tan319

Thanks for that link! Going to have to explore there a bit. The book looks pretty cool. Do you have it yet? Can't wait for it to publish in English. Thanks again.

I was wondering if anyone has had the beet cake that Sam Mason is doing on his (new?) dessert menu? I was curious if it's chocolate based or really a 'beet' cake. Any info, as always, is greatly appreciated.

I think Guittard is doing exclusive deals with people who are already carrying their products like chocolate chips and therefore, the distributors who would sell the high end stuff to the likes of you and I, can't get their hands on it. Out here at least, the small purveyors have kind of vanished. I wouldn't mind giving this small company some of my biz but I don't want to commit to buying a huge amount at a time and also, I don't want to screw the people who have always been there, have always followed me from gig to gig, and always try to get me what I want.

Thanks for the report! I was trying to go to the liberia gastronomica site to see if it's there(his book) but couldn't get in there. Did you get a copy of his book in Spanish or are you waiting for the English edition? He is the kind of 'Godfather' of Spanish pastry, isn't he? I think Balaguer (maybe all of them) worked in his shop. Thanks again for posting.

Wendy, I had the same problem trying to get E. Guittard. I was schellped around to a wholesale baking co. here (right up the street, actually) that I had never heard of, and they didn't carry the good stuff. They could special order it. However, they were cool, and put me in touch with a rep from E.Guittard, who said he was going to send me samples. I'm still waiting. Surprising that these people ( Guittard) want to make it so hard for anyone to get their product. I'll just keep lobbing the bosses bucks on Valrhona and Cocoa Noel. Chumps!

Thanks for your post, Mike. What was the texture like? Melt in your mouth? Speaking of the '50, how was your experience with the dessert course? Don't remember a post... Thanks again.

Still very interested in hearing about the class, sure lot's of others are too

I've been reading about them a lot lately but no ones explaining what they are or how to do them. I guess chefG could have started them with his 'pizza' at TRIO. If anyone has any info on this, I'm all ears... Thank you!

This sounds exciting! Can you tell us what you did in class, and what impressed you the most about his work? In other words... SPILL THE BEANS!!!!!!!!!!!!!!!!!

That note reads like a page from 'American Psycho"

Embrace the inner SSB in you...

I just read a blurb about MOTO in the new Food Arts. Looking good and congrats!

In Albert Adrias book, 'Los Postres de El Bulli' and probably in the '98-02' book also, there is a recipe for a tuile of sorts, using condensed milk and a touch of flour. If you want the recipe, feel free to PM me. Sounds like you came up with a good one yourself!

I hope the 'gullet won't mind... Jason was kind enough to PM this to me, so I'm just cutting and pasting this... LINCOLN CARSON'S FRESH PEPPERMINT BOMBE WITH DARK CHOCOLATE Yield: 8 servings ICE CREAM BASE: 2 oz/56.7 g blue balsam mint, finely chopped 16 liq oz/473 ml heavy cream 30 liq oz/887 ml half-and-half 12 oz/340.2 granulated sugar, divided 19 ( 12.35 oz/350 g ) large egg yolks 1. In a heavy pot, place the mint, cream, half-and-half and 8 oz/226.8 g of the sugar. Bring to a boil and let steep for 10 minutes. 2. Return to boil. Whisk together the yolks and remaining sugar and temper with mint mixture. Return to heat over medium-low flame, and cook to custard stage. 3. Remove to ice bath, stirring until cool; strain through chinoise. Refrigerate overnight. 4. Freeze in an ice cream machine according to manufacturer's instructions. CHOCOLATE SYRUP: 16 liq oz/473 ml water 16 oz/453.6 g granulated sugar 3.5 oz/99.2 g cocoa powder 1. In a saucepan, make a simple syrup with the water and sugar. 2. In a large bowl, slowly whisk the simple syrup into the cocoa until it is a smooth, thick paste. 3. Over high heat, transfer the syrup to a saucepan. Stirring constantly, bring to a boil. 4. Remove from heat. Strain and cool. 5. Freeze to below 30 F, but not cold enough to solidify. MINT SAUCE: 1 liq oz/29.5 ml simple syrup 8 mint leaves 1. In a blender on high speed, blend the simple syrup and the mint until the mint leaves are finely chopped. 2. Strain the syrup through a fine chinoise. ASSEMBLY: Eight 1" chocolate discs ( 1/16" thick) 1. Fill eight 3" ring molds with ice cream, making sure there are no air pockets, and leaving 1/8" space between the top of the ring mold and the ice cream. Freeze for several hours. 2. With a spoon, hollow a cylinder in the center of each mold about 1/4 way through each bombe. 3. Fill a parchment cone with the chocolate syrup and pipe it into the wells in the bombes. With an offset spatula, smooth each hole over with ice cream and let set in the freezer. 4. When frozen, cap each hole with a chocolate disc. Invert the molds onto a sheetpan and remove the molds. 5. Place each bombe on a plate garnished with mint and chocolate sauce. Garnish the top of each bombe with wavy strips of chocolate. Like Brian said above, this thing was good! The technique is really interesting, I'd love to try something like thing changing flavours around. All of Carson's desserts look interesting, his combinations always look great.

I found the damn mag! How utterly dumb of me. Thanks to all who helped.

Nice One!

Jason, you're the man! I'm writing you a PM. I called PA&D today tp inquire about the issues, book, they're supposed to get back to me. If you have the issue#/ month/year, maybe I can get it thru back issues. Thanks again! Ted

Drag! It's probably in the out of print one... Maybe I should write chocomag and see if he can help?

I saw that on 231 also, bri. Think I'll be bookstore hopping tomorrow when I get off of work.

I liked jeunefilleparis' review/post about Spice Market. The dessert menu alone makes me want to go there + I like that area for it's food. I hope it workks for JGV

I saw the listing for BRGuest but thought maybe it was old. Thanks for the info. BTW, do you know about that book thing I mentioned? Thanks again, Bri

And does anyone know where Lincoln is now? He's no longer listed as the pastry chef at Olives in the W hotel in NY

When I lived in NYC, I used to go to Cascabel and I almost always had Lincoln Carsons chocolate cake with a liquid center of peppermint coulis. It was awesome and I know the recipe was pictured and published in either Chocolatier or maybe even PA&D ( how long has that been in business?). My question is does anyone know which Tish Boyle book it made it into? I have Grand Finales and it isn't in there. I gave a quick browse thru the Neoclassic plated dessert one today at Borders. Would it be the Chocolate Passion one? Any help will be greatly appreciated. Thanks!

It seems like that building has been a bit troubled. In the 1st article published awhile ago in the NYT, wasn't Keller having problems of an electrical sort in there? I hope he is compensated for the lost revenues.

are we talking about the same Las Vegas??? =] well, you've got a point there... But, 4 am is 4 am.