tan319

That's awesome, Neil! I'm really, really happy for you. Re: Hours: There is a certain solitude about 4 in the morning that can become addictive. I haven't been doing it that much these days but I enjoyed it for a long time. I hope you will too. Best of luck to you, sir!

Thank you! I thought you would like the glasses.

Ted, in a SSB mood, contemplating ancho puree, chocolate bread,toasted pinons http://www.pbmanagement.co.uk/images/tednicely.jpg and his (former) production career?

Actually, my wife, who is a Texan, has just explained it to me,( she thinks) Would it be a Sorry Son of a Bitch?

'Cause we're all messed up from being around sugar and such, all day long, every day. Sorry... Just kidding around. I'm not going to ask what an SSB is .

Na, Na, Na na na Just kidding. I used to make a bread pudding with chocolate bread, ancho puree that started from roasted, then rehydrated anchos, with chocolate custard made with brown sugar, cinnamon and toasted pinons. It was yummy.

Whole foods sounds like a good idea.

Those were really solid suggestions, Dave. I'm just wondering if the sorbet's only ingredient besides syrup was Ancho. Seems a pretty straight forward item to use solo. I always do toast my chiles before rehydrating, my bad for omitting.

Rehydrate real anchos. Puree and use it in your syrup? Seems that powder would be grainy, even if strained. Hope it was helpful.

If you're not going to spring for the cuisinart 50 buck guy, which is not bad, and you don't mind going with the salt and ice scenario, go down to the Kmart at Astor place or someplace like that and get a 4 qt. rival machine for 17.00 bucks or so. I'm getting tremendous results, believe it or not, with mine, especially the 4 qt. one. Very fluffy, good spin. Much better then the cusinnart, much messier though if you're not careful.

I liked them both. Loved the 'Pigs Trough' at Farrells!

Thanks, Lesley. So, it's the same thing, huh?

Thanks for the info. Feullitine is like little flakes of those fan like cookies you see garnish ice cream coupes etc. Almost cereal like. Very good taste, very good crunch factor. You get ALOT of product when you purchase, be warned, but it keeps well.I got mine from Cocoa Barry, I believe. I saw the royaltine in a recipe of Iuzzini's in that PA&D '10' best issue, had to ask. That candy sounds good!

but didn't come up with any product listings, only menu items,etc. Who makes it? What is it? Many thanks to all.

I can't believe I found this thread and that it was started by chefG! I have SOOOOOO many thoughts on bread, it being a major monetary concern to both of the restaurants I work at, how it affects the meal ( I am a pastry chef, the more bread eaten, the less room there is at the end) the labor and expertise required to produce something exceptional. It's given away, at an expense not usually considered by most people. We were spending 400+ bucks a week on it, not counting ,what, 20 lb. of butter a week also? If you get into flavoring the butter ( a concept I truly dislike, unless for fish or meat) even more money spent on labor. If the chef wants to get fancy, piping out pats of butter, more time, more money. And if you have truly great bread (And why not?) you never can keep up with the demand. We cut it out for awhile, we made flatbread, to be given out with a variety of olives, we now have the culinary student I hired to work as my assistant, spending every single minute of her time making, you guessed it, bread. The other restaurant I consult for just did away with it. They throw an amuse out there and feed you what you order. I love the european idea of charging for bread service. I can't imagine sitting down for a meal at Trio or El Bulli and getting bread. Come to think of it, when I worked at Chicama, I don't think Chef Douglas served bread. Or maybe he did send out a cassava flatbread(bought in) with a tuna mayo. Does he do this at Ola? I do think of the whole 'breaking bread', semi religous, tradition of bread being offered but the whole thing just seems to eat up so much time, money and thought process. At Peter Lugers, yes! In an oyster bar, with salted butter, yes!!! With a braised dish, with a wonderful broth, sure. Make it a component of the dish. But then the other customers will see it and want it. When I took my main gig, a bit over a year now, one of the first things I said was a deal breaker was that I don't do bread. I wish bread could be more of a surprise to people, like an amuse, rather then this entitled, expected part of the meal. chefG, I can't see how people would miss it at Trio.

Chiacgo has been privy to this cuisine for over two years. It is called Trio and it is in Evanston. Seems like alot of influence on Motos menu came from Chef Achatz. Just a thought. Klinger: How are you? OK, I feel the need to comment on this now while it is still in it's early stages. I have said this before, when people commit to work outside of the box they unintentionally enter a smaller box. I assure you Moto's cuisine is as original as Trio, as the Fat Duck, as Veyrat, as Gagnaire and so on. So chef Cantu has attached rosemary to silverware, does the intentional olfactory sensation become a link to Trio's lobster with rosemary vapor. NO. When something is new it is scrutinized, analyzed, and deconstructed. People will find the common demoninators where they want. They will try to imobilize the movement. They will corrupt the style to the point where they disable themselves from enjoying a wonderful meal because they overthink it. Please, go to Moto, come to Trio, these are restaurants that are taking risks, introducing a style of cuisine new to this country. We should all be happy that Chicago is now leading the country in culinary innovation. Chefg, what a classy post. Inventolux and Hobbes, best wishes and the best of luck. If I get to chicago, I'm there!

There you go, Pan! Steve, yes, will be doing it soon. I was talking about the traditional stuff.

Steve could ( and will) probably answer this with more knowledge, but I'm guessing it has citric or tartaric acid in it, for one. I've read that it isn't, never went down that road myself

Pan, what I'm primarily interested in isomalt for is in making sugar garnish. If you use the Adria/ Balaguer formulas for sugar decor/crocants, which have fondant and glucose heated together to temp, flavored and spread on to a silpat and rolled between two silpats to a desired thiness. Or you can put those shards into a food processor and take the resulting powder and put onto a silpat and heat it till it comes back together,then shape, etc. Which takes away the rolling to thiness process considerably, I've read. A percentage of isomalt into that formula will help protect the sugar against humidity , which is what I'm interested in. I also think people doing competitions are using it for the same reasons even though I don't think they're using that formula. Usually typical sugar decor isn't edible. The aforemention method is.

Having just read a post that mentioned isomalt, I'm wondering if there is a difference between, say, isomalt that uster sells, and the Pastry 1 product called 'Decomalt' (isomalt)? Any info is greatly appreciated, as always.

That makes me consider it a good idea even more...

Can't believe this thread, maaaaannnnnn... I haven't smoked for a good 9 years or so now, but this is making me reflect on some cool memories. A- When I was a late teen, my fave 'smoked' munchies were a Dr. Pepper, a foul sub (in a cello bag), a bag of cheese doodles or some BBQ chips ( fritos, sometimes) and to finish off, this AWESOME ice cream cake that was in an ice cream container, all courtesy of 7-11's in the DC/Md. area. B- One time, I was making a record with this this French band in Bath, in the UK, when the maintainance guy for the studio I was in, having just arrived back from Amsterdam with a bunch of Thai stick ( which I had never tried before) got us SO screwed up, that I had to raid the kitchen, eating toast with p-nut butter( that cool english 'toasting' bread), Hob-Nobs cookies, everything I could, just to get unstoned enough to go to sleep! THAT was some intense shit, dude! C- With same French band, 14 months later, deep in the Southwest of France this time, in another studio, the drummer and , ahem, a 'friend 'of the band, prepared a wonderful marinara sauce for calamari, liberally laced with hash. The band, a great bunch of guys, were all laughing , telling me I was going to get screwed up, which I threw back at them. The drummer, Denis, said to me as I ate my first bite of said calamari, 'Bon Soir, le petit ( my nickname to them, I'm a short guy), I'm telling them to get bent, I'm staying up all night, blahblahblah... After dinner, we're all sitting in the lounge, in front of the fireplace. Suddenly, I realize I haven't moved in an hour. I force myself up, stumble to my room, where I collapse, fully clothed, for the next 18 hours. GREAT calamari

But isn't Heston talking about intensifying flavor? As for the gelatin question, maybe that process is intact thru the temperature being reached. If you could pressure cook a lamb shank for instance, so that the meat falls off the bone, I would think that this method could still give you the gel. Anyways, cool idea. I surprised someone hasn't thought of it before.

Thanks for the links, loufood. An interesting note about this recipe is that there is no molten center. Which brings me to this. I made a batch the other day at work ,skipping the white choc insert/ ganache to give to the staff, just to get rid of the 1st batter I made. My chef flipped over it. Loved it! As did everyone else. So I'm thinking of serving it for Valentines day with a griotte cherry sauce or a sorbet, something sour-ish to cut into the sweetness. With that idea Chef Yosses planted about raspberries, maybe I'll load it with a couple of griottes or even a dark chocolate ganache dipped griotte. Could be good. I hope you dig the idea, Chef

I guess it's coming packaged that way. I believe it was that much in French alone. JB Prince is selling the French version for 185.00