twodogs

i have seen it used in numerous spanish cookbooks, but know not were to get it or how to use it. curious as well. cheers

the fort for old school american german cuisine nicks nest for hot dogs, cannot miss this place its a landmark in holyoke roses pizza, made by the sheet pan and darn near edible cheers

yeah, but check out the shipping to usa cheers

how does one make a mozzarela baloon? cheers

whether it is nobler to suffer the slings and arrows of mankind or to let wine die? cheers

being a wine consumer we have come across many bottles of still wine with bubbles. what is the cause? what is happening to the wine? why is it happening? what is the percentage of wines facing these troubles? cheers

try adding a sprinkling of lecithin to your gravy; it is a great emulsifier cheers

what is your current ratio for your yolkless mayonaise? cheers

what defines a course? white asparagus with five flavors is it one or five courses in one? i am reminded of rodney dangerfields final exam in back to school where the literature professor had only one question...in twenty seven different parts your it cheers

yes, the initial experiments into the flavor pearls were a direct result of inventolux's post which referenced the ratio between sodium alginate and calcium chloride solution from this stepping stone we have increased the amount of liquid to sodium alginate to make a more delicate pearl ie exploding, but i think we must also reduce the amount of calcium chloride in the forming solution as of now we mixed two grams of alginate into 150 ml of liquid (watermelon juice) the calcium bath was one gram to 100 ml of water back to lecithin--though actually a broader discussion of food science and its discoveries is welcome and encouraged new sauce: 250 ml charenteis melon juice infused with fresh ginger, 150 ml whole milk yoghurt (strauss family farms), 2g lecithin salt and lime juice to balance frothed beautifully and held froth as a topping for warm smoked tubot with charentais melon mini-parisians marinated in garden herb puree curious about lecithins emulsification properties? what else are cooks doing with it? cheers

laurent gras at the fifth floor serves roasted venison with cooked and raw hearts of palm with a coconut sauce and dusts it with lime zest food for thought cheers

with regards to my initial experiments with lecithin: two grams of lecithin were buzzed into 500 ml watermelon juice in a cold state the lecithin seemed to be absorbed easily taste of lecithin had slight milky sweetness by itself but note noticeable in the final aplication which was served over watermelon pearls as a pre dessert (note that watermelon pearls were made with sodium alginate and looked nearly identical to trout roe) it seems the use of lecithin can be used to eliminate fats normally used in creating froths thus allowing for a more intense flavor of the frothed product with regards to irish moss i have just seen a recipe from fanny farmer 1918 which uses it in a blanc-manage (sweet but could be made savory) how is irish moss used in clarification? what is a source for dehydrated yoghurt and honey? could we make dip sticks greek desserts? has anyone tried the lecithin in hot preperations, if so what are the results? cheers

buy this book; it is a touchstone for culinary values. while the recipes may not match the picture or the recipe in one instance (the potato and bacon tart does not work see article by jefferey steingarten in the man who ate everything) its overall feeling or pressence is what the book is about. buy into the philosophy and the bigger picture opens up cheers

i spent the otherday getting strange looks at the health food store asking for lecithin (a soy granule), sodium alginate and calcium chloride. (this geling system is also brilliant, my mind is currently tripping over the possibilities ) anyway, i mixed the lecithin with watermelon juice and frothed with a hand mixer and generated a stable cold froth(per michael's relay of information he got from johnny innuzi sp) well that was successful but what is next with this product? i here it also has great emulsifying properties. let me know what you know cheers

technician, shopper, researcher, free thinker, idealist, fundamentalist, perfectionist, inquisitor these are all elements which influence the development of cuisine as well as guide and direct existing culinary avenues. depending on the day or even the moment one draws from one or many of these characteristics in order to put the best foot forward if we are unable to discuss and flush out the obscure and the supposed riduculous then how can one discover, unearth or even rework an idea. cooking is a mish mash, you never know what will show up at your door or what a purveyor may call you with from mountain plums to spiced korean baby crabs. by involving oneself in chaotic or unstructured thought (stream of conscoisness) one is able to react to what surprises may come about. my question then is what is next for grant and michael. your major players have been selected; how do you now approach them as ingredients and as part of a menu? cheers

golf clap cheers

alas make potato chips from scratch in clean oil and season with cinnamon sugar and a pinch of salt. my point was to show the inherrent sweet or dessert like qualities in steak. not to change its make up but to rather use techniques cooking methods and accompanying ingredients to highlight or spotlight its sweetside: idea inspired by the purpose of this culinary excersise thoughts? cheers

chimay washed cheese (malt) how come one could not serve steak for dessert? it is caramelized, it goes well with cheese. perhaps it is the propoions not the product? cheers

taylor's refresher and bring your own wine terra and there is a new place where bobby stuckey is now the somelier; supposed to be good food and great wines--the name escapes me cheers

it seems that what is old is becoming new again, from the once trendy hangar steak to the new star the flat iron steak. what else is hidden, not being used, under utilized: odd cuts, hidden parts, offal? similarly, what is being currently misused or mislabeled in the butchering world? finally, what do you forsee in the future of prime meat, american kobe beef, the wagyu stock and the rest? please feel free to comment on pork, lamb and other animals as well, your knowledge is vast and i could certainly learn from it. thanks cheers

pickle all your season habaneros so as to keep your options open the pickled whole habaneros last indefinately and then can be used at your discretion for sauces, chutney's jams, vinaigrettes, marinades, chile eating contests. also depending on the use you can adjust the heat with or without seeds finally, the adition of acid and flavors in the pickling liquid brings the habanero into a balanced flavor, creates a habanero vinegar, and the acidulated chile adds balance to whatever you add it to enjoy cheers

now that the ingredients are choosen one begins to ask from what form they are being used? trout roe: fresh, fleur de sel preserved caviar, home made caviar with sugar and spices, pureed and used as eggs, dehydrated and ground as a seasoning or a thickener crab: what species, fresh, dried, is the broth used, its eggs, mustard or "butter" which then leads to a whole other avenue of thought, chinese crab crackers, japanese candied crabs truffles: white, black, summer, preserved, vinegar, syrup, honey, salt, infusions, flour, oil--or did i miss the whole concept and were you talking about confectionary truffles; i never know coconut: oil, milk, fresh, water(consomme), dried, salted, an almond joy malt: whoppers, malt powder, syrup, does beer fall into place, extract, barley which is used to make malt and a side question are the courses presented together, or are they interspersed through the meal or does one person begin from the beginning of the meal and another from the end thus gaining two seperate experiences from the same menu based on product placement while also being able to see and taste another's viewpoint for they would be sitting across the table from them. a duel tasting menu or perhaps a culinary duel cheers

pierre gagnaire, la cuisine imediate published by robert lafont 1988 great book though as far as i know only in french cheers

"the biggest trick the devil ever pulled was convincing the world he did not exist" i am quoting from the devil's advocate though probably not exactly, my memory fades. anyway the principle of the quote should be related to the next leaps and bounds in cooking. "strange things are afoot at the cirlcle k" the key is to weave them into a contemporaty cuisine such that they become the backbone of the cuisine rather than strange for strangeness sake. nothing is new, it is all just in the approach, keep it simple even if it is ultimately extremely complex: look at the past alain chapel a savory cappucino, alain senderens lobster and vanilla, ferran adria foie gras and fish carpacio--the list is endless question? if you eat six oysters for dinner was the first an amuse and the last dessert and the middle few the menu of the day? is it strange to eat oysters for dessert? cheers

question? what role does order of service play on cuisine which is interprative? example: if one were to recieve alain passards stuffed and roasted tomato would there be any discusion? would foie gras chantilly bat an eyebrow at the beginning of a meal rather than at the end served atop a mole cake? what about sweet maine shrimp for dessert? a savory bavarois, fennel pastry cream where do they go? or should it be up to the diner such that a tasting menu is served not as a progression but as a large selection; one big dim sum house with haute cuisine along side that inspired by gray's papaya? thus is order of service a technique, an ingredient or a whole other entity in the cooking foreum? oh yeah and where does wine fall into the equation? another ingredient to play with caramelized yoghurt: to make drain yoghurt in cheesecloth, then boil in a bag for twenty four hours. side note to michael: an atomizer does not work for me to give cold foods an aroma. a dining room is not the place for a bloomingdales sales person at christmas pushing the latest fragrance. help me with my work please