Posted by: Emmett Fitz-Hume | December 9, 2010

Caffeinated Beef Jerky

I have long wondered what was missing from beef jerky.  It has the vital texture, proper salt content, occasionally some teriyaki, lots of proteins.  Sometimes it takes thinking outside of the artificial tubular casing to see what should have been obvious from the start.

Caffeine! CAFFEINE1!!1

Perky Jerky

Well done, lads.

Posted by: Emmett Fitz-Hume | December 8, 2010

Making an omelette inside an eggshell

It’s a somewhat primitive method (Austin and I hard-boil the egg, remove the shell with a dremel, decoagulate the egg white and yolk separately with a proprietary unbinding formula, make whatever omelette we desire, repackage and compact in a stainless mold made from the original shell, then reattach the two halves of the original shell with plastic surgery-grade epoxy) but for the home chef this seems quite approachable:

http://www.evilmadscientist.com/article.php/omelette

Omelette by injection

Of course we applaud ingenuity in whatever form it comes.  Now if they’d done this with hummingbird eggs we might be impressed.

Now that's an egg.

Posted by: Emmett Fitz-Hume | February 24, 2010

Nano-Brewing

Thought for Food #73:

Let’s re-invent the rules knowing what we know of the existing rules but not letting them prevent us from redefining the rules themselves, be they new rules, old rules, rules about rules, or piffle-poffle and hogwash.

Posted by: Emmett Fitz-Hume | January 12, 2010

Inspired Writing

Ryan Howard has inspired me!

A Thousand and One Words

Posted by: Emmett Fitz-Hume | January 9, 2010

Modern Fusion Cuisine

A bit retro, I suppose, but creative nonetheless:

http://www.steelheadstudio.com/100cupcakes/

Posted by: Emmett Fitz-Hume | December 15, 2009

Charity for the Holidays

I’ve just donated $10,000 to my favorite charity, the Make-A-Sandwich foudation.  I encourage you to do the same.

Posted by: Emmett Fitz-Hume | November 21, 2009

Robert Parker is an idiot

Never, never NEVER do a blind tasting without cheating!  Especially of things that you’ve tasted and rated before, using an elaborate point system, and when you’re the world’s foremost authority!

See also: this pussy-footed analysis.

Posted by: Emmett Fitz-Hume | November 19, 2009

Coolio has a show

Here’s my buddy Coolio chatting up Boston.com about his new book and show.  Yeah that’s right.  Coolio.  Ghetto Gourmand.

Posted by: Emmett Fitz-Hume | November 18, 2009

DAMN YOU, MYHRVOLD!

My old nemesis, Dr. Nathan Myhrvold, has been stealing my secrets and is now publishing a book!  The gall!  The sheer nerve of the man!

Posted by: Emmett Fitz-Hume | November 17, 2009

Baconnaise

Serious Eats has an interesting article here:

I recently purchased a commercial product at Wegman’s:

The first example is, obviously, not vegetarian.  The second, believe it or not, *is*.  I am going to try to form it back into a bacony shape and make crisps to put on my marmite/blue cheese breakfast sammich.

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