Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

ronnie_suburban

The Alinea Project - Guidelines

Recommended Posts

Hi All,

We hope that you are enjoying The Alinea Project.

The Alinea Project is intended to provide a rare and uniquely interactive view of the behind-the-scenes elements of opening a restaurant--a restaurant which will push the very definition of what a restaurant is.

A few logistical notes...

For now, only Chef Grant and his team will have the ability to start threads. Once they start a thread, eGullet members will have an opportunity to respond with applicable follow-up questions.

A 'general discussion' thread has been created to accomodate all other discussion of The Alinea Project and its tangents. Some questions presented in this forum will be answered therein, some will be split into topics of their own and some, due to time constraints, may not be addressed at all.

Please, let's keep personal matters, resume requests and commercial offers out of the mix here. While we understand the genuine enthusiasm and sincerity behind such posts, for the benefit of the forum as a whole, they should not be made here. Such matters are best presented directly to the Alinea team. Please use the email link at Alinea's web site for any such inquiries.

Thanks and please, enjoy the ride. :smile:

=R=


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By chriswrightcycles
      Good afternoon everyone!
       
      I currently own a MiniPack MVS31x chamber style vacuum sealer and am wondering if a Polycience vacuum canister will work in my machine? The intended use is for making a larger batch of aerated mousse. 
    • By Manav
      Any tips on previous interesting threads and FAQs will be helpful
       
       
       
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
    • By oferl
      Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.
      Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C 
      area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !   
    • By Rugby
      Hello fellow eGullet members. I stumbled across this forum while looking for ways to improve my food here.
      I've been a technical type all my life and started assembling my kitchen 7 years ago piece by piece after quitting living from hotels for the previous 12 years.  
      I currently enjoy smoked foods and tweaking local / regional recipes by applying technique instead of hard boiling or large batch frying.  So far it's allowed me to enjoy and reinforce my knowledge of ingredients.
      Thank you everyone contributing here and those folks who laid the frameworks for dispelling myths and providing understanding of ingredients and flavours.
      Best regards and bon-appetit,
      Warren
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×