Comments on: Harold McGee Lecture Series, Day One: Eggs, Lobsters, Sorbet and Champagne http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Dave A http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2733 Wed, 25 Nov 2009 01:32:31 +0000 http://www.cookingissues.com/?p=2392#comment-2733 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.

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By: robert millman http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2732 Tue, 24 Nov 2009 15:00:40 +0000 http://www.cookingissues.com/?p=2392#comment-2732 Lobster stun: from a make blog story.

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

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By: Dave A http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2731 Thu, 19 Nov 2009 22:00:57 +0000 http://www.cookingissues.com/?p=2392#comment-2731 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.

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By: Conejo http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2730 Thu, 19 Nov 2009 21:47:14 +0000 http://www.cookingissues.com/?p=2392#comment-2730 Additives weren’t meant to be used at such high %.

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By: Moody http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2729 Wed, 18 Nov 2009 02:01:21 +0000 http://www.cookingissues.com/?p=2392#comment-2729 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.

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By: nastassiar8se http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2728 Wed, 11 Nov 2009 22:57:27 +0000 http://www.cookingissues.com/?p=2392#comment-2728 I can’t figure it out

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By: Dave A http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2727 Wed, 11 Nov 2009 22:54:45 +0000 http://www.cookingissues.com/?p=2392#comment-2727 It is.

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By: polyscience http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2726 Mon, 09 Nov 2009 17:40:39 +0000 http://www.cookingissues.com/?p=2392#comment-2726 Cool stuff! These are the kind of things we love!

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By: Robyn http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2725 Sat, 07 Nov 2009 17:33:59 +0000 http://www.cookingissues.com/?p=2392#comment-2725 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.

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By: Kelly http://www.cookingissues.com/2009/11/06/harold-mcgee-lecture-series-day-one-eggs-lobsters-sorbet-and-champagne/#comment-2724 Sat, 07 Nov 2009 07:13:46 +0000 http://www.cookingissues.com/?p=2392#comment-2724 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

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