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Anonymous Modernist 6611

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  1. Orange! Played with a couple versions of this as the Alaskan Salmon was awesome so I bought a pound and my fishmonger had some amazing Prawns. Sauces are versions of fresh squeezed OJ and Tangerine juices and the wonderful (and cold diffusing!) Ultratex 8. Agar Gelled Gold Beet/Carrot soup. Very light application of Agar, just enough to firm up the cold soup. Orange Sherbert Reverse Spheres (large and small) Heston Blumenthal's Triple Cooked Fries (chipsto you UK sorts) done with Yams. Slightly longer 1st and 2nd steps necessary vs regular potatoes but same amazing result.
  2. Blue! EDIT: Meant to add the crust on the Mahi is indeed Organic GMO free Blue Corn Tortilla chopped and seasoned. See through spheres ("Glass Rocks" and "Caviar")were different versions of Coconut Water-Blue Curucao-Tequila. Turquois Reverse Spheres made from Sapƒ³té-Greek Yogur-Curucao, sauce is Banana-Coconut Water-Blueberry skin with the wonderful Ultratex 8. Gel is basically a heaping pour of Tequila, a drizzle of curacao and some agar. Tropical, really delicious as I did add about 4 more pieces of fish to this plate. Gel was more of a cleanse than a gelled drink.
  3. Bailey's & Jameson's! Close up of Reverse Sperified Bailey's and Jameson's Caviar
  4. Bay Scallop & Pomelo Beurre Blanc! Aided greatly by some Modernist ingredient help
  5. SUPERBOWL! Coffee Caviar Espresso Spheres Clarified Butter with Roasted Garlic and Carbonated Sugar (pop rocks!) atop sprouted grain toast. Olive Oil "Icing" with Organic Strawberry
  6. PINK! Halibut with Pink Pomelo Caviar Cherimoya-Raspberry-Tequila Reverse Spheres Red Wine-Yogurt "Nestle Quick Vinaigrette" Roasted Candy Cane beet Hot & Cold - White Yam and Pink Fingerling soup with slightly frozen Red and White Radish Salad in rice wine vinegar.
  7. Satiated Grilled Chicken Thighs atop a Tequila-Lime gel with an Agave-Lime foam sauce. Speculoos "Snow" atop a sprouted grain & Manchego Club Sandwich Thai Pepper/Greek Yogurt Vinaigrette (I love you Xanthan gum!) Chard stem salad, Panko fried white Yam, organic Avocado, Manchego and Gold Beet
  8. AFFECTION Tequila-Lime Heart, Almond-Cocoa "Snow", Dark Chocolate sauce, Banana-Coconut-Pineapple Sorbet
  9. LOVE Pan Seared Alaskan Salmon with home made CayannePepper-Agave gel and Blood Orange Sauce.
  10. Amazingly, no thread dedicated to LA LA land (or the Bay area for that matter). Just throwing this out there: http://www.thebazaar.com/ <--- José Andrés actually owns a restaurant here in case you hadn't heard! And of course Spago just because...
  11. Going to second http://willpowder.net Chef Will Goldfarb has also helped immensely with some invaluable suggetions. Nice to know that I'm ordering product from somebody who cares about customer service!
  12. Yes, I've taken a few pics though as I'm sure you know, failure occurs as much as (or more than) success! I'll post pics in appropriate threads. My St. Patrick's Day Irish Car Bomb/food below Spheres, Reverse Spheres, Guinness Sauce, Fried Whiskey, etc Grilled Guinness ICB Shooter with Whiskey Air
  13. I did something like this with White Wine when I first started playing with this stuff. Used Cold Oil in a cup and mixed the wine with Agar Agar, heated to like 200° and let cool to like 130° and drip into cold oil. Now I think I'd try to use a Calcium Chloride bath with a Sodium Alginate/Wine mixture (basic spherification), I tend to get some nice Caviar using this method. Reverse Spherification would probably give the most WOW producing results but I haven't messed with that technique too much yet.
  14. Ended up making various creations based on the Irish Car Bomb (Guinness Draught, Jameson's Blended Irish Whiskey, Bailey's Irish Cream): Grilled Guinness Guinness/Chocolate-Cayanne Pepper Sauce Bailey's Orb (reverse spherification) Bailey's "Panna Cotta" Whiskey Caviar (spherification) Fried Whiskey Whiskey Air Did a frozen ICB "Layer Cake" Various versions of gelled ICB "shots" It was a lot of fun, heavilly inspired by Modernist techniques and the amazing chefs Will Goldfarb and Lucas Hayes-Alexander.
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