tan319

Right-o! Harsh!!! Hmmmm, I see no flaming going on... Oh well, I suddenly remembered a recipe out of my Spanish pastry book,'S-21', that involves various parfaits ( the desserts are in a glass) that involves sugar and water, cooked to 125c, over whipping yolks and incorporating soft peaked whipped cream. Btw, there would seem to be a lot of american students, enthusiasts, who would swear by Friberg for something, especially any CCS grads or students, since he teaches there(?). I don't own his book, I probably should, just for the sake of it, but still...

Perhaps Lesley is referring to Friberg as 'non french pastry chump'? Kidding...?

You should google it or check nightscotsman' post on the 'Bau tuile' thread. Apple pectin is used to gel or make more viscous a sauce, especially fruit ones, high acid, etc. Bau's tuiles use apple pectin in it, it being a flourless recipe that involves glucose too. It's a take on the lace cups type of thing. Anyway, Micael LAiskonis wrote that he used pectin NH, which I've seen used in making your own neutral glazes, etc., in Bau and Balaguers book. It seems to work with moisture well and you can remelt it too, I think. Tchorst has some good stuff about pectins in the Bau thread too. I hope this helps, Mike! Thanks

Brian, are you talking about this place? http://www22.inetba.com/chefconnection/item99458.ctlg I tried to order some monostearate de glycerol from them before but they have no electronic billing set up yet... Which leads me to... WHY ADVERTISE ON THE "NET THEN? oh, well.

I did find it here http://www.meilleurduchef.com/cgi/mdc/l/en...ine_nh_nap.html but i think it's in france and , considering that a month later I'm STILL waiting for a Thuries back issue I ordered, I'll pass on that. Sorry I didn't google in the 1st place, what was I thinking? These allergies have my brain scrambled! Thanks for the info, Brian.

I looked at Pastry 1 but seems like they only make apple pectin. Michael, can you give me a source. I'll keep looking in the meantime. As always, Thanks!

"Why you, I ought'a"... The Three Stooges Thanks for the info, Mike!

Been there for that one!!! Nice!

You know Mike, I have seen Shrek, many, MANY times, courtesy of my daughter, and I don't remember that bit. However, when you went to wd-50, did you happen to taste Mssr. Mason's Guindja parfait? Mousse, semifreddo? Talk to me!!! Thank you, as always

Well, you would be missing something decent. What if nobody had ever tried 'salt water taffy'? Because of what the phrase implies? Sometimes I think the 'culinary police' are as bad as the Hannitys or Limbaughs. Sorry, kind of stroppy today. Combination of allergens and talk radio getting to me. Thanks, Michael, for your thoughts. You too, Tim. So, I shouldn't be overanalyzing this too much? When I see this on a menu it's often a word describing a mousse? Just trying to increase the knowledge factor.

I've been seeing 'Parfaits' on a lot of menus and reviews lately, and have been researching it a bit. I was just going through some old Art Culinaires at my place and it seems that for the most part they involve water and sugar heated up to ,well. I'm assuming 250 or 60, since there's no temp given ( these are early 90s books),poured into yolks being whisked in a K.A.. beaten to cool (pate bombe) then soft peak whipped cream and/or some sort of meringue and flavoring being folded in. Then the mix is poured into molds, etc. Would this be the type of parfait that current people,ie: Laiskonis, Coston, Mason, etc. are incorporating into their dessert concepts? Pouring onto a sheet pan, cutting into strips, the whole 9 yards? Thanks in advance for any info, always appreciated!

I saw some durian essence or extract in an asian store the other day, I was considering making an ice cream or sorbet with it till I came to my senses! BTW: what is breadfruit like? Saw that too.

Well, I guess they would hate my Cabrales/Chocolate Truffle!!! I made them as a part of a trio of truffles to be served at a wine dinner, then was requested to do them for a big festival type thing which they asked me to do 600 of them. At the wine tasing it went over great and at the festival they were the most popular thing there. Intially people are freaked out at the idea of the combo but when they taste that salty cheese hit some really fine bittersweet choc, it's all over.

Me too... Good points. And I commend your compassion. Sincerely. There never seems to be enough of that to go around in this world. Thanks, I meant it. This place has a lot less of the whole internet BBS let's all be pricks to each other attitude that I dislike so much.

well, she's kind of getting it a bit in here too, don'cha think? A lot of people read this stuff in here, it get's around, and a helluva lot of of people read the times. Don't get me wrong, she made the bed, the whole lot, but, I have a bit of compassion in me, blah,blah. I loved the blog, BTW. Me too...

Thanks, Tim! I tried to order pectin NH today, nobody I deal with carrys it, drag.... I'm going to have to mail order some. I made another run at the plain bau tuile today, I added a bit of APF, per Michaels suggestion. It's setting up in the walk in, I'll take another whack at it tomorrow. Thanks for the recipe. BTW, what is the diff between the apple pectin and the pectin NH? I've seen the NH mentioned in those neutral-ish glazes in 'Au Couer...' but? Thanks in advance!

That's a weird one. Feel kind of bad for her. Why do you feel bad for her? Because I think she's going to get a raft of shit for it, and even though the NYTimes position is one of the heaviest ones in the country (IMO), I don't think she was prepared for all of the artillery fire this has brought down. The J-G-V connection was pretty obvious to a lot of people in here, I wasn't aware of it but she probably should have thought about it, it doesn't make her look very good. And that mention in MUG just highlighted the whole mess. On top of that Eurotrashblog thing. Just made me squirm a bit.

Wes, Thank you!!!!!!!!!!!!!!!!!! It's awesome that you came here and so graciously offer your help. Thanks again!

That's a weird one. Feel kind of bad for her.

Thank you, Michael and Steve for the info and Steve, thanks for the recipe! I'll be trying that out. The chocolate tuile ended up ok, the plain one was the one I was kind of bummed with. Michael, I noticed that streched thing too yesterday. You can get them to look like those Balaguer caramel tuiles. Thanks for the blowtorch 'tip'! I'll have to look for the Brunstein book. It's funny that we're talking about cocoa nibs, I just got a pail of them on monday.

Thanks, Toby and Karen. Ultra cool site, Toby!

Great article about a great guy. Congrats!!!

That was some breezy reading there, Tim Thanks for posting it. I haven't tried the Fauchon tuile, but would love to. If you dig up the recipe I'm all ears. BTW, I made the plain Bau tuile mix yesterday, and baked it off today. Not real forgiving, that one. Came out crappy. Not sure why. I used Plugra in it, maybe that's why? Too much fat? I baked it off a couple of times, in a couple of different ways. Greasy and not right. Back to the drawing board, using regular butter, for a start.

Thanks for the info, stscam. I went to my local Asian market today, I was S.O.L. I thought someone made a puree but couldn't find it in my purveyors. I'll investigate furthur BTW, the Asian market does occasionally have the fresh stuff!

And you didn't feel like it was a 3 star, correct? For the kind of restaurant they are?