JCG at Hot Doug’s, Part Two
13 Monday Feb 2012
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JCG at Hot Doug’s
13 Monday Feb 2012
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Eating In San Francisco: Benu
24 Tuesday Jan 2012
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When I was in San Francisco, I managed to score a seat at Benu, the two star Michelin restaurant in the SOMA district. It is headed up by Corey Lee, whose career has seen action in seven 3-star Michelin restaurants in England, France and the U.S. He was also the chef de cuisine at The French Laundry. The Real Deal. And, my first Michilen starred restaurant (Next doesn’t count, right?).
Eating In San Francisco: Commonwealth
20 Friday Jan 2012
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I had the opportunity to try out some of the fine dining establishments of San Francisco while I was there. My first stop after my flight was a burrito in the Mission district. It put a sudden end to that day’s culinary explorations, however; I was so stuffed I couldn’t think of taking a bite of anything at all.
The next day, I didn’t know where to eat, so I checked out the 26 new places to go at SFGate.com and SF Eater 38 and determined a couple of places to go. That evening, I found myself at Commonwealth at 18th and Mission (whose address is 2224 Mission Street – what’s up with that, San Francisco?).
The LeSanctuaire Showroom
16 Monday Jan 2012
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I dropped down to San Francisco to spend the weekend and got an opportunity to visit the private showroom of LeSanctuaire. LeSanctuaire is a provider of very high end tools, plateware and ingredients online. It’s a great online site, offering everything from Tapioca Pearls for $2 to GastroVacs for almost $6000. I was met by their Sales Manager, Fany, and she let me basically lose my mind as I was able to be in the presence of some very cool kitchen stuff. They have many things that are sold exclusively through them, so it was amazing to see it in person. It was like a museum of fine kitchenware.
That One Time We Became Caterers.
11 Wednesday Jan 2012
Posted in liquid nitrogen, uncategorized
Let The Show Begin!
We’ve hit a new milestone here at Jet City Gastrophysics: we’ve gone public. When we received an invite to serve a dish at a company party for The Institute of Systems Biology in Seattle, we couldn’t pass it up. We put together a nice little dessert of Cryopoached Coconut Meringue with Powdered Strawberry. We brought our siphons and strawberry dust. They, being scientists and all, provided the liquid nitrogen. A perfect match.
Molecular Gastronomy Gifts For The Cooks In Your Life
28 Monday Nov 2011
Posted in cookbook, uncategorized
Are you looking for the perfect gift for your favorite foodie? Take a look at our in-depth three-part series of the items used in cooking Modernist Cuisine from earlier this year:
The Price Of Cooking Modernist Cuisine, Part I: Tools And Gadgets
The Price Of Cooking Modernist Cuisine, Part II: Food Additives
The Price Of Cooking Modernist Cuisine, Part III: Cookbooks And Other Resources
The prices might have changed since so click on through to see what they’re currently going for. Some new books have also come out that deserve mention as well:
Eric Sets Up Gastrophysics Labs, Chicago Campus
02 Wednesday Nov 2011
Posted in blow shit up, uncategorized
When Scott called Eric “exactly the right kind of insane to become a revolutionary chef“, he was right on target. Here, Eric gives his best Robin Leach impersonation while describing the new HQ for his cooking explorations.
This proves once again you don’t need a luxurious, over the top space to create amazing creative food. Of course, he has access to one for his day job, but that’s beside the point.
Jethro
Pumpkin Cotton Candy Jack-O-Lantern
31 Monday Oct 2011
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This is effin cool. We centrifuged a can of pumpkin to yield a few tablespoons of a clear, orange pumpkin-flavored liquid. We saturated it with sugar and spiked it with pumpkin pie spice, then heated the mixture to 300F and cast it into hard caramel molds. Then, we spun the hard caramel in a cotton candy machine to make 2” puffs of pumpkin-flavored cotton candy. Then, we squeezed the puffs into the shape of a skull and cut out triangles for the eyes and nose. Finally, we put it on a stand with a candle behind it. Presenting the pumpkin cotton candy jack-o-lantern, as interpreted by Jet City Gastrophysics.
Happy Halloween!
That One Time Jethro Became A Published Food Photographer
26 Wednesday Oct 2011
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Jet City Gastrophysics, now in print
Last spring Scott was contacted about some pictures up on this web site. They were off of my posts, so he forwarded them to me. Turns out Gestalten, a German publishing company, was publishing a book on contemporary food culture and wanted to know if they could use the pictures. Hey, no problem.
