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duckduck

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  1. duckduck

    gellan

    Way cool. This thread shows exactly why I love this place. Interesting stuff.
  2. Alice Medrich suggests setting it on the counter and putting a large bowl over it after you bring it out of the oven. I think the water bath would make a differnce too. I've never had mine crack so, being in Oregon, I wonder if high humidity is a part of it.
  3. Tony will be at Powell's from 6 to 8 pm. The dinner at the Heathman will be after he gets done at Powell's. You can call the Heathman for reservations for the Bourdain dinner at (503)242-4299. Here is the menu as promised: Charcuterie Platter (housemade pate, headcheese and celery remoulade) Moules Mariniere (mussels in wine and herbs) Gigot de Sept Heures (leg of lamb braised for 7hours) Grande Presentation de Fromage Francais (giant french cheese buffet) Croquembouche (cream puff pyramids filled with grand marnier cream) @ $38.90 per person (beverages and 20% gratuity extra)
  4. duckduck

    Nut Crusts

    I've done macadamias with a bit of sugar in the past and most of the time they come out fine as long as I don't over process them in the food processor. They make a great crust for a recipe I found in an old cookbook from like the 1930's. The recipe just takes coffee with some sugar, add gelatin and chill 'til semi-set, then buzz a bit with the mixer and fold in whipped cream, turn in to crust and chill. I'll have to go dig out the recipe. Gevalia's mocha coffee makes it incredible. The old recipe called for Brazillian nuts which I couldn't find shelled years ago when I first did it, so I substituted with what ever the store had that sounded good. It worked for me.
  5. This time around they will be setting up a special dinner at the Heathman after Tony gets done speaking at Powell's. They are still in the process of figuring out the menu but it will be roughly $50 per person. There will be 110 seats in a banquet room where Tony will be speaking rather than cruisin' the dining room like he did last time. They will have items from Tony's book available on the menu in the dining room all evening. More info later.
  6. I would suggest for any of you eGullet people going to this event to do a get together to meet your fellow eG'ers. My experience at the World Pastry Forum was made so much richer by having people to share it with and to discuss with. And be sure to say "Hello" and "thanks" to Kerry. It's not only good to make contacts but good for us to let the people who put these kinds of shows on know how much we truly appreciate all their hard work.
  7. I don't think I've ever had one! Not that I can recall.
  8. Sounds fun to me. I love funky stuff like this. Last week in my food writing class we made a dip to go with celery sticks made of peanut butter with a spicy asian twist. Lots of garlic, ginger, red pepper flakes. Great stuff. (Which reminds me I need to do my homework of writing the recipe we watched her make.) Now, I'm thinking of a thread asking people for funky peanut butter recipes. The stranger the ingredient, the more interesting the recipe as far as I'm concerned.
  9. I do. Occasionally I'll do a recipe because it sounds interested or because someone in my house will enjoy it. I used to make a curry swirl bread for my mother all the time and I don't care for curry powder. At times, I make things I will not eat. There is another thread going on elsewhere in eG about restaurant reviewers writing according to their tastes. I'm one that will try things and try to stay conscious of the fact that there is a difference between was is good or bad and what I like or dislike. I can dislike something and write a good review on it. It's always good to explore new things.
  10. Is this thread still going strong? I need to go get a bag of pretzel twists and a Snickers and sit down to read for awhile.
  11. duckduck

    Gelatin

    Olivier Bajard also taught us that the warmer your room is, the more water it is going to absorb also. He said it comes from many sources but what is sold commercially is generally pig so no need to worry about that "crazy cow" thing as he put it. He also informed us that there's not much in humans so we're not worth much as far as gelatine goes. I can't remember what he called it and I don't have the name of the measurement in my notes, I want to say bloom was the word but I'm not sure about that but he said what we use in the U.S. runs about 110 and what they use in Japan is 600 so their stuff tends to run much stronger. Interesting stuff.
  12. I'll have to check out Christopher Elbow. I love Norman Love's stuff and it would be a very dangerous thing if I lived in Florida. It's high time for me to look around and make sure we don't have anything new here in town.
  13. I asked Chef Ivy at our local Whole Foods to put together a chocolate tasting which she did for Valentine's Day and out of everything we sampled, the Schokinag was the one that stuck out as my favorite. I have some at home in white, semi-sweet and their cocoa powder that I've yet to play with. As for the price, I think it's partly just where you buy it from. I've seen one place selling for twice the price of another place in town. I'd shop around for it.
  14. duckduck

    Gelatin

    What we were taught at the world pastry forum is that there are different potencies of gelatin. It has to do with how they process it and how concentrated it is. The stuff we get in the U.S. is weaker than what the use in other countries from what I understand. I believe it was Japan that was mentioned as using really super concentrated stuff.
  15. Our local Pix Patisserie does stout ice cream floats and Alameda Brew House does a chocolate stout shake that's supposed to be pretty popular. I've always meant to try a Guiness cake. You can use just about anything for dessert.
  16. Only the judges taste. Not the audience. Well...and the volunteers that take the plates to the kitchen.
  17. I hate raisins in mine but I love dried cherries. I think it gives it a lot more depth. I love the cloves in Famie's bread pudding. The taste of cloves always tugs at the childhood memory strings for me. Memories of Mom sharing clove gum (grown up gum) from her purse.
  18. $65 free signed book included. Moule Normandes (mussels in a creamy sauce of Calvados) and steak au poivre (peppercorn and brandy sauce). I hope they add a second or even a third class. (sigh) The Ruffian dream..steak cooked by Tony. I'm so bummed the class is full.
  19. Looks like Tony will be in Portland after Seattle. He's scheduled for a class at In Good Taste for Nov. 9th. It's completely full and they have a waiting list twice as long as the number of people in the class at this point. I'm bummed. They said it filled instantly. But at least we have a clue when he's coming. I would guess dinner at the Heathman would be later in the week? We shall see.
  20. I had forgotten the Nipples of Venus. That was a funny episode. Thanks for the replies! Some interesting stuff!
  21. It's been awhile since I looked at the recipe, but if I remember right a nun's fart is a light pate choux dough that is deep fried.
  22. What I remember from early mornings as a checkout girl at the grocery store...he usually had bagels, cream cheese, orange juice, champagne and a tan line where his wedding ring belonged.
  23. Mario just did a segment on Food Network with a recipe called virgin's breasts. Eric Ripert has nun's farts in his book and Nancy Silverton has nun's breasts. Any other strange desserts out there that you've heard of?
  24. It was the adventure of a lifetime. I'm still blown away by the fact that I got to actually take a class with Jean Phillippe Maury. It couldn't get any better than that for me personally.
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