Eat This Blog

There is a guy called Grant Achatz. He trained at El Bulli and has one of the most famous and respected (and probably the leading modernist) restaurants Stateside, Alinea in Chicago. Unorthodox ideas and techniques pervade his cooking style and the video after the jump shows the kind of groundbreaking approach to presentation his cuisine typifies. Pretty jaw-dropping.

maryland blue crab parfait

inspired by the bountiful dungeoness crab harvests in the Pacific Northwest.

Today we learned that slow-motion GIFs of bouncing cubes of red Jell-O aren’t just completely mesmerizing, they also make us surprisingly hungry.

These hypnotic GIFs were created from a video produced by Modernist Cuisine. It was was shot at rate of 6,200 frames per second to capture the awesomeness of a colloid gel showing off its exceptional elasticity.

Highlights of dinner at Alinea:

1. Raw scallops on a bed of seaweed and liquid nitrogen

2. Japanese charcoal on a rock slab, with seared tuna, pork belly, wagyu beef, and a crispy shrimp head

3. Duck five ways, served with 60 different garnishes

4. An edible helium balloon made out of green apple taffy

Magical Frosting Dust {Cupcake Project}

Imagine a frosting that comes in powdered format.  When you eat it, it dissolves in your mouth and tastes just like buttercream.  When Jonathan tried it for the first time, he screamed and called it “black magic.”  I’ve named the frosting of the future something a bit more friendly: magical frosting dust.