• About The Crew
  • Cooking Through ‘Modernist Cuisine’ At Home

Jet City Gastrophysics

~ Exploring Modernist Cuisine in the Northwest

Jet City Gastrophysics

Category Archives: blow shit up

Ferran In America

10 Monday Mar 2014

Posted by jethro in blow shit up, cookbook

≈ 1 Comment

Tags

elBulli, elBulli Taller, Ferran Adria, Modernist Cuisine

NYC Via The Brooklyn Bridge

NYC Via The Brooklyn Bridge

I had an opportunity to leave town for a week, so I decided to hop on over to NYC to visit old friends and catch up with the city. I didn’t do a major gastropocalypse tour this time around, hitting all the necessary landmarks like EMP, Momofuku, Per Se, etc. As far as food goes, this is what you need to know: Brooklyn is happening, and take your appetite to Martha, Glady’s, and Chuko. I also found an amazing old bar that is stuck in the 1970s and is a killer place to have a drink and be left alone, and in that spirit I’ll keep that one to myself.

But this post isn’t about food, it’s about Ferran. Ferran Adria, chef of elBulli, one of the great artists of our time. The Drawing Center in Manhattan had the first major museum exhibition to focus on his drawings and concepts. I, of course, went to see it.  Little did I know I’d soon see him myself.

Continue reading →

That One Time We Applied For A Food Patent

19 Tuesday Nov 2013

Posted by jethro in blow shit up, that one time

≈ 6 Comments

Tags

French Fries, Jet City Gastrophysics, Patents

Chris Creating The Future Of Fries

Chris Creating The Future Of Fries

Several months ago Scott, Chris and myself got together to do a cooking session.  We were into frying all sorts of things that night – chicken, of course, and strawberries as well (which turned out really gross).  Then we turned our attention to the humble french fry.  And then something happened.

Continue reading →

BOOM: Sansaire Circulator Raises $823k On Kickstarter

06 Friday Sep 2013

Posted by jethro in blow shit up, sous vide

≈ Leave a comment

Tags

Sansaire, Scott Heimendinger, Sous Vide

Sansaire

Scott’s vision to introduce the world to the wonders of sous vide cooking took a huge step this morning when the Sansaire Kickstarter closed this morning with 4084 backers contributing over $823,000 dollars.  It is now the most funded food Kickstarter ever.  If you missed out on the Kickstarter, you can pre-order units at the Sansaire website.

A big congrats to the Sansaire team – we’re looking forward to heating up perfect eggs and tender steaks.  In the meantime, just one thing comes to mind: BOOM.

 

Jethro

The Price Of Cooking Modernist Cuisine, Part IV: More Gadgets, Ingredients and Resources

17 Friday May 2013

Posted by jethro in blow shit up, cookbook, cooling, homogenization, hyrocolloids, marination, sous vide, vacuum sealing

≈ 1 Comment

Tags

blast chiller, cookbook, Crucial Detail, food additives, MAPP flame, meat tumbler, Modernist Cuisine, plateware, rotor-stator homogenizer, Thermomix

By far the most popular post on this site is The Price Of Cooking Modernist Cuisine, Part I: Tools And Gadgets. Along with Part II: Food Additives and Part III: Cookbooks and Other Resources, they provide a handy compendium of what’s available (and affordable) for the home cook to delve into Modernist Cuisine.  It’s been a couple of years since they were posted however, and there are other gadgets, ingredients and whatnot I’ve collected since then that can be added to the list.  Therefore, let’s take a look at other things you can use to create cool funky food in your kitchen.

Continue reading →

That One Time We Were Nominated For Best Culinary Science Blog

16 Tuesday Apr 2013

Posted by jethro in blow shit up, that one time

≈ Leave a comment

Tags

Awards, Food Blog, Living The Dream, Saveur

Best Food Blog at Saveur!

Wow.

UPDATE 4/23/13: Congrats to Ideas In Food for their well deserved win!

Here’s the deal: vote for Jet City Gastrophysics as Saveur’s Best Culinary Science Blog here: http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000014459

Have you done it?  Great – thanks!  To be sure, this is shocking and crazy that Saveur would recognize us, especially in the company of the other nominees. Is “honored” the right word? Perhaps “dumbfounded”.  But there are three reasons why Jet City Gastrophysics should be voted Best Food Blog.  Why?  Because reasons.

Continue reading →

Gastrophysics Labs Closes Doors; Reopens As A “Kitchen”

12 Friday Apr 2013

Posted by jethro in blow shit up

≈ 1 Comment

Tags

Cooking Lab, Ideas In Food, Jet City Gastrophysics, Mugaritz, Nordic Food Lab

So, this conversation over Twitter happened recently:

Twitter Conversation

Continue reading →

That One Time Jethro Read All Of Modernist Cuisine

24 Friday Aug 2012

Posted by jethro in blow shit up, that one time

≈ 12 Comments

Tags

Modernist Cuisine

Modernist Cuisine

So I did it.  I read the whole thing – all five volumes.  “But the last one is just recipes.”  Yes, I know – I read all of them.  And I’ve been able to cook over 30 of the 1522 recipes, which, granted, is just scratching the surface but it has given me some perspective.  So, have I learned anything?

Continue reading →

Just Messin’ Around

08 Wednesday Aug 2012

Posted by jethro in blow shit up, fermentation, rotary evaporation

≈ 3 Comments

Tags

apple juice, banh mi, chicken liver, Mangalitsa, pizza, scallops, Tails and Trotters

Scott In The Kitchen, Power Cookin'

Scott In The Kitchen, Power Cookin’

Scott and I dropped into Chris’ place to just get together and cook.  To try things out and see what came up.  The agenda was loose, the wine was open, and the kitchen was ready.  So we went for it.

Continue reading →

How to Hack Your Grill Into a Superior Pizza Oven

30 Monday Jul 2012

Posted by sheimend in blow shit up

≈ 1 Comment

Tags

DIY, grill, hack, pizza, pizza oven, video

The guys from Tested.com came to Seattle, so I shared with them one of the projects that’s been on my mind lately: making perfect pizzas at home.  In a previous post, I discussed my approach to making great pizza dough.  But, dough is only one half of the equation.  Without a good oven, the best dough in the world still won’t produce quality pizza.

Continue reading →

Jet City Gastrophysics Goes To Alinea

23 Monday Apr 2012

Posted by jethro in blow shit up, i ate there

≈ 1 Comment

Tags

Alinea, Chicago, Eric Rivera, Grant Achatz, Scott Heimendinger

Jet City in the Windy City

Jet Windy City Gastrophysics

I hear it’s pretty hard to get into high end restaurants.  I’m not so sure – either the problem is exaggerated or I have an awesome lucky streak.  My dinner for Next:Childhood?  I just got online and reserved a ticket.  Benu in San Francisco?  I put in a request on the waiting list and a table cancelled.

So when I wanted to get into Alinea, considered the best restaurant in the US, and even the world (depending on who’s ranking), I called their reservation line.  It was busy.  I called again.  It was busy.  I called again.  They answered and I made a reservation.  I wouldn’t call that persistence.  I guess it’s either not that hard or the food gods want my taste buds to do some worshiping. And if all else fails, of course, you can always rap battle.

Continue reading →

← Older posts

Search

Categories

From the Twitterverse

  • RT @Bourdain: How about ask "Who are these assholes?" As a where to start? I sure as shit don't know. twitter.com/TheGurglingCod… 6 years ago
  • RT @FMigoya: Birthday cake ganache. Hence the silver sprinkles. Individual confection. Photo by @Benfinkphoto https://t.co/DtkI6lXq3T 7 years ago

Feed Yourself

  • RSS - Posts

Recent Posts

  • Ferran In America
  • That One Time We Applied For A Food Patent
  • Ideas In Food At Home: Coffee Onion Rings
  • BOOM: Sansaire Circulator Raises $823k On Kickstarter
  • Dining Northwest Style at The Willows Inn
  • Sansaire, The $199 Circulator: A Brief History
  • Modernist Cuisine At Home: Barbeque Rubs And Another Sauce
  • Modernist Cuisine At Home: More Barbeque Sauces
  • The Price Of Cooking Modernist Cuisine, Part IV: More Gadgets, Ingredients and Resources
  • Modernist Cuisine At Home: Compressed Melon Terrine
  • That One Time We Were Nominated For Best Culinary Science Blog
  • Gastrophysics Labs Closes Doors; Reopens As A “Kitchen”

From the Archives

  • March 2014
  • November 2013
  • September 2013
  • August 2013
  • July 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • September 2010
  • August 2010

Blogroll

  • A Practical Guide to Sous Vide Cooking
  • Alinea At Home
  • Chef Rubber
  • Cooking Issues
  • eGullet
  • Eric Rivera's Cooking Blog
  • Ideas In Food
  • Khymos
  • L'epicerie
  • LeSanctuaire
  • Modernist Cuisine
  • Modernist Pantry
  • Seattle Food Geek
  • Studio Kitchen
  • The Alinea Project
  • Willequipped
  • Willpowder

  • ericriveracooks
  • jethro
  • sheimend

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Jet City Gastrophysics
    • Join 163 other followers
    • Already have a WordPress.com account? Log in now.
    • Jet City Gastrophysics
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...