Bounce house for sale in General inflatables, both for kids and adults. If you are running an inflatable rental business, if you want to add some happiness for family daily life, if you want to make a good friendship with your neighbors, just buy some bounce houses and make a wonderful show.

Check out my new avant garde blog from my lab here in Madrid. www.madridlab.net
Adam melonas

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On Jun 13, 2008, at 4:22 AM, QuickTopic daily digest <qtopic-35-GSdRA3RiUSH@quicktopic.com > wrote:

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I agree that the themes weren't as contemporary as perhaps they could have been,

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That is a lot of Lecithin but it will work just hope it does not have that taste... which it should be tasteless

TY SIR

I would like to know more about the centrifuge, how it works, sounds interesting.

To answer bruno's question, about 2T per cup of liquid should make a great froth. I like to use 1T dry and 1T liquid to me that makes a really good froth.

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Hey guys, I was accepted to stage at Mugaritz and have questions about it.. One of which is do you have to serve in the foh? message me at: millerinoATgmailDOTcom.

Thanks

www.soussurvivor.wordpress.com

Hi,
I'm Gerald.
 
Just saying hey - I'm new.

does anyone have a recipoe (that works) for olive oil powder?

There are two sites that I know of:

http://www.le-sanctuaire.com/
http://www.terraspicecompany.com/industrial.htm

Contact them for their full catalogs.

Kyle Reynolds

does any one know where to purchase gellan acyl hi and low in the states. Besides Ferran Adria web site

I would also like to reach Marc Powell for a story for the Chronicle food section. Please email me at tduggan@sfchronicle.com.

I am looking for Marc Powell. I am an independent TV producer (non-fiction. doucmentary stuff) and read the article in the American Ways magazine. Marc-- lets talk: melgsp@aol.com

does anyone know the best way to use Transglutaminase and if there is any other option to activating it rather than with heat?

hi guys whats the ratio if you want to make air's with liquid soy lecithin, i know most peole use the powder but i wanted to try that.
ty bb

Does anyone know where to purchase Ajinomoto's Activa TG or other transglutaminase product? Thanks

Hi Mr. Farr- the ratio of tapioca maltodextrin ratio to oil is TWO to ONE by weight to achieve powder consistency, according to National Starch's literature. You can request a sample of N-ZORBIT tapioca maltodextrin from www.nationalstarch.com. If you want to powderize something that's not an oil (yogurt?), infuse some oil with that something- make sure to dehydrate it first so that you have a real oil and not an emulsion (add dehydrated yogurt instead of live yogurt).

DEB: thanks for the link to philippine fruits.. great photos! there's a tasting review of similar tropical fruits on the foodhacking wiki http://wiki.foodhacking.com/ . really hard to get anything but the purees for lots of these tropical fruits!

Hi food folk! Thanks for the Clio post becaue 1) I live in Boston and 2) the picture section is amazing.

Also, I ended up having to research calamanca as a result and ended up finding a page of Philippine fruits which was neat and made me want visit Manila during their fruit season.

does anyone have ant Tapioca Maltodextrin ratios

Hey, I'm paging Marc too....I want to do a magazine article about him. I'm at jozersky@optonline.net

Josh
www.mistercutlets.com

For a comprehensive list of books about molecular gastronomy and food chemistry, check out this page:

http://folk.uio.no/lersch/mat/index.e.html

Regards,

Martin Lersch

Paging Marc Powell. Could you email me ASAP? fmackinnon@discovery.ca
Thanks.

Spanish books from BasqueLand:

Euskal Kulturgintza. s.a.
Portueixe 88
Donostia (San Sebastian)
tel 902 115 210

www.megadenda.com
megadenda@megadenda.com

They have 'Joven Cocina Vasca' Not glorious.....but worthy for 16eu.

Sorry......I just now saw the 'rest of the story' as Paul Harvey would say. My favorite source for new Spanish books is de re coQuinaria: www.derecoquinaria.com They kind of speak English, and they sort of take credit cards. I have another Basque site buried here somewhere.....

Mugaritz is pretty open to stages. Martxel is the partner in charge of such things, and takes one and all (martxel@mugaritz.com). Once there, Martxel is a dragon....Andoni comes and goes......Dani is also a super-star rarely seen.....and Paco runs the kitchen. Still, the place is deep in former Bulli people, and Argentinian superstars (if anyone wants an insanely hardworking ex-Bulli, ex-Mugaritz guy with magic cutting skills and all the recipes and procedures of both places....who will work for cheap......send me a message.) The stage network makes the trip worthwhile...kids from everywhere.....not to mention Zuberoa, Arzak, Martin's place, Akelaré, Alona Berri, Lasarte, etc, etc, etc.

Edited by author 03-03-2006 02:12 AM
Frozen toxic smoke doesnt disappear when it warms up to room temp. This does. And floating edible aerogel im sure is posible. But putting helium inside ISI foamers with N2O is much easier. You need to play around with some hpmc to get it just right but youll be floating in no time. Yes I work with iso 9001 compliant scientists/engineers. The facility is also FDA approved. We can dissect just about anything in little time. As far as the cartridges go, they are patent pending in 128 countries and they guy that owns them is a nazi.

Greetings Marc Powell,

My name is Mike Wille, I'm a student reporter at SF State. Heard about you on an NPR broadcast and would love to try to do a multi-media piece on your molecular gastronomy. I think the online photos would definately add dimensoin to the story and introduce you to a different audience. Please feel free to contact me if you have interest: mwille@sfsu.edu
Thanks, Mike

Manresa: we worked next to those guys last week at The Masters. It may be old-school to you guys, but they did a dish of diver scallops: they saved the scallop 'tripe', scrubbed it clean in mass quantities of salt, and made a sauce that was better than the scallop. Their head guy worked at Akelaré in San Sebastian, home of the brave.

ps manresa's menu is some amazing stuff! bowing down to authentic cardoons.

Edited by author 02-27-2006 06:20 AM
new foodie: Check out Activa, a transglutaminase from Ajinomoto (company that brought you MSG): http://en.wikipedia.org/wiki/Ajinomoto_activa

Homaro Cantu: Much respect. For 20$ you can get toxic frozen smoke on ebay- do you think it's possible to make edible aerogels? Do you have access to food-safe supercritical facilities?? I saw the pics of your Madrid Fusion demo- can you tell me where I can get empty food-safe inkjet carts?

txacoli: Thanks for the book recommendations. I got to work with Sam for a week at The Fat Duck, he is a class act. Meeting Andoni at the Duck was also very cool- his Clorofilia book has had an appreciable hippie local herb appreciation effect on me. Beginning to discover the insanities of Spanish and Basque food innovation has been a great pleasure, but I have never visited. I spent 6 months in Mexico last year and hope that I will be able to visit Spain soon in a training capacity. I am very stimulated by swapped tales of Joan Roca's soil hydrosol + black peppercorn gas dishes as well as el Bulli's papels. I tried to get el Bulli reservations as soon as they closed, but they were already full up-- also, it is very hard to get good Spanish/Catalan cooking books in the US- if you have any recommendations of online services, I would appreciate it! (also looking to track down: pierre herme's new pH10 book, frederic bau's new savory chocolate book).

Jonathan: Thanks again for the centrifuge refer, I just got one of those. It requires 15mL testtubes- x6 = 3oz (6 Tbsp) of product at a time. So after an hour maybe you could get half a cup of clear tomoto juice product- maybe. It's 3300 RPM so it should do the trick, but there are larger models of centrifuge (not necessarily medical use ones) that will take over 1kg of liquid product, and rotors that go to 16k, 24k, beyond.. A medical centrifuge's RPM capacity is fast enough to achieve separation of pigments and other solids for most things. I personally think it would be worth it to have a constantly running centrifuge in a service capacity for assembly line purification prep work. At 85$ it's a deal if it breaks- buy a couple backups. The centrifuge is pretty quiet and doesn't take up a lot of counter space. Or spend 5k on ebay for an expensive larger refrigerated model with a service contract if you are crazy rich with dot com money.

i love free msj men it good

what do you use to glue proteins?

Interesting Mr. Bond. Take Nitro and freeze smoke into it. Then allow the smoke to thaw on a plate. Copperfield material.

Thanks for the book list. We worked with Sam of WD-50 last year at The Masters.....wow. My sous-chef just came back from a stage at Mugaritz. Two more books for your consideration, hot among the stages in San Sebastian: Comerc24 (Carles Abellan) and Asfalto Culinario (Xabier Gutiérrez). Xaby is the kitchen lab rat at Arzak and has a great crazy outlook.

And, if you are in Boston....Clio is worthy.

Thanks Marc, i will check up WD-50. Do you know others?

I mean doing food hacking in NYC.

Hi Catalina,

What do you mean by "doing this in NYC"?

If you are looking for some good food hacking, I recommend checking out Wylie Dufresne's restaurant WD-50- http://www.wd-50.com/ . Wylie and his pastry chef Sam are doing some *amazing* things with food.

-marc

hey guys, is someone doing this in NYC?

Edited by author 02-09-2006 05:11 AM
Hello Jon,

There are a lot of cool tricks you can do o clarify things, and a centrifuge is one of the fastest ones.

If you can be certain the centrifuge is safe for food (hasn't had any nasty metals in it), then you can do some really cool stuff- treat it like a seive, for example.

If you puree a fruit or vegetable (making sure there are some solids to form a puck on the bottom of the centrifuge tube)- a 20-40 minute run in a 4krpm centrifuge will clarify tomato juice, carrot juice... clear, flavorful liquid at the top, the solids (pigments, cellulose, other heavy things) forming a puck on the bottom. Decant the liquid- with this clarified juice, you could make clear sorbets out of flavorful colored fruits or clear aspic. You could use the liquid for a consomme.

If you havent used a centrifuge before, make sure you know how to be safe with it. Never exceed the maximum weight allowable by the centrifuge's rotor, and make sure each centrifuge tube weighs exactly the same to ensure that the weight is equally distributed. Use water as a counterbalance if you dont have enough liquid. If you don't do all of this stuff, the centrifuge's rotor can become unbalanced and essplode real big like (google image search for centrifuge explosion).

If you do get the centrifuge, take some pics of what you end up making with it and post em here!

Hello gang,

Was browsing a favorite surplus site and found a centrifuge for $85, which is VERY CHEAP as I understand these things.

http://www.sciplus.com/singleItem.cfm?terms=10076

I remember Mark mentioning it in his talk. Mark, what do we use it for?


Cheers all,

Jon
http://www.rotorbrain.com

Edited by author 01-28-2006 10:46 PM
In the interests of open-source food hacking, here are the recipes for the dessert we made. First the components:

Nitro Pumpkin Seed Pie Horchata Foam
Almond Armagnac Cardamom Frankincense Foam
Smoked Paprika Agave Caramel Tuile
Pomegranate Seeds
Powdered Orange Blossom Yogurt

Now the instructions- remember, your mileage may vary:

Nitro Pumpkin Seed Pie Horchata Foam

Blend 2 cups raw shelled pumpkin seeds (pepitos), 4 cups water for 20 minutes or until horchata consistency. Strain and chill.

Boil 2 cups water, 1 ceylon cinnamon stick (crushed), 1 vanilla pod, 2 allspice seeds (crushed), 1/2 thumb of grated ginger, 1/4 nutmeg seed (grated) for 20 minutes to infuse flavors. Strain water, add 2 cups sugar and bring to boil again to dissolve sugar. Chill.

Blend horchata and syrup, adjusting flavoring as needed. Add 2 tsp soy lecithin or dried soy milk- disperse well.

Load 1 quart Nitrous Oxide Dispenser (whipped cream cannister, N2O siphon) halfway with horchata and syrup mix. Charge with 3 N2O cannisters (android turds) and chill.

Over a liquid nitrogen bath, dispense some foam into a spoon. Drop the foam into the nitrogen bath and agitate with a spoon to make sure it doesnt stick to the bottom. Remove from the nitrogen bath when it is hard on the outside and plate.

Almond Armagnac Cardamom Frankincense Foam

Blend 2 cups raw almonds, 4 cups water for 20 minutes or until horchata consistency. Strain and chill.

Flavor almond horchata with 1/2 cup agave nectar, 1/2 cup armagnac, 1 Tbsp cardamom. Pour mixture into a blender and add 2 Tbsp Xantham gum. Disperse with the blender- keep blending until foam consistency is reached.

Plate foam, grating frankincense over foam dollop.

Smoked Paprika Agave Caramel Tuile

Disperse 1 tsp La Chinata smoked paprika (spicy) in 1 Tbsp Cazadores tequila.

Boil 1/2 cup water, 1/2 cup granulated sugar, 1/4 cup agave nectar. Once the syrup goes clear, keep boiling until it starts during a dark gold.

Remove from heat, disperse the smoked paprika/tequila quickly with a whisk, and pour out onto silicone mat. Squeegee with a palette knife (offset spatula) to a thin layer. Allow to solidify, then remove and store dry for plating.

Pomegranate Seeds

Just get the seeds out and plate them nicely. These provide a nice tangy burst of flavor.

Powdered Orange Blossom Yogurt

Thoroughly mix 1/2 cup of vanilla yogurt and 2 Tbsp of orange blossom water. Add 1 cup of tapioca maltodextrin (or tapioca starch or tapioca flour if you cant find tapioca maltodextrin). Mix with a fork until thoroughly incorporated and a powder consistency is reached. You might need more or less tapioca powder.

Edited by author 01-28-2006 05:08 PM
Here is a great link to get you started on some food hacking:

http://www.uni-graz.at/~katzer/engl/

Gernot Katzer's Spice Pages- every spice and herb listed alphabetically, indexable by botanical name, descriptions of etymology, classical pairings, origins, essential oil compounds, plant part descriptions, and most of them translated into 20 or more diff. languages.. all in one person's voice with photos! basically like the opposite of wikipedia.

Thanks for the lovely talk and tasty treat.

I'm interested in mixing up some crazy marmalades (citron/ meyer last week, pommelo coming...), and distilling our very own versions of gin. Yay, bring on the rare citrus.

Wanna play food?

rachel ann
quincetart on that gmail thingy

Edited by author 01-27-2006 05:06 AM
Here is a list of cookbooks I brought to this presentation, as well as some other books with my reviews:

http://www.bookswelike.net/marc.powell

I get liquid nitrogen from anonymous benefactors. Look in the yellow pages under Specialty Gases.

Hey Marc, thanks for the great presentation.
Can you post here the list of books you had there ?
Where do you normally get liquid nitrogen ?

Trying to get some more information or contact info on this for a potential article...can someone help me out?

What a fantastic presentation! Could you post the list of books you showed? Thanks so much for the dessert, too. It was great.

full on food hacking salon!

i will bring some dope equipment to demo and some gratuituous food porn pics to deconstruct. we hope to prepare a sample dish using food hacking theories and techniques. if someone brings liquid nitrogen, we can make instant ice cream.

What happens when the world's leading hacker chefs skill up on organic chemistry and buy centrifuges for their kitchens? Is your palate ready for "meat glue", "cooking" with liquid nitrogen, and "liquid noodles"? This talk looks at the growing role of science in fine dining kitchens with examples from the restaurants that are inventing the exciting field of molecular gastronomy.

Molecular gastronomy is a culinary aesthetic of a growing number of chefs worldwide who wish to cross-pollinate their culinary skills with the trade secrets of chemists, physicists, researchers, perfumers and industrial food manufacturers. Typically, only the most high end restaurants have the budgets to stock their kitchens with steam baths, centrifuges, and microscopes. Spurred on by the friendly competition rife in the food industry, these restaurants work to develop new culinary techniques, improve (and disprove) accepted kitchen wisdom, and deploy their food
to the customer in crazy new futuristic ways.

This talk looks at the growing role of science in fine dining kitchens. Examining the history of molecular gastronomy, we will visit some of the latest techniques and predict where the cutting edges might lead. Can we bring food into the future without seriously freaking out the fickle palate of the public? Are you ready for liquid nitrogen-cooled food, steak-flavored cellophane and bacon & egg ice cream?

http://dorkbot.org/dorkbotsf/archive/200601/