posted by Dave Arnold As I mentioned in my last post: Last week I participated in a seminar at Tales of the Cocktail entitled The Science of Shaking. The panel was put together by moderator Eben Klemm (head of bar programs for the B. R. Guest restaurant empire, well-known innovative cocktail guy, and former biologist) […]
Posted by Dave Arnold Last week I participated in a seminar at Tales of the Cocktail entitled, “The Science of Shaking.” The panel was put together by moderator Eben Klemm (head of bar programs for the B. R. Guest restaurant empire, well-known innovative cocktail guy, and former biologist) with Alex Day (famed bartender from Death […]
Posted by Mindy Lvoff While I was in LA a few weeks ago, I checked in with Dave by phone and he asked how close I was to San Jose… Â It turns out that he had purchased yet another centrifuge and wondered whether or not I wanted to pick it up and fly it home. […]
Posted by Mindy Lvoff Our loyal reader and regular commenter, Patricio Wise, wanted to import our SkÃ¥l Project to Mexico.  In order to truly uphold the spirit of the SkÃ¥l Project, Patricio knew that your average, everyday bottle of Aquavit just would not do – he needed a bottle of Cooking Issues Aquavit.  Yet how […]
posted by Dave Arnold One difference between simple agar clarification and gelatin clarification is that gelatin clarification has the ability to clarify and concentrate at the same time while simple agar clarification does not. For those who don’t know agar clarification see here. For those who don’t know how to clarify liquids with gelatin, here it is: […]
