duckduck
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Did anyone catch the name of the item they were cooking themselves at the table in what appeared to be an abelskiver type pan? I would love to find a recipe for these things.
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My understanding is that the difference in gelatin sheets is also strength or bloom not just weight. One of the things discussed at the forum is the differences when they write recipes using what the instructors use in their country and then they come here and we have something different. I've wondered if anyone has tried it with the mycro. The recipe was originally written for it and we got a bag of it in class but then he used gelatin to make it. What kinds of problems did you have with it McDuff? And is it true that it makes a softer mousse? What are the differences in the final product when using it?
I've been on a bit of a honey kick lately, trying different kinds, so I'd love to hear what it's like when it's done, gfron1. I have some of the white Kaiwe honey but I'm afraid that something that delicate might get lost in the cake and not make a huge difference. It's pretty expensive stuff.
(Funny that this topic would pop up again, right when I just got done ordering mango and passionfruit purees this week with that very recipe in mind.)
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Here is the original thread on it.
http://forums.egullet.org/index.php?showtopic=48772&st=0
In class, Branlard used gelatin sheets, squeezed out the water and tossed them in the pot.
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The original question way back was on her four seasons wedding cake she did in the competition in beaver creek colorado ages ago, how did she get the power sprayer do give her the effect of snow?
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Demarle has a cute flower mold and the recipe is in their book for the perfect amount to fill their pan. It's the one I keep going back to as the one on the top of my wish list. It might be fun to make custom molds for it too.
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black and white sesame almonds
This is from Sally Sampson's Party Nuts book.
Line a baking sheet with a piece of parchment paper and set aside.
In a small bowl combine and set aside
¼ teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon red pepper flakes
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
2 tablespoons sugar
Over medium heat, in a large heavy skillet, melt ¼ cup sugar.
After sugar melts, stir in 1 ½ cups raw whole almonds and stir until completely coated.
Sprinkle about one fourth of the sesame seed mixture over it and stir until incorporated. Continue adding the rest of the mixture a fourth at a time until it’s all in. Pour onto parchment and separate into individual clusters of two or three nuts with two forks and allow to cool.
( RG1646 )
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I've been using them with spiced candied almonds in a mixture of black and white. I did a batch this weekend with just the black because I was out of white and to me they didn't look quite as nice. They just looked a little, well, dirty to me. I'll post the recipe later. Super simple stuff. I've been meaning to make some sesame chews, like the simple candy you buy in the asian markets, with a mixture of black and white to see how they look. They've very sexy in a jar on the counter. I would think they'd be really nice looking in tuilles too. Now that I'm thinking about it, my mom's old snickerdoodle recipe had a variation of rolling them in sesame seeds instead of sugar and cinnamon. They'd be great for that and those sound so good right now.
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Let me know if you need a taste tester, Dan.
I could do that for you, ya' know! -
Are you looking to buy them or make them? I have a recipe but I haven't found the money for a flexpan for making the flower shaped ones. They've been on my long to do list.
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Look in the yellow pages under "rubber" or check out your local stationary or office supply stores. Many of them do stamps such as address stamps with company logos. How far "custom" they will go will vary. You can also google rubber stamps or custom rubber stamps. There are many online sources. And here is a demo on carving your own.
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A word of caution about posting pictures from a long time rubber stamp artist...a lot of stamp companies are "angel companies" meaning a company that will allow you to use their stamps and sell a handmade product. Some are not. But most of them have issues with any of their images being copied by any mechanical means because they have a copyright on the images. Before you post any photos, make sure that it is either your own personal stamp that you have made or had made for you or check with the company that manufactures the stamps and get permission to post the image. My understanding is that some of them can get a little nasty about this issue.
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Waiting on a swiss chalet catalogue. Finally found my way around the website to find it in their list of products. If I go into my local distrubutor's list of their products, they have nothing for nibs.
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The sample pack looks really cool! Great site!
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To my recollection, they are not only smoother in texture but in taste was well. I remember thinking when Max was passing them out that I really don't like nibs straight, but I was going to be a polite little student and try them. After tasting them, it made me rethink the whole nib thing. I could see using these on a dessert where I've been served a dessert with sharffen berger nibs and thought that the dessert wasn't for everyone. It's for those kind of people that like their coffee so thick and dark that you can spread it on toast.
I would have passed up Keegan's recipe on the dobla site if I hadn't already tasted the felchlin nibs. It's soundin' kinda good to me now. If I get my hands on some, I'll share with whoever wants to try them. If anybody has any other kinds they'd like to swap, I'd be interested. I can only afford to buy so many different kinds. 
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I need to learn to use froogle google more often. Found this site - http://www.worldwidechocolate.com/
and they have Plantations, Dagoba, El Rey, Scharffen Berger, Valrhona, and Michel Cluizel.
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They are much better IMO. I don't care for Scharfenberger for eating. I like the flavor for infusing but there is a gritty texture when you chew them that I don't care for. Felchlin's don't have that gritty thing going on. They process them a little more so they are more pleasurable to chew.
Does anyone know of any others, besides Felchlin and Scharfenberger? I'd love to do a side by side comparison. -
Anybody got a source for ordering Felchlin's cocoa nibs by mail? Tried them this summer and they were better than anything else I've tried. Not gritty and great flavor. I'd love to play with them.
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The ball was very thin and there were shards in it but they were thin enough that it just added a little bit of crunch. I remember being surprised that they didn't add flavor being isomalt but the ice cream flavor pretty much took center stage. And a point for serving, he said he breaks it table side and then sets it in front of the customer so it won't splash the customer if the ice cream has melted a bit. One of the things I remember standing out about that dessert was the nibs. I believe they were Felchlin and they weren't gritty at all and were much better that others I've had. I'll start another thread but I have a difficult time sourcing some of his ingredients.
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So, speaking of the dessert on the cover of this issue, how do you get that clean of a cut on a dessrt like that?
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This is the one he did at the forum this summer. I could go back to my notes but off the top of my head, he made the isomalt balloon and cut a small hole in the bottom and put layers inside of mousse and ice cream. I do remember him using a Liss cream whipper for one of the layers because I remember him saying that he couldn't get the cartridges for it in Japan. He was joking about wondering what they would do if he tried to fly back with a bunch of them in his suitcase.
After filling it, he flipped it over onto a plate with a thin custard layer that kept the filling from running out. That one dessert was the one that made me so pissed that all my photos post black.
I wanted to show the before and after photos when he cracked it. It was pretty cool. -
Michael Joy's book is so worth the money. You're going to enjoy it, Wendy. Went and looked up the recipe for the cover of this issue and found the website lists the dragon ball recipe with a photo as well. I really enjoyed Kanjiro's flavors and textures. Some of his stuff is really delicate and just delightful.
http://www.dobla.com/IRecipe.aspx?id=118&c...iro%20Mochizuki
(There's a place to click on the top right corner to change it to english.)
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They had some nice options when we went to Be Won although it's been a while since I was there. Not a typical noodle joint but the food and service was great. Scroll down a bit on this thread. I remember them having a very nice list of wines and all of us that went for the wine pairings were impressed.
http://www.portlandfood.org/modules.php?na...ht=won&start=30
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This is sssooooo very cool.
Of course we'd love to see photos.
Anthony Bourdain: No Reservations Seasons 1-5
in Food Media & Arts
Posted
Thanks, jkonick!