tan319

I have a Cambro of Vanilla sugar going at all times in my place. I use it in creme brulee, mainly.

I agree about the retail stuff,BPG. BTW, congrats on the shop! I've been thinking about seeking investors here to do a dessert only type of restaurant, kind of on the line of a place in DC that used to exist called 'Dolce Finale'. Steve K. might remember that place. Small, seat maybe 25 at the max, small bar. Maybe, just maybe, offer a few savory items. Still in the development stage. Best of luck on the shop.

BPG, Know what you mean about Krups. One of the places I work at has a cuisineart ice cream machine I do stuff in. Very Frustrating! I just found some Musso machines that I think I can get for one of my places. It's at makeicecream.com. There's one for 599.00 & one for 999.00.

BPG, GREAT looking menu!!! Do you have an ice cream machine? Really great menu, congrats

At one of my places I have started doing a fruit gratin, w/ kirschwasser gratin cream.. At the other one I'm doing a shortcake, orange accented, with a mascarpone cream, mixed berrys and a mixed berry coulis. It's taking off big. Sold about 40 this weekend.

Steve, Actually, a purveyor who does business thru JBPrince was trying to procure it for me, because they get a discount on things thru them. Even books, though it was a small one. They had told him they were phasing out books,that they usaually ordered 50 at a time and when they were gone, that was it. Communication wasn't amazing, but after the order that I had rather impatiently waited for for 2 weeks (JBP had also screwed up on the 3 day fed ex that was requested.decided to send it by ground instead) came with a few other things I had ordered and the book was labeled 'discontinued'. That was on a Friday and the following Monday the purveyor spoke to the guy and he confirmed it. I'm still pretty pissed about it.

I'm sure it was 'la cocina des postres'. it is a couple of years old and it is a lavish production. if you want to know where to order it PM me and I'll direct you. Is this the book you're refering to? Also available from JB Prince just so you know, JBPrince is phasing out a lot of books. I had recently ordered the Balaguer book from them and after waiting around for 2 friggin weeks for it was told they had "discontinued' it. was NOT a happy camper! They didn't seem to care when they were told it was till on their website either.

maybe someone dropped something? In reference to the various mentions of overheard 'F*cks',etc., I was working as a cook in a very well known place in NYC and the managers had to get on our chef de cuisine and sous chef during service constantly for yelling "F*CKING SHOES" all the time and various versions of the same at the cooks ! Not at me of course. And then there was the time the 'BIG' chef threw a cup into the deep fryer behind my station at the hot apps guy...

I'm sure it was 'la cocina des postres'. it is a couple of years old and it is a lavish production. if you want to know where to order it PM me and I'll direct you.

La cocina des postres? It's a pretty famous book I think amongst pastry geeks:-)

yes, i believe he has a shop/ studio, there in Barcelona.

Hey bux. A site just appeared today. check it out. http://oriolbalaguer.com/o

why yes tan319! There is! I just found it! Try this web address! Pretty cool! http://oriolbalaguer.com/

yes, Bux. I saw the asiacuisine one and I'm surprised that they don't have a website yet. have you seen this one that was posted in the pastry & baking section? http://www.cacaosampaka.com/ P&B moderator Michael L. posted this Barcelona, already home of Espai Sucre, perhaps the world's most progressive dessert-only dining experience, may also claim the vanguard of haute chocolate shops, Cacao Sampaka. Discovering an article on the El Bulli press site, I've learned the shop has been open little over a year, and is under the direction of Alberto Adrià, Ramón Morató, Quim Capdevila, and Jaime von Arend (of Chocovic). In addition to offering a line of all things chocolate- bonbons, tablets, and a salon or bar degustación- Cacao Sampaka appears to be hosting classes and special tastings as well. And true to the current spirit of Spanish pastry, the selection ranges from the classical to the avant garde, or as The Guardian suggests, "Once you have tasted the anchovy, curry and blue cheese fillings, chocolate will never be the same again." I will post more info as I read further; if anyone knows anything, please share! I knew absolutely nothing until now. it's a pretty cool site. If you find out more about the OB place, can you post? Thanks.

Thanks for the temper machine links. Very cool!

Have any of you folks been to this new shop or is it not open yet? Any info would be greatly appreciated! thank you

at 445$ or close, do you think for a little more money there is a small chocolate temperer on the market that is worthwhile? I think that I've seen them advertised in the back pages of PA&D or Chocolatier, perhaps. Thought's on this?

DAMN!!! Does that attachment temper?

I was just doing a search on Oriol Balaguer and it came up that he was opening this place which is a chocolate studio, I think. Any info?

cool, keep me advised if not too much trouble. I have a friend who is staging there @ the 'bulli' at the moment too. More of an aquintence, I suppose. I met him when I worked at CC . He's a good friend of one of the chefs I work with. a former cook at union pacific and Jean George, savory stuff. A great cook and guy.

:-( It didn't come today... Thanks for the note, BPG! I'll give you a heads up when I get it in my paws. BTW, where did you hear about the new one? Does he have a web page?

Michael and anyone else who might be into it: Does anyone subscribe to the mag Michael mentioned, La Confiteria Española? Any info would be appreciated! BTW: I think my copy of O.B.'s book will arrive tomorrow. YAY!!!!!!!!!!!!!!!!!!!

nice stuff!

I would have if they hadn't nutralized,:-) Still feeling pretty silly about it!

Jemal is good. I hope it works for him. There was a place solely devoted to peanut butter on Thompson st., I believe, around Bleeker st. a few years ago. I don't know if it's still there though. Every kind of sandwich, PB only.