sippinstl.blogspot.com
Sippin' Saint Louis: Back at it (again)
http://sippinstl.blogspot.com/2012/10/back-at-it-again.html
Monday, October 15, 2012. Back at it (again). Wow 10 months since my last post. Bad blogger, Kyle, bad blogger. Well, in case anyone has actually been checking in on this thing, here is the skinny on what has happened since my last post:. The Mrs is doing well- she retired from roller derby after the regular season was over, and is now working part time at Russell's Cafe in Fenton (if you haven't been, you need to go.). Until then, cheers, and drink something good! October 15, 2012 at 6:01 PM. I am a Mid...
sippinstl.blogspot.com
Sippin' Saint Louis: January 2013
http://sippinstl.blogspot.com/2013_01_01_archive.html
Friday, January 11, 2013. Happy New Year. How far into the year can one get away with saying that without sounding weird? My opinion is that the end of the first full week in January is it, no later. Or (assuming you still write the date on anything) as soon as you stop having to think about writing the 3 in 2013. I wonder why this is. Is it cost prohibitive? I wouldn't think so- you can get into decent Champagne for $40 per bottle. Are people intimidated by it? Subscribe to: Posts (Atom). I am a Mid-30'...
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Sippin' Saint Louis: November 2010
http://sippinstl.blogspot.com/2010_11_01_archive.html
Tuesday, November 30, 2010. Can we just all agree to quit using the word? I realize this post sounds grumpier that it should. I'm actually in a really good mood today. I am just trying to figure out another adjective to describe the Dorm Room Dinner last night, prepared by Anthony Devoti from Five. The courses were well thought out, delicious tasting, and had a bit of whimsy that was fun to be part of. Was it Epic? No Was it Awesome? Monday, November 22, 2010. One of those weird weeks. If you want to pai...
sippinstl.blogspot.com
Sippin' Saint Louis: March 2013
http://sippinstl.blogspot.com/2013_03_01_archive.html
Tuesday, March 26, 2013. It's been a pretty good day. I woke up on time, did the stuff I needed to do around the house, ate a healthy breakfast, and headed out the door to a reasonably productive day at work. Toward the end of the day, I got an email regarding an issue that pisses me off. Retail pricing of wine and how the winery gets involved. I saw this online for x and they charge 4x for it at Caustalauta Bistro Cafe Wine Bar." You get my point, however this isn't what I'm talking about. What is most ...
sippinstl.blogspot.com
Sippin' Saint Louis: January 2011
http://sippinstl.blogspot.com/2011_01_01_archive.html
Monday, January 24, 2011. The Restaurant I Wanted To Hate. We mentioned that we were hungry, and literally had Babbo's Spaghetteria recommended twice in 45 seconds by people at the tasting. "Surely there can't be decent Italian in the Valley" I thought to myself. But, hunger overtook pride and we made the trek. Upon entering, my snobbery continued. No bar? The Margherita pizza was pretty darn good, too- fresh tomatoes and basil on top of slightly greasy cheese and crust that actually had enough salt in it.
everydaysousvide.wordpress.com
Gettin’ Haute: Rosemary Infused Potatoes, Two Ways | Everyday Sous Vide
https://everydaysousvide.wordpress.com/2010/03/28/gettin-haute-rosemary-infused-potatoes-two-ways
Sous Vide and Molecular Gastronomy Applications for the Home Cook. Gettin’ Haute: Rosemary Infused Potatoes, Two Ways. One interesting subject that comes up a lot in cooking is solubility. Most aromatic and flavorful compounds are fat soluble. For example, the highly evocative smell of oranges comes from a fat-soluble compound, most concentrated in the rinds, limonene. And turpentine-like. The nose is a highly chiral sense organ.). During the 1990’s, Jean-Georges Vongerichten. And renderable fat ( LARD!
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Brief Hat Tip | Everyday Sous Vide
https://everydaysousvide.wordpress.com/2010/03/28/brief-hat-tip
Sous Vide and Molecular Gastronomy Applications for the Home Cook. Although I’m not sure how this is a credited class, the syllabus for Ferran Adrià’s class at Harvard sounds pretty cool. March 28, 2010. Laquo; More Maillard, Please. Gettin’ Haute: Rosemary Infused Potatoes, Two Ways ». Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. Notify me of new comments via email.
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More Maillard, Please | Everyday Sous Vide
https://everydaysousvide.wordpress.com/2010/03/19/more-maillard-please
Sous Vide and Molecular Gastronomy Applications for the Home Cook. More Maillard, Please. I am working on a multi-day sous vide potato extravaganza, but in the meantime, I thought I’d share a short tip: Meat Plus Sugar Plus High Heat = Delicious. One of the key chemical changes food undergoes when cooking to make it taste rich is the Maillard reaction. The Maillard, very simply, is a reaction between a reducing sugar, such as sucrose or fructose, and an amino acid or protein. This creates a number of.
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Dear Reader | Everyday Sous Vide
https://everydaysousvide.wordpress.com/2010/05/16/dear-reader
Sous Vide and Molecular Gastronomy Applications for the Home Cook. Dear Reader, my apologies for the big gap in posting. I have been busy with real-life things. However, in the coming weeks, I hope to cover:. And maybe talk about serving sous vide lobster, as well as possibly other dishes we’ve made lately. May 16, 2010. Laquo; Gettin’ Haute: Rosemary Infused Potatoes, Two Ways. Colloids and Gels: Delicious Eggless Custard ». Do you want to comment? Apollo and artemis are brother and sister.
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