Posts by ehkay

There's an obvious answer to this random food question.

Quote:Originally Posted by mgm9128 Quote:Originally Posted by shibbel What's your favorite book right now? I've only made a few recipes each from the Alleno, and Frechon books and while some were great, others were just good. ...

Quote:Originally Posted by shibbel Quote:Originally Posted by ehkay After the reservationist at TFL did me the grand favor of taking my info down for the wait-list (and letting me know how fortunate I was to be on it), I kind...

Quote:Originally Posted by itsstillmatt I the hate.After the reservationist at TFL did me the grand favor of taking my info down for the wait-list (and letting me know how fortunate I was to be on it), I kind of lost interest in...

Quote:Originally Posted by mgm9128 Quote:Originally Posted by indesertum that bad? or did they snub you No, the service is fine. The dishes just had too many technical flaws for a restaurant that charges you $40 extra for a...

Quote:Originally Posted by itsstillmatt Quote:Originally Posted by ehkay I had a great idea in food though. What if we freeze duck carcasses in a pacojet canister, then blitz them for a modernist version of canard au sang? Then...

Quote:Originally Posted by Manton I was tempted by a $700 ic maker that got great reviews but $4k seems like a bit muchI had a great idea in food though. What if we freeze duck carcasses in a pacojet canister, then blitz them for a...

The recipes in the EMP book that call for measuring a bunch of powders by volume before putting them in a $4000 ice cream maker are my absolute favorites.

Do you think it would be better to pass them through a tamis, or chinois afterwards?

This? http://www.elysewinery.com/trade_94_990319106.pdf