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Old 05-14-2012, 03:15 PM   #11
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I've noticed you can buy lots of gadgets now to recreate the foam and beads and such like at home.

Nay nay and thrice nay.
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Old 05-15-2012, 04:10 AM   #12
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I've noticed you can buy lots of gadgets now to recreate the foam and beads and such like at home.

Nay nay and thrice nay.
correct gravy!
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Old 05-15-2012, 04:13 AM   #13
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Well you have to be careful if you visit a gastromonical observatory lest the moon hitta you eye like a biga pizza pie.

or if you are a gastronaut............
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Old 05-19-2012, 02:07 PM   #14
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Harry: A Day At El Bulli Reinventing

Harry, Good Afternoon,

Firstly, thank you for your note and fascinating thread.

Firstly, let me kick off with some awesome insights and exclusive pain staking preparations, methods, creativity and genius behind The Ferrán Adrià culinary philosophy. I have experienced first hand, that nitrogen liquid is very simple to misconstrue. It is just a method employed and an ingredient which provides the avenues to reinvent a product´s form. There is a vastness beyond one´s imagination and knowledge to see, taste, see, feel, touch and even hear.

Exploring, navigating and experiencing a whole new extraordinary experience ...

I highly recommend the following 2 books on this subject:

The 1st is: A DAY AT EL BULLI

The second is: REINVENTING FOOD, THE MAN WHO CHANGED THE WAY WE EAT authored by: Colin Andrews. This 360 page book shall provide an intelligent look at Ferrán Adrià who I had interviewed several times over the years and a true look at his astonishing career and the impact he has made on the culinary world of the 21st millennium.

For those who live in the USA, Chef José Andrés with over 12 establishments in Maryland, Washington D.C., Virginia, Los Angeles, Las Vegas and soon in Miami Beach, is a phenomenal experience, and a special occasion, which shall be unforgettable, especially his Tapas Bar in Washington D.C.

I had met Heston Blumenthal at Madrid Fusion held yearly in Madrid a couple of years ago, and since he has moved to opening a venue in London, Dinner with H.B. I believe. His take on traditional Fish & Chips, is quite impressive and his Turbot Fish and Chips were absolutely divine.

I truly appreciate your interesting post.

Kindest.
Margi Cintrano.
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Old 05-20-2012, 04:29 AM   #15
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Originally Posted by Margi Cintrano View Post
Harry, Good Afternoon,

Firstly, thank you for your note and fascinating thread.

Firstly, let me kick off with some awesome insights and exclusive pain staking preparations, methods, creativity and genius behind The Ferrán Adrià culinary philosophy. I have experienced first hand, that nitrogen liquid is very simple to misconstrue. It is just a method employed and an ingredient which provides the avenues to reinvent a product´s form. There is a vastness beyond one´s imagination and knowledge to see, taste, see, feel, touch and even hear.

Exploring, navigating and experiencing a whole new extraordinary experience ...

I highly recommend the following 2 books on this subject:

The 1st is: A DAY AT EL BULLI

The second is: REINVENTING FOOD, THE MAN WHO CHANGED THE WAY WE EAT authored by: Colin Andrews. This 360 page book shall provide an intelligent look at Ferrán Adrià who I had interviewed several times over the years and a true look at his astonishing career and the impact he has made on the culinary world of the 21st millennium.

For those who live in the USA, Chef José Andrés with over 12 establishments in Maryland, Washington D.C., Virginia, Los Angeles, Las Vegas and soon in Miami Beach, is a phenomenal experience, and a special occasion, which shall be unforgettable, especially his Tapas Bar in Washington D.C.

I had met Heston Blumenthal at Madrid Fusion held yearly in Madrid a couple of years ago, and since he has moved to opening a venue in London, Dinner with H.B. I believe. His take on traditional Fish & Chips, is quite impressive and his Turbot Fish and Chips were absolutely divine.

I truly appreciate your interesting post.

Kindest.
Margi Cintrano.
thank you margi.i shall,as always,keep an open mind....in fact el bulli & the fat duck are on my "things to do before i die" list.....i'll need to die shortly afterwards because i won't be able to afford to live after paying the bill!
turbot? let's face it margi,it's divine in any shape or form,halibut too!
harry
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Old 05-20-2012, 05:42 AM   #16
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Harry: An Open Mind Is Quintessential

Good Morning Harry,

Firstly, El Bulli, The Bull Dog in Las Rosas, Girona, Catalonia has been closed in its sit down format since 31st July, 2011. It is undergoing the new architectural complex The El Bulli Foundation Investigation Centre with Harvard University of Cambridge, Massachusetts.

Secondly, Heston Blumenthal had opened a new venue in London called Dinner With H.B. ( I believe this is the name ) and to my understanding, he closed the restaurant in Bray.

An open mind is quintessential in all one encounters.

Albert Adrìa, the younger brother and disciple of Ferrán is operating two Gastro Modernist Tapas Bars with the same Adría philosophy in the heart of Barcelona City, and they are called: Tickets and Gastro Bar 41. The format does not provide sit down dinner seating. They are barside tapas bars with a wealth of extraordinaire culinary inventions to die for.

In actuality, one of the finest Gastro Bars at a reasonable cost is:

ESTADO PURO ( natural or pure state), in the Banco De España neighbourhood of Madrid Capital owned and operated by Adriá disciple and friend, CHEF PACO RONCERO, a Madrid native. The average bill for one person is 20 Euros. The tapas range from 1 Euro to 12 Euros. A glass of wine is 2.50 - 3.50 Euros.

Kindest Regards, and have a lovely Sunday. Again, fab post ...

Margi Cintrano.
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Old 05-20-2012, 06:12 AM   #17
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Quote:
Originally Posted by Margi Cintrano View Post
Good Morning Harry,

Firstly, El Bulli, The Bull Dog in Las Rosas, Girona, Catalonia has been closed in its sit down format since 31st July, 2011. It is undergoing the new architectural complex The El Bulli Foundation Investigation Centre with Harvard University of Cambridge, Massachusetts.

Secondly, Heston Blumenthal had opened a new venue in London called Dinner With H.B. ( I believe this is the name ) and to my understanding, he closed the restaurant in Bray.

An open mind is quintessential in all one encounters.

Albert Adrìa, the younger brother and disciple of Ferrán is operating two Gastro Modernist Tapas Bars with the same Adría philosophy in the heart of Barcelona City, and they are called: Tickets and Gastro Bar 41. The format does not provide sit down dinner seating. They are barside tapas bars with a wealth of extraordinaire culinary inventions to die for.

In actuality, one of the finest Gastro Bars at a reasonable cost is:

ESTADO PURO ( natural or pure state), in the Banco De España neighbourhood of Madrid Capital owned and operated by Adriá disciple and friend, CHEF PACO RONCERO, a Madrid native. The average bill for one person is 20 Euros. The tapas range from 1 Euro to 12 Euros. A glass of wine is 2.50 - 3.50 Euros.

Kindest Regards, and have a lovely Sunday. Again, fab post ...

Margi Cintrano.
ok then,i'll replace el bulli with estado puro @ 20 euro's i can afford to live a bit longer! the fat duck did close temporarily in 2009 following the outbreak of a mystery illness.don't know what it was...it's a mystery....but maybe it won't be the bill that kills me!it reopened shortly afterwards & is currently taking bookings on a 91 day rolling schedule.
you have a good one too margi
harry
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Old 05-20-2012, 06:40 AM   #18
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Harry,

Harry,

If you are ever in Madrid, by all means, please let me know. We could meet for some Tapas and Wine ...

Have a lovely Sunday.
Margi.
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Old 05-20-2012, 06:53 AM   #19
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Originally Posted by Margi Cintrano View Post
Harry,

Harry,

If you are ever in Madrid, by all means, please let me know. We could meet for some Tapas and Wine ...

Have a lovely Sunday.
Margi.
that's a date then margi!
harry
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Old 05-20-2012, 06:56 AM   #20
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Brilliant, great.

Margi.
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