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Eric
Pho Infused Corona Beans
14 Sunday Aug 2011
Posted in uncategorized
Watermelon
14 Sunday Aug 2011
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Eric
Summertime in the Emerald City
05 Friday Aug 2011
Posted in uncategorized
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Cold Snow Over There, Warm Sun Over Here
We haven’t been posting too much over here lately, but it’s summertime and we’ve been busy. Scott just finished a stage at Modernist Cuisine’s Cooking Lab, and Eric’s been working 16 hour days at Blueacre, now that he’s the sous chef. I’ve got my own things going on as well, and now that the sun is finally out in full force around here, we keep finding excuses to be outside instead of inside. But we still manage to hang out now and again.
More On The Foie Fail
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
Scott Bakes A Doughnut. A Six Foot Doughnut.
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):
- Jul 22, 2011 11:00 PM ET/PT
- Jul 23, 2011 2:00 AM ET/PT
- Jul 23, 2011 4:00 PM ET/PT
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.
Experimentation Can Also Lead To Failure
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
Video: Electrified Pickles, High-Voltage Bacon & Shocking Soy Sauce
27 Monday Jun 2011
Posted in blow shit up
Tags
bacon, electric pickle, experiment, science, sodium, soy sauce
By Scott
If you were lucky, your eighth grade science teacher demonstrated the surprising effect of plugging a pickle into a household power outlet. The pickle glows bright orange for a few seconds, then starts to smoke and smell like burning. The phenomenon is caused by the electricity exciting the sodium (salt) in the pickle, causing it to emit light.
I wondered what other foods I could get to glow, so I tested pickled asparagus, limes, grapefruit, apples, hot dogs, sauerkraut, bacon, ketchup and soy sauce. Keep reading to see the results.
Beef Marrow, Beecher’s Veloute, Caramelized Cippolini, and Ciabatta
21 Tuesday Jun 2011
Posted in brining, curing, gels, pressure cooking, sous vide, starches, thickeners, vacuum sealing
Tags
Cheese, Cooking Blog, Dinner, Flowers, Food, Forage, Marrow, Morel, pressure cooker, Recipe
Additional ox tail/morel broth served table side.
Eric
Modernist Cuisine At Home: Combi Oven-Steamed Broccoli
13 Monday Jun 2011
Posted in brining, combi oven, MC at home, recipes
The Cast Of Characters
The title of this dish is misleading. I mean, how easy is it to steam broccoli in a combi oven? Set the settings, put it in, wait a few minutes. No, that would not be satisfactory in the least. We’re trying to do something different here. And certainly, so are the authors of Modernist Cuisine. Turns out it is better to call it Broccoli Three Ways. Or The Broccoli Trinity. Power Broc Triple Threat, perhaps. With our humble plant from the cabbage family, we are going to not just steam it, but fry it and pickle it as well. And throw some cured fatback on top for good measure. OK, now we’re talking.
The Price Of Cooking Modernist Cuisine, Part III: Cookbooks And Other Resources
01 Wednesday Jun 2011
Posted in cookbook
Roll Over, Escoffier, Dig These Rhythm And Blues...
In this last post of the covering the actual cost of investment in cooking Modernist Cuisine (having already covered tools and specialty ingredients), we’ll now turn to the actual recipes and where to find them. The end game is just eating a mouthful of delicious food, yes? These resources will get you started recreating the Michelin starred dishes of the world, plus help you gain the skill set to create your own unique dishes.
Jet City Gastrophysics 