JBailey

Todd Did Northwestern have a second one on the shelf? Like you, I have been cautious and conservative about that particular piece of equipment having heard too many tales from years ago about 'pressure cooker painted' ceilings as I wrote elsehwere. Maybe now is the time to invest in a pressure cooker.

it's like having a 'new car smell' - I miss the fragrance when it's gone. Maybe some bookshop sells a new book freshener to keep in the plastic sleeve!

Another vote for Staub...their line is very, very good. Besides, I always use a mitt or towel if I am removing the top. The resin top on my couple of Le Creuset items always seem 'loose'. I much prefer a metal knob.

An article in the Chicago Tribune ascerts that as much as 25% of meat from samples in grocery stores in five (5) cities contains a strain of Staphylococcus aureus. This apparently is type of bacteria that can cause skin infections, pneumonia, sepsis or endocarditis that is drug resistant to three types of antibiotics. I am not certain of their point of view. Are these facts we should be concerned about or do the study authors have an agenda about how animals are raised?

For anyone considering a SousVide Supreme, this is a superb company to deal with. I bought one of their initial machines when they were first offered. From time to time, I noted that it would cycle changing the temp by a degree or two then coming back to the original set temperature. The first time this happened, I emailed their customer care address and very shortly I got a call from Doug. He recommended making certain the bags and product did not block the bottom plate and allow the water to convect without much interference. They recommend always using the provided rack. This week I was doing 72 hour brisket and the cycling problem again happened. My machine is well over a year old and well out of warranty. I again called SVS and left a message. Doug called me back from the road yet that day. As I explained the issue, he immediately offered to send a brand new SousVide Supreme. I tried to assure him I was not seeking a replacement and merely wanted to ascertain if I was doing anything incorrectly. After an exchange of some photos, he called and said their original position stood and they would send a new SVS at no cost. Doug was much more aggressive in insisting that they make certain the machines they have in customer hands work as intened. It is so nice doing business with a company that cares. Money is important for anyone today and I fully understand why the decision to buy a sous vide machine of this price point means saving for the purchase. It is not an impulse item. Please take my recommendation and if you are thinking about a SousVide Supreme you will be happy with your decision. The product works and the company stands behind their product!

When was the last time you ever heard of someone on eGullet self-publishing a book let alone a cookbook??

Leslie, I meant to list New Zealand first!

Now that the first printing of Modernist Cuisine is done, shipped and for the most part delivered into the purchaser's hands, I am curious where all the copies actually ended up going? While I am fairly certain Fat Guy would like to think MC and eGullet readers are one in the same, it likely would not be a stretch to believe the majority actually do read or participate in these threads. My curiousity about the first 6,000 copies of MC is as follows: How many of the 50 United States have readers with copies? In the 10 Canadian provinces and three territories how widely distributed are they? Do most buyers live in a metro area or a non-urban area? How many are working professionals, advanced amateurs or simply interested in food? What well-known chefs or restaurant owners bought a copy for themselves? How many copies of MC are ending up in Great Britain/Ireland? How many were bought by people on the European continent, even without the announced translated versions? How many will end up in Australia and Asia? What about Africa and the Middle East? Are there buyers in Mexico, Central America and South America?

This is a practice I need to begin following. As much sous vide as I do each week, one of the weaknesses is that the food temperature starts out at the end temp. If the plate is ccol, it further cools the sous vide entree. When you do a steak on a grill conventionally, the exterior temps are much higher and so the first bites give that 'hot food' sensation. We are probably engrained that hot food translates to good food-even if it is raw in the center or dried out. Warmed or hot plates would probably help mitigate the issue for sous vide presentations.

Mine appeared last night...I had about given up hope and vowed to look up my confirmation number. It is black version, came with two jars and this evening I will return with smoothie ingredients since I have extra time now that I don't have to email BlendTec!

I too can flip out if I think too much about 'bugs', but imagine how many we are exposed to in day to day life. At least they didn't show photos of where the 'bugs' were helped along the way like behind the swinging door of all too many restaurant kitchens, open grocery coolers where the temps may not be checked daily and cross-contamination of prep areas. Controlled paranoia with a dash of skepticism is not always a bad thing!

FG - so when does the book/magazine/video telling of your elBulli adventure get published? I am imagining something coffee table appropriate for the holidays since MC is already out.

The US version is 110V, but it comes with what is called a NEMA5 plug - one blade horizontal and one blade vertical plus the ground. What this really is from my research is an outlet and breaker on a 20 amp circuit. This Electrolux draws more power so you need an upgraded circuit, but many modern circuits are already of that amp size, you merely need to change out the wall outlet. It also should be a simple thing for an electrician to help you with and is not a big project. You can look at your breaker box to read if the outlets in your kitchen are already 20 amps or not.

An article in the Chicago Tribune indicates a school in Chicago is banning students from bringing lunches from home. Sounds like a 'Waters' approach to controlling choice.

Fat Guy if you had only had a bit more advanced notice you could have flown through Paris to attend this gathering of 60 chefs at Versailles. However it sounds like you had the better event! You may not have missed anything according to the article.

I agree about this originally being most fascinating to me as a large sous vide resource. Then came the hints it would explain the proper use of other kitchen equipment items. Now seeing the book and all the information has helped me re-think how I have used my kithen to produce even the most simple of dishes. Just the flipping of hamburgers was a great insight. I am learning so much about food safety, different times for all the meat and vegetables discussed, how to successfully make gels, make me more adventurous about foams, properly use specialized ingredients and open my eyes to what others do and can do. It is a bit like when I was a kid and opened our World Book Encylopedia on one subject and then being drawn into another. For the most part, I probably will not replicate the recipes. However, I will use hints, strategies along with portions of recipes and further modify my own dishes by the best practices given.

Dougal I was not trying to take the Thermapen away from the British domain! Maybe the country of origin is why it works so well! Thank you for the correction, I was fairly certain Thermoworks was a distributor and I did not know the name other than the US presence.

If you have access to a copy of Modernist Cuisine, Nathanm devotes many pages to Combi ovens and Cvaps. Probably, the largest producer is Rational, a German company, but they have a full US sales company. Rational makes several sizes with the 61SCC (self cooking center) which is the smallest in their range. They are wonderful, have tremendous capability for many types of products and can perform a wide range of tasks. However, they are expensive and even the smallest is very large. When I bought one for my home, the first discovery was that there is just not enough room even in a large kitchen to place them unless you are starting placement from scratch...mine is now in a basement room where I have a second kitchen. Next, they require a dedicated water hook-up and it is suggested that they be placed with proper venting with a hood to capture steam when the door opens. Finally, they are not cheap to install because they require 240V, three phase electric service (like Nathanm has in The Cooking Lab). Your electric company generally only wants to make three phase available to industrial customers, but it can be brought to a home. Alternatively, one can have an inverter installed, but that is also expensive. Recently, I ran across a small mini combi from Electrolux. This will run on 120V from what I understand, is portable, has a water reservoir so it does not need a dedicated supply and costs a couple thousand dollars not 5 place numbers. If you can attend the National Restaurant Show in Chicago at the end of May, you can see many Combi ovens from most of the manufacturers.

Just the other day, my Thermapen died and I ordered another. ThermoWorkis is based in Utah, I believe. They carry a wide range of products if this digital thermometer is not what you seek. I do believe the Thermapen was originally a product in the UK so it may have different brand names around the world.

FG Are you going to stay up late tonight regaling us with stories of your journey? Seriously, when you have time I would be interested in your take on the experiences of your other dining partners. Besides Nathanm, had anyone else dined at elBulli or in Barcelona (you infered that Johnny was familiar with the city)? From your perch in the kitchen, could you see the dishes for the evening being assembled? Are the items of kitchen equipment Nathanm grade and beyond or did they appear somewhat normal as one would find in other top end restaurants such as Keller's or Achatz'?

How unbelieveably wonderful through your words and photos. How many courses did you have versus the others in the restaurant that night? Did the others know there were 'hitters' in the kitchen? Thank you for sharing!

I have been looking at The Cooking Lab's list of equipement with lust!

Rest, spend time with the family and your reports can wait until those tasks are done. While I (and everyone) are anxious to enjoy the experience through your words, photos and postings, I am willing to wait until your full report. Welcome home from your whirlwind. To quote a classic western, you may be the whirlingest dervish of them all!

FG That photo of you and the group in front of the elBulli sign should be your photo next to your posts. The smile says it all and you look like a man who enjoys what he is doing! Go ahead and use it from now on!

One box just about exceeds weight limits for baggage on the airlines! Nathanm must have pulled strings to get them there for the Rocas