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catsrus9

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Posts posted by catsrus9

    "Modernist Cuisine" by Myhrvold, Young & Bilet (Part 3)

    in Cookbooks & References

    Posted

    Hi Nathan,

    Thanks for the information. I had the feeling I was getting the run around from Barnes and Noble. I'm not sure what's going on over there or why they are withholding information. Do you know if additional copies are still reaching shipment centers/warehouses throughout the US, or are we done until the second printing arrives around July?

    I'm a graduate student in Cornell's Department of Food Science and I was sincerely hoping to use this book as the basis of a research project and a lesson for some of our undergraduate students. Having placed my order in mid February, I was hoping to receive a copy before the summer.

    Thanks again for any information you might be able to provide.

    Best regards,

    Charlie

    "Modernist Cuisine" by Myhrvold, Young & Bilet (Part 3)

    in Cookbooks & References

    Posted

    Hi everyone,

    I just spoke to a high up manager at Barnes and Noble (who is personally handling all the Modernist Cuisine orders). He informed me that to date, they have not received a single copy of Modernist Cuisine at any of there warehouses. This seems very strange to me since the first printing was supposed to be prorated for the different retailers. Unfortunately, this means that even though I placed my order many months ago, I will likely have to wait till at least July for my copy :(.

    "Modernist Cuisine" by Myhrvold, Young & Bilet (Part 3)

    in Cookbooks & References

    Posted

    Thanks Aaron!

    This remain's a mystery. Anytime I talk to someone at B&N they just say that their computers say they will not receive any copies until around July 1st. Their website has said this for the past several months, even though they have recently sent me emails saying that my order should ship by April 29th (before that it was supposed to be April 9th, and March 23rd) They have no idea if orders have been shipped. This includes a higher up manager I just spoke to on the phone.

    "Modernist Cuisine" by Myhrvold, Young & Bilet (Part 3)

    in Cookbooks & References

    Posted

    I ordered my book from Barnes & Noble back in mid February. My order kept getting delayed and today after emailing customer service they responded by saying that the shipment isn't expected until July 1st and so they canceled my order. I FURIOUSLY called B&N headquarters and asked why they cancelled my order without first consulting me. The women on the phone didn't have much information but she seemed to believe that everyone's order from B&N had been canceled. Does anyone know anything about this. Is this true? I have a feeling B&N messed up and is now trying to cover their tracks.

    Did anyone else order their copy of MC from B&N, and if so, what is your current status?

    If I have to reorder my book and wait another 3-4 months for this, I am going to be so upset!

    Thanks,

    Charlie

    Name of Cheese

    in Ready to Eat

    Posted

    Hey everyone,

    So I'm trying to figure out the name of a cheese, in order to win 4 tickets to a dinner at my favorite restaurant in Providence. The owner has sent out a bunch of clues as to the name of a cheese, but I still have no idea. If anyone has any ideas, I'd greatly appreciate it. Here are the clues so far:

    1) I'm a nutty American

    2) From the city, North into the hills

    3) I am what I am, thanks to The Elements

    4) My cheesemaker knows cheese from all angles (double pun).

    Thanks,

    Charlie

    Working at the interface between food and science

    in Restaurant Life

    Posted · Edited by catsrus9 (log)

    Hi everyone,

    My name's Charlie Frohman and I'm a chemistry student at Brown University. As someone who has a deep passion for both food and science, I currently plan on going to grad school for food science after college. However, I'm not really interested in the conventional food science disciplines (ie - agricultural engineering, research, etc). I'm much more interested in the development of new chemical/technological processes that are applied to food. For example, last semester I studied abroad in Barcelona, and I was fortunate enough to visit the ALICIA Foundation, the new headquarters of the El Bulli laboratory as well as a government funded center of nutritional science. When I was given a tour of the institute, it was explained to me how one division of the institute was hired my different restaurants throughout Spain to produce different flavors and develop new technologies for them. For example, one scientist was working on creating a "dirt extract" using a rotovap, which was going to be used by another famous Spanish restaurant (El Celler de Can Roca) in a dish entitled "Mussels and Earth." Another scientist explained how they were testing out using nutrient enriched lecithin-based foams as a possible way of administering medicine to mouth-cancer patients who are unable to chew or swallow.

    I found both of these applications to be absolutely fascinating, and It would be a dream to be able to pursue some sort of related field. Unfortunately, I have no idea if any sort of similar (or even vaguely related) institute exists in the US. ...so I thought this would be a good place to ask for advice. Does anyone know of any places that focus on this sort of work?

    Thanks in advance to anyone who might be able to help out a crazy food lover who is trying to figure out how to figure out what he wants to do with his life!

    Sincerely,

    Charlie Frohman

    elBulli 2008 reports

    in Spain & Portugal: Dining

    Posted

    Don't mean to hijack this thread, but does anyone know when El Bulli will start taking reservations for 2009? Generally, what is it like getting a table when they start taking reservations? (If there is a more appropriate place for these questions, I'll gladly take them there).

    I believe they take reservations sometime around mid October each year....perhaps around the 10th-15th...I don't remember exactly, but I'm sure people will be posting here when it comes time!

    I was lucky enough to go last September when a fellow egulleter wasn't able to keep her reservation. I'm planning on going on a trip to next summer after college, and I'd love to be able to go back. But yeah, we've got a while to wait!

    -Charlie

    elBulli 2008 reports

    in Spain & Portugal: Dining

    Posted

    Looking over your pictures, it looks like there are some holdovers from last season's menu (I remember having the gnocchi dish, the razor clams, the miso brioche (my favorite dish), the gorgonzola shell, etc). Is this common practice?

    Man, I would love to go back....

    out of curiosity, is lunch the same price as dinner?

    -Charlie

    PS - Although I don't remember the exact technique as it was explained to us, I seem to remember that the gnocchi was prepared through some sort of permutation of the spherification technique. That, too, was one of my favorite dishes from the night.

    Le Bernardin

    in New York: Dining

    Posted

    I'm going to Le Bernardin for the first time this Saturday with my family (I have no idea how I haven't gotten here before). I'm probably going to be doing a la carte (I've spent way too much money on food lately). That being said, for those of you who have been before/recently, what dishes would you recommend from each course? Are there certain must haves? Any suggestions would be much appreciated! :)

    Much obliged,

    Charlie

    How was it?

    Has anyone done the (big) chef's tasting menu, recently?

    Sorry for the delay....it's been a busy few days back at school.

    Le Bernardin was fantastic....we wound up deciding to do the Le Bernardin (smaller) tasting menu. All the dishes were flawlessly prepared (as expected), and incredibly delicious. Nonetheless, I still think I prefer other high-end restaurants in the city a good deal more. I definitely appreciate extraordinarily fresh seafood, but after 5 courses or delicately plated, tiny portions of fish/shellfish, I must admit, I was kind of craving some sort of meat ;). That' being said, I loved every course I had, and in particular, a dish of peekytoe crab tossed with butter in a light dijon emulsion was stunning. I could have eaten multiple plates of that one course.

    Actually, one of the highlights of the evening was a Kracher Beerenausleses Zweigelt that we had with dessert. I'm very fond of the Kracher wines, but I had never had a red Beerenauslese. It was fantastic....sweet but perfectly balanced with a nice touch of spice so that it didn't overpower the desserts.....in particular it went fantastically with a chocolate-souflee-esque (im not sure what it actually was) dessert.

    Although I don't personally know anyone who has done the chef's tasting menu, the table next to me was, and they seemed to be tremendously enjoying everything that was served to them.

    Le Bernardin

    in New York: Dining

    Posted

    I'm going to Le Bernardin for the first time this Saturday with my family (I have no idea how I haven't gotten here before). I'm probably going to be doing a la carte (I've spent way too much money on food lately). That being said, for those of you who have been before/recently, what dishes would you recommend from each course? Are there certain must haves? Any suggestions would be much appreciated! :)

    Much obliged,

    Charlie

    NY Food Tour / Spring Break '08

    in New York: Dining

    Posted

    Perhaps more poignantly, it's not like you got a vodka and soda.

    I was tempted to drive up to NYC this weekend to meet another Brownie for a meal at Ko, but unfortunately I have to cook.  Oh well.  By the way, our campus food smokes yours, no offense.

    Haha, no offense taken. I'm the first to admit that our food is absolutely horrible. Some of the things that show up in our dining halls are absolutely terrifying.

    Also, there was another Brown student who went home to go to Ko!? Who in the world is it? I thought I was the only one crazy enough (as well as the only Brown student that didn't think Momofuku was some offensive term).

    NY Food Tour / Spring Break '08

    in New York: Dining

    Posted

    I'm highly jealous of your travels....what an awesome trip! so many fantastic restaurants in such a short period of time. My spring break doesn't start till next weekend, and I'll be lucky if I get to half as many cool places. I'm definitely going to 11 Madison Park (which I actually haven't been to before) so I'm glad you really liked their new menu.

    Although I did come back from school in Provy last weekend just to go to Momofuku Ko with a fellow foodie friend, which was incredible! :)

    I'm glad you had an awesome time! I'm sure it will be really hard to go back to normal school now (and the boring food that our lovely universities have to offer) hehe.

    My best,

    Charlie

    Momofuku Ko (Part 1)

    in New York: Dining

    Posted · Edited by catsrus9 (log)

    its back up! score!

    __________, you reserved 2 seats on 3/14/2008 at 07:30 pm

    if you are going to be late call __________ and leave a message

    unfortunately if you are going to be more then 15 minutes late we will have to give up your spot out of respect for the guest arriving after you

    If you would like to cancel your reservation please click on the following link:click here to cancel your reservation

    please note we will do our best to accommodate special needs and food allergies however because our menu changes from day to day we will sometimes be unable to significantly alter your meal

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