Comments for The Last Course Discourse

Comment on 1000 Eggs by Sean McClintock

Sean McClintock — Mon, 27 Jul 2009 20:39:45 +0000

Thanks for the suggestion, Jen. However, that one recipe of yours uses 230g of egg whites. One egg white weighs approx. 30g. So this would take care of 7-8 egg whites. Do you have a suggestion for the other 992 egg whites?

I agree, my first reaction was, “My God! We need to find a use for all of these whites!” Then the reality of trying to use 1000 egg whites a week settled in. Just not possible in a small restaurant.

Comment on 1000 Eggs by jennifer

jennifer — Sat, 25 Jul 2009 21:24:04 +0000

Hi there, im a pastry chef and those egg whites are so precious to me!!
Have you tried cracking your eggs into a strainer/sieve/chinois with out breaking the yolks?
There are los of uses for egg whites!! why dont you make egg white powder by drying the whites and grinding which can be used for royal icing or try making french macaroons, or soft chocolate tarts:

Here is a really simple recipe:

240g Chocolate (Dark)
100g Butter
230g Egg whites

Melt the chocolate and butter in a bowl over a pan of simmering water.
When its melted stir in the egg whites until combined
Pour the mixture into metal rings lined with paper and freeze
When frozen you can cook them, at 170 degrees for around 10minutes,

Enjoy!

Comment on Blue Cheese… in a dessert? by Carol Peterman

Carol Peterman — Tue, 17 Feb 2009 23:38:21 +0000

I would be instantly drawn to this dessert. I made parmesan truffles that were fantastic – much to everyone’s surprise. Bold cheese and chocolate definitely work. Really beautiful.

Comment on Long Time, No Post by Carol Peterman

Carol Peterman — Sun, 18 Jan 2009 19:29:36 +0000

Wow! That sounds and looks fantastic. This is the kind of dessert I really appreciate ordering at a restaurant. There are so many complexities involved in the way you create it that the flavors and textures become an adventure. I think my birthday dinner will be at Cafe Juanita this year. As a birthday dinner I might just decide to have five desserts rather than bother with appetizers and and an entree. I am looking forward to seeing what else you have been up to!

Comment on My First Menu Item by Carol Peterman

Carol Peterman — Wed, 24 Sep 2008 04:57:53 +0000

This looks beautiful and sounds fascinating. I am curious how sweet the tomato sorbetto is. I would imagine the basil elements lend a sweet note and maybe even the fig vinegar? I would go for it as an intermezzo so I could then still have dessert! I hope it is a hit.

Comment on 1000 Eggs by Carol Peterman

Carol Peterman — Fri, 11 Jul 2008 06:13:29 +0000

Brilliant! I have done the one-handed egg crack with my dominate hand, but now I see I need to master ambidextrous single handed egg cracking!

Comment on How Old is Your Cookie Dough? by Carol Peterman

Carol Peterman — Fri, 11 Jul 2008 06:05:53 +0000

I like the idea of adding the lavender and salt with the sugar during the creaming stage. It will take a serious mental shift to plan ahead for chocolate chip cookies; they are often a rainy Saturday afternoon spur of the moment baking project. If the results are as good as the article says, it won’t take much to change my habits. I would love to make stunning chocolate chip cookies.

Comment on My New Family by monica

monica — Tue, 17 Jun 2008 02:15:00 +0000

hey sean!! congrats on the new job! it sounds like a fantastic opportunity and i can’t wait to hear more about it. i’m glad you had a great time at le bernardin, and i can only wish that we had had more time together before i left. but it was great meeting you and good luck with your new adventure :)

Comment on My New Family by seanmcclintock

seanmcclintock — Fri, 13 Jun 2008 23:19:04 +0000

No, William has closed Mistral to pursue opening a new restaurant.

I’ve been gone for almost 2 years, so I need to get out there and eat my way through the new crop of restaurants and re-evaluate my favorites list.

Comment on My New Family by Raymond

Raymond — Fri, 13 Jun 2008 13:34:05 +0000

Hey,

Is Mistral still open?

Thanks