug you about this, it just intrigues me. If there is any weirdness concerning copyrights, etc., maybe you could PM me? Thank you very much!

I wonder if "performing under pressure" means being cool calm and collected or "cool" like G.R. Examples of this kind of cool would be like... Cook: "Hey Ted, you have a.." Ted: "Hey__, could you just give me the fucking ticket and stop yapping about it?" Or... Waiter: "I'm sorry, Ted. That was a creme brulee to go, I..." Ted:" Nice one, jackass. Good to see that two tables flusters you enough to fuck up an order. Make sure you screw up a few more tonight, ok, c---s-ck-r?

I'm not sure I'd call foams "mushy" anymore than whipped cream is. Anyway, there are a couple of things could do. The Tom Kha Kai foam I made was a "sauce" for grilled duck, so it started to melt when it hit the meat. It's partly just an interesting presentation, but it means the individual diner has some control over whether to eat foam or sauce by waitin a little or not. Similarly, I've seen them served over soups, where they melt in over time. The caramelized onion foam I served as part of a reconstructed French onion soup (cheese crisp and gruyere ice cream on top). That seemed to work for my not particularly adventurous guests because (1) the texture difference between foam and soup is a lot less than foam and bread, so it's not so shocking, and (2) the quantity was fairly small (a shot glass). Both turned out a fairly neutral off-white, but I can see how color might be a problem if you got more adventurous. Btw, there's a set of foam recipes (by Rick Tramonto) at Rick's foams. I think I got that address from an ealier foam thread somewhere on e-gullet, but I haven't looked for it. Another thing I saw in Spain last year was a canister used to serve cocktails into tall, thin shotglasses (almost more like flutes). This wouldn't work for just sitting around drinking, but I have used to to serve a little aperitif. here is a link to the people who distribute(I think?) the ISI stuff. http://www.cookingconcepts.com/ I thought maybe the drink device that was written about was the "cocktailmaster", which I believe the Adrias use at El Bulli to help them layer liquors and juices in drinks, etc. The specs on the cocktail master is in there. Oh, the site is in Spanish but it's not too hard to figure out what's going on. My two cents on the foams. Fruit based ones are pretty easy to work out. Make a coulis and heat about half and disolve gelatin to give texture. More acidic fruits( passion fruit, etc.) will take more playing around with. Maybe these are outlined in the recipe book or on Tramontos site? Re: Savory foams: I like the idea of a really colored foam, like an onion soup one. I would consider making a caramel water ( just a caramel deglazed with some water, very dark) and adding it to your mix, just for color. I often do this to onion soup at home or a stew or sauce if I think it's too light or grayish. I learned this when I was an apprentice. Have fun!

My 2 cents... LOVE Ramsey, saw the Chefs school episodes with him, he was a true ass kicker, made me nostalgic about my own apprenticeship. Also saw him on a show on BBC America with a shopping bag kind of outline. It was a slightly kinder, gentler Ramsey. OH, and that 'Faking It' episode with him was great too, IMO. It's going to be hard to pick a bone with him, he's the real deal, 24/7/ Question... Jason, what's his beef with EG? The thread on the sous chef in his employ that died? Edited to add: Does anyone know where people can submit to get on? I might know some people who would be interested (not me)

If I may propose this, You should find Jean Georges business office email address ( maybe his site online?) and inform them directly about the service problems. That's totally unacceptable. Jinmyo, Best sig EVER!!!

Man, I love these plates! Everything looks really great on them. Also dig the amount of glasses being used to hold components. Very sexy!

Pamela, Could you explain the Bajard method of the gelatin mixture more in depth? Is this a gelatin for mousse, etc.? Thanks for the wonderful report too! Sounds like it was great fun and inspirational.

how much goat cheese do they suggest adding? Thanks for the info. Very intrigued by this book! Is it a 'cs' situation?

Can you put names with the faces for the 'gullet party pic? Would love to put it together. Also, whu are all these teams pissed? More suspect stuff from the Schneider crowd? Not an indictment! Just curious...

Well Damn, dude!!! Just do it! I picked up some rosewater to get into that ice cream thing, just haven't had time. Been making everything for my own menu. But, will shake the led out. My chef should have got his today. We'll be getting into it soon. Edited to add: Where is your #?????????????? C'mon, do it

I asked my boss at the French bakery I work at in the mornings about this and he (from Dijon) said it's basically slab bacon, like you use in restaurants to cut lardons from. You guys were checking out that SPOON take on a passalidaire?(sp?) That would be a fairly easy one to tackle.

Maybe a Wagner would work

Ok... The 'After Eight' dessert suggests using a "flocking gun" to apply a coating to the dessert. Does anyone have an idea as to what a flocking gun is? Seems like a Brit term. Steve Klc? Any of you UK guys? Oh, btw, am I going to be the only geek who followed Fat Guys suggestion about the edition # sig addition? I thought so...

I'm glad to see this thread get bumped back up, I had forgot about it. artisanbaker, is there any news on the english translation edition yet? I wish these guys would just do the duel page thing like Bau and now Ducasse did in his new SPOON cook book. It would maybe kick up their sales a bit?

I bagged using it for my baked/molded stuff. One hundred grams worked alright for a minute but the structure I found wanting. Got a bit saggy in the middle.

Wendy, do you guys have one of those Hobart steam/convection ovens with a draught? I just stumbled into one at the French bakery that I work at in the mornings. Looks awesome! If anyone reading this is interested in buying it (drat! I would love too!) It's going for 2 grand. As far as Danish goes, we freeze ours all the time. We use fresh yeast for the dough. It doesn't stick around for too long though.

'doc? THANK YOU!!! Great pic's, love them. Greedy guy that I am, do you have any more? Thanks again, improved a hot lousy day in the cooking for $'s world! Ted

Good Luck and Best Wishes on the new venture, chefG! I can't wait to read about and possibly see the new project. I still play that 'Into the Fire' episode at least once a month. I know it will be great.

Pedro, The page# is 416, the recipe is 'Our Favorite Cheesecake'. It just calls for you to mix some ingredients in the bowl, no bain or anything. I rarely use a bain unless melting chocolate. I just work over low heat. Well, now that I've thought about it, I use a bain for swiss meringues, sabayons, the occassional pate bombe...

It's called a 'cul de poule'. Any ideas what that is? Sherlock says it's a "Hen Bottom"! google shows a..... stainless steel mixing bowl http://translate.google.com/translate?hl=e...-8%26c2coff%3D1 No problem.

yeah, I thought so...

Not that he isn't busy enough and all, but maybe chefG could help out?

Amazon.fr only charged 14,50 euro for shipping express, standard was 7,50 I believe, so the extra 7 wasn't going to kill me. My wife is another matter (snare roll/cymbal crash) The book was 135 euro, the whole package was about 181/3 bucks. Looks to be well worth it. Yes, some of the references are a bit curious, 'cul de boule'( something you mix in?) has me flummoxed at the moment. It isn't in the glossary. I'm hoping LKL chu can help? Whom, I was thinking about this earlier, got to work in this guys kitchen! Holy hell. I can only imagine how great (and challenging) that must have been. Speaking of challenging, some of the ingredients are going to take some searching out. It seems it's pretty plugged into a LOT of influences, a lot of Morrocan things, a fair amount of Asian maybe? Some I would just sub easy if I didn't have a lot of time, like the espardelle pepper that seems to be in the recipes quite frequently. I live near a newly remodeled World market that has scads of rare ingredients so maybe we'll luck out. I just found the sous vide thread, I guess I'll be getting a vac packer soon, hope I don't hurt anyone! I'm going to try the rosewater ice cream thing too, see if people dislike it as much here in Abq. as they did in NYC