Comments on: Hot vanilla ice cream http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/ - dedicated to molecular gastronomy Sun, 07 Mar 2010 20:45:11 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Breaking the Rules « BitterSweet http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/comment-page-1/#comment-179922 Breaking the Rules « BitterSweet Fri, 08 Jan 2010 14:42:11 +0000 http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/#comment-179922 [...] different entirely? What about modern fine dining? Do you think these chefs learned how to use methylcellulose from their grandmothers, that knowledge passed down through the generations? I could be wrong, but [...] [...] different entirely? What about modern fine dining? Do you think these chefs learned how to use methylcellulose from their grandmothers, that knowledge passed down through the generations? I could be wrong, but [...]

]]> By: sandrar http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/comment-page-1/#comment-162369 sandrar Thu, 10 Sep 2009 13:06:18 +0000 http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/#comment-162369 Hi! I was surfing and found your blog post... nice! I love your blog. :) Cheers! Sandra. R. Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

]]> By: Metilcelulosa: Creando falsa alarma http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/comment-page-1/#comment-93406 Metilcelulosa: Creando falsa alarma Sun, 18 May 2008 18:35:07 +0000 http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/#comment-93406 [...] Faces – Ferrán Adrià Fuentes de Información | La Margarita Se Agita, Diario del Gourmet, Blog Khymos Otros | Texturas El [...] [...] Faces – Ferrán Adrià Fuentes de Información | La Margarita Se Agita, Diario del Gourmet, Blog Khymos Otros | Texturas El [...]

]]> By: blog.khymos.org » Blog Archive » Ingredients for molecular gastronomy http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/comment-page-1/#comment-3219 blog.khymos.org » Blog Archive » Ingredients for molecular gastronomy Sat, 13 Jan 2007 23:15:10 +0000 http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/#comment-3219 [...] One challenge with the different shops is that some products come with little or no technical specification. For cellulose ethers for instance, Dow provides an extensive range to industrial customers (more on this in a previous blog post on cellulose ethers), just to give you an idea of the product range available. [...] [...] One challenge with the different shops is that some products come with little or no technical specification. For cellulose ethers for instance, Dow provides an extensive range to industrial customers (more on this in a previous blog post on cellulose ethers), just to give you an idea of the product range available. [...]

]]> By: HUS Yannick http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/comment-page-1/#comment-2977 HUS Yannick Fri, 05 Jan 2007 15:20:23 +0000 http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/#comment-2977 Dear Sir, I hve come across your website and congratulations for the good job. I am the sales manager of a french company supplying an extended range of ingredients & addtivies in the field of molecular gastronomy. We propose : alginates, calcium chloride, agar, carrageenan, gellan gum, guar gum, konjac gum, tara gum, CMC, MC, maltitol... and many other products... If you have a look into our website, you will see that : 1- it is in french 2- it is still a test version : official version will be online in a couple of days... not only products and kits, we provides recipes and technical informations about ptroducts properties. I would like to know what o we have to do to be listed in your website as a supplier. I also confirm that we can supply all over the world. You can join me at +33 4 76 52 95 08 for any discussion. Waiting for your feedback, Best regards, Yannick Dear Sir,

I hve come across your website and congratulations for the good job.
I am the sales manager of a french company supplying an extended range of ingredients & addtivies in the field of molecular gastronomy.
We propose : alginates, calcium chloride, agar, carrageenan, gellan gum, guar gum, konjac gum, tara gum, CMC, MC, maltitol… and many other products…
If you have a look into our website, you will see that :
1- it is in french
2- it is still a test version : official version will be online in a couple of days…

not only products and kits, we provides recipes and technical informations about ptroducts properties.
I would like to know what o we have to do to be listed in your website as a supplier.
I also confirm that we can supply all over the world.

You can join me at +33 4 76 52 95 08 for any discussion.
Waiting for your feedback,
Best regards,

Yannick

]]> By: andy http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/comment-page-1/#comment-1694 andy Sun, 17 Dec 2006 23:06:24 +0000 http://blog.khymos.org/2006/11/27/hot-vanilla-ice-cream/#comment-1694 Sounds like a recipe that I could really do something with. Interesting idea. Sounds like a recipe that I could really do something with. Interesting idea.

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