Molecular Gastronomy Super Bowl Snacks

At Wired Magazine (in what once their blog) there is a collection of science inspired snacks. A bit late for me to serve at a Super Bowl party, but a good bookmark. Includes Pizza Pebbles by Wylie Dufresne and Greek Chips & Dip by Homaro Cantu.…

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New look

This site has has moved from Squarespace. The site has a new look. Barely. Squarespace, the company that hosts my blog, has recently upgraded the templates they provide to users. I have tried to make the new template look as much as possible like the old site. Let me know if you find any hard to read areas or just plain weird stuff. The new site has a “Share Article,” button under all posts, which should make it easier for those that use social networking tools.…

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High pressure pasteurization

In an age where online shopping and credit cards allow us to buy goods worldwide it is unexpected that one should have difficulty buying anything. But I have. There are many food products in the market that I have tried to buy, but failed. Want some pink guava puree: easy. Want some Blue Congo Potatoes or in-shell pasteurized eggs: that may require some travel. For some time I have wanted to write about using high pressure to pasteurize food without heat.…

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Mysterious metal taste

For two weeks I had a strange metallic taste in my mouth. It was very strong in the morning, like having an aluminum spoon in my mouth. If I ate a piece of bread or drank a glass of milk, they tasted bitter. Food tasted unpleasant. I had lost the joy of taste! I Googled it and most sites relate the metallic taste to gum problems, but I had just been checked by the dentist.…

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Caramelized scallops with vanilla

Lobster soup with vanilla and saffron, often requested at Michael Roberts’ Trumps restaurant, used one of his favorite secret ingredients — vanilla — in a savory dish, breaking with the spice’s traditional use. The credit for combining vanilla and lobster goes to Alain Senderens, one of the forces in French cooking pushing for new flavors and methods, but Roberts took vanilla to many other exotic places. Vanilla is native of the southern forests east of the Sierra Madre Oriental in the state of Veracruz in Mexico, where the Mexican Volcanic Belt has created towering peaks with deep valleys capped by waterfalls.…

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