ninagluck

it's out in the UK already and i have got my copy.............

what I missed at the other thread is following: http://www.amazon.co.uk/Alexis-Gauthier-Vegetronic/dp/184809387X/ref=sr_1_1?ie=UTF8&qid=1365012978&sr=8-1

http://www.amazon.com/Historic-Heston-Blumenthal/dp/1620402343/ref=wl_mb_recs_14_dp can't wait for that one. I recently had the lunch menu at his place and liked every single course. hope they are all in the book!

thxs chris, i have the marque book somewhere on my shelf. Did not remember the bunny, will be my bedstory for tonight!

18 minutes sounds a bit short? how was the meat then?

@Sigma, why?

what are youre suggestions abt time and temp? Want to roll it in hazelnut after and serve with a saffron sauce. Sv it? toss with hazelnut, fry? Sv, fry? toss in hazelnut? too many questions? Easter Bunny needs to be served right!

according foodpairing, coffee goes very well with following: lemongrass, ginger, pear, pistachio, bergamotte, pepper, tomatoes and even cheese...........

can't believe, that nobody jumps on! I am pretty new to that forum, so i will annoy you guys with my fillings. starting this weeked

where are you located? i come around and they are gone! I would go for what oliverB suggested, but try to preserve them in olive oil!

has anybody but me, got the new beyond essence?

i filled some of my eggs with an eggnogg filling and some with a a rhubarb creme.

freezing before cooking helps to get it tender, no cork needed!

I'm sure you'll love it! check out more of the bbc recipes!

check the sites of marianski and ruhlman!

http://www.bbc.co.uk/food/recipes/squidwithchorizoandb_66047 one of my favorites!

thanks sigma, i still have the banana thing in my fridge, as i hate to throw things. I will freeze again and try what you recommended. have you done it and how was the result? I just loved the idea and even thought about coating it after in dark chocolate...........

thanks, next batch will be done with kappa! hope it works out this time!

i followed exactly the recipes, using agar and locust bean gum, but it was far to thick to coat anything

Has anybody tried the banana burrata from ideas in food? i was working on it the last couple of days and doing the final step today it seems that i failed. did somebody succeed?

Luke, do you have an outdoor grill, like a weber? you could try to coldsmoke in there!

I did the chicken liver creme brulee the other day, delicious!

Got my "beyond Essence" copy shipped today, should have it next week.

does it make sense to put Bactoferm into the curing mix? i never did, but was approached with the question and did not have an answer. does anybody?

I recently made a hot potatoe foam, not exactly same recipe, but very simlar. i did not blend the potatoes, i mashed them twice through a fine sieve, put only very little cookingwater and abt same amount of cream, no olive oil. I did not put any stabilizer at all but I added some jellied stock which always sits in my fridge. it turned out perfect!