I’m going back to the US!

In spite of the “affreux” nature of current cross-border travel, I’m actually looking forward to this. I spent much of my time as a free hire for the Swiss traveling through the Lower 48, and when I wasn’t busy convincing Ronny that a bottle of Kendall-Jackson was cheaper than ordering by the glass (which it is), I would while away part of the time shopping for this and that, but mostly for things to bulk up my kitchen capabilities.

That of course came to an end when I switched over to the southern apple fields; lots of mixed feelings on that last cross-border jaunt though mostly from realizing that the Vita-Mix 5200 blender (which can pulverize concrete) I was lugging back would likely be one of the last major purchases.

I’ve been back among the Americans since the blender run, though one can’t really do too much when all the activity is centered around an airport.

However, good news today as we’ll be going on a field trip. Extended time! There will only be limited time to physically shop on the off-hours as it’s still a business run, so I’ve decided to concentrate on backfilling the molecular gastonomy cupboard as those items are the most difficult to obtain north of the 49th parallel.

Yes, I know how to use all of these, and Martin Lersch maintains *the* hydrocolloid recipe collection on Khymos if I ever suffer from a memory lapse. Now just the question of which items in the “need it!” category really do classify as “need it! like now!” and which can wait.

 
It won’t however be all powders, enzymes and the like, as I also have an eye on some minor equipment purchases.

There’s always room for (eventually) adding a takobiki and a circulating water bath and chambar vacuum unit remain “must-have” items, but right now, I’m in specific need of a thermo whip as I have another recipe in development that arose from, of all things, a conversation about the physicochemistry of condiments.

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