Posted by: Pompidou Lac du Fromage | November 12, 2009

Who put that there?

Qui a mis cela là-bas!?

Posted by: Emmett Fitz-Hume | November 10, 2009

We thank you for your support

If you have a few extra ducats lying around it would behoove you to get to our online sale of our old accoutrements.  We’re currently in talks with a number of designers (see below) in regards to a totally new mode d emploi for ingestibles that does away completely with utensils and dishware.  Think hypodermic needles and nasal inhalation.  We’re calling them untensils and anti-dishes.  Some chefs I talk to say they’ve been using these techniques for years but to bring these advanced techniques into the foreground of food discussion is apparently taboo.  Until now.  Please help us out by buying our old stuff so we can buy what we so desperately need.

Ingestible Digestible Comestible DESIGN TEAM:


Posted by: Emmett Fitz-Hume | November 4, 2009

Inspiration Strikes Twice

Just in time, as always, Sr. Austin Milbarge, Esq., comes to the rescue.  Iwas a bit down in the dumps trying to find things to make gigantic and realizing that they had already been done.  Then the post below and now, at long last inspiration strikes twice.  Just in time for our fall extravaganza…

Poached Poached Panda Cheeks

Poached Poached Panda Cheeks

 

Poached Poached Panda Cheeks, quail heart, bamboo crisp, celeriac puree, jus

Stunning!  Austin you hoary dolt!  I’ll take everything you’ve got!  And like it!

 

P.S. If you weren’t invited, too late, you’re not getting in.
P.P.S. If you were invited, you’re amazing!
Posted by: austinmilbarge | November 3, 2009

The flocculence of the beast

Fitzy,

You son of a bitch!  I’m up to my ears in poached panda meat.  You gotta help me out.  My contract with Mons. Lonnie Hodge – the #1 source for panda meat on the internet – has run out and now I can’t seem to move the stuff. 

Suggestions, please?

Your friend in PeefTM eating,

Sr. Milbarge

Posted by: Emmett Fitz-Hume | November 3, 2009

Roots Maneuvres in the Dark

Meet Shanna Pacifico, the chef de cuisine & butcher at Back Forty restaurant in New York City. She helped devise a sustainable meat program that brings in whole animals to make up their menu, where everything gets used and nothing goes to waste.

Hang out inside the basement kitchen while Shanna breaks down their steer for steaks and burger meat and hear what she has to say about her love of butchering and the benefits of using the whole animal.

To try different cuts of meats or their famous burger, visit:
backfortynyc.com

Thanks for watching foodcurated.com
Shot & Edited by Storyteller: Liza de Guia
Follow my food obsessions on Twitter: SkeeterNYC

Vodpod videos no longer available.

Posted by: Emmett Fitz-Hume | November 2, 2009

Running out of options

It turns out that my first three ideas, which were to make the world’s largest hamburger, the world’s largest cheesecake and the world’s largest mozzarella stick, are all taken already.  It seems that this realm of exploration, while new to me, has ben explored by explorers already.  Behold the sordid evidence below.  Also included is the world’s cutest hot dog.

Posted by: Emmett Fitz-Hume | November 2, 2009

Boundaries are made to be broken

Congratulations to Nonni’s.  The world’s largest meatball indeed.

largest meatball

The World's Largest Meatball

All too often we are consumed with new flavors, new combinations, new techniques.  New new new.  It is nice to be reminded that there are other realms to explore, like size.  We always talk about limits and how to break them, but perhaps we’re limited by our preconceived notion of what limits are.  Gigantism and microscopy are now on the radar…

Posted by: Emmett Fitz-Hume | October 31, 2009

It’s Fall, bitches!

The enthusiasm of this intrepid degustastizianadore brings me back to life.

WTFFALL?

WTFSEASONS?

WTFLOCAL?

WTFBBQ?

Posted by: Emmett Fitz-Hume | October 29, 2009

Anti-popped Corn

The limits of hyper-compression seem to be limitless.  It’s starting to be my go-to technique.  Last week I sat down to watch a baseball game with some popcorn and thought “why does popcorn have to be so big?”  An idea was born.  Experimentation, process, repetition and evolution followed.

anti-popped corn

Anti-popped Corn

It has all of the popcorny-flavors of popcorn but now they’re concentrated into a crunchy, dense form, very similar to a popcorn kernel.  All of the butter and cheese and salt is now *back* inside the kernel-shaped hyper-compressed popcorn.  Popcorn just became an “on-the-go” meal.

Posted by: Emmett Fitz-Hume | October 26, 2009

Waste of Space/Space Waste

How can, one asks oneself, someone waste their time writing about how not to write?

I personally barely have the energy to make three types of breakfast (so I can choose the best one), run a mini-marathon, invent something new for lunch (except Sat./Sun., on which days I create something new for brunch), clean the lab equipment and then theorize about dinner before making it (though sometimes I just eat a hyper-compressed all-in-one dinner, I’ll admit!).  Then of course I have to re-stock, place orders and draft blog entries.  I’m even working while I’m sleeping (which I do  in a chair).  Who cares about writing badly?  Do you? (Rhetorical question)

I don’t have enough time to write about the whole process but below is what you get when you mix blow pops with, lightning bugs (takes quite a few!) and a little salt.  This might make it onto the menu for our next event (dessert, obviously).  The orange pot is actually one of those lollipop ring things.  I’m not sure if it’s edible yet but I’ll let you know.  Back to work…

glo-pots

Space Waste

 

 

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