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Remember the frenzy after Heston first released his Christmas pudding through British gourmet supermarket chain Waitrose last year? Well, it's back, bigger than ever. Waitrose has committed to supplying three times more of the mad chef's delectable dessert. In addition, word has it that the sought after pud will also be wending it's way down under for the delectation of us antipodeans.
An article in the New York Times from September 2007 by the Curious Cook, Harold McGee. Here, he writes about cooks and chefs taking a practical, simple idea: Gelatin based ice filtration. Made popular by Heston Blumenthal of The Fat Duck, to create extremely clear stock whilst retaining all the flavour profiles and pushing them to higher, or if you prefer, wankier levels.
