abandonist.blogspot.com

abandonist

Friday, August 9, 2013. Ambitious and the Overachieving Jerks. We think we're so ******* smart. With our sous vide, vacuum sealers, centrifuges, hydrocolloids, et all. We're morons. We just don't know it yet. Thinking back on older wisdom, we roll our eyes at "sear in the juices". The awkward thing is that at some undefined point in the future, people will laugh about our quaint kitchen wisdom of agarizing and blending a sauce into a fluid gel. The balancing act is always "Is this worth it? And stop with...

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abandonist | abandonist.blogspot.com Reviews

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Friday, August 9, 2013. Ambitious and the Overachieving Jerks. We think we're so ******* smart. With our sous vide, vacuum sealers, centrifuges, hydrocolloids, et all. We're morons. We just don't know it yet. Thinking back on older wisdom, we roll our eyes at sear in the juices. The awkward thing is that at some undefined point in the future, people will laugh about our quaint kitchen wisdom of agarizing and blending a sauce into a fluid gel. The balancing act is always Is this worth it? And stop with...

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abandonist | abandonist.blogspot.com Reviews

https://abandonist.blogspot.com

Friday, August 9, 2013. Ambitious and the Overachieving Jerks. We think we're so ******* smart. With our sous vide, vacuum sealers, centrifuges, hydrocolloids, et all. We're morons. We just don't know it yet. Thinking back on older wisdom, we roll our eyes at "sear in the juices". The awkward thing is that at some undefined point in the future, people will laugh about our quaint kitchen wisdom of agarizing and blending a sauce into a fluid gel. The balancing act is always "Is this worth it? And stop with...

INTERNAL PAGES

abandonist.blogspot.com

1

abandonist: Setting the Bar

http://www.abandonist.blogspot.com/2012/05/setting-bar.html

Saturday, May 26, 2012. The highest form of cooking is inventing new techniques. Of course, everything we do is in some way indebted to the past, but on rare occasions (very rare - most chefs never experience it) you stumble across something that has never been done before. In the case we're dealing with, it's one of the most well researched food items possible. A thing you'd think was far past innovation. Brother, you're gonna' carry that weight. Subscribe to: Post Comments (Atom). I'm an unusual person.

2

abandonist: February 2012

http://www.abandonist.blogspot.com/2012_02_01_archive.html

Friday, February 3, 2012. Creativity in Archive Form: Fig. 1. These are just some dishes I've been creating in my head tonight:. Sauerkraut / mustard / beet. Egg / pumpernickel / butter. Spatzle / beer gel / mustard seed. Red eye / gastrique / asparagus / potato. Pumpernickel / cider / asparagus. Pumpernickel / walnut / spice créme / sherry gastrique. Horseradish / carrot / parsley / roe. Soil" / carrot / radish / beet / sesame vin. Sherry / butter / pork jus. Subscribe to: Posts (Atom).

3

abandonist: November 2011

http://www.abandonist.blogspot.com/2011_11_01_archive.html

Tuesday, November 8, 2011. Hyper Infusion 2 - Harder, Deeper, Longer, Stronger. Seems we didn't quite understand each other on our first meeting. I thought you were fast so fast oh so fassssst. Seems you take a day to do what should take a week. Wow This totally works! Full apple nose, a heap of smoke and wood - it tastes like alcoholic bbq without the meat. In other news: I made jelly out of Dupont Foret with agar-agar. Subscribe to: Posts (Atom). Hyper Infusion 2 - Harder, Deeper, Longer, Stronge.

4

abandonist: A Long Strange Trip.

http://www.abandonist.blogspot.com/2012/10/a-long-strange-trip.html

Tuesday, October 23, 2012. A Long Strange Trip. Holy shit, there's a blog here? I can type words and a half-dozen people will read my thoughts like mind-daggers? I need to utilize this utility post-haste! Haven't been at the pass for service in a week and a half. First he thought I had pneumonia. Then he thought I had Viral Pneumonia! Cut to a doctor's room and a worried mother. I don't see the fluid in your lungs, but I can't be sure without blood tests". Let's take stock of temporal things. There's no ...

5

abandonist: May 2012

http://www.abandonist.blogspot.com/2012_05_01_archive.html

Saturday, May 26, 2012. The highest form of cooking is inventing new techniques. Of course, everything we do is in some way indebted to the past, but on rare occasions (very rare - most chefs never experience it) you stumble across something that has never been done before. In the case we're dealing with, it's one of the most well researched food items possible. A thing you'd think was far past innovation. Brother, you're gonna' carry that weight. Subscribe to: Posts (Atom). I'm an unusual person.

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girl in abstraction: August 2011

http://girlinabstraction.blogspot.com/2011_08_01_archive.html

Here are some words about a nerd girl finding her way through an occasionally frightening, often confusing world that is in all likelihood actually perfectly safe. I think. Ab·strac·tion: 1. State of being lost in thought. 2. An impractical idea; something visionary and unrealistic. PS Im not terribly visionary. All other words apply. Other words that apply -. Nerd who loves: . Science (that I kinda understand) . The Doctor (10. Possibly more than my husband) . Comedy (i wish I was funnier) . It makes me...

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Friday, August 9, 2013. Ambitious and the Overachieving Jerks. We think we're so fucking smart. With our sous vide, vacuum sealers, centrifuges, hydrocolloids, et all. We're morons. We just don't know it yet. Thinking back on older wisdom, we roll our eyes at "sear in the juices". The awkward thing is that at some undefined point in the future, people will laugh about our quaint kitchen wisdom of agarizing and blending a sauce into a fluid gel. The balancing act is always "Is this worth it? And stop with...

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