Roasted Garlic Soup - Molecular Gastronomy Method /recipe

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1. Coach - any particular instructions for increasing the final amount - say something for a twenty person potluck? Thanks again and I love your work! Best cooking show ever - no hamming for the camera - no crappy jokes/zingers/catch-phrases.
2. I have made this recipe twice. The 1st time, I had the oven too hot and burned the bottom of the potatoes. I made it again, right this time, and you cannot taste cabbage at all! The roasting of the garlic, then adding raw garlic at the end is a great twist. It gives two different flavors and they are both great. Its a light soup to a slight degree. The texture is awesome and this inexpensive soup will be made again. Its up there with the smoked clam chowder for sure!
3. In the oven now (with bay leaves). I cheated a bit and used duck fat in the bottom of the pot ;)
4. I am cooking this in the oven right now! I have all the ingredients for the seasoning mix, except dates, I ordered those.....I will have the excuse to make this twice now! I used the bay leaf and yes.....it wont be the same, looking at that seasoning mix tells all, its a challenge but I will get it done as soon as the dates come in.
5. Made it for class service today, it was fantastic, garnished it with some thyme and chervil cream
6. This is a great recipe, as usual. Looking forward to making it. Do you think this is more for me when the weather is under 100F?
7. I love garlic, this is next up! Temp is 160C or F? Thanks
8. Just finished eating this soup. I was a little scared of this recipe as the aroma from the oven was.....pungent! However around the 2.5 hour mark it started to mellow and smell sweet. It is gorgeous. The creaminess of the potato, the round heavy but mellow garlic taste, this is definitely a winner, and easy as hell to knock up.
   Next time, after I put the butter on the bottom of my dish I would line the bottom and the sides with the potato. A couple bits of garlic got a little too coloured from being in direct contact with the dish, and imparted a little bitterness. Apart from that, freaking outstanding.
9. I think I had something like this at The Stinking Rose in SF. We consumed so much garlic there it actually made us feel woozy as we walked out. We had to pass on the garlic ice cream.
10. This looks great!
11. In prison, dinner was always a big thing. We had a pasta course, and
    then we had a meat or a fish. Paulie did the prep work. He was doing a
    year for contempt and had this wonderful system for doing the garlic. He
    used a razor, and he used to slice it so thin, it used to liquefy in
    the pan with just a little oil. It was a very good system.
12. Tried turning yet another muggle onto coach's channel after she told me she loved to cook. She looked horrified at the complexity of coach's recipes. Though a newbie, I dig them and don't understand how multiple people I talk with who claim they love to cook are so reluctant to embrace his shit. Intimidated I guess.
13. Could I use Beau Monde? I want to make this now, but I don't have time to make the Yucatan blend.
14. Very nice soup! Thanks for sharing , Chef.
15. This is my kind of soup!
16. Since you address food chemistry in your current book - do you know the works of Bavarian chef "Alfons Schuhbeck", who wrote "Meine Küche der Gewürze" (~ "my kitchen of spices/herbs"), where he also talks about health impact and interactions of different ingredients?
    I'm definetely going to order your whole series of books - or let people give them to me as a present soon, so they also get to know you.
    Your directions and tips are so profound and presented easily that you deserve far more subscribers.
17. Legend!! Thank you Chef.
18. This is fascinating. I'm really curious to see how this tastes. Thanks, Chef!
19. Ha, just when my sister brought some dried garlic during her car trip from a region known for having the best garlic in Turkey. It smelled so good, I was wondering what to do with it. You read my mind, sir!