Category Archives: blow shit up

Ferran In America

10 Monday Mar 2014

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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.

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That One Time We Applied For A Food Patent

19 Tuesday Nov 2013

Posted by in blow shit up, that one time

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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.

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BOOM: Sansaire Circulator Raises $823k On Kickstarter

06 Friday Sep 2013

Posted by in blow shit up, sous vide

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

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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.

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That One Time We Were Nominated For Best Culinary Science Blog

16 Tuesday Apr 2013

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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.

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How to Hack Your Grill Into a Superior Pizza Oven

30 Monday Jul 2012

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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.

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Jet City Gastrophysics Goes To Alinea

23 Monday Apr 2012

Posted by in blow shit up, i ate there

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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.

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