25 Monday Jul 2011
Posted in combi oven, cookbook
Foie gras after a stint in a combi oven
So a few weeks ago I totaled a gorgeous hunk of foie gras while attempting to make WD-50’s famous Knot Foie. I failed the first step – making a traditional foie gras terrine, and then in my second step – trying to make my leftover foie stretchy to make a knot. I referenced my copy of Larousse Gastronomique
21 Thursday Jul 2011
Posted in blow shit up
Scott, the big TV star, at the Skillet Diner
Our very own Scott Heimendinger, aka Seattle Food Geek, made his television debut Tuesday night on the Food Network’s Monster Kitchen. Scott functioned as – what else – a geek. His job was to do the calculations on how to bake a doughnut that was six feet in diameter. This included filming a guy named HEIMENDINGER locating a HUGE OVEN and then filming HIM INSIDE of it. I don’t think the Food Network thought that one all the way through. Uh, yeah.
Friends and family descended upon the Skillet Diner to watch the debut on their flat screen TVs. Food and drink and laughs were served up in great quantities. Everytime Scott came up cheers came from the peanut gallery, with hisses and boos when the opposing team came up. It was a lot of ridiculous fun.
If you missed it, you can catch it at the following dates and times (on the Food Network, of course):
See if you can’t spot the Modernist Cuisine books laid out at one point.
Congrats, Scott, and don’t forget about us little people.
07 Thursday Jul 2011
Posted in blow shit up
When exploring cutting edge cooking techniques, it doesn’t always work out. For example, you can take a gorgeous, pricey lobe of foie gras…
…completely trash it as a terrine…
…and finally turn it into a ill-flavored goop.
Ah, the learning curve. I’m finding a sense of humor to be essential in times like these…
Jethro
Jet City Gastrophysics 