The alcohol has been flowing in the lab. The rotovap is working again, master bartender/mixologist/friend Tony Conigliaro is in town, and today we abused ourselves by tasting all of the horribly old liquor in Dave’s liquor cabinet. What we’re hinting at is: ********ANOTHER SHAMELESS PLUG FOR OUR CLASS************* Wednesday, December 2nd, from 6:30pm-8:30pm Dave and Nils […]
posted by Nastassia Lopez Every family has their own Thanksgiving tradition. Mine has an annual football game. Nils leaves the country. Dave tries to find the best way to cook a whole turkey for his family. So far, Dave’s track record has been pretty tragic. The first year, he ruined Thanksgiving by deep frying it […]
posted by Nastassia Lopez The cool thing about this job is that I get to sit in on the demos that Dave and Nils teach, eat delicious things, laugh a good majority of the time, and learn a hell of a lot about food tech. The second day with McGee was all about heat, the […]
posted by Dave Arnold In the 1880’s western scientists figured out that chewing the leaves of the tropical Indian plant gymnema sylvestre completely obliterates your ability to taste sweet. It was known in India long before then — they called it gurmar, “sugar destroyer.” The active ingredients in the plant are gymnemic acids. They don’t mask sweetness – they actually block the ability of […]
posted by Nastassia Lopez For those of you on who live on the other side of the world or for those who just couldn’t make it down to the FCI for the McGee lecture series, here’s a quick recap of the stuff that went down on Day 1. Eggs We started off the morning with one of McGee’s […]
