Posted by Mindy Nguyen We’ve “skÃ¥led” a lot of people over the past four months. After explaining the history of the Skoal Project and the significance of the great Max von Sydow (can you believe that there are people out there who still haven’t heard about this?), we set them on their mark and let […]
Posted by Nils Noren In late 2007, I participated in a panel discussion at the Philoctetes Center about the five senses. Each of the panelists represented one of the senses; obviously, I was there to talk about taste. The other participants were Greg Calbi, master sound engineer, worked with such artists as John Lennon and […]
Posted by Nils Norén I have quite a few flavor combinations that I like. Some not so obvious: red beets and coconut. Some more common: apples and curry. I am always trying to find different ways to get my favorite flavor combinations into a dish. The combination of flavors can taste very different depending on […]
Posted by Sophie Brickman Purpose: Demonstrate how to use technology to improve and expand your dishes Techniques: Vacuum-infusion, Distillation, Carbonation, Hydrocolloids, Low-Temperature Cooking, Liquid Nitrogen Menu Deep-fried scrapple w/ maple-infused cabbage, sauerkraut, and 62°C poached quail egg Mokume-gane fish with liquid-nitrogen-powdered dill crème fraîche, pressure-cooked mustard seed, pumpernickel toast, Aleppo oil-infused apple and cabbage salad […]
SkÃ¥l (Skoal): a Scandinavian toast. For the proper pronunciation, see here. Akvavit (Aquavit): a Scandinavian distilled liquor usually flavored with caraway. In 1967 the young Swedish actor Max von Sydow, fresh from playing the role of Jesus, posed for a photo triptych demonstrating how to skoal with style: The photos appeared in “The Cooking of […]
