Scout_21

Hello, I'm hoping someone has the March 2006 issue of Pastry Art and design. I'm trying to dig up some info on paillette feuilletine and I was told this issue may have some actual recipes to make it. Could anyone please shed some light on the contents of this article. Any help would be most appreciated. Cheers

I recently checked out some mauviel pans at williams sonoma and they were stamped 'Williams Sonoma Made in France" I guess this is just Sur La Tables order from mauviel. Also, 3/32" is 2.38125 mm and 7/64 if you can measure if 64th of an inch is 2.778125 mm if that helps...

Thanks a ton for the added info. Just a quick question. Is there a list of the macaron recipes somewhere. I'm just interested to see if he has included some basics like a strawberry (bonus if it is strawberry and rose), cassis (blackberry) and perhaps a nice vanilla bean one. Both amazon.fr and amazon.ca do not have the "look inside" option for this book. Thanks again

I hope his blog returns soon...such a source of inspiration and creativity.

Does anyone know what's going on with Shola's blog? I was hoping to read some of his older posts but now it's asking for a username and password....

Thanks for the input. Now I just need to see which is cheaper, ordering it from amazon.fr or amazon.ca. Cheers

Thanks for the info. I've gotten by with Spanish books so I suppose, with some help from online translators, I can get by with French. Cheers

Thanks for the link...I guess I was just too specific on the search and a bit too tired to dig that up. Cheers

Has anyone had a look at his new book? Also does anyone know who to contact to find out if an English edition is in the pipeline? Cheers

I think that the Viking pots and pans are better than All-Clad S/S as viking is a bit thicker and, to me, distributes larger amounts heat better. I've noticed this with proper sauteing and searing. I can't say too much about the other All-Clad lines as they are a bit different in materials and thickness (such as the Williams Sonoma Professional Brushed S/S All-Clad, MCII, Copper-Core, etc.) The Mauviel m'cook is the same thickness as the viking pots and pans (at least according to available info online) I am interested in acquiring a pot or two if I can find a good price for this line of cookware. As for price...I've always bought Viking from ebay for much lower prices that those listed at online and brick and mortar stores.

What were the missing ingredients? I've skimmed through her entire blog ( well not the Alinea at home one yet) and I've only noticed a mix up of basil for chive oil in one recipe...

Great resource! Any thoughts on including the gellan sperification method outlined on the ideas in food blog? http://www.ideasinfood.com/ideas_in_food/2...apsulation.html http://www.ideasinfood.com/ideas_in_food/2...inner-skin.html Cheers

Howdy, Just got a unit from a friend for a song. I'm just curious about the normal operating sounds and such to see if I need to get it looked over by someone. Cheers

Thanks everyone for the tips. I think I'll be getting that Rival Ice-o-matic as I didn't know that the manual models only made enough ice for 1-2 servings. Cheers

Does anyone have some good ice crusher recommendations? I would prefer a manual machine either vintage or new. Cheers

Does anyone happen to know if El Bulli is going to sell some of the molds for the -mi dishes? They seem to have done well with the chem sets and the croquanter stencils. Cheers

I bought the RPM blender well before the cook's illustrated review came out and I have been impressed with it. I agree that some of their testing can be lacking at best. Sometimes I've been severely disappointed in their findings and other times they do nail it right on the head. As for the L'Equip RPM, it can easily turn a carafe full of ice cubes into a dry snow very quickly. It also works on frozen chocolate sauce/ice cream base for a similar result as Albert Adria gets out of a pacojet for his Natura recipes. It does a great job turning some carrots and broccoli into a smooth puree for a soup base. I was originally considering buying a vita-mix, and I will when and if the RPM blender stops working, but I have been extremely pleased with this nice odd looking blender. I have no doubt that the vita-mix and prep are better machines but the RPM is worth a look...at least in my opinion (especially when on sale or w/ coupons) Cheers

This may not help but I've been playing around with imitation maple flavorings for cheaper maple candies but I've had no good successes so far. I was going to order this (http://cooksvanilla.com/index.php?p=view_product&product_id=38&gclid=CKrazKDZr5cCFQKNxwodnwLQiw) at some point...but I got lucky and my local market had quite a sale on maple syrup. The problem with the imitations were that they all had too much of a smoky flavor finish instead of the satisfying long lasting maple taste...alas. Would you mind sharing your recipe?....it does sound quite tasty.

This topic is amazing... I've spent some free time to past 2-3 days to pour over all of the information contained here. I cannot wait to buy nathanm's book when it comes out. If there's a list for autographed copies I'd love to be included. I originally bought an immersion circulator for a well controlled water bath to hold tempered chocolate but now that will take a back seat to all of the sous vide cooking that will be coming to my kitchen. Many thanks to everyone who has contributed to vast wealth of sous vide knowledge. Cheers

Is #1 the machine that you mentioned? Design and Realization Do you have to change or add water often? Thanks again for the ideas. Cheers

That's what I really want...do you know of a good brand that keeps the temp within 1 degree C or 2 degrees F. The whole reason behind the immersion circulator is that is would keep a well controlled bain marie. The Mol d'Art is basically a waterless bain marie as far as I can tell.

They do make very nice machine...just a little bit expensive for my needs. All I really want is something that can hold a precise temp for an extended period of time. I have no problem manually tempering chocolate...just problems keeping it in the right temp zone for extended periods. Cheers

Ugh....sorry to hear about your machine. I know it's not a temperer. I'd rather do it by hand with my marble slab or by adding some seed chocolate. I just came upon these two devices for very specific temp control to better control beta crystal formation. Cheers

Has anyone used an inmmersion circulator for chocolate tempering? Not directly of course but a metal pan with the chocolate in a water bath temp controlled by the imm. circ. I've been looking at the Mol D'art melters and for just a little bit more I could be an immersion circulator (or the same price if I'm lucky) which may have many more uses in a kitchen. Any thoughts or experiences?

Mind if I ask how large of a slab you find useful? I'm looking at procuring a 24x18x1 slab Cheers