twodogs

Might as well throw my name in the hat...check it out, let us know what you think. ideasinfood thanks

sorry you missed us smoked salmon caviar-young potato salad-creme fraiche-pickled mustard seeds warm dungeness crabmeat-animal farm butter-smoked apple sauce-preserved yuzu grilled snake river farms flank steak-buttered cabbage and forest mushroom fricasse-pickled gingerketchup sauce vanillla bourbon-mint tappioca-frozen hot chocolate-peppermint candy-white chocolate bark

for more information on ideas of the "anti-griddle" check out moveable feast dot com refers to the adria conection placing a plancha over liquid nitrogen and "cooking" various products. very interesting, curious about aplications

there is a product with these exact gelling attributes. have samples on the way. first learned about the product from wylie at wd-50. will see what happens cheers

how are the desserts coming along at cru? just read the review by andrea strong and while she loved the savories and wine list she made no mention of dessert? simply curious cheers

smoke it cheers

isi soda syphon? cheers

my guess, restaurant cru cheers

steve--we are located in the middle of nowhwere and need to get cheeses shipped to us. we are looking to create an optimum environment in which to store multiple varieties of cheese. do you have ideas, suggestions, resources which we could draw from to create or make said environment. thanks for your input and time steve. cheers alex talbot chef keyah grande pagosa springs, co

anyone headed to the aspen food and wine classic 2004 should try out our two hot sauces: smoke and fire and smoke and smolder. they will be given away for half a day at the classic by a pr firm. also present are two caramel corns made from the hot sauces and maple syrup and honey respectively. enjoy and let us know what you think. cheers ps the booth or the name of our establishment is Keyah Grande in Pagosa Springs CO

just thoughts for food, but veyrat also has a hefty tomb in print though it is divided into three books rather than one mamoth. cheers

recieved my copy #4669 out of 5000, signed from kaal. also now have a hernia. looking forward to an in depth look at the book. will take time. cheers

after reading the ny times review today (or was it just an account of someone who got paid to eat at the most expensive restaurant in the city?) i am floored. does this mean all of amanda's previous reviews are shall we say up in the air and to truly be decided by frank bruni. i here spice market then may get four stars. thoughts on our wasted times. cheers

caramelized yoghurt--drain yoghurt and season lightly when thick place in a bag and seal cook 170 degrees for 24 hours yoghurt caramelizes and breaks a little bit puree in blender with spoonful of uncooked yoghurt uses: panna cotta, vinaigrette, chaud froid, dressings, marinade, glazes, bisquits basically anything you want cheers

when to dine there. in nyc till the 20th of april. will we get the new deal? cheers

strange things are a foot at the circle k. cats and dogs living together under one roof. oh come on guys, its so simple, its all ball bearings nowadays. cheers

short ribs 12 hours 190 degrees pork belly same veal cheeks same beef cheeks cooked in tallow for 24 hours at 150 degrees in a pot on the stove meyer lemons 12 hours 190 degrees spring garlic 5 hours 190 degrees these are long term cooking methods if we had an oven which we could get lower in temperature we would and then extend the time we also use a water bath of wine or other liquid which benefits from slow reduction; similarly this liquid absorbs the flavor of what is being cooked. our water bath is in a hotel pan topped with two layers of plastic wrap and a layer of aluminum foil turbot stock is made in bell jars cooked for one hour at 150 degrees then cooled and stained cheers

fruits, vegetables, meats, fish, jams, confitures, legumes, pastries, custards, caramalized yoghurt etc. all work well sous vide. we load up our oven with varying ingredients from pear-parsnip for a puree to meyer lemons for roast meyer lemon. this allows for cooking when we are not in the kitchen, and then to show up in the morning to finish base preperations. depending on what you are cooking, wide mouth jars allow for a great vehicle for cooking sous vide; and they are reusable. we make stocks, confits, cheesecake, potato preperations in this medium. cheers

my basic search on this foreum led to results and topics on wd-50, per se, and veritas...all far from ethinic cuisine; thus i reextend my questions cheers

been out of new york for over a year and need to fulfill the need for ethnic cuisne: greek, indian, chinese and any other great thoughts please help a returning newyorker cheers

what is wrong with your recipe? it seems to be a success the applications seem endless; savory or sweet from foie gras, scallops and sweetbreads to a tuile on sorbet or ice cream to a dust to be mixed with nougat i'm about to make some milk jam and will begin applying it to these and many other avenues thanks cheers

not a great day in research and development. tested roasted eggs in an oven set at 170 degrees f eggs were tested from 45 minutes to 60 minutes in five minute intervals. quality of eggs was ok but not something to write home about. tested eggs in a waterbath in a 170 degree oven from 45 minutes to 75 minutes at five minute intervals. seven raw eggs resulted note tests take place at over 7000 feet cheers ps the arzak method works quite well if feeling decadent line the plastic wrap with black or white truffles first then tighten the string and poach. quite decadent

i laughed, i cried, it was better than cats, it changed my life forever foodsaver works ziploc bags work plastic wrap works what is your application? cheers ps most anything can and will be cooked sous vide

the actual details www.pierre-gagnaire.com english version science and cuisine one egg at a temperature of 65 degrees celcius egg whites coagulate at 62 degrees while yolks are at 68 degrees cooking the eggs in a 65 degree oven or pot of water gives a cooked white and a soft yolk note the recomended cooking time is an hour or so hope this helps cheers ps now i wonder about different sized eggs from quail to goose let the experiments begin

i can add that marco has plenty of experience with tight spaces in his years at la cucina. most any kitchen after that would be large; but i'll let him give the real goods cheers