This smoker has never seen a Carolina BBQ competition as far as I know. But that's what it was built for - the most tender brisket and ribs that side of Texas (I joke!).* It was built for the Modernist Cuisine lab to do exactly this - make the best pastrami I've ever eaten. It … [Read more...] about Smoked Maple Syrup and the World’s Best Pastrami in the Modernist Cuisine Competition BBQ Smoker
molecular gastronomy
My Article in the Montreal Gazette: Molecular Cuisine, Sous Vide, and Montreal Restaurants with Delicious Green Spheres
A few months back I interviewed Maxime Bilet and Dr. Hervé This, one chef/inventor and one chemist on molecular gastronomy and modernist cuisine. While the conversation drifted to terminology, we found out way back to talking about the basics of the modernist cooking techniques … [Read more...] about My Article in the Montreal Gazette: Molecular Cuisine, Sous Vide, and Montreal Restaurants with Delicious Green Spheres
Win 2 Tickets to the McGill Food Science 25th Anniversary Symposium with Molecular Gastronomists Hervé This and Maxime Bilet
This Sunday, April 15, 2012, molecular gastronomy co-founder Hervé This, Modernist Cuisine co-author Maxime Bilet (the 6 volume, $500 book set), and McGill Science and Society Professor Joe Schwarcz will be speaking at McGill's Food Studies 25th Anniversary Symposium at the … [Read more...] about Win 2 Tickets to the McGill Food Science 25th Anniversary Symposium with Molecular Gastronomists Hervé This and Maxime Bilet