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.
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.
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?
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.
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.