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.
My old band mate was telling me about this guy he knew who is really into the same kind of cooking I’m into and that I should get in contact with him. I was caught up in other things and forgot about it. Last month, this guy, who we will now call Chris, contacted me and suggested we meet and talk food. It turned out that indeed, Seattle had yet another home cook passionate about Modernist Cuisine. He has a centrifuge, a liquid nitrogen dewar, immersion circulators, chamber vacuum sealers, the works. Plus, something I don’t have: a rotary evaporator. A chance for distillation? Yes, let’s do this.