Hi Eddie, a prep we use the SPINZALL for at Blue Bar at The Berkeley is Clarified LACTO fermented mango for our Mexican inspired drink “Roadrunner”.. where we then turn the leftover solids into a gel to use as a garnish sprinkled with TAJIN over a microwave popped Vietnamese crisp. If you happen to be in London I’d like you to come and try it.
I am not a chef and no where near your level. But your videos are so interesting and informative, and I love your attitude and vibe. Your talent needs no elaboration. Thank you for uploading such incredibly high quality content, I have always loved seeing masters talk shop.
Very cool Eddie. Waiting for my Spinzall 2.0, it would be really great if you could do some of your recipes that use the Spinzall. I bought mine for cocktails but would love to see how you create some (or all) of your exquisite dishes. ** Edit - never mind just subscribed
Could you make a pandan extract with this, from juicing the leaves? As a fast version of the normal sedimenting process. Similarly ... could you use your process to make a shelf-stable pandan extract in a light body oil, like a rice oil?
The colours in your foods are mind blowing. 😮
Hi Eddie, a prep we use the SPINZALL for at Blue Bar at The Berkeley is Clarified LACTO fermented mango for our Mexican inspired drink “Roadrunner”.. where we then turn the leftover solids into a gel to use as a garnish sprinkled with TAJIN over a microwave popped Vietnamese crisp. If you happen to be in London I’d like you to come and try it.
That sounds amazing! I will absolutely try to visit next time I am in London :)
@@EddieShepherd looking forward.. and thank you for sharing your techniques.. I’m getting lots of inspiration that help me to create new recipes. 🍸
Look like amazing !
your an absolute genius eddie and i really appreciate you putting your time and effort to show us your work
I am not a chef and no where near your level. But your videos are so interesting and informative, and I love your attitude and vibe. Your talent needs no elaboration. Thank you for uploading such incredibly high quality content, I have always loved seeing masters talk shop.
Aw thanks so much, thats very kind :)
Very interesting technique. Thanks for your videos, Chef Eddie
Thanks, each time i make ginger beer i am unable to remove the solids and i suspect these make it violently outfoam when opened. Im trying this!
I love the ending with the receipt of purchase for the V2 hahaha
10/10 video, as always, brother
Haha, I couldn’t resist it, I’m my own worst enemy.
Thanks man :)
Have you ever tried to make a clear vanilla with it?
Very cool Eddie. Waiting for my Spinzall 2.0, it would be really great if you could do some of your recipes that use the Spinzall. I bought mine for cocktails but would love to see how you create some (or all) of your exquisite dishes.
** Edit - never mind just subscribed
Could you make a pandan extract with this, from juicing the leaves? As a fast version of the normal sedimenting process.
Similarly ... could you use your process to make a shelf-stable pandan extract in a light body oil, like a rice oil?
Thanks!
😄 thank you
Where can I buy it and how much is it ?
Theres a link to them in the video description
@@EddieShepherd found it!
thank you!
Your videos are amazing. I really like it. I am a new subscriber to your channel. Can I talk with you Eddie?