[Sca-cooks] Bacon and food trends

[Johnna Holloway]

We need to add The Smoking Gun for infusing smoke into foods.
Williams-Sonoma just started carrying it.
Quickly and effortlessly infuse foods and drinks with natural smoky  
flavors such as applewood or hickory without the extra heat. This tool  
adds a smoky flavor to foods before or after cooking.
All the heat is contained in the anodized aluminum smoking chamber  
resulting in cool smoke at release.
Gentle enough for use on delicate fruits and vegetables without  
changing texture or temperature.
Compact and lightweight enough to be used with only one hand.
18" long flexible extender hose makes it easy to use with resealable  
bags and containers.
Removable smoking chamber has a built-in filter.
http://www.williams-sonoma.com/products/smoking-gun/?pkey=ccooks-tools-new&cm_src=hero

and  the iSi Gourmet Whip which allows you to inject fillings and make  
foams etc.

http://www.williams-sonoma.com/products/isi-gourmet-whip-plus/?pkey=ccooks-tools-new

new catalog arrived yesterday; it's crammed full of new gadgets.

Johnnae

On Aug 4, 2010, at 1:00 PM, Michael Gunter wrote:

> The same goes for foams. When first done it was a revalation and
> now it is trite and I'll be thrilled to see THAT fad go away.
>
> Sous Vide was new and radical and now it is so common and really
> doesn't do that great unless in the hands of a master.