Comments on: A genuinely inspiring performance http://www.jimseven.com/2006/10/25/a-genuinely-inspiring-performance/?utm_source=rss&utm_medium=rss&utm_campaign=a-genuinely-inspiring-performance James Hoffmann's blog. Mon, 06 Sep 2010 11:06:50 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Chris Owens http://www.jimseven.com/2006/10/25/a-genuinely-inspiring-performance/#comment-844 Chris Owens Mon, 30 Oct 2006 22:24:06 +0000 http://jimseven.com/?p=275#comment-844 The former pastry chef at WD-50 actually created a "coffee and cream" ball. Cream encased in coffee gel. He used a different process than Billy's caviar. The process isn't at all practical for competition of course. He used a double-extrusion apparatus. Sadly, I have never tried it. The former pastry chef at WD-50 actually created a “coffee and cream” ball. Cream encased in coffee gel. He used a different process than Billy’s caviar. The process isn’t at all practical for competition of course. He used a double-extrusion apparatus. Sadly, I have never tried it.

Like or Dislike: Thumb up 0 Thumb down 0

]]> By: jim http://www.jimseven.com/2006/10/25/a-genuinely-inspiring-performance/#comment-720 jim Thu, 26 Oct 2006 12:40:09 +0000 http://jimseven.com/?p=275#comment-720 The place is called WD50 - run by a guy called Wylie Dufresne I think. He's friends with the Fat Duck and they share some research now and again. I would love to go, some of his stuff is really great. The place is called WD50 – run by a guy called Wylie Dufresne I think.
He’s friends with the Fat Duck and they share some research now and again.
I would love to go, some of his stuff is really great.

Like or Dislike: Thumb up 0 Thumb down 0

]]> By: tim http://www.jimseven.com/2006/10/25/a-genuinely-inspiring-performance/#comment-719 tim Thu, 26 Oct 2006 12:05:34 +0000 http://jimseven.com/?p=275#comment-719 Hello. I have wanted to do this caviar thing ever since I was told about it from a pastry chef here in Norway. Looks interesting. I still missed some more inspiring coffee talk / involvement from Billy in the presentation though. Some more explenation about the tastes, etc. But that is only my opinion. Hopefully he will have a lot of time before the USBC to perfect his performance. By the way, I eas just at a food science restaurant on Manhattan. We did a food and wine pairing. some were quite impressive but some of the dishes was also just ordinary. The wine was excuisit though. I think the place was called W50 or something. Well done Billy ! Hello.
I have wanted to do this caviar thing ever since I was told about it from a pastry chef here in Norway. Looks interesting.

I still missed some more inspiring coffee talk / involvement from Billy in the presentation though. Some more explenation about the tastes, etc. But that is only my opinion. Hopefully he will have a lot of time before the USBC to perfect his performance.

By the way, I eas just at a food science restaurant on Manhattan. We did a food and wine pairing. some were quite impressive but some of the dishes was also just ordinary. The wine was excuisit though. I think the place was called W50 or something.

Well done Billy !

Like or Dislike: Thumb up 0 Thumb down 0

]]>