Comments on: Meal of the Century: Minibar http://www.notderbypie.com/meal-of-the-century-minibar/ Get Comfortable in the Kitchen Mon, 06 Feb 2012 14:02:31 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: AlexM http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-604 AlexM Mon, 18 Aug 2008 05:46:46 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-604 Your blog is interesting! Keep up the good work! Your blog is interesting!

Keep up the good work!

]]> By: Star http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-502 Star Fri, 06 Jun 2008 17:44:17 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-502 Well, the olive bon-bons are made with glucose-syrup which is really thick and not really available in a supermarket. the reason for that is because its more stable than normal sugar. You boil it till liquid and than use a mold to form a bubble like the ones with soap. its molecular gastronomy... Well, the olive bon-bons are made with glucose-syrup which is really thick and not really available in a supermarket. the reason for that is because its more stable than normal sugar. You boil it till liquid and than use a mold to form a bubble like the ones with soap. its molecular gastronomy…

]]> By: Pen http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-439 Pen Sat, 19 Apr 2008 03:40:53 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-439 We dined at minbar in early April with the same two marvelous chefs! FANTASTIC evening - I wouldn't change a thing! I am looking forward to your next post! We dined at minbar in early April with the same two marvelous chefs! FANTASTIC evening – I wouldn’t change a thing! I am looking forward to your next post!

]]> By: Hillary http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-413 Hillary Tue, 01 Apr 2008 19:42:38 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-413 That's such an awesome meal! That olive oil bon bon is soooo intriguing! That’s such an awesome meal! That olive oil bon bon is soooo intriguing!

]]> By: rivka http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-409 rivka Mon, 31 Mar 2008 00:45:44 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-409 Thanks to everyone for the comments, clarifications, and corrections -- it's probably clear that I'm a mol. gas. novice! Keep 'em coming. Thanks to everyone for the comments, clarifications, and corrections — it’s probably clear that I’m a mol. gas. novice! Keep ‘em coming.

]]> By: nate http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-408 nate Sun, 30 Mar 2008 15:19:14 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-408 to further clarify chad's comment: ikura is salmon roe.. sounds a bit like the French Laundry out here in napa california. great review! to further clarify chad’s comment: ikura is salmon roe..

sounds a bit like the French Laundry out here in napa california.

great review!

]]> By: Ginny http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-407 Ginny Sun, 30 Mar 2008 13:46:31 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-407 Awesome! I went this past summer and it was one of the most memorable experiences! worth the money just to taste and see it all. Seems like they have some new dishes too, which is great! glad you enjoyed it! Awesome! I went this past summer and it was one of the most memorable experiences! worth the money just to taste and see it all. Seems like they have some new dishes too, which is great! glad you enjoyed it!

]]> By: Chad http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-406 Chad Sun, 30 Mar 2008 06:08:40 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-406 Just to clarify something, tobiko is flying fish roe. I believe what you're referring to in the above recipe for "Bagels and Lox" is ikura. Just to clarify something, tobiko is flying fish roe. I believe what you’re referring to in the above recipe for “Bagels and Lox” is ikura.

]]> By: blair http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-405 blair Sun, 30 Mar 2008 04:14:35 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-405 I can shed light on the olive oil bon-bons. I am not sure if I can do html or php in a comment so I will post the direct link on how to make olive oil bon bons... http://food.sidkhullar.com/vegetarian/olive-oil-bon-bons.html I can shed light on the olive oil bon-bons.
I am not sure if I can do html or php in a comment so I will post the direct link on how to make olive oil bon bons…
http://food.sidkhullar.com/vegetarian/olive-oil-bon-bons.html

]]> By: Lixy http://www.notderbypie.com/meal-of-the-century-minibar/comment-page-1/#comment-404 Lixy Sun, 30 Mar 2008 04:05:17 +0000 http://www.notderbypie.com/meal-of-the-century-minibar/#comment-404 I can shed some light on the sodium alginate: it's an agent that gels when in the presence of calcium chloride. You form an emulsion of sodium alginate solution with whatever you want to encase, then drop beads of it into calcium chloride solution and leave for a few minutes. The sodium ions are replaced by the calcium, which has a higher valency, hence forming an insoluble bubble of calcium alginate around the stuff inside :) (It's normally used for immobilising enzymes.) Then you're free to sugar coat as you wish! I can shed some light on the sodium alginate: it’s an agent that gels when in the presence of calcium chloride. You form an emulsion of sodium alginate solution with whatever you want to encase, then drop beads of it into calcium chloride solution and leave for a few minutes. The sodium ions are replaced by the calcium, which has a higher valency, hence forming an insoluble bubble of calcium alginate around the stuff inside :) (It’s normally used for immobilising enzymes.)

Then you’re free to sugar coat as you wish!

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