tag:blogger.com,1999:blog-2147312096017840014.post7042434741840520760..comments2023-11-16T11:12:10.406+00:00Comments on Just Cook It: Sheer Awesomeness - Molecular gastronomy in the homeJust Cook Ithttp://www.blogger.com/profile/17035386609851308100noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2147312096017840014.post-31727538477585288752008-10-22T14:00:00.000+00:002008-10-22T14:00:00.000+00:00tbrd - Thank you. I'm not so sure it's about skill...tbrd - Thank you. I'm not so sure it's about skill, more about follwing exact principles but we'll just have to see. <BR/><BR/>heather - yeah, she's pretty cool and she knows me quite well by now. <BR/><BR/>thip - thanks, i"m sure I willJust Cook Ithttps://www.blogger.com/profile/17035386609851308100noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-6957701317672567302008-10-15T23:08:00.000+00:002008-10-15T23:08:00.000+00:00have fun with the experiment, alex...have fun with the experiment, alex...Thiphttps://www.blogger.com/profile/03918272415332453781noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-23279263210760170542008-10-15T05:25:00.000+00:002008-10-15T05:25:00.000+00:00Wow, fabulous girlfriend indeed! I wish my husband...Wow, fabulous girlfriend indeed! I wish my husband could get that I'm into cooking. :\Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-11592264052983437702008-10-14T10:18:00.000+00:002008-10-14T10:18:00.000+00:00That sounds fantastic. If I thought I had half eno...That sounds fantastic. If I thought I had half enough skill to use it I'd be right in there. Best of luck!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-21269151092576911722008-10-14T10:08:00.000+00:002008-10-14T10:08:00.000+00:00brian - thanks for the links, I look forward to re...brian - thanks for the links, I look forward to reading through your blogs. Also, do let me know what the Alinea book is like, it's just gone onto the wishlist. <BR/><BR/>matt - good points well made. I don't agree with tweaking something just for the sake of it but if the application of science can help create a perfect food moment then I'm more than keen to give it a go! <BR/><BR/>thanks foodycat, I'm looking forward to getting down to some serious experimentation<BR/><BR/>anon - I'm not too sure where it came from but I think you can get it from Dean and Deluca, yes<BR/><BR/>martin - thanks for the link, I'll drop by and take a look<BR/><BR/>hopie - to be honest, I thought so too but I'm delighted to find out that this isn't the case! And yes, she knows me pretty well.Just Cook Ithttps://www.blogger.com/profile/17035386609851308100noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-9085053300241571042008-10-14T08:15:00.000+00:002008-10-14T08:15:00.000+00:00You learn something new everyday. I always thought...You learn something new everyday. I always thought molecular gastronomy was just for the pros, and I'm excited to follow your experiments. (Also it sounds like your girlfriend knows you very well!!)Hopiehttps://www.blogger.com/profile/13753084404615138779noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-23848633864146302292008-10-13T20:13:00.000+00:002008-10-13T20:13:00.000+00:00Now that you have some MG ingredients you should c...Now that you have some MG ingredients you should check out http://khymos.org/recipe-collection.php for a large number of recipes to play with.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-71798115683626684462008-10-13T19:46:00.000+00:002008-10-13T19:46:00.000+00:00Is that the kit from Dean & DeLuca??Is that the kit from Dean & DeLuca??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-36632301431133697822008-10-13T18:43:00.000+00:002008-10-13T18:43:00.000+00:00That's a great present! I look forward to follow-u...That's a great present! I look forward to follow-up posts.Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-66154871530461636212008-10-13T17:04:00.000+00:002008-10-13T17:04:00.000+00:00The whole Molecular Gast. stuff is all very intere...The whole Molecular Gast. stuff is all very interesting. You are so true that a lot of culinary disasters have been made under the name of "molecular gastronomy", but most likely not as many as have been made under the name of "Bistro food".<BR/><BR/>Whilst the whole MG stuff isn't my scene at all, I can certainly appreciate it from a scientific standpoint, but I am still undecided as to whether I consider it food.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-38346385496987906062008-10-13T16:39:00.000+00:002008-10-13T16:39:00.000+00:00Actually I have several blogs that I write. www.c...Actually I have several blogs that I write. www.chefy2k.blogspot.com and www.ideas4cuisine.blogspot.com I also am going to be teaching classes on molecular gastronomy and have done a few demos on the subject, one of which was for paris gourmet. They are a company that sells pastry supplies as well as MG ingredients. I know that I am waiting eagarly for my autographed copy of Alinea to arrive (tomorrow with luck.) Looking forweord to more posts from you Alex, and Sam. Thanks again, best. BrianChef Brianhttps://www.blogger.com/profile/18023570380325484352noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-9474228743085538612008-10-13T16:32:00.000+00:002008-10-13T16:32:00.000+00:00Brian - thanks so much for the kind words. Glad it...Brian - thanks so much for the kind words. Glad it struck a chord with you. Do you have a blog yourself? Also, do you know of any resources either in print or online that would offer some advice and ideas? <BR/><BR/>sam - I'm looking forward to it as well, here's hoping I can craft something exciting and tastyJust Cook Ithttps://www.blogger.com/profile/17035386609851308100noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-319718768822933382008-10-13T16:20:00.000+00:002008-10-13T16:20:00.000+00:00Sam, I'm not sure what kit you are refering to. I...Sam, I'm not sure what kit you are refering to. I have done a few things so far (agar, carrageenan, methyl cellulose, xanthan gum, sodium alginate/calcium chloride, maltodextrin) so if you have any questions feel free to ask. Best, BrianChef Brianhttps://www.blogger.com/profile/18023570380325484352noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-31239024621224865222008-10-13T16:12:00.000+00:002008-10-13T16:12:00.000+00:00I've always admired Heston Blumenthal's creations ...I've always admired Heston Blumenthal's creations although they're well beyond my reach! <BR/><BR/>I'll look forward to seeing what you can make with this kit, should be interesting.Samhttps://www.blogger.com/profile/04554151962924841103noreply@blogger.comtag:blogger.com,1999:blog-2147312096017840014.post-82904052963809323262008-10-13T15:29:00.000+00:002008-10-13T15:29:00.000+00:00Yes, I agree with all that you have said. There a...Yes, I agree with all that you have said. There are many who wish to use food science to recompose foods in ways we cannot understand what it is on our plate. To do just for the sake of doing will ruin this for sure. Those are the same people who bought designer jeans just to fit in. I for one love the aspect of this technique, because in addition to all that has been done so far as well as using it to solely improve what we know. If Agar and Carrageenan can be used to improve texture, why not improve something like Creme Brulee as people know it now? You are right, science is about finding out how something works. If we know the what and why, then the how becomes second nature. Thanks, BrianChef Brianhttps://www.blogger.com/profile/18023570380325484352noreply@blogger.com