Notes On A Meal » experiment

Food Pairing Site

CHEFinBERLIN — Mon, 26 Dec 2011 15:20:46 +0000

This is a site for pairing foods and drinks – great for chefs and bartenders. Foodpairing shows tasty food pairings based on scientific data – it’s amazing because it takes the worry if “this tastes good with that”. They hold food pairing workshops and also match ingredients to brands.

I’m Making Pancakes.

admin — Wed, 07 Dec 2011 14:44:20 +0000

This is a great video I found while wandering around youtube. It has some sassy language so I wouldn’t blare it at work. Mac Lethal, spits some mad rhymes while flipping flapjacks. Tight lyrics and perfect pancakes; a win both ways. Enjoy.

Ma Maison enters a gingerbread competition

Lemon Tart — Tue, 29 Nov 2011 00:38:58 +0000

Just in time for the holidays, the Ma Maison team decided to enter a fierce but fun gingerbread competition. The rules were simple, make “something” out of gingerbread was basically all we were told. The construction had to be 2x2x2 feet and everything except the base had to be edible. Ma Maison came up with the idea of a bakery and although our results didn’t win the prize, a few great lessons were learned in the process. Here is what was created and some of the competitiors

Man To Eat Nothing But Wife’s Breast Milk.

admin — Thu, 06 Oct 2011 16:23:23 +0000

Its been a while since we ran a spread on the growing popularity of using human breast milk for things other then feeding a child. In the interest of keeping up to date with rapidly expanding world of human breast milk consumption, here is yet another wonderful, touching and slightly strange story.

Birthday Round Up: Food saftey fail.

Birthday Round Up: Food saftey fail.

Sugar Art Mastery

admin — Wed, 05 Oct 2011 17:12:35 +0000

I can’t say that pretend to know much about the world of pastry arts. I would even go so far as to say the whole pastry world for me is full of mystery and wonder. So when I saw the sugar work below, I almost fell off my chair. The pastry chef is Bastien Blanc-Tailleur from France. He’s young, driven and makes some of the most incredible show pieces around. He is literally taking the pastry world by storm. Everything in each image below is made out of sugar – everything. All the images below are taken from his blog which I whole heartily encourage your to visit.

Apple vs. Apple

admin — Fri, 23 Sep 2011 14:37:58 +0000

In my other life, outside of cooking, I am a huge geek. I love tech and I am a bit of a Mac nerd. While I love both worlds, there are few cases where the two meet. For example, while I am typing this, my left index finger is unusable and pretty tender as I removed a large portion of the end of it while butchering a pork shoulder. Even still, its hardly a case of two world colliding, more of one bleeding into the other, if you pardon the pun.

Food Printing.

admin — Wed, 21 Sep 2011 14:56:20 +0000

Recently, the LA Times reported that the smarty pants people at Cornell University had developed tool food tool for “solid freeform fabrication.” Basically, its a 3D printer (currently all the rage in nerd circles) for food. Layer by yummy layer, food is created or built. As a prime example, I direct your attention to the image below. The small golden nugget is a in fact a) shaped like a space shuttle and b) made of scallop puree.

The pig cake

Lemon Tart — Fri, 08 Jul 2011 02:43:38 +0000

I’m very proud to announce that I have completed my very first novelty cake all by my lonesome. Six or so hours later and 2 kg of butter, 18 eggs and a tonne of red food colouring later, I give you the pig!

Pedestrian Physics

admin — Wed, 11 May 2011 08:00:13 +0000

After trial by fire, and over a week immersed in Italian culture, I have learned a few things about pedestrian physics here in Italy.

1. Italians drive very well. They also drive very fast. Italians are very aware of their surroundings as they do not rely on/need/enjoy using traffic signage to regulate their vehicular movements. What more is lane demarcation other then a rough theoretical spacial allotment? Signage indicating ‘one way’ merely informs the driver that oncoming traffic may be more prevalent then on two way streets as they head up against the grain. With these thoughts in mind, crossing the street becomes a little more involved. When you cross a street in Italy, look both ways only to determine if on coming traffic has time to stop. Walk directly out and into the street. Do not look again, and do not hesitate. Traffic will negotiate its way around you; like water flowing around a boulder in stream. Hesitation makes this more difficult as each driver has already plotted a trajectory based on your current and, most importantly, consistent velocity.

Chef David Chang above the 49th Parallel

Al Dente — Thu, 10 Mar 2011 05:17:19 +0000

Internationally known Chef David Chang is coming to Toronto in 2012, in partnership with Shangri La Hotels & Resorts. Foodies and people in the industry, myself included, will be watching very carefully in the coming years. Must say I am curious and excited to see what he does with his restaurants and his time in Toronto. Daniel Boulud tried Vancouver, but last week announced that he is shutting down his two restaurants. Gordon Ramsay is becoming a minority partner in Montreal. Can another international chef make it in Canada? Or do we just love our own talented chefs too much?

No related posts.