The line forming for Senor Roys Taco TruckTuesday, August 31, 2010
Saturday, August 28, 2010
Peanut Butter Powder? What
The pictures are of what Andrew and I played around with. We have a olive oil powder, pineapple foam souffle, peanut butter powder and concord grape noodles. It was really neat doing all of these experiments and it let me see what goes well with each thing. 
Friday, August 27, 2010
My next Internship
My next internship is at none other than Charlie Trotter's restaurant. www.charlietrotters.com
I can't wait to start, the day I begin is September 7th.
A few accolades Charlie Trotter's has:
Mobil Travel GuideFive Stars(Highest rating)
AAA Five Diamond(Highest rating)
Wine Spectator named it the World's best restaurant in 2000
Countless awards from James Beard
Plus many, many more.
I will try and take pictures while I am at work and post info on this blog.
I can't wait to start, the day I begin is September 7th.
A few accolades Charlie Trotter's has:
Mobil Travel GuideFive Stars(Highest rating)
AAA Five Diamond(Highest rating)
Wine Spectator named it the World's best restaurant in 2000
Countless awards from James Beard
Plus many, many more.
I will try and take pictures while I am at work and post info on this blog.
Rum Spheres
The rum spheres were great to make, I had never seen them made so I asked Chef Lasorella to show the class how to make these. It's pretty simple the recipe follows:
10 G Dark rum
100 G Light brown sugar
355G water
8G Calcium Lactate
10 G Unsulfured dark Molasses
1400 G Water
65 G sugar
6 G Sodium Aliginate
1. Bring rum, brown sugar, water, calicum lactate, and molasses to a boil over medium heat.
2. Strain through coffee filter into container.
3. Refrigerate until well chilled.
4. Measure 500 G of liquid and set aside
5. Use remaining of the liquid to fill hemispheric molds 1" in diameter, then freeze.
6. Make Sodium alginate bath
mix water, sugar and sodium alginate in a medium saucepan
warm to dissolve sugar and sodium alginate
strain through chinois into deep container
7. Disperse frozen spheres evenly in warm sodium alginate bath, make sure they don't touch each other.
8. As spheres thaw, they will form a thin membrane that will encapsulate the liquid center.
9. Fill 2 large stainless steel bowls with warm water.
10. When spheres have fully encapsulated, remove with slotted spoon and drop into 1 bowl of hot water.
11. Stir Gently to rinse.
12. Enjoy
10 G Dark rum
100 G Light brown sugar
355G water
8G Calcium Lactate
10 G Unsulfured dark Molasses
1400 G Water
65 G sugar
6 G Sodium Aliginate
1. Bring rum, brown sugar, water, calicum lactate, and molasses to a boil over medium heat.
2. Strain through coffee filter into container.
3. Refrigerate until well chilled.
4. Measure 500 G of liquid and set aside
5. Use remaining of the liquid to fill hemispheric molds 1" in diameter, then freeze.
6. Make Sodium alginate bath
mix water, sugar and sodium alginate in a medium saucepan
warm to dissolve sugar and sodium alginate
strain through chinois into deep container
7. Disperse frozen spheres evenly in warm sodium alginate bath, make sure they don't touch each other.
8. As spheres thaw, they will form a thin membrane that will encapsulate the liquid center.
9. Fill 2 large stainless steel bowls with warm water.
10. When spheres have fully encapsulated, remove with slotted spoon and drop into 1 bowl of hot water.
11. Stir Gently to rinse.
12. Enjoy
Culinology Program Cancelled
http://www.newsrecord.org/news/culinology-program-to-be-terminated-1.2183119?pagereq=1
The morale of those of us in the program is low. The adjuncts are trying there best, but the University is giving them no support.
The morale of those of us in the program is low. The adjuncts are trying there best, but the University is giving them no support.
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