Category Archives: food science

Feria Peru Mucho Gusto

Posted on AMpWed, 03 Sep 2008 01:52:35 +000052WednesdayWednesday 5,2008 by
Posted in chefs & restaurants, food festivals, food science, masters, pastry, techniques, vegetable & herbs | Leave a comment

harold mcgee in the ny times

Posted on AMpFri, 08 Aug 2008 05:27:19 +000027FridayFriday 5,2008 by

The Curious Cook IT lasted only a moment, but it was the most refreshed I’ve ever felt at the dining table. All of a sudden my mouth was shockingly cold, so cold that I could see my breath. As the … Continue reading →

Posted in food science, masters | 1 Comment

sometimes all you need is a great product…

Posted on AMpSat, 26 Apr 2008 00:13:48 +000013SaturdaySaturday 5,2008 by

schizophrenic pineapple – charred, bruleed, sherbet, caviar, noodle, liquid ravioli, compressed, carpaccio & pudding

Posted in desserts, food science, pastry, photography, techniques | Leave a comment

if you can’t tell, im becoming very “stir crazy” or “houston crazy”

Posted on PMpFri, 18 Apr 2008 12:10:01 +000010FridayFriday 5,2008 by

y’all need to get down on this video and really listen to what they talk about!  this is the best example of farmer to guest operation!!!  I’m so jealous, but i am glad to know that it can be done!!!!

Posted in chefs & restaurants, farmer's market, food science, masters, photography, restaurants, Uncategorized, vegetable & herbs, wine dinners | 1 Comment

wd-50, wylie & alex

Posted on PMpFri, 18 Apr 2008 12:04:00 +000004FridayFriday 5,2008 by

here is an example of a chef who knows what he is doing from concept to the last guest.  pay attention!!!!!

Posted in chefs & restaurants, cocktails, desserts, food science, masters, restaurants, sous-vide, techniques, Uncategorized, vegetable & herbs | Leave a comment

tailor nyc & onnetworks.com

Posted on PMpThu, 17 Apr 2008 22:27:26 +000027ThursdayThursday 5,2008 by

 i stumbled on this website, http://www.onnetworks.com while i was checking out sam mason’s tailor (nyc) restaurant (www.tailornyc.com).  he has posted new menus and the balance between the kitchen and bar are incredible. tailor’s mixoligist, eban freeman, is super impressive! his ability … Continue reading →

Posted in chefs & restaurants, cocktails, food science, masters, restaurants, techniques | 2 Comments

when it comes to the true defination of original i can only think of the boys at moto in chicago

Posted on AMpTue, 15 Apr 2008 10:59:53 +000059TuesdayTuesday 5,2008 by

they are the real deal.  last time i was there i had the pleasure of seeing the laser up close and personal!!!

Posted in chefs & restaurants, desserts, food science, masters, pastry, restaurants, techniques | Leave a comment