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Peruvian Wish Cocktail
10 Oct 20129:26 am
Blair those are culinary tongs. I got my at Sur La Table.
26 Sep 20123:28 pm
The one thing I've notices is all the great blocks of ice. Are you bringing this ice to the shoot, making clear ice at home is quite a task. Any thoughts of shooting a video on that?
27 Sep 20129:53 am
Thanks for the post! I am familiar with Camper and I've been doing something like that but I was trying to do it with ball ice molds. Since I don't have a flat layer of cubes at the top you end up having your molds frozen in water but with the cubes you will avoid that which is great!
Another thing you might want to include in your ice video is what type of ice to use when making certain drinks or the reasoning behind why certain drinks need certain types of ice so even if you don't cover the specific drink you'll at least have some guidelines and can make the right decision.
How to Make a Green Blazer
18 Sep 20128:20 am
Damien I'm not sure if you'll ever end up reading this post but a while back Robert Heston had a link for the cups. He said to make sure you get double walled since they'll be too hot to handle otherwise.
If you ever find the lighter please let me know.
Deconstructed Margarita with Cointreau Ravioli
13 Sep 20124:45 pm
Hi Blair just found this site a few weeks ago and it's pretty great. I know you posted this a long time ago and I'm sure you've found your answer by now but just in case I figured I'd sign up. Jamie's ravioli will have a thin membrane over the whole things so once you take a bite it will burst and leak out over the spoon. I'd take the shot and put the ravioli in your mouth pop it on your tongue and enjoy!
Geoduck and Gin Part 2
21 Sep 201210:40 am
I just discovered small screen and I really enjoyed your videos and seeing your thought process. I hope to see more up.
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