Glass House Project: Breaking the Rules

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 […]

FCI Student Demo (April 30, 2009)

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 […]

SKÅL! SKOAL!

Skål (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 […]