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  1. We live in a world of hidden danger, I boil everything for a minimum of five hours before eating it.
  2. Hello and welcome, I'd just like to chime in on the electric stove, we have one in the pastry, it is a monster, one of the best stoves I have ever worked with briefly. But it came with a price tag about double that of a gas system. I don't think that a home system will stand up to the challenge of being set on full blast multiple nights of the week? And as jsmeeker pointed above, have you thought about only venue rental and having a satellite kitchen that you rent where you do all your food prep and simply ship it over in hotboxes?
  3. I second Bragard, I had one for a while until it got lost in the laundry. Felt like a cool afternoon breeze was gently kissing my skin every time I wore that baby... How I miss her...
  4. Hello and welcome! Please tell us what does your gelatin layer contain?
  5. Karri

    Odd sensations

    It promotes the Maillard reaction. I had my very first dish with real Sichuan peppers, the first time I bit in to one it felt like licking a battery and suddenly my tongue started going numb and I had this very interesting pulsating sensation travelling down my tongue. We did all kinds of experiments with the peppers after that, it was quite funny, the taste of the peppers was nice, but the after effects were not.
  6. I understand exactly what you mean. My homecountry of Finland boasts such a meager spending capital for fine dining experiences that it is almost impossible to run a succesful business there... But that is more of a cultural thing than an actual matter of poverty. I find that Finnish people are almost instinctively drawn to foods they find as safe, only now a younger more active generation has begun to rise who demand 'bang for their buck', and this has now slowly started a roll towards new and exciting restaurants opening up. I actually read an article about the chef of the restaurant I menti
  7. This may be the most ridiculous post I've ever seen on eGullet. You must be a New Yorker if you actually believe that everywhere in the US not NYC or SF is "the middle of nowhere." It's a profound lack of perspective that only seems to exist in the five boroughs. It's also bullshit that a major city is needed to support a world class restaurant. I've eaten at 3 restaurants in that top 100 and have had as good a meal at places not on the list that are in metro areas of under 1M people. I am not from the US, I represent a country that has one restaurant on that list there, Chez Dominique, a 2 M
  8. I have no problem believing that the best food in the world is made in fine dining restaurants. On another note, the one at number 10. 11 Madison Park, I had a chance to read their cookbook at work a few days ago, and the food they are making is amazing. And the reason great restaurants are in big cities is simple math. It takes a truly unique idea and a lack of competition to be able to sustain a restaurant in the middle of nowhere.
  9. Karri

    Homemade Chili Oil

    The oil coats your mouth, paradoxically protecting you from the burn you are looking for. Also oil is not a great thing to infuse as it takes taste quite slow and mild, this is why you have to have a long period of infusion to reach high Scovilles. Chopping the chillies as fine as possible will hasten the process of infusion.
  10. For transglutaminase you would need protein. I would try the recipe up above. You could infuse cream with the cauliflower, blitz it and strain it.
  11. As luck would have it, I did this very experiment about a month ago. I didn't save any pictures, BUT: I did a chicken the way Thomas Keller advocates in the French Laundry Cook Book. Trussed and roasted at 210C until done. And the one of Heston Blumenthal, I rubbed a stick of butter (500g) on the chicken and roasted it for 5½ hours at 90C untrussed, and finished in the oven at 210C to crisp the skin. Thomas Keller: The chicken was nice, moist, crispy skin, I had to untruss the chicken to finish the cooking of the legs though, as the skin was starting to turn very dark brown and it was still ra
  12. Sort of. The same way that Americans sort of speak English and Quebecois sort of speak French. (Which is why that's bracketed in my earlier post.) What South Americans speak is sort of a somewhat corrupted form of Castellano from about 100 years before the distinción (soft C pronounced as TH) was introduced to the language. Hence, while somebody from Castille would say "thervesa" we say "servesa" for cerveza (the first example of the distinción that occurs to me at this late hour), and the words casa and caza are homophones. This is particularly evident in the Ecuadorian province of Loja,
  13. I am working in Spain at the moment, and we serve quite a bit of Carpaccio. Now the Spaniards here don't pronounce it in the italian way, but as "carpassio". As you would in Spanish. Regional variants... Panaderia Canadiense, do people really speak Castellano in South America?
  14. Ask him where he has worked before, who he has worked for in the past. If he name drops someone, contact this person and ask them about him. edit: spelling like a monkey without opposing digits.
  15. I think the water bath is agood idea, if you make a very light genoise, pour the creme pat on the bottom, and cover it up to where the creme pat is in water, and then you put your genoise mix on top of this and bake high. You could try making it cold water, this would possibly result in only the part above water being cooked, since genoise generally doesn't need a long time to cook. edit: and since the genoise mix is lighter than the creme patissier, it would not mix. So a marriage of all the brain storming here.
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