Comments on: Harold McGee Lecture Series, Day One: Eggs, Lobsters, Sorbet and Champagne

By: Dave A

Dave A — Wed, 25 Nov 2009 01:32:31 +0000

Have you ever used one? I saw a lady at the NRA (restaurant, not rifle) show about 3 years ago with an electric lobster killer, but she never brought it by for a tatse-test.

By: robert millman

robert millman — Tue, 24 Nov 2009 15:00:40 +0000

Lobster stun: from a make blog story.

http://blog.makezine.com/archive/2009/11/man_invents_electric_lobster_taser.html

By: Dave A

Dave A — Thu, 19 Nov 2009 22:00:57 +0000

Howdy,
I guess I don’t consider LBG an additive unless it is being used industrially to make something cheaper. It is, after all, only ground up seeds.

By: Conejo

Conejo — Thu, 19 Nov 2009 21:47:14 +0000

Additives weren’t meant to be used at such high %.

By: Moody

Moody — Wed, 18 Nov 2009 02:01:21 +0000

Heres an idea… To get rid of the LBG taste in the stretchy ice cream a bit, try sticking some plastic wrap in the puree like McGee did w/ Pernod, and Ideas in Food did w/ Methocel?! Might work w/ some flavor bases better than others as well.

By: nastassiar8se

nastassiar8se — Wed, 11 Nov 2009 22:57:27 +0000

I can’t figure it out

By: Dave A

Dave A — Wed, 11 Nov 2009 22:54:45 +0000

It is.

By: polyscience

polyscience — Mon, 09 Nov 2009 17:40:39 +0000

Cool stuff! These are the kind of things we love!

By: Robyn

Robyn — Sat, 07 Nov 2009 17:33:59 +0000

I use a fairly inexpensive rubber stopper and pump (< $20) to remove the air from opened bottles of wine and then place back in a wine refrigerator. Doing this will preserve the opened bottle for days, especially if you pump it each day.

By: Kelly

Kelly — Sat, 07 Nov 2009 07:13:46 +0000

there was an article on the BBC last month about how much of the flavor of champagne is in the bubbles: http://news.bbc.co.uk/2/hi/science/nature/8279073.stm