Rihanna's Instagram is more influential than show reviews. Tom Ford may not have been an initial fan of social media – he famously imposed an online ban on images of his debut collection before they hit the shop floor – but it seems like the designer is coming round the the power of the internet.
More specifically, the power of Rihanna's Instagram. (At least, until her account was deleted by the powers that be at Instagram.) "Customers don't care any more about reviews or hard-copy publications," Ford told Style.com. "They care what picture Rihanna just Instagrammed while she's naked in bed, what new shoes she has on, how she's talking about them. That's what they respond to. " "It doesn't mean I don't care about reviews, but today a lot of people who are reviewing are bloggers," he continues. It's a far cry from Ford's words on the eve of his 2010 return to womenswear, when he staged a King Canute-style campaign to turn back the online tide of endless tweeting, Instagramming, reblogging and instant opinion-making. Fibo Restaurant; Le chef-propriétaire Sylvain Proulx propose une cuisine novatrice travaillant saveurs exotiques et science moléculaire.
Molecular Drinks » Get the right molecular mixology recipes. Introduction to Molecular Mixology Molecular mixology, when done perfectly will blow your taste buds away.
You will have drinks that explode on your tongue. For decades, cocktails have been popular among many people but in the real sense, how people came up with this name remains a mystery. Simply put, a cocktail is a mixture of many sensations and tastes. Molecular mixology has its origins in molecular gastronomy and to date; many of the ingredients used in molecular gastronomy are used in mixology. Some people try to make their own cocktails by mixing different drinks with lemon, vinegar, bicarbonate soda and such-like ingredients, but they end up with different concoctions. Coming up with a good mixture of sensations and tastes that will appeal to many people’s taste buds is a challenge, but it is not impossible.
Get the right molecular mixology recipes Conduct few molecular mixology experiments before deciding on the right cocktail. Chocolate Potato Crisps Recipe. A savoury dessert recipe from the chef at Noma, an award-winning Copenhagen restaurant.
Ingredients: Potatoes2 bintje potatoes*3-1/2 cups grape seed oil For Covering and Serving400 g couverture chocolate**20 g powdered cocoa butter4 g green anise seeds4 g fennel seeds * Bintje potatoes are a common variety of medium-sized potato grown extensively in Europe. ** Couverture chocolate is a type of chocolate with a very high percentage of cocoa butter, often used for coating other ingredients. Instructions: Potatoes Step 1: Peel the potatoes and slice them finely into cold water. Step 2: Heat the oil carefully in a deep fryer to approximately 340°F and fry the potatoes until crisp. Step 3: Melt the chocolate and the cocoa butter and bring to 120°F.
Reprinted with permission from René Redzepi's Noma: Time And Place In Nordic Cuisine (2010 Phaidon). Molecular Gastronomy For Australia and New Zealand: Molecular Gastronomy Kits and Molecular Recipes. Molecular Mixology. Modernist Recipes - Modernist Cooking Made Easy. Molecular Mixology - Everything You Need to Know. (11 votes, average: 4.18 out of 5) Loading ...
The scientific equipment, techniques and know-how of molecular gastronomy, generally applied to food, have been quickly adopted by chefs and mixologists to create interesting cocktails. Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. (get mixology recipes) Bartenders and chefs leading the molecular mixology movement have created incredible cocktails and drinking experiences. Flavors, powdered cocktails, cocktails with suspended elements, cocktail gums, paper cocktails, solid cocktails, cocktail marshmallows, flavored ice spheres, frozen ‘nitro’ cocktails, cocktail popsicles, cocktail glasses filled with cotton candy and much more!!
Mixologists who work at molecular gastronomy restaurants are fortunate to have easy access to the expensive equipment used by the chef. Cocktail Spheres - Spherification Cocktail Gels (or fancy Jell-O shots!)