I am looking for a commercial quality ice cream freezer for my tiny (24 seats)restaurant. I have about $1,000 to spend. Any suggestions....I know all about Taylor, Coldelite, and that ridiculous PacoJet etc but what about some of... (1 reply, last updated by Bride of the Juggler June 4, 2002)

Shrn57: I will be working at a new restaurant in CT which will be using a Paco Jet. Over the summer I have been playing with the Paco Jet, experimenting with different recipes, etc. The restaurant is due to open in a couple of... (13 replies, last updated by jdudesa January 12, 2009)

it back to a frozen state. This is also true when the ice cream is originally made. That is why many professional pastry chefs are now using the PacoJet which can freeze in 5 minutes or less versus 30 minutes or more with a... (9 replies, last updated by Full tummy January 18, 2008)

in a very zen-minimalist fashion. I got to sample a caramel ice cream friend had on her plate – which was amazing. The texture was unbeatable as the two chefs make frequent use of the paco-jet perched in the back counter... (4 replies, last updated by kcmunchkin March 26, 2004)

1. PacoJet ice cream freezer 2. Commercial ice machine 3. refrigerator drawer for prep counter 4. 30k btu wok burner 5. Bob Kramer knives( actually, this one is past wishing, I hav an order pending for one) (5 replies, last updated by Whosyerkitty September 7, 2008)

minutes before serving(sometimes longer as I’ll make it in the afternoon for dessert that night. Now I just need to find someone to buy me a PacoJet and I’ll be really happy. (18 replies, last updated by ms. clicquot August 26, 2008)

Get a PacoJet - it’s what most restaurants use in their kitchens to make quick sorbets and ice creams http://www.pacojet.com/html/en/pacojet.htm (16 replies, last updated by karmalaw May 25, 2008)

to do some research on this because I don’t want to spend a lot of money (i.e. I can’t afford a PacoJet!)... What type of machine did you buy? And would you be willing to share your dulce de leche recipe? The... (15 replies, last updated by orchidarts July 24, 2007)

, Alejo’s LAX, Woody’s BBQburgers, Paco's (new location?) and Petrelli’s (in Culver City) and the Burning Horse (aka buggy whip) [which I have yet to try, btw].... Anyone having any suggestions or... (19 replies, last updated by Michael Hernandez August 6, 2002)

I second the Zelo pizza reccomendation. The pizzas are unique and tasty. Paco's nearby will fill you up with their large portions. Peach Cafe is nice as well (25 replies, last updated by subinthapa June 3, 2007)

Apple Pan on Pico and Overland, Paco's Taco’s on Centinela and Washington. (26 replies, last updated by bruinike July 6, 2007)

I love the hard shell tacos at Paco's Tacos. That is about the only thing worth getting at that place. Not the best, but definitely good. (41 replies, last updated by rickym13 March 4, 2009)

personally, I believe a home kitchen severely limits you in attempting to equal a meal at a fine dining restaurant, or even a Chinese restaurant. Thermomix, paco-jets, combi-ovens, 3 day simmering stocks, demi-glace, high btu wok... (76 replies, last updated by justpete February 7, 2009)

Second that on Tito’s. I wouldn’t even call it Mexican food. I missed the boat. If in that neighborhood I go Paco's Tacos or Johnny’s Pastrami. (40 replies, last updated by omakase June 26, 2008)

I’m planning a trip to Spain in late Jan/early Feb. We’ll spend 2 nights in Madrid, 2 nights in Barcelona. We’re coming from Paris, where we live (no jet lag) and our main goals are the Prado and eating.... (20 replies, last updated by PBSF November 1, 2009)