)on wrote:Have any Chicago-ites brandished the specially designed spoon?
James Hoffmann wrote:I am looking forward to the next twist on coffee and food science.
I am looking forward to Jay's foie gras cups at the next GLRBC, but it might not even be illegal by then.
)on wrote:I like the blurry photos - that's how I imagine it would taste.
I wonder if people will call it expesso.
James, have you worked with gelatin? What's your favorite base?
xristrettox wrote:Phuong wrote: I'm still waiting for someone to feature the Espresso Caviars as a signature drink.
don't tempt me
jimmyo wrote:I'll be posting something here or on the blog on saturday night or sunday morning before the comp.
James Hoffmann wrote:Damn it - I have a feeling the bar is going to get lifted way high and I will have to do something more impressive than silly gels to raise an eyebrow round these parts...
xristrettox wrote:Let's raise the bar so high that we do away with sig. drinks!
nick wrote: Let's hear it for coffee-coffee-coffee drinks. Hopefully, I'll reprezent well.
nick wrote:Billy, I've been thinking a lot about you...
nick wrote:Don't mean to thread-jack, but I gotta throw this in:xristrettox wrote:Let's raise the bar so high that we do away with sig. drinks!
Billy, your efforts have been admirable. Nobody that I know of has tried harder to do a "un-signature-drinkly signature drink" than you (I'm talking about years past, of course).
The sig-drinks are supposed to be coffee-coffee-drinks (with the "predominant taste" of espresso)... not just coffee-drinks (with just a hint of coffee flavor)... but you're rocked what I'd call coffee-coffee-coffee-drinks.
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