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What did you eat last night for dinner? - Page 1497

post #22441 of 25578
Quote:
Originally Posted by Manton View Post

I can no longer tolerate cook books that measure by volume rather than weight.

Its even worse when it involves baking. I pretty much disregard any baking recipe that doesn't include weights as amateur at best..
post #22442 of 25578
Quote:
Originally Posted by mgm9128 View Post

I hate following recipes in Keller books. The way the recipe for pastry cream in the Bouchon Bakery book is written made me want to gouge my eyes out.

When the guests are waiting and the fish is running late, do you ever think of running yourself through with the closest estoc?
post #22443 of 25578
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.
post #22444 of 25578
I was tempted by a $700 ic maker that got great reviews but $4k seems like a bit much
post #22445 of 25578
oh, btw, the "anti-griddle" that achatz invented for Alinea is now available retail, $5K IIRC.
post #22446 of 25578
Cripes.
post #22447 of 25578
Quote:
Originally Posted by mordecai View Post

When the guests are waiting and the fish is running late, do you ever think of running yourself through with the closest estoc?

Try to read this without getting dizzy:
post #22448 of 25578
Quote:
Originally Posted by Manton View Post

I was tempted by a $700 ic maker that got great reviews but $4k seems like a bit much
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 if you think about it, the ice cream maker is only $1K, because you save the $3K by not having to buy a duck press.
post #22449 of 25578
Quote:
Originally Posted by ehkay View Post

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.

ahhh, the Paco Jet.



we visited the house of a friend of a friend's and he had one that we screwed around with. Our favorite concoction was plain yogurt with fruit.
post #22450 of 25578
Quote:
Originally Posted by ehkay View Post

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 if you think about it, the ice cream maker is only $1K, because you save the $3K by not having to buy a duck press.

I'm going to try this.
post #22451 of 25578
Quote:
Originally Posted by mgm9128 View Post

Try to read this without getting dizzy: Warning: Spoiler! (Click to show)

In God's defense, it is still the US, so writing something that only lists metric weight measurements would probably get him labeled an Islamist, well, at least in Alabama.
post #22452 of 25578
Keller just pisses me off. His food is not interesting, and Per Se sucked the fat one.
post #22453 of 25578
Quote:
Originally Posted by itsstillmatt View Post

I'm going to try this.
plz do so when i am there
post #22454 of 25578
that bad? or did they snub you
post #22455 of 25578
Quote:
Originally Posted by Manton View Post

plz do so when i am there

+1
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