Sous Vide Sablefish & Shiso Gelee + Win a Kitchen Scale

posted in: Cooking, Savory | 37

Widespread use of kitchen scales would alleviate many of the world’s problems. This is because most of the issues humanity faces are directly-correlative to doing math. If people had to do less math, they would have more time to focus on important, earth-saving tasks like planting trees (the environment), drinking wine (supporting farmers) and putting condoms on before sex (overpopulation).

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Peeps for My Peeps

posted in: Cooking, Experience, Seattle-ing, Sweet | 48

I have never had much use for Peeps. They are spongy, saccharine and come in colors that never seem to match my outfit. Food that matches my outfit is always a bonus, so I decided to make an outfit out of Peeps in order to get that pastel shade of banana slug yellow just right. In fact, Peeps resemble the banana slug in more than just color. For example, when you squash one, it tends toward the gooey. Both “foods” […]

Man of the Millenium? Nathan Myhrvold and His “Modernist Cuisine”

Taco de Asador

The book that launched a thousand one-eyed salutes in the pants of food geeks across the globe was the literal elephant in the room during dinner at the Intellectual Ventures Laboratory (IVL). This lab nee motorcycle machine shop is where every parametric recipe and epic image present in Modernist Cuisine was developed, created, tested, replicated and documented by Dr. Nathan Myhrvold, Chris Young and Maxime Bilet along with a team of dozens of stagiares.

Lab Kitchen- Maxime Bilet, left

I […]

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