Notes On A Meal » Skills

Some food fun for the new year.

admin — Tue, 10 Jan 2012 20:17:37 +0000

Its the new year and while everyone struggles to get back into the swing of things, we here at notesonameal.com would like to put a smile on your face.

First up:

8 Mesmerizing Food Videos

8 Mesmerizing Food Videos

Food Pairing Site

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

Food Pairing

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.

Birthday Round Up: Log Thing

admin — Fri, 09 Dec 2011 15:59:59 +0000

“Quick lad, pipe me a log thing!” I have never seen such wanton, gratuitous use of a pipping bag in my life. This is a so called ‘savory Swiss roll’…. Again, not really sure whats going on here other then the excess pipping. You do the math.

Lucky Charms Sifter.

admin — Thu, 08 Dec 2011 15:08:09 +0000

Tired of eating the garbage cereal shapes in a box of Lucky Charms? Tired of picking out the little bits of marshmallow goodness from each bowl by hand? Are you ready to change your life?

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.

Herve This

admin — Wed, 30 Nov 2011 01:54:08 +0000

He is the Grand daddy of molecular gastronomy and a pioneer in understanding how food works. He is, also, a little nuts. Here is a wonderful little clip I found on YouTube.

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.

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.

Pastry Tip

admin — Sun, 25 Sep 2011 19:20:41 +0000

Is your pie soggy? Is your crust not, well, crusty? Wanna try something neato that will make your pie flakey and lovely? Just add vodka.

Make your favorite dough recipe and substitue all the water for vodka. The alcohol makes the dough more pliable and easier to work with. When you bake it, the alcohol evaporates and you are left with a flakey, crusty crust. The only downside is that water is pretty much free and adding vodka to your dough jumps the price by a zillion dollars.