TheTInCook

I believe there are also some classic French sauces that use marrow.

I'd say watch Marcel's Quantum Kitchen. http://www.hulu.com/marcels-quantum-kitchen

Lollol, that's kinda how the real shelling machines work. I've seen em demoed at restaurant conventions. They look kinda like upright washers. You dump in a whole cube of shell eggs. Let er rip. Liquid eggs come out of the spigot into your bucket. The busted up shells are retained in the drum for you to empty.

Invertase?

Here's another thing you might try. I used this on my old gas non convection oven. Preheat the oven to 375 deg F or so. Put the bread in, crank the dial to 500 deg F. Leave it for a few minutes, then dial it back to your initial baking temp. This is so you get a big rush of heat when you put the bread in. Big heat increase promotes oven spring. The way the oven's normal cycle is, it won't fire up the gas fast enough when you open the door, even though you lose ~50 deg F. It takes a while for the heat to redistribute and the thermocouple to react. I also used split pavers to line the bottom of my oven to bake bread on. There were approx 1" thick, so I had thermal capacity to spare.

Hmm, I'm guessing those are in standard SG units? Mine is marked in SG and API, not baume or brix. I found this after I posted http://hbd.org/cgi-bin/recipator/recipator/hydrometer.html

Are gelatin foams and fat antagonistic?

Sounds like maybe you could use more steam during the initial bake. If you're only spraying the walls once, and running convection, the steam might be driven away too fast causing the crust to set up too fast. Consider adding a pan on the oven bottom and tossing in some ice or water, along with spraying.

I just picked up a hydrometer. Anyone know where I can find a temperature correction chart for this thing? It's calibrated at 60 deg F/60 deg F I've found some stuff from saltwater aquarium hobbyists, but it's not really doing the trick.

Gel a rich lobster stock, maybe add some cream, and shoot it through an iSi?

TBH, that sounds like kinda bad and expensive advice, especially for little guys. Why reinvent the wheel, especially when it's going to be hooked into the most important system of the place, the pos.

I had to laugh at the preview of the next episode when rocco tells one of the contestants "you have the nerve to cook meatballs for me?" Rocco's "famous" meatballs were the signature dish of a restaurant that managed to stay open less than a year and had a tremendous amount of advertising behind it. I don't think that's a very glowing endorsement for rocco's "famous" meatballs. (snippie) PLUS, it was his MOTHER'S recipe and SHE was in the kitchen making them ! Total fail, Rocco. Total... Heheh, I liked Mama, even if she did make crud meatballs (no idea if she did or not). She was one of my favorite parts of the show. Too bad they don't rerun that show anymore.

From the article Erin linked to: I did a double take when I read that. Looks like Steve Ells' Chipotle restaurant 'gnomes' took the concept and developed it with out him. They pulled the plug in 2 months? Seriously? I think that might be a bit soon to judge a place's viability. Any ideas/rumors/facts on what went on? Might be interesting to know why Ells dumped his stock in ANGR Holdings on Chipotle. I keep wondering how they could have screwed up so bad, these are professional and successful restaurant people. Then I remember they brought the waffles, but forgot the fried chicken. heh

Instant coffee has an interesting crunch. Found that out when I didn't fully dissolve it for a butter cream. It could make a cool inclusion in chocolate.

We got the same thing around here. They're called UFOs. Hardly the same quality, but satisfying none the less.

Better check the blog. You should check the blog out anyway

Anyone got a good Jamaican patty filling recipe? I got no clue what goes in it.

I always heard that Vibrio infections were the big thing in mollusk food born illness. IMO, it's more likely that a dead mussel slipped past a cook then the entire batch being compromised. It's a unfortunate, but mussels don't die at the same time, so you have to re examine them.

hahaha I just realized I did it all wrong the one time I did it. I sliced it, put it on top of diced boiled potatoes, and then broiled it. Forgot to do the broil and scrape thingy.

Watching the food tasting with the panel of chefs in episode 6 right now. Pretty neat seeing Eric Greenspan doing well. I used to work for him at the ill fated Meson G on Sunset.

Pretty sure that glacial acetic acid is the pure anhydrous stuff. It's a little dangerous not only because of the corrosiveness, but also because it lets lose lots of heat when you dilute it.

Grains is the % concentration times 10. 12% vinegar is pretty strong stuff. What are you using it for?

You must feature Paris Brest for dessert. It's even named after a famous French bicycle race.

I would try your very first batch with either a little butter or good olive oil.

I alternate between honey (tried it after reading about it in a novel. It's very good), maple, or jam/jelly. I tried molassis once, that was interesting. I don't like a lot of the sweet stuff on it though. Always use butter. Only use fruit or other flavored syrups if I ended up at IHOP.