culinarylab.blogspot.com
Culinary Idea Lab: August 2013
http://culinarylab.blogspot.com/2013_08_01_archive.html
CULINARY IDEA LAB CATEGORIES. The Hatch Chile harvest has begun and I got my hands on a couple of pounds. Here is my visual recipe for preparing Roasted Hatch Chile Puree. It's a beautiful thing! Foie Gras, peanut, and cocoa caramel ice cream at OddFellows Ice Cream Co. This is some serious stuff! The popsicle man never had this. Photo by Lauren Tuck. Harold McGee on MSG. This is a great presentation about the myth of MSG and how it got a bad reputation. "Judge" McGee hands down his ruling.
culinarylab.blogspot.com
Culinary Idea Lab: July 2013
http://culinarylab.blogspot.com/2013_07_01_archive.html
A Few Thoughts About the Attributes of Flavor. Flavor Math 101 For The Day - Figonometry Equation. Wish You Were Here. CULINARY IDEA LAB CATEGORIES. There are things that make you pause and wonder if we are evolving as upright mammals. Last week I saw abdominal Spanx for men in the department store, that made me pause, if you overeat while wearing your new slimming Spanx will you explode? Recently I read an article in the New York Times. Escoffier is rolling over in his grave and Einstein is smiling!
culinarylab.blogspot.com
Culinary Idea Lab: May 2014
http://culinarylab.blogspot.com/2014_05_01_archive.html
Farm to Table Rhubarb. CULINARY IDEA LAB CATEGORIES. Farm to Table Rhubarb. This is a really expeditious Farm to Table! Rhubarb from the garden at 2:00. Brown sugar rhubarb sorbet at 3:00. Ginger-Rhubarb Crisp with rhubarb sorbet at 6:00. Subscribe to: Posts (Atom). Welcome to the Culinary Idea Lab, where great food is alive. What do I do, who am I, and what’s the purpose of this culinary diary? I appreciate those who cook and cook well; I'm in pretty good company here. After Hours with Daniel Boulud - TV.
culinarylab.blogspot.com
Culinary Idea Lab: March 2013
http://culinarylab.blogspot.com/2013_03_01_archive.html
CULINARY IDEA LAB CATEGORIES. I remember the idea. Immediately I email myself:. Very late at night. Experiment with Doritos, can you make a crouton? Sent from my iPad. The next morning I go to the store and buy an obsessive amount of Doritos, “What ya doin with all those Doritos? That is some funny shit! We should use that as code for crazy customer", "I gotta Doritos crouton price check on register 3….”. Opens the wrong end of the doritos. Well, He certainly opens the wrong end of the Doritos. I am cons...
culinarylab.blogspot.com
Culinary Idea Lab: Solid Advice
http://culinarylab.blogspot.com/2015/01/solid-advice.html
CULINARY IDEA LAB CATEGORIES. A great reminder that cooking just doesn't happen by putting all the ingredients in a pan, it's a very intuitive skill that requires analyzing the product at hand, heat source, and desired finished product.and hopefully this all happens in 5 seconds or less during a Saturday night dinner rush! Welcome to the Culinary Idea Lab, where great food is alive. What do I do, who am I, and what’s the purpose of this culinary diary? After Hours with Daniel Boulud - TV.
culinarylab.blogspot.com
Culinary Idea Lab: January 2013
http://culinarylab.blogspot.com/2013_01_01_archive.html
The Mind of a Chef. CULINARY IDEA LAB CATEGORIES. Rich chicken liver mousse with sherry, brandy, shallots, thyme, butter, etc. Add some nice toasted baguette and it's dinner as far as I'm concerned.well, maybe a little cress salad with a simple truffle vinaigrette would complete the indulgence. The mousse are topped with duck fat and poached rosemary. The duck fat was previously used to make confit so it's loaded with flavor. The Mind of a Chef. Subscribe to: Posts (Atom). Diary of a Foodie - TV. The Fat...
culinarylab.blogspot.com
Culinary Idea Lab: October 2012
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Cross Cultural Cuisine.Kinda. CULINARY IDEA LAB CATEGORIES. Two of lifes simpler pleasures, bread and cheese. Baguette, garlic butter, fontina, parmesan, provelone, fresh thyme and oregano. Take these ingredients and blast them in a 600° oven for about 3 minutes, enjoy! With a whole bird and all of goodies. Just stab a couple of forks in it an let instinctive eating take over. Baby arugula, white truffle vinaigrette. Fresh mozzarella, tomatoes, basil, and olive oil. Cross Cultural Cuisine.Kinda.
culinarylab.blogspot.com
Culinary Idea Lab: September 2013
http://culinarylab.blogspot.com/2013_09_01_archive.html
Notes from a Kitchen. CULINARY IDEA LAB CATEGORIES. Notes from a Kitchen. I've been reading Notes from a Kitchen, a journey inside culinary obsession. A highly acclaimed two volume set by Jeff Scott and Blake Beshore. They focus on the ideation of food rather than recipes. These are some great books that ignite the imagination rather than direct it. Well, I do plenty of that but taking pictures is not nearly as engaging as drawing, plus if it's just an idea there isn't anything to photograph. I cook with...
culinarylab.blogspot.com
Culinary Idea Lab: December 2014
http://culinarylab.blogspot.com/2014_12_01_archive.html
CULINARY IDEA LAB CATEGORIES. I've had a crabapple tree for 10 years and always ignored it.until now! I always let the birds swoop in this time of year and pick the tree clean. For lack of cranberry bogs in Kansas I thought I would give these the "Cranberry Treatment". First step - get the crabapples off the tree! Next step, clean and sort through the fruit. Sweet, tart crabapple jelly. Subscribe to: Posts (Atom). Welcome to the Culinary Idea Lab, where great food is alive. Diary of a Foodie - TV. 8220;I...
culinarylab.blogspot.com
Culinary Idea Lab: January 2015
http://culinarylab.blogspot.com/2015_01_01_archive.html
CULINARY IDEA LAB CATEGORIES. A great reminder that cooking just doesn't happen by putting all the ingredients in a pan, it's a very intuitive skill that requires analyzing the product at hand, heat source, and desired finished product.and hopefully this all happens in 5 seconds or less during a Saturday night dinner rush! Subscribe to: Posts (Atom). Welcome to the Culinary Idea Lab, where great food is alive. What do I do, who am I, and what’s the purpose of this culinary diary? Diary of a Foodie - TV.
