Miracle fruit gum

I will serve this gum and some sours for the final course tonight. My GM and Banquet captain tried the fruit yesterday. I swear people turn 10 years old when they try it. I also get a lot of comments on how it reminds them of the 60's, you pop something and get a far out experience.

Here is the link to buy the gum base and glycerinhttp://www.leeners.com/candymaking.html

Recipe

1/3 cup Gum base

1/2 cup Powder sugar

2 tbl. Corn syrup

1 tsp. Glycerin

1/4 tsp. Citric acid

40 grams Miracle fruit powder

Place gum base, corn syrup, glycerin and citric acid in a microwavable bowl. Place on high heat for 1 minute. Place the powder sugar in a mound on a wooden board. Mix the hot gum mixture and pour it on the sugar. Kneed the gum until all the powder sugar is Incorporated. At the very end kneed in the miracle powder. Roll into a snake and cut

Tasting menu 46

It was good to have a break from work but it is time to get going again. I have a lot of questions about where I will be in the future. All I know is that I need a change. I got my miracle fruit powder in. It will be transformed into gum this week.

Tasting menu

Candied fennel
Grapefruit gelee, blue crab, watercress caviar

Sou-vide pork
Smoked shallot powder, cream corn, asadero relleno

Stone fruit
Buttered lobster,83c yam, macadamia nut air

Brandied strawberiies
Panna cotta ice cream made tableside with liquid nitrogen

Miracle fruit bubble gum with sours

Tasting menu 30

This is my 100th post. I have learned alot since I have started but I am more excited about what is to come in the future. After talking to Herve and eating Wylie's food, I am ready to begin my next 100 post. I have alot of chefs that understand why and alot of other chefs that don't. It is the same attitude that I encountered before I started doing any molecular. Everyone has there own taste, flavors that they are comfortable with. I could make the best shrimp dish but you may not like shrimp. I don't think you could ever make a savory dish that everyone will like. As chefs we put our hearts on our sleeves everyday hoping to connect with that persons perception of that perfect dish. You may like it, you may not but I feel good giving you that opportunity to make that decision. Here is to a 100 more

Tasting menu

Purple potatoes
Sopresetta crème Frâiché, crispy shallots

Sou-vide beets and tarragon
Shitake hummus, lemon stilton


Lobster steak
Baked taro, Tasmanian pepper, béarnaise gnocchi


Apple dippin dots
Danish dough, mascarpone, caramel powder


Pineapple curry bubble gum

Tasting menu 10

I am finally breaking into my carrageenan this week. When I first got it and was researching it I read some material that it causes cancer when heated the wrong way. I am nervous to use anything that might harm my customers but more concerned about my own safety. I will consume way more then my customers will by experimentation and tasting before I put it out. The research I have done says that Carrageenan found in third world countries is generally not safe. They cut corners in the production process that makes it cancerous when heated. The food grade Carrageenan that I received from Le Sanctuare is made in this country under strict food guidelines. I have been marveling at Ideas in Food presentations that I have not been able to achieve with gellan, agar, or other gelling agents. This product gels nicely and gives endless possibilities. The coconut curry sheet that I wrap the shrimp in is made with Carrageenan Genugel LC-5. It is a ratio of 1.5% to the total amount of liquid. Here is the menu this week.

Tasting menu
12/06/07

Beet pomegranate noodles with marbled goat cheese and grilled nuts

Rhubarb encrusted buffalo New York with candied portabella jelly
Smoked bok choy leaves and fried capers


Coconut curry wrapped Hawaiian prawns with puffed Israeli cous cous
Sou-vide baby carrots and tempura cilantro


Carrot cake dippin dots on cream cheese Ice cream
Made tableside with liquid nitrogen


Cherry and Organic spearmint bubble gum

Bubble gum

Ever since I was a little kid I always wanted to make bubble gum. I always wanted to end a meal and give someone a interesting flavor to chew on their way out of the restaurant. I got the product from http://www.leeners.com/. They have the ingredients and instruction on how to make the gum. My first try was a marshmallow gum. The biggest difference between store bought and fresh gum is that the fresh gum stays chewy longer. The flavor last about the same time but the possibilities are endless. The flavoring needs to be alchol based and very concentrated. I also made a spearmint, hibiscus that was awesome.