Tidyguy

Can you tell us the method you used to make your ice cream, then we might be able to give you a more appropriate response!

The restaurant I work at wouldn't be classed as fine dining( based in UK we hold 1AA rosette), and we don't use roux bases for anything, even something as simple as macaroni cheese for staff food would be made with cheese, wine, milk and cream. No flour for thickening just reducing.

The "Traditional" full english is nothing compared to a "proper" full english......as any chef will tell you: cuppa tea and a smoke, then straight to work.

Ok here goes....1st post!!! hehe. Had a rare chance to play about at work today....so obviously went straight to egullet and searched for something fun to play with. I stumbled across the khymos blog on hydrocolloids..... http://khymos.org/recipe-collection.php and scanned though for something to have a stab at. behold....raspberry caviar...without the need for alginates and chlorides. Comments, crits and questions please.