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A Full BellyA weblog about eating well.
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A weblog about eating well.
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A Full Belly | nyc.blogs.com Reviews
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A weblog about eating well.
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A Full Belly
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A weblog about eating well. December 30, 2008. Serious Eats: The Year That Was. It's hard to keep up with the insane amount of content that flows through Serious Eats. So I'm glad that Adam. Is leading the charge (and kicking ass! On a series of The Year That Was. Posts this week. It's a great view into the breadth of the Serious Eats beat and the memes and themes that emerged, and a fun way to revisit some of our favorite and most popular posts. My favorite TYTWs so far: Food Media. December 29, 2008.
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Modernist Mexican « I HEART BACON
http://www.iheartbacon.com/2013/03/modernist-mexican
Monday, March 4th, 2013. I’m in love with my new Modernist Cuisine at Home. And learning many things about equipment and specialty foods. It also prompted me to buy my new favorite kitchen item: a Fagor Duo Pressure Cooker. And is going to transform the way I cook. Tamales? Done 20 minutes. Pork so tender it shreds upon stirring? 30 minutes. Why did I not buy one of these sooner? Because I managed to find store bought achiote. And skipped the process of making the stock, the carnitas. From your own site.
Course #4: Deconstructed nachos « I HEART BACON
http://www.iheartbacon.com/2012/05/deconstructed-nachos
Monday, May 28th, 2012. Course #4: Deconstructed nachos. For the second layer I put down some shredded cheese and had guests take turns with the blow torch to melt the cheese. I quickly made the avocado foam, but added too much milk and there wasn’t enough fat to create a good, thick foam. So the third layer ended up being a watery, anemic mess. See Molecular Gastronomy Party. For the complete menu. You can follow any responses to this entry through the RSS 2.0. You can leave a response. 8230;] Camembert...
Course #10: Vietnamese coffee ice pops « I HEART BACON
http://www.iheartbacon.com/2012/12/vietnamese-coffee-ice-pops
Sunday, December 9th, 2012. Course #10: Vietnamese coffee ice pops. A bazillion years ago, a fellow foodie sent me. People went nuts for these. My brother called it the “drug course” because they were so laden with caffeine that everyone was buzzing and giddy. Most people had two. A few even considered having three. Recipe here. See Molecular Gastronomy Party. For the complete menu. You can follow any responses to this entry through the RSS 2.0. You can leave a response. From your own site.
Course #5: Asparagus with soft poached egg & lemon mustard emulsion « I HEART BACON
http://www.iheartbacon.com/2012/11/asparagus-with-soft-poached-egg-and-lemon-mustard-emulsion
Sunday, November 25th, 2012. Course #5: Asparagus with soft poached egg & lemon mustard emulsion. Next up was a “greens” course. I wanted to make the asparagus with the soft poached egg recipe from Momofuku. But with a lemon-based sauce. The final addition was a lemon and mustard emulsion. See recipe below) that used xantana for a thickener. It was a gorgeous, viscous sauce that had body and a great savory lemon flavor. This might have been my favorite dish of the night and I would definitely mak...Add a...
Course #11: Sous-vide sage & mint chocolate lollipops « I HEART BACON
http://www.iheartbacon.com/2012/12/sous-vide-sage-mint-chocolate-lollipops
Sunday, December 9th, 2012. Course #11: Sous-vide sage & mint chocolate lollipops. For dessert number three, I found a tea and chocolate recipe in my Sous-Vide Cuisine. Cookbook. I vacuum sealed a pound of chopped milk chocolate with White Sage and Wild Mint Tea. And placed in the water bath for 2 hours to meld. Afterwards, I strained the chocolate, poured into blobs on waxed paper, added a lollipop stick, sandwiched with another sheet of waxed paper and squashed them flat with a heavy atlas.
A McSweeney’s Thanksgiving « I HEART BACON
http://www.iheartbacon.com/2012/12/a-mcsweeneys-thanksgiving
Sunday, December 9th, 2012. A McSweeney’s Thanksgiving. A week before Thanksgiving my brother and I were still trying to figure out what to cook. Then he came across McSweeney’s Thanksgiving Gallimaufry. 8211;a collection of decidedly non-traditional Thanksgiving recipes. (I had to look up the word “gallimaufry” and it’s now my new favorite word. It means “A confused jumble or medley of things.”). Cornbread Stuffing – The was fairly straightforward and was one of the best stuffings I’ve had. The “C...
Molecular Gastronomy Party « I HEART BACON
http://www.iheartbacon.com/2012/05/molecular-gastronomy-party
Sunday, May 20th, 2012. I must be insane. Last night I threw a molecular gastronomy party with 11 courses for 15 people. I was cooking for two full days and was exhausted by the end of it. But it was wildly successful, with a great guest list and lots of playing with food. Here was the menu:. Baked Camembert with honey pearls. Mint sphere in cider. Pea “ravioli” with truffle oil. Asparagus with soft poached egg and mustard lemon emulsion. Quinoa coated shrimp with sweet chili sauce. From your own site.
Course #9: Raspberry mousse with fizzy lime sugar « I HEART BACON
http://www.iheartbacon.com/2012/12/raspberry-mousse-with-fizzy-lime-sugar
Sunday, December 9th, 2012. Course #9: Raspberry mousse with fizzy lime sugar. Dessert number one was a huge hit and a crazy sugar blast. I made a quick mousse by whipping heavy cream with raspberry jam and spooned it over donut crumbles (glazed donuts pulsed a few seconds in a food processor then toasted until very crunchy). The “molecular” portion of this course was an effervescent lime sugar, which was a sugar syrup with lime zest heated to a soft candy stage and mixed with fizzy. For the complete menu.
Course #1: Baked Camembert with honey pearls « I HEART BACON
http://www.iheartbacon.com/2012/05/honey-pearls-with-camembert
Monday, May 21st, 2012. Course #1: Baked Camembert with honey pearls. This was a recipe from “My Molecular Cuisine Kit”, which involved heating honey with some water and agar agar. Within seconds of taking the honey off the heat there was a swarm of crazed bees outside my door trying to get in. I never really knew what was behind the saying “make a beeline”, but now I understand. The recipe said to drop the honey mixture from a pipette. The Camembert and a goat cheese brie were baked at 350 until the che...
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A Full Belly
A weblog about eating well. August 27, 2010. Wayne and Tracie invited us over Wednesday night for a Turkish Themed Potluck. I love potlucks, and I love Wayne and Tracie, so I immediately hit the cookbook collection to search for an appropriate recipe. I ended skimming through Mediterranean-themed . By Sara Jenkins and Mindy Fox, and settled on a recipe for Fried Eggplant Balls. Simple and delicious, and easy to make ahead, I was sold. Ill definitely be making these again. By Sara Jenkins and Mindy Fox.
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