Monthly Archives: May 2011

My Bad….

Started volume 2 of Modernist Cuisine: The Art and Science of Cooking which is entitled Techniques and Equipment. I have a really nice Weber gas BBQ which I purchased with money from my 45th birthday that will be 4 years … Continue reading

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“That which we call a rose by any other name would smell as sweet…”

If you have a look at my about page this picture is of a course I went to at Waltham Place Farm to learn how to make sausages. I also signed up to be a friend of Waltham Place because … Continue reading

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Things that make you go hmmmmm……

Chef Nerd here I finished volume 1 of Modernistic Cuisine tonight. The final chapter was Chapter 6 which is The Physics of Food and Water. I came across several things that made me go hmmmmm! Freezers are for storing food … Continue reading

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Tart it Up and say yuuuummmm…

I think that I will start a new category on my blog which is Tart it Up… as a way to take food from the grocery store with additions to make you go yuuuuummmmm. The reason I am writing this … Continue reading

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Almost at the end of Volume 1 of Modernist Cuisine…

About the books. The smell. When I was a wee lad my parents bought the entire junior and full blown set of the Encyclopaedia Britannica (ya ha ha that was in the 70’s). This set was hhhhuuuugggeee and was three … Continue reading

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One of the cool things about Sous Vide is…

that you can cook meat from frozen. I have not read the scientific bits yet about this (still in volume 1) but my guess is that what happens is that it thaws, comes to room temp and then cooks all … Continue reading

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Sometimes…

You don’t have time to cook, or be honest you forgot to take something out of the freezer last night to eat today (more like it). You could turn to the store cupboard to look for something tasty or you … Continue reading

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They should add a discount coupon with these books

They are so heavy, you need a Laptop Desk to read them. Looks like I need a larger light box too! This blog is hosted by Brinkster, great service and support so check it out…

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Finally it is here…

Modernist Cuisine: The Art and Science of Cooking And here is the unboxing. I grabbed a quick to hand reference object so you could see the size of the package. And you know what they were right it was The … Continue reading

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Honey Mustard Slaw…

made my son go yuuuummmm the other day. If you can get a teenager to eat raw cabbage and carrots then it must be a good thing. I like Savoy cabbage as the texture is better, something about the wrinkles … Continue reading

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