http://blindedbyscience.pilsch.com At Home With Molecular Gastronomy Sun, 26 Aug 2007 15:24:31 +0000 http://backend.userland.com/rss092 en I've just finished reading William Gibson's new novel, "Spook Country":http://www.amazon.com/Spook-Country-William-Gibson/dp/0399154302, and I really enjoyed it. More importantly, though, there was a bit about eggs that attracted my attention: p(quote). "Anabaptists," Milgram corrected. "These are really delicious scrambled eggs." "I use water, rather than butter," she said. ''The pan is a little ... http://blindedbyscience.pilsch.com/2007/08/26/cyberpunk-scrambled-eggs/ I created a recipe for the *They Go Really Well Together* blogging event, this time hosted over at "Le Petite Boulanger":http://lepetiteboulanger.blogspot.com/2007/08/announcement-chocolate-and-meat-tgrwt-5.html. The challenge was to create a dish using chocolate and meat. The initial discussion on the host blog was about mole and chilli. Rather than making ... http://blindedbyscience.pilsch.com/2007/08/19/tgrwt-5-rum-braised-pork-chocolate-ravioli-w-raisin-emulsion-sweet-pea-emulsion/ h3. Molecular Fresh Fruit Plate: Watermelon Caviar on Watermelon Foam, Kiwi Noodles, and Pineapple Poi *Ingredients* _For Watermelon Caviar on Watermelon Foam_ * 1 Small, seedless Watermelon * 100g Sodium Alginate Base (20g Sodium Alginate blended with 1 liter of water) * 20g 1:1 Simple Syrup (boil 1 cup sugar in 1 cup water until ... http://blindedbyscience.pilsch.com/2007/08/06/first-molecular-recipe-fresh-fruit-plate/ To make a long story short, my "iSi":http://www.isinorthamerica.com/ "Mini Whip":http://www.isinorthamerica.com/consumer/cr_mini2355.shtml exploded the other day. It was the first time I was using the thing and I'd just filled it with 1/2 pint of heavy cream. The directions, though, left something to be desired (I'm going to blame improper ... http://blindedbyscience.pilsch.com/2007/08/06/whipped-cream-explosion/ Note: This has been languishing in rough draft Hell for over a week. I apologize. I got swamped with grading and my experimentation is beginning to lap my writing. As classes end next week, I imagine I'll be getting back to a more sane schedule. Following the previous ... http://blindedbyscience.pilsch.com/2007/08/06/caviar-day-2/ After the "Xantham Gum explorations":http://blindedbyscience.pilsch.com/2007/07/27/xantham-gum/, I decided to start toying with the instant classic technique of making caviar. Everyone either eventually starts playing with ravioli or caviar early on in the process of fooling around with food chemistry, because it's just so shockingly cool. Anyway, when I first started working ... http://blindedbyscience.pilsch.com/2007/07/30/caviar-day-1/ This blog is going into production a little faster than I had anticipated due to the arrival of a shipment of chemicals and the inevitable playing around in the kitchen that results from having "new toys":http://www.isinorthamerica.com/consumer/cr_mini.shtml. Nonetheless, I'm starting to have some problems with some of the availability of ... http://blindedbyscience.pilsch.com/2007/07/27/xantham-gum/