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Mark Swain is now following The Typepad Team
Mar 15, 2010
Hey,
Have you thought of using the new egg method as a filling?
===SWAIN::----
Commented Oct 26, 2009 on What Lies Beneath at IDEAS IN FOOD
What Lies Beneath
We have continued to work on aerated scrambled eggs from cooking medium, to time, to temperature. What is equally exciting is how they are dispensed and the cloud-like feeling they bring to a dish. We can now serve what appears to be a simple bowl of, well they do not quite resemble, scrambled e...
One of the best burgers I've had is made at Fathers Office in Culver City CA. The burger is made up of dry aged beef mixed with regular ground beef. The dry aged meat gives it a deep meaty flavor. Then on top is an amazing bacon onion marmalade. Truly a work of burger art!
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Commented Aug 15, 2009 on Hamburger Technique at ruhlman.com
Hamburger Technique
Photos by Donna Summertime barbecues, hamburgers and chips and corn on the cob—I'm always always happy to be eating this. Yes, I still buy ground beef occasionally but when I want to make a really good burger, I always grind the meat myself. Why go to the trouble? For a half a dozen reason...
Cool...
I gave the vaporizer a try with liquids a while back and had good luck with rosemary. The trick I found is getting the heat level at the correct temp....IE...no smoke.
Anyhow...looks like the class was super fun......wish I could have been there!!!
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Commented Jul 20, 2009 on The Flavor of Aroma at IDEAS IN FOOD
The Flavor of Aroma
Today we realized we can impart all kinds of aromas into foods, liquids and dishes. Seeing the hose attachment designed for directing aroma proved the spark. Here we are infusing vodka with cinnamon. We also made black pepper infused whipped tomato. We are just beginning and with oysters on the ...
Cool....
I will have to try....what smoking method did you use?
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Commented Jun 27, 2009 on Smoked Phyllo at IDEAS IN FOOD
Smoked Phyllo
It's about time we put this idea into action.
O-Tay!
Commented Apr 8, 2009 on Hey, It's Buckwheat! at IDEAS IN FOOD
Hey, It's Buckwheat!
Buckwheat from groats to flour is an interesting grain. It has a nutty sweetness with a touch of bitterness which helps keep flavors in check. We fine tuned this pasta dough for the dinner at elements and are really excited about its new-found role in our kitchen. Buckwheat Pasta Dough 200g...
Wow what a menu! I gotta talk to you about the Potato Chip Ice Cream! Sounds like a must make item!
Commented Apr 1, 2009 on The Kindai Dinner at IDEAS IN FOOD
The Kindai Dinner
Quality and Size do matter.....ok....so many jokes here....must not say.
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Commented Jan 16, 2009 on Sea Urchin at IDEAS IN FOOD
Sea Urchin
Quality and size matter. When it comes to sea urchin delicacies the large and sweet tongues from the west coast are the ones to search for. We were given some incredible west coast urchin yesterday and after working out a chaud froid of sorts with cream of cauliflower, the extra sea urchin bec...
Very cool. I'm going to have to try sous vide wings. Do you need the bones on the plate? I guess it does tell the dinner it started life as a wing. Just would look sleeker without the very clean bones.
Also I will have to try compressing herbs to checkout the various textures and flavor it brings out.
====SWAIN:::----
Commented Oct 29, 2007 on Let's Talk Turkey at IDEAS IN FOOD
Let's Talk Turkey
Whenever we roast chickens I reach for the wings first. I am a wing man. Hence it was with great pleasure that we found some beautiful turkey wings at the store last week, which we then developed into a course for the dinner we cooked this past Friday evening. We cooked the wings sous vide fo...
Did you vacuum seal the infusion or just let it marinate for hours?
====SWAIN:::-----
Commented Oct 10, 2007 on Tomato Infusion at IDEAS IN FOOD
Tomato Infusion
I put the tomato and mozzarella infusion through its paces and am quite happy with the results. As a side note of the infusing process, the mozzarella water took on a nice tomato flavor, something I did not consider, though its emergence shows promise for a stock of tomato and mozzarella for dr...
Darn you and your cool links!
Now I'm drooling over a couple of those cool items! The Evaporator is just wildly interesting.
The article also has me thinking that I spend way too much on kitchen gadgets as I have 12 of the 25 in the list!
Still on my wish list is the Pacojet and then more space in my kitchen to put all of these big toys!
Stuff not on the list that's also interesting: CVAP, IR Grill, Homogenizer, IR Thermometer, SuperBags, Vacuum Clarification, Percision Scales, and anyone what to add some items to the list.
====SWAIN::----
Commented Oct 10, 2007 on Science and Technology at IDEAS IN FOOD
Science and Technology
Here is a link to a great article in Popsci.com about Dave Arnold and his passion for science, technology and his quest for the machinery to solve our (chefs, cooks and food dreamers) culinary short comings. Take the time to read the article. It is well worth it. And an equally enticing articl...
Your hard drive might not be dead. I would pull out the drive or have someone remove the drive. Then get an external hard drive case (USB or Firewire) and install the drive. If it still works you can copy over your data, and you now have a nice external drive. It might be worth a try if you lost lots of data.
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Commented Dec 5, 2006 on Goodbye to the Powerbook at IDEAS IN FOOD
Goodbye to the Powerbook
Long time readers may remember that several months back I spilled some warm vinaigrette into my Powerbook. Although it did recover, due to the corrosive nature of the spill I was aware that I was probably living on borrowed time. The spill negated any warranties that may still have existed three...
Cut to:
Homer Simpson: (in a salivating state)
"Ymmmmmm, branch of fennel rolled in goat cheese!, Ymmmmmm"
Fade to black.
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No, no. It does sound interesting.
Just not sure about chewing on a branch of any thing?
I guess I would have to give it a try first.
The goat however looks amazing!
I've never had goat what is the flavor like?
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Commented Oct 29, 2006 on Goat Shoulder; so close at IDEAS IN FOOD
Goat Shoulder; so close
It has taken a bit of time to bring together the elements for this work in progress. It is a braised goat shoulder served with a relish of tomato, olive, onion, tamarind and jalapeno. The stick is a candied fennel branch rolled in goat cheese garnished with a tangle of watercress. The one hi...
I really like these ironic lines.
Here are a couple from me.
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Irony is someone who is so obsessed with not using salt they bug their friends not to use salt, but have no problem eating a polish dog, fast food, or a frozen dinner!
Irony is someone that refuses to eat food at home made with onions, but loves to go out for Mexican food?
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I could see this list getting very big!
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Commented Sep 27, 2006 on Irony Is... at IDEAS IN FOOD
Irony Is...
Irony is that people who eat bacon and eggs for breakfast, burgers for lunch and steaks for dinner, complain that the food we make, which has maybe half the fat and calories of their normal diet, is too rich. Irony is that hunters for whom we have made cheeseburgers and roast chicken with biscui...
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