A few months back I bought the cookbook Ideas In Food: Great Recipes And Why They Work, but hadn’t cooked anything out of it yet. It has two sections: recipes for the home cook and recipes for the professionals. As I don’t believe in such restrictions (the point of this whole blog, really), I immediately turned to the “professional” section. What can I make with what I have on hand? I settled on the Popcorn Gelato. And I’m glad I did – this is a really cool recipe. Actually it’s really, really cold.
A headache and leftovers. If it sounds like last night was a lot of fun, then you would be correct.
Knife maker extraordinaire Bob Kramer was delivering a new custom knife to a customer and thought it would be fun to get the Jet City Gastrophysics crew together and make up a little meal. We were up for it and invited them down to Gastrophysics Labs for an impromptu meal. The customer? Matt Rudofker, the sous chef of Momofuku Ssäm Bar. The meal? Whatever was found at the market. Yeah, let’s do this.