mathieu77

foie gras is and will always be a controversial subject. But do not forget that it has been a technique used since hundred of years in south west of France. It has a really strong cultural aspect attach to it. Maybe foie gras should only be eaten in France, but come on this is such a delicassy, and if we eat duck let s eat it all (neck is very good as well as the head)

I had unfortunatetly the poorest meal ever in Chez Panisse last year in March. I think they should ban their food as well. A part from that, we in our restaurant use 15lt water bottles, we poor the water in glass bottles as the demand goes. Then the company that sells water come back pick up the empty ones and recycle. This was our solution and steps forward to preserve the environment; but never I will talk about it to advertise my restaurant. Bad commercial move!!! Matt

Thanks guys for the input. I add another experimentation last week, the theme was to recreate a turkish desert ''ElBulli'' s style . I use a very popular desert that most of turkish people know, it s call ''ayva tatlısı''. It s actually quinces cook in a sugar syrup with cloves, there are cook with there own seeds which gives the red color. They are served with ''kaymak'', heavy cream in english must be the accurate translation. As far as the experiment went it was quite easy I made a puree out of the cured quinces and add some of its syrup to come to a good texture. Them I added algin and cooked it in calcic bath. The result was pretty good in term of taste very close to the original, the only thing I could not reach was the intense red color of the cured quince. Here are some pics. Once again thanks you for the feed back from JK and BrianZ, believe me it s precious help. PS: working now on mango syrup raviolo Thanks for reading, Mathieu.

Hi everyone, I started playing around with Algin from the Texturas line. I found the process quite easy, so ı wanted to show some images of my first work. I have a bunch of questions in my mind, so if any body as an idea I hope this forum is not dead. Once you are done for the day with your calcic bath, how long can you keep it to play around with some more? Is there a way to conserve the caviar? For how long? (ex: ı made the caviar a lot of caviar for the restaurant early in the morning. Can it last at least until the last customer leave around 2am?) Once I made the mix (ex:fresh fruit juice with algin) how long can ı keep it in the fridge? Same questions for the raviolo. Thanks all for this wonderful post ı found already a lot of help here. Mathieu