Xskinny steveX

thanks does anyone know which one would work for tomato water spheres like what Jose Andres does

I bought calcium chloride e509 on www.L'Epicerie.com and it says on the label that it is harmful if swallowed. I have seen a lot of new recipes for spherification where they mix the liquid for the spheres with calcium instead of alginate. I want to know if they are talking about another type of calcium chloride or is this safe to use. can someone help me

thanks alot

i am a CIA student and some classmates are doing a project on morimoto. I am trying to help them find some information about him. and i thought that might be a good place to start.

sorry about the typo, this might make more sense $10,000 for the best recipe and $5,000 for the best video

My girlfriend and some friends took me to vin for my birthday last year and I was not impressed. The restaurant looks very nice its big its open and colorful. The Bouillabaisse was boring under seasoned. The dessert menu was the only good thing about the place.( World's Tiniest Dessert Menu $2 each) Mediocre at best

The Culinary Institute of America has a new scholarship contest for incoming students. The premise of the contest is to create a new and interesting recipe for thanksgiving turkey leftovers. It’s actually two separate contests, $10 for the best recipe and $5 for the best video. I submitted an entry a few weeks ago and made it to the finals. My video is one of eight on YouTube.com. My recipe consists of a turkey sausage wrapped in turkey skin or bacon. My goal was to feature my favorite part of the turkey, the skin, but I gave a substitute, bacon, incase there isn’t any left over. My recipe, along with the other contestants’ is on the CIA website and there is also a link for the YouTube videos. My friend, Benjamin “Spazz” Cantler, who is a film student at Towson helped me make the video. My parents and the two kids they watch are the actors. It’s the only one that has a story to it and I love the sound track Spazz chose. I Live in Maryland and I’m the sous chef at a catering company. I am starting classes at the CIA in Febuary and am very much looking forward to expanding my culinary education. This contest is a great way for me to show case an original idea as well as to try and earn some extra money for school. Hope you enjoy! Feed back is much appreciated. Steve http://www.ciachef.edu/Banner_Ad_Redirect....=155&iLocID=248 http://www.youtube.com/CIAadmissions