[Tastebridge] Tastebridge Digest, Vol 31, Issue 1

[maggiefrankel at yahoo.com]

Also, the SF public library's got copies of the Modernist Cuisine book that was mentioned too! I have one on my coffee table right now-- stunning giant pictures! 



On Feb 10, 2013, at 4:00 AM, tastebridge-request at lists.noisebridge.net wrote:

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>   1. Re: [Noisebridge-discuss] Food at the molecular level
>      (Ari Lacenski)
> 
> 
> ----------------------------------------------------------------------
> 
> Message: 1
> Date: Mon, 17 Dec 2012 22:00:51 -0800
> From: Ari Lacenski <alacenski at gmail.com>
> To: John Adams <jna at retina.net>
> Cc: Tastebridge <tastebridge at lists.noisebridge.net>, NoiseBridge
>    Discuss <noisebridge-discuss at lists.noisebridge.net>
> Subject: Re: [Tastebridge] [Noisebridge-discuss] Food at the molecular
>    level
> Message-ID:
>    <CA+=Z=279diQWYeitAo_f-zOziZrurfG8hPddg6pKNuQW66vsDw at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> 
> Also super excellent:
> http://www.powells.com/biblio/1-9780393329421-11
> http://www.powells.com/biblio/1-9780231141710-0 <-- by the guy who
> more or less invented the discipline
> 
> What Einstein Told His Cook, in particular, is sprinkled with strange
> recipes that work well, like homemade gravlax.
> 
> Ari
> 
> 
> On Sun, Dec 16, 2012 at 10:50 AM, John Adams <jna at retina.net> wrote:
>> What you're essentially talking about is Molecular Gastronomy / Modernist
>> Cuisine, pioneered by food scientists in the 1950's (think: food coloring)
>> and turned into serious science by Ferran Adria at El Bulli. While El Bulli
>> is long closed, the techniques live on. I've eaten their menu and I can tell
>> you it's truly epic what they were able to achieve.
>> It's continued today by people like Albert Adria (his son) and Grant Achatz
>> at places like Alinea in Chicago. Wylie Dufresne's WD-50 in NYC is another
>> fine example.
>> 
>> Nathan Myrhvold put out an outstanding book on this called Modernist Cuisine
>> (http://modernistcuisine.com/) that goes into the history, recipes, and
>> techniques  of this sort of food preparation. The book is expensive, but
>> PDFs are floating around on Torrent sites. Find it.
>> 
>> Here in SF, you'll see some these techniques at places like Coi and Atelier
>> Crenn. Lots of foams and powers are in their dishes.
>> 
>> I've eaten at most of these and I suggest you make it out them if you can
>> afford it.
>> 
>> Start here...
>> 
>> http://en.wikipedia.org/wiki/Ferran_Adri%C3%A0
>> 
>> 
>> On Sun, Dec 16, 2012 at 9:30 AM, Glen Jarvis <glen at glenjarvis.com> wrote:
>>> 
>>> Trolling ThinkGeek as I do, I ran into this product:
>>> 
>>> http://www.thinkgeek.com/product/e71f/
>>> 
>>> It's a starter kit for taking food and making different things happen
>>> through chemical knowledge (like making spaghetti out of tomato soup; fruit
>>> juice caviar etc.)
>>> 
>>> This video is also interesting in similar ways. For example, to make a
>>> liquid center inside of an ice cream, they changed the melting point of
>>> vinegar, froze it with dry ice, and then inserted into center of vanilla ice
>>> cream:
>>> 
>>> https://www.youtube.com/watch?v=YC0zIROhjAs
>>> 
>>> These concepts feel so 'taste bridgy" and fun...
>>> 
>>> 
>>> Cheers,
>>> 
>>> 
>>> Glen
>>> --
>>> 
>>> "Pursue, keep up with, circle round and round your life as a dog does his
>>> master's chase. Do what you love. Know your own bone; gnaw at it, bury it,
>>> unearth it, and gnaw it still."
>>> 
>>> --Henry David Thoreau
>>> 
>>> 
>>> 
>>> _______________________________________________
>>> Tastebridge mailing list
>>> Tastebridge at lists.noisebridge.net
>>> https://www.noisebridge.net/mailman/listinfo/tastebridge
>>> 
>> 
>> 
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> End of Tastebridge Digest, Vol 31, Issue 1
> ******************************************