Michel Roux came by School today

The Michelin starred Michel Roux and Jr stopped by the school today .

Above Greeting Rachel Allen



http://en.wikipedia.org/wiki/Michel_Roux

Michel Roux has one word for foul-mouthed TV chefs ... Pah! His Waterside Inn has retained three Michelin stars for 19 years without resorting to such antics. So what's the food like? Don't ask Rachel Cooke - she just got sandwiches

read more here
http://www.michelroux.co.uk/
http://en.wikipedia.org/wiki/Michel_Roux,_Jr.

The name is a culinary legend. Michel with his older brother Albert arrived in England in 1971 to open the original Le Gavroche Restaurant in Lower Sloane Street. The address was imprinted immediately onto the gourmets and gourmands across the country. By 1972 when they opened The Waterside Inn, they had another 3 restaurants in London, each a landmark in a city not then known for fine dining. Between them they have trained over 800 young chefs many of whom are now also legendary.

http://www.waterside-inn.co.uk/Index.aspx?Id=1

Latest new is

May 08 2009 (FoodBizDaily) - Michelin-starred chef Michel Roux Junior is set to open a second restaurant in September 2009 as part of a 10 year contract between Restaurant Associates and the Royal Institution of Chartered Surveyors (RICS) worth £30 million.

from here

week 4 in Ballymaloe cooking school

So many Sweet things this week

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This week was quite an eventfully week my worst cooking so far . But great fun . I was cooking cakes which seems appropriate as it was my boyfriends and my mums birthdays. I moves into kitchen 3 which is a little more stressful then the other kitchen I was in. I started making yeast bread and started my Sour dough starter named Ali. My sweet geranium plant I picked up in optional gardening class, got green fly and my salad leaves including Perilla (Shiso) are growing beautifully . Mick In my house cooked some great Thai curry . We had a wine tasting before lunch wednesday ,we tasted 6 wines all from France. We also had a talk on tea . By a Irish tea distributor who doesn't seem to know Korean green tea . I offered him a cup of Boseong Green Tea and he declined but he did seem busy .He also never mentioned Korea at all.

Here is what the LA Times has to say this week about Boseong Green tea (one of my favorite places in Korea I visited 4 times ) The tea I offered him.

The Boseong region is to green tea what the Napa Valley is to wine. There are hundreds of tiny producers in the area. Visiting the plantations, I was struck by the pungent aroma of the leaves even before I caught sight of the fields. But it was the view that took my breath away. The soft rolling rows of tea plants stretching up along the hillside stood majestically in the morning fog.

http://www.latimes.com/features/food/la-fo-greentea13-2009may13,0,1965007.story

Not at the restaurant show

May 15

I’m not going to the National Restaurant Association International Hotel/Motel show in Chicago this year. And if you’re not either but would like to know what’s going on there, my capable colleagues are on it. Click here not just to read their blog, but to catch the live news feed that all of them are tweeting into. It should be a good read, and I hope you enjoy it.

Spherification: Why Inverse?

Oh, you lot ask some good questions. Aren’t you a bright bunch?

In response to last week’s post about mozzarella spheres, I received literally two (possibly three if you include Twitter) requests for explanations regarding the ‘inverse’ part of ‘inverse spherification’.

So, how does this differ from regular (!) spherification?

The original method Adria used for creating these suspended ravilo (singular for ravoli, apparently) was first developed back in 2003 and kept hush-hush secret for quite some time.

He discovered that salts and alginates reacted to each other and created colourless, flavourless ‘skins’ capable of holding flavoured liquids within them.

The alginate would be dissolved into the liquid to be sphere-ized and then dropped into a calcium carbonate solution where the two would react thus creating the famous orbs.

For example, alginates would be added to a puree of peas, spoonfuls of which would be dropped into a calic bath.

But there was a problem.

Even when rinsed clean in fresh water, the reaction continued.

Over a period of five minutes the sphere solidified and the diner was left with a rather disappointing ‘jelly’ as opposed to a satisfying ‘pop’ as the skin burst and filled the mouth with essence of pea, mango or mozzarella cheese.

How to get round this?

Well, simply switch the two elements. Inverse them.

Instead of adding the alginates (derived from seaweeds, much like agar agar) to the desired flavour, Adria developed an algin solution which would react with the calcium salts inside the foodstuff.

The reaction produced an almost identical outcome with the benefit of being able to halt it by rinsing the spheres in plain water. No more disappointing jellies.

Instead the result was a more stable sphere whose inside remained liquid for much longer and inverse spherification was born.

Yasima Suizoukan

13 Mei 2009, rabu

Hari ke 2 liburan, pagi2 da pada siap2 bangun n makan pagi. Makan pagi kali ini all u can eat..hihi, prasmaran, ada telur, sosis, bubur, nasi, ikan bakar, salad, buah, ga ketinggalan miso siru...minumannya juga sip...sayang kali ini juga ga smpet difotoin, abis nya Xiang rewel banget, ngantuk dia.




Sekitar jam 10an kita check out dah, perjalanan dilanjutkan ke yasima, takamatsu pref. Perjalanan agak jauh juga skitar 1 jam dari situ, coz agak2 nyasar dikit...abis ga kenal jalan, n cuman pedoman peta dari inet. So, ma laki gw agak2 berantem dikit, soalnya gw tuh paling bego da kl suruh navi, baca peta...zzz...sekarang aja ada dimana, ga tau...gimana mo nunjukin jalan...pusingg...

Akhirnya nyampe juga dah...jalan menuju yasima suizoukan ini butuh perjuangan juga. Perjalanannya agak jauh, ga bisa dilalui mobil, coz mesti lewatin jinja, templenya.

Nyampe disana, pas banget lagi ada pertunjukan ikannya. Trus liat liat di bagian dalamnya, ga begitu luas tempatnya, jadi 1/2 jam aja uda liat semua. Masih bagusan seaworldnya Jakarta dah, rugi banget kemari, tiket masuknya mahal banget lagi...
btw, anak2 seneng ... kalo dipikir2 ini mah liburannya anak2 ya..hehe

Perjalanan pulang makan waktu lebih lama, coz mampir ke t4 beli ole2, ga beli apa2 si, cuman beli udon, coz kagawa pref, terkenal ma udonnya...sayang ga sempet makan udon ...aaaaaahhh...