Comments on: Press http://www.cookingissues.com 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: Georg Hoffelner http://www.cookingissues.com/press/#comment-262942 Tue, 22 May 2012 16:44:09 +0000 http://www.cookingissues.com/?page_id=257#comment-262942 Dear ladies and gentlemen,

my name is Georg Hoffelner and I am writing for an european magazine called ROLLING PIN. We are one of the leading professional magazines for the gastronomy and hotel industry and always eager to present new ideas and techniques. This brings me to your blog: we are having this permanent series in our mag, where we show pretty special cooking techniques and I would love to present your ideas to the european scene. Do you think it would be possible to get hi-res pictures to some of your interesting/crazy/weird/hi-tech/extraordinary/best-tasting creations? I am talking about the whole series of production, so we could give some sort of a guide through the dish.

I would be really glad if you could help me out in that matter and am looking forward to hearing from you!

Thanx in advance and Greetings from Austria

Mag. Georg Hoffelner
Redakteur | >> http://www.mvmedien.eu
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MV* Medienconsulting und VerlagsgmbH
Reininghausstraße 13a, A-8020 Graz
Tel.: 0043 316 584946 53
Fax: 0043 316 584946 19
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GOURMETREISE – Das Magazin für Genießer >> http://www.gourmetreise.com
ROLLING PIN – Das internationale Fachmagazin für die gehobene Gastronomie und Hotellerie >> http://www.rollingpin.eu

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By: foodsaver2240 http://www.cookingissues.com/press/#comment-116573 Sat, 15 Oct 2011 16:08:41 +0000 http://www.cookingissues.com/?page_id=257#comment-116573 they specificallly forbid things just like the foodsaver,I noticed Ziploc carried a product the referred to as “Sous Vide” luggage that came with a hand pump to “vacuum seal” them.

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By: davearnold http://www.cookingissues.com/press/#comment-96051 Mon, 19 Sep 2011 11:26:01 +0000 http://www.cookingissues.com/?page_id=257#comment-96051 Howdy Doctor,
Sure thing. Search on this website for Dragon’s beard. I have a post and video with instructions.

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By: Peter Schur http://www.cookingissues.com/press/#comment-86862 Wed, 07 Sep 2011 14:19:49 +0000 http://www.cookingissues.com/?page_id=257#comment-86862 My wife and I greatly enjoyed your “lecture” at Harvard, 7PM, Sept 6–we would like to get more details about one item–where you took a circular strand and made more and more strands (over 8000)–it was wonderful–can you provide us with a printed or web site source

Thank you

Peter Schur MD
Harvard Med School

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By: davearnold http://www.cookingissues.com/press/#comment-48904 Fri, 17 Jun 2011 22:51:33 +0000 http://www.cookingissues.com/?page_id=257#comment-48904 Cool, thanks.

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By: Keith http://www.cookingissues.com/press/#comment-48847 Fri, 17 Jun 2011 20:46:08 +0000 http://www.cookingissues.com/?page_id=257#comment-48847 You guys got a shout on on your french fry technique from Scientific American. :)

http://www.scientificamerican.com/article.cfm?id=ultrasonic-french-fries

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By: davearnold http://www.cookingissues.com/press/#comment-6968 Thu, 26 Aug 2010 20:02:19 +0000 http://www.cookingissues.com/?page_id=257#comment-6968 Hi Peter,

We’ll talk to our web guy. Thanks for reading!

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By: peter black http://www.cookingissues.com/press/#comment-6953 Thu, 26 Aug 2010 05:49:10 +0000 http://www.cookingissues.com/?page_id=257#comment-6953 Hi Dave, your RSS feed is still broken. The last entry I can see is the article on the “New Buchi” on June 28. I have tried different browsers and both macs and PC’s but get the same result.

Is there any chance you can fix it? I find that using RSS feeds is the best way to keep up with dozens of information sources and although I can go directly to your site – that requires manual intervention on my part.

I really enjoy reading your posts and look forward to the next instalment of the Low Temperature & Sous Vide Primer.

Keep up the good work and I hope it is possible for you to fix the RSS problem.

Regards,

Peter.

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By: Ben Bennett http://www.cookingissues.com/press/#comment-3669 Tue, 13 Apr 2010 23:33:53 +0000 http://www.cookingissues.com/?page_id=257#comment-3669 No… thanks for living such an awesome life and then taking the time to write such impressive articles about it.

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By: davearnold http://www.cookingissues.com/press/#comment-3663 Tue, 13 Apr 2010 15:22:21 +0000 http://www.cookingissues.com/?page_id=257#comment-3663 Thanks Ben

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