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"we need a TBS food blog seriously. i want to learn how to eat better. DO IT"- Señor Furley
Posted Saturday, October 20th, 2012 by JJ

Figured I’d blog about what I’ve been cooking so here goes. Forgive me for not including pictures. If I had thought about writing this I would have. That’s something I’ll remember to do in the future.

Today’s venture was into Molecular Gastronomy again. I’ve always been a harsh critic against the whole movement but I’ve come to realize that it was only because there were so many chefs doing it simply for the sake of using the techniques. What kind of chef takes a tomato, purees it and forms it back into the shape of a tomato? The role of a chef is to take already great food and not to fuck it up. Keep it simple stupid. So why am I getting into it? Good question. Maybe somewhere in this process I will figure that out. Maybe there is a more utilitarian way of integrating the ingredients, methods and techniques that doesn’t seem so unwarranted.

First attempt was simple. It was an hors d'oeuvres reception at the Spaceport museum where they wanted “spacy” items served so I figured this was a good time to work something in. It was at the height of tomato season in Wisconsin so an obvious go-to was a Caprese salad. An heirloom tomato was a no-brainer as was fresh mozzarella. Drizzle with good olive oil, basil chiffonade and sea salt on an Asian spoon. It’s a classic dish that’s always a winner. For the twist I make Balsamic Vinegar caviar. My reason was simple, no mess. Put 150 people in a room walking around with stuff on their plate and adult beverages in their belly and there are bound to be wobbly plates. This way they aren’t spilling on themselves. Simple enough process for the first time using chemicals. Heat up balsamic vinegar, add Agar Agar, drip into freezing olive oil from a syringe, rinse, repeat. Huge hit that night and a good way to get my feet wet.

So there's the first one. Maybe doesn't appeal to everyone but it was on my mind today since I'm trying Mojito Balls in five minutes.

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