Doodad

I have a pipe cleaner like a tiny bottle brush that I use to clean pasta dies and squirt bottle nozzles. Tweezers, some lab type glassware.

Even at home, ice tea gets what my Mom always called "stale." It just does not keep. Agree with the 24 hours bit. But, we are in the South and it gets consumed.

Mushrooms were taboo in our house for years. I love them. One day I roasted chanterelles and now my wife can't keep mushrooms in stock. Daughter still hates them though. When my daughter was a kid she hated broccoli. We would eat the heads and tell my daughter the stems were truffla trees from the Dr. Suess book. Problem solved. She did finally notice that we ate broccoli everytime the truffla trees made an appearence.

Hey Chris, you are in luck. It appears that Rachel Ray has a new show just for your problem. Cook one day eat for five or something.

Hey R, I was sad the hear you were gone when we ate lunch on Saturday. I understand family needs and such though. I just feel I have no choice in the matter. I can't sit on unemployment forever, don't think I will ever work in IT again, which age is factor in as well. Might as well chart a new course. I wish I could go to the CIA. Even if I was single, I could not afford that stuff. Chatt Tech is where I am headed; Jason actually mentioned it to me in the interview.

Peas perhaps? I am working on a basil foam as well, but peas would be greener I would think.

Did I hear right that she got in an accident on the set just prior to production? Anyone know?

The no thanks is what I am seeing. In this economy, employers can be picky. I see little option myself being unemployed as my old job is not coming back. Might as well go to school as a second degree and get the paper. I can't get more than a cursory glance otherwise.

Ok, I was thinking half right then. I need to find a dropper that can make larger spheres though.

Thanks for the info. More homework needed. Do all spherification methods result in a liquid center?

Ok, I have the kit and ready for the weekend to play. I have some ideas, but could use some more input as the kit is very deficient as far as "recipes." The company that produces the kit has a book, but it is not in English yet. I have to say the kit is a pretty good value for the materials provided. So, my questions: Can the carageenan thickened solutions be made into a sheet instead of a noodle? Would I pour it on a frozen sheet pan to cool? How do I make a large reverse sphere? In a spoon with calcium soln in it then quick dunk in the calcium bath? How long can they be held?

Mondial like they use in kitchens? $20 so she can beat it all she wants.

Cabrita!

The one ingredient I remember off the bat is santol (?) Some kind of fruit that he mentioned a certain apple as being an appropriate substitute. Others were herbs or for instance a dried, cured beef that will never be seen here. The satay did not call for curry powder, but several spices, some powdered like tumeric, that made a sort of curry. Based on my local Thai place, it is spot on as to the flavors. I can honestly say I have never been called a churl before. Oh, one more thing. I always thought the plum sauce that came from the local Thai place with spring rolls was an anomoly, but he presented the exact same jazzed up Chinese plum sauce for spring rolls in the book. Live and learn.

Wow, that looks very interesting. Price is out of my reach though.

Yes been looking at that a bit this morning. I really would like to see the role of pH in these processes as well. I know it must play a large factor and if you knew the pH of the starting material (and I have tools to measure) there should be some realiable way to control the outcome.

I wonder what would happen if you used one of those smokepipe contraptions and fed the smoke into a ballon or bag? If you threw it in the freezer would the hot vapor condense to give a flavored liquid?

Yeah I know it is a loose term at best. I almost called the thread something else. I would like to see specific ratios of the chemicals to do spherification, reverse spheres, foams and such. The kit I got is from think geek and has the tools to do those. Thanks for that link.

I have chicken satay and grilled pork marinating now for dinner. The satay recipe was slightly different than most that I see, but smells great and makes sense. My only beef so far is that several of the recipes I was drawn to based on the photos use ingredients that the author admits can only be found in Thailand. He offers substitutions, but they seem half hearted. And a fish sauce made with rice roaches?!?

I have that book on order to take a look at it. None in stock at the local book monger.

Has anything come out at all? I have a starter kit on the way and would like to see some recipes and or ideas so I can assemble more equipment. I have a stick blender, scale and the kit. I have ideas, but need ratios to work it out.

Got my copy yesterday as a belated birthday from my daughter! Can't wait to dig in. My wife is going to pick the first one. Host Note: The topic about cooking from the book can be found here.

There is no such thing as a free lunch.

I really hate this show.

Sat in the buttermilk too long and partially cooked? All I can think of since you have used the same recipe in the past.