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Carbonation Not Just A Sensation | Medellitin
https://medellitin.wordpress.com/2009/10/20/carbonation-not-just-a-sensation
The Culinary Adventures Of Pablo Escloar. Sous Vide Supreme: One Small Step For Cooks…. NYPL: Achatz And Myhrvold →. Carbonation Not Just A Sensation. October 20, 2009. When you are drinking that can of cola you aren’t just feeling those tiny bubbles, you are also tasting them, according to a new. Paper entitled “The Taste Of Carbonation”. From the press release:. I suspect you will still taste the fizz with Miraculin/Soda as I think Miraculin is used as a sweetener in soft drinks in Asia. Speak awhile a...
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Medellitin | The Culinary Adventures Of Pablo Escloar | Page 2
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The Culinary Adventures Of Pablo Escloar. Newer posts →. Sous Vide Supreme: One Small Step For Cooks…. October 16, 2009. If you read this blog then you know (and probably agree with me), that some form of sous-vide device is going to be the next microwave oven. It seems weird and scary to the general public today, but my great grandkids won’t remember life before them. 8220;Great Grand Pa-Pa, what does overcooked mean? Ok, maybe a little far fetched, and, uhh, did my great grandkids grow up in Bavaria?
thebloomyrind.blogspot.com
The Bloomy Rind :: Artisan Cheeses: June 2012
http://thebloomyrind.blogspot.com/2012_06_01_archive.html
The Bloomy Rind : Artisan Cheeses. Friday, June 8, 2012. Why the heck does the good stuff cost more? Last week I kicked off what I envision as a series of posts on food system issues. This topic is near and dear to my heart both personally and professionally at the ‘Rind. I touched on some of the key criteria for choosing cheeses and highlighted one in particular: pasturing of the animals. Pasturing plays a large role in this week’s topic: why the heck does the good stuff cost more. The cheeses I carry a...
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The Bloomy Rind :: Artisan Cheeses: April 2013
http://thebloomyrind.blogspot.com/2013_04_01_archive.html
The Bloomy Rind : Artisan Cheeses. Friday, April 5, 2013. Spring cheese n' such. Spring has (nearly) sprung! Just this week, Sequatchie Cove Creamery's Dancing Fern. Their soft, Reblochon style wonder, arrived. It's been a long winter without it! But I s'pose absence makes the heart grow fonder? Although, my heart (and tastebuds) were already pretty fond. Fun tidbit: this year's Nashville Lifestyles Savor chef challenge. Brand new to the case are some soft, sheep milk bloomies from Many Fold Farm. Then t...
thebloomyrind.blogspot.com
The Bloomy Rind :: Artisan Cheeses: November 2011
http://thebloomyrind.blogspot.com/2011_11_01_archive.html
The Bloomy Rind : Artisan Cheeses. Thursday, November 17, 2011. Get cheesy this Thanksgiving! Serve up a plate o' happiness this Thanksgiving! If you'd like to order a cheese plate for the big feast, please fill out the information below and do one of the following: (1) print it out and drop it by the shop or the stand or (2) email the relevant info to kathleen@thebloomyrind.com. Easy, right? For a schedule of shop and stand hours, click here. What size cheese plate would you like? Links to this post.
thebloomyrind.blogspot.com
The Bloomy Rind :: Artisan Cheeses: Spring cheese n' such
http://thebloomyrind.blogspot.com/2013/04/spring-cheese-n-such.html
The Bloomy Rind : Artisan Cheeses. Friday, April 5, 2013. Spring cheese n' such. Spring has (nearly) sprung! Just this week, Sequatchie Cove Creamery's Dancing Fern. Their soft, Reblochon style wonder, arrived. It's been a long winter without it! But I s'pose absence makes the heart grow fonder? Although, my heart (and tastebuds) were already pretty fond. Fun tidbit: this year's Nashville Lifestyles Savor chef challenge. Brand new to the case are some soft, sheep milk bloomies from Many Fold Farm. Then t...
thebloomyrind.blogspot.com
The Bloomy Rind :: Artisan Cheeses: These hooves were made for walkin'...
http://thebloomyrind.blogspot.com/2012/05/these-hooves-we-made-for-walkin.html
The Bloomy Rind : Artisan Cheeses. Tuesday, May 29, 2012. These hooves were made for walkin'. Funny thing. I decided I wanted to write a newsletter about sustainable food systems. Versus big, creepy, chemical-filled, over processed industrial agriculture.) It's at the core of why and how I do what I do with The Bloomy Rind. It's a friggin' huge topic. Huge, as in books and documentaries and graduate degrees. (Oh my! Either way, it’s too important not to. Let’s start with how the animals are raised ...
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NYPL: Achatz And Myhrvold | Medellitin
https://medellitin.wordpress.com/2009/10/21/nypl-achatz-and-myhrvold
The Culinary Adventures Of Pablo Escloar. Carbonation Not Just A Sensation. Ordering Technique Part I: Servers As Advisors →. NYPL: Achatz And Myhrvold. October 21, 2009. Sadly, I had this post mostly written for the better part of a year. I finally sat down, listened to the audio again and finished the post. It is important to note that this reflects my understanding and take on their conversation, and I am may have unintentionally misrepresented them. I had the privilege of attending. He went on to say:.
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blog | Medellitin
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The Culinary Adventures Of Pablo Escloar. Welcome to Medellitin. If you are here, you probably got sent here via a stale link. You were probably looking for:. My experiences with Miracle Berries. My conversation with myself around sous-vide. That time I ate fish pee. Or finally, cooking with liquid nitrogen. To see my latest, you can always click here. One response to “ blog. Pingback: Comments from the Chautauqua Institute Lecture on Food « Restaurantouring. Leave a Reply Cancel reply. RT @ mckenney matt.
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TGRWT #20: Pumpkin and Cooked Chicken | Medellitin
https://medellitin.wordpress.com/2009/11/23/tgrwt-20-pumpkin-and-cooked-chicken
The Culinary Adventures Of Pablo Escloar. Ordering Technique Part I: The Screenplay. TV: Dinner With The Band →. TGRWT #20: Pumpkin and Cooked Chicken. November 23, 2009. This month’s TGRWT is being hosted by John Sconzo over at docsconz. There is some good discussion this page as to the definition of ‘Cooked Chicken’, and I think the conclusion was, as opposed to roasted (as opposed to Raw Chicken). Rice dishes. Chicken/Pumpkin Risotto? How about we move over a a bunch of time zones make it a Pulao.
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