I came across this video on Youtube. Its from the U.S. National Archive and was produced in 1945. The butchery skills are amazing as is the music and the narration. Note the caliber of the cow at the begingin of the video and the color and marbling of the meat. This movie was made before factory farming came into its own. Enjoy.
This is a very interesting clip on the design and making of a chocolate grizzly bear by the Barcelona Pastry Guild School for the World Chocolate Masters competition this year. Enjoy!
The good people at Terressentia have come up with a way of using science to make booze taste better by removing impurities left over from the distillation process. In short, with typical distillation, there are lesser alcohols that are formed that leave a harsh taste in the mouth and contribute to hangovers. By using their patentend process, Terressentia can remove these unwanted elements making the refined product taste cleaner and smoother. The distillation process has pretty much been the same for the last hundred years or so and after watching the video, I am surprised that no one has thought of this before. I suppose purists may argue that the real craft of making superb liquors is in the skill of the brewmaster. That being said, the idea of demystifying the process through science is very appealing to geek in me.
Behold The Gutmaster 8000! This a machine designed to eviscerate, decapitate and clean salmon. So, just how effective is this slice and dice contraption? It can fully process a salmon in less then two seconds, averaging out at about 30 salmon a min.
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.
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.
Just when you though it was safe to have faith in human nature. Not much I can say about this one. People are amazing.
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.
It is pretty much fact that cooks love knives. Of all the gear in kitchens, we love knives the most. We covet them, baby them and cut stuff up with them. I am no exception. I am constantly on the prowl for new knives, innovative knives; knives that speak to me. Thats when I came across this video about Cut Brooklyn, I was instantly taken in.
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.
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