]]>Comment on Taste vs. Flavor; Splitting Hairs by ying
yingMon, 18 Jun 2012 18:21:16 +0000http://www.tastingmenu.com/2008/04/17/taste-vs-flavor-splitting-hairs/#comment-32029flavour = tast+ aroma
]]>Comment on Armenian Tavern by Carmel Garcia
Carmel GarciaFri, 04 May 2012 07:03:01 +0000http://www.tastingmenu.com/photography/israel/armenian-tavern-jerusalem-israel/01-armenian-tavern/#comment-31888I had dinner at this restourant a couple of years ago. it was fantastic.
]]>Comment on Perfecting Panna Cotta by dawn
dawnMon, 30 Apr 2012 06:05:50 +0000http://www.tastingmenu.com/2007/10/11/perfecting-panna-cotta/#comment-31879hi, I’ve been trying to perfect panna cotta for the longest time, (even took a class with Dietmar Sawyer!) but felt that chefs were leaving out something crucial in their instructions. I have enjoyed and want to make panna cotta that’s creamy but not milky or powdery, with a silky smooth texture that’s like unctuous silk. I live in the tropics and I don’t know if the humidity or milk products here have something to do with my failures. BUT anyway, after much trial and error, and experimenting, I found out that leaving the cream + milk mixture to rest for a while, after the gelatin leaves go in (agree with you that leaves are best!), then cooling further in an ice bath, and sieving the mixture at least twice (sometimes I do it 3 times, if I’m working with coconut cream), results in what I think is the perfect panna cotta. thanks for sharing your results, I wish I came upon your site when I was experimenting!
]]>Comment on Genki Sushi, Seattle, Washington by Frederick Holmes
Frederick HolmesThu, 19 Apr 2012 08:33:55 +0000http://www.tastingmenu.com/?p=1230#comment-31823Conveyors may not be a very glamourous subject, but in today’s busy world, we’d be lost if they weren’t there. Parcels would never get delivered, items would get broken as they were handed from person to person. And the thing is that not all conveyors are the same, and nor are the firms that manufacture them. I have been chatting to Rusmail in the UK and I can tell you that they know what they are talking about!
]]>Comment on Skinning Hazelnuts by Maryanne
MaryanneSun, 25 Mar 2012 21:22:48 +0000http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-31748Each year I get a small crop of hazelnuts from my tree. I have tried the boiling water & baking soda method which is very effective, but I have never been happy with the outcome. Even with roasting afterwards the nut seems a bit soft and lacks flavour. I’m with the pastry chef on this one. In the oven and cool for half an hour. A little more skin will remain but the nut seems to taste better, at least to me.
]]>Comment on Recipe: Honey Mousse by Niels E. Poulsen
Niels E. PoulsenTue, 20 Mar 2012 19:39:59 +0000http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-31719Hi
I went skiing in north Italy last year (2011) together with my wonderful wife. Just outside the city of Canazei we had the most surprisingly “honeymousse”, with honey, sugar, dark chocolate and pistacchios.
Try it !!
]]>Comment on Gypsy, Seattle, Washington by Michele Fox
Michele FoxThu, 08 Mar 2012 22:49:48 +0000http://www.tastingmenu.com/2007/02/24/gypsy/#comment-31647Watching Anthony Bourdain right now in pacific northwest episode I would love to ce to a meal by gypsy please email me details
]]>Comment on Recipe: Honey Mousse by Garlic Rosemary Pine Nut Brittle | Dinner at Eight
Garlic Rosemary Pine Nut Brittle | Dinner at EightThu, 08 Mar 2012 07:16:11 +0000http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-31643[...] the Honey Garlic Mousse I used this lovely recipe: http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/ [...]
]]>Comment on WD 50; Day one by Broken English
Broken EnglishSat, 11 Feb 2012 06:56:37 +0000http://www.tastingmenu.com/2007/07/09/wd-50-day-one/#comment-31553I’ve just landed a stage there starting the end of March, I’m ridiculously excited, it’s going to be an amazing experience.