twodogs

herve this and pierre gagnierre have a discussion and technique for this application on gagniere's web site the principal is that egg whites coagulate at about 60 degrees celcius while yolks coagulate at 65 degrees celcius (check the site for the exact numbers) thus slow cooking allows for the custardy white and the runny yolk. furthermore mcgee talks about these same principals in relation to fish and meat quite interesting cheers

alas is not bread merely just the vehicle for great butter? cheers

marco-- greetings from colorado. well done on your sucess cheers alex talbot ps give dan a hug from us

what is the togidashi sharpening? cheers

snow and snow like substances can be made as noted in the paco jet. the key is overfreezing. the introduction of essential oils into the liquids or bases frozen will then allow for flavored but pure snow. also tomato water and other clarified vegetable juices should work to flavor snow i'm noting a trend clouds, snow, ...i want to see culinary lightning cheers

just did some flavoring with powders on plain cotton candy: yuzu, soy, and mushroom mimics nobu's black cod miso; yoghurt powder and mango powder make a cloud like lassi with regards to the paco; i am the boss and it is my baby hence the investment in the rival rather than the russian roulet with the paco cheers

onion juice: get ready to cry the juice reduces well, do not boil, basically let evaporate on the stove on a low burner. skim and strain as the liquid reduces in order to gain a pure onion essence. used this onion syrup in conjunction with a chive puree and sauce soubise made with pickled cippolini onions to serve with seared toro the uses for onion jus are endless, balance with several drops of vinegar and then use to enrich small braised dishes, to drizzle on risotto or even on top of savory ice cream. other vegetable juices reduce well and have a similar versatility from carrot to pear. the juicing and reducing are time consuming but with thesed bases around your kitchen gains extreme versatility cheers

winters weight has been lifted, my rival cotton candy machine arrived. the experiments begin, yesterday brought peppermint cotton candy flavored with food grade essential oils. speaking of which, i am looking for a source for whole sale food grade oils--any suggestions. furthermore any suggestions, thoughts, ideas, flavors, concepts about cotton candy are appreciated. cheers

zingermans is high atop my list for interesting condiments. recently purchased violet mustard and espelette pepper mustard and am now quite happy--been a long search for the violet mustard. cheers

smoked apple or other fruit soup or jelly spice smoked sugar for dusting fruits or doughnuts herb and spice smoked oeuf's a la nage with fruit barbeque sauce can bacon and eggs be a fruit based dessert? capture the flavor of bacon in smoked fruit then slice thin and laquer with glucose and bake. eggs are limitless from a custard to the false impression of eggs i believe pedro subijano did a panna cotta with two halves of candied kumquat set in the dish such that sunnyside "eggs" were made. cheers

a tomato is a fruit, and yes it does quite well in a smoker. i like the idea of smoking other fruits as well; like an apple, for the smoke would certainly mimic the flavors of bacon and well bacon and apples are like peas and carrots. the idea of spice, tea or coffee smoking is equally intriguing. what about coffee and cinamon smoked figs or tea smoked pears for savory or sweet preperations. oh, and what about cold smoking white chocolate with spices? thanks for the brain twist cheers

ive got one with filters thus allowing more versatility, i can get different grades and a much easier clean up, i'd rather spend the time cooking than cleaning. cheers

consomme without a raft remove extra fine protien particles from sauces get vegetable essences and their residue use in soups, sauces, cakes, crusts really get the grit out of shellfish liquor and not have to wait all day for the process for the vaccum pump pulls the liquid through use to drain yoghurt, ricotta, squash, heavy cream for clotted cream or vegetable purees quickly just a begining cheers

just ordered a buchner filter/funnel with a vaccum pump to try different filtering of ingredients. looking for uses, ideas thoughts on the product formerly kept only in the chemistry lab. cheers

looking to improve storage facilities for our various cheeses and would like any and all imformation on cheese storage and the ways to make a small cheese cave. cheers p.s. should there be a forum for cheese itself, its a vast world out there

simply fench--joel robouchon ma gastronomie--fernand point green eggs and ham-- dr. seuss cheers

i must add a dark cloud to katz's apparently legendary pastrami hierarchy. it was once great, and i would double park for a sandwich on the run, but in recent times the pastrami has been lackluster. i am currently at a loss; most particularly for great pastrami. cheers

try it in ceasar dressing. use as a seasoning on seared meats or fish. flavor a beurre blanc made with vermouth and use as a sauce for fish season steak or fish tartare with it. cheers

if solid caramel is shaved in the paco jet a fine light spun sugar should be the result, though i have yet to test. still in the concept phase cheers

give him a call and ask him also, what about a discourse on your meal, perhaps in an appropriate forum cheers cotton candy is not out, it is just misunderstood can you make cotton candy in a paco jet with flavored caramels and the like or at least an interesting verion of spun sugar?

lassi inspired panna cotta. fenugreek is a key flavoring in fake maple syrup so ... ajowaan could be interesting with chocolate. curry and coconut together for dessert--truffles, sauce for banana cardamom bread pudding, liquid center to a chocolate cake what about chutnies--sweet, spicy textured as a garnish or filling to a dessert, apply the concept to the pastry world. sweet tandori spices for whole roasted fruits either as a dessert or part of a cheese course. cheers

the butter from animal farm gets its vibrant color from being fed on grass, hence spring time is a true delight to butter lovers. oh, and the butter is served at a third restaurant; the lodge at keyah grande in pagosa springs colorado. cheers

food for thought dish seems very similar to a squab dish served at hiramatsu in paris. sliced squab on steamer insert, broth poured over the top tableside. cheers

how do you make cotton candy? do you need the special machine? is there an inexpensive but functional alternative--not making large amounts so the equivalent of an easy bake oven would work. is there only one kind of sugar to be used? can and how do you flavor it? can you make it savory? please help cheers

a terrine with foie gras, smoked eel and apple done by martin beresataqui sp. cheers