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Ethics and research governance. The Belly Rules The Mind. Taffel.se. Nyttiga recept - Anna Skipper. Åke Lithen. Ja då är höstsemestern över för denna gång! :( Vi har varit hemma i sverige en vecka nu, och det svider redan i mitt Svenska turisthjärta: JAG VILL TILLBAKA NU! Resan ner till Las Palmas blev en upplevelse i sig: I Umeå var det så halkigt på banan att piloterna inte vågade tanka fullt utan fick mellanlanda på arlanda för mer bränsle, sen var det så blåsigt i LasPalmas att vi nästan landade på tvären. Stackars flygrädda Marianne, hon hade det inte lätt då...men mer skulle komma!!! Utmattade så kom vi 3 timmar försenade till vårt hotell VistaOasis i Maspalomas, fatta hur gott ölen smakade när jag sköljde ner resdammet :) Öööölll Det visade sig att hotellet var riktigt fint, rummen rena och trevliga.

Första vecka blev det mest poolhäng med våra nyvunna vänner Mari & Katrin! Så jäkla skönt att varva ner. En dag var vi nere vid Dunas och trampade runt i Saharasanden Givetvis fanns det även affärer vid stranden, och Marianne stod inte emot: Tur hon höll i sig ;) Chez Pim. Seattle Food Geek. Ricardo Cuisine: Recipes, Cooking Tips, Menus, Meal Plans & Videos. IDEAS IN FOOD. Cooking schools in France. France remains the top cooking destination... See the list of regions below, click and discover our best recommendations of cooking schools all over France. We are also introducing our own cooking classes, based on a genuine particularity of the French cuisine: The preparation of wild game pâtés. See our game pâté cookery course or our game pâté recipe And the Chabraninof as dessert See our cooking class directory in the regions of: The South (Marseille, Provence, & Italy) North-West (Normandy, Loire, Picardy) South-West (Bordeaux, Toulous, Pyrenees, & Spain) Paris Burgundy & Lyon The Alps Brittany To discover our full choice of countryside destinations, open directly below the fly fishing or the field sports section...

Fly Fishing Hunting Shooting Links Homepage Contact us ! Back to top. Food & Drink. EATAKU. Tasteologie. TasteSpotting | a community driven visual potluck. Cookstr - Recipes You Love From Cookbooks You Trust. Restaurant Frantzén – Winter edition 2014. Www.kocknroll.com | En gastronomisk upplevelse. Albert y Ferran Adrià · Texturas - Lyo·Sabores - Ingenios. Home | Produced by Videos and recipes News Exclusive distributors ©elBulli. 2012 | All Rights Reserved | Design | Legal Notice | Site Map. To Live, the Oyster Must Die. While Bram piloted the boat back and forth, the lads worked the levers that lowered the dredge. We then towed it along the bottom, before the hydraulics winched it back up again.

The dredge is made of nylon mesh and chainmail, and is about three feet across and a foot high. Its trap door opened to dump dozens of oysters onto a shelf on the transom. Once the oysters were safely onboard, Bram would dump the dredge overboard and resume dredging, while Josh and Sam chipped at the shells with heavy duty tools—half knife, half cleaver—to separate them, before sorting them into boxes in time to start again.

It was hard work and, while they did it, Bram chatted to me about how glad he was not to have to do it himself any more. I asked him how he knew where the oysters were. “Experience,” he said, with a shrug. It felt a little like sheep farming, if sheep farming were conducted with a giant scoop dangling from a helicopter. It did indeed seem a curiously random business. It was a catastrophe. Nord-Ostron. Aktuellt Slutkonferens för projekt Nord-Ostron Nu är det dags för Nord-Ostrons slutkonferens! Du är välkommen till Sven Lovén Centrum för marina vetenskaper på Tjärnö utanför Strömstad den 25-26 april 2012 för att ta del av projektets resultat samt diskutera förslag till branschstrategier och framtida satsningar med representanter från industri, forskning, myndigheter och beslutsfattare.

Under konferensen kommer vår handbok ”Vägledning för ostronodling i Skandinavien” att lanseras. Konferensen är kostnadsfri och alla måltider ingår, du betalar bara om du önskar övernatta på stationen. Anmälningsblankett (Word) Program för slutkonferensen (pdf) Ostronodling - ny affärsnäring i Bohuslän? Det finns stor potential och goda förutsättningar för ostronodling i Bohuslän. Läs mer Här hittar du presentationer från seminariet Hållbar ostronodling genom transnationellt samarbete I senaste numret av Government Gazette kan du läsa om projekt Nord-Ostron. Länk till hela artikeln Seminariedag - Att odla ostron. Ostrea Sverige - ostronodling och försäljning av svenska ostron, Ostrea edulis, från bohuslän.

Hem | Ostronakademien. MAI LAN - Les Huitres [Vidéo Lyrics] Www.salsus.se. Carnivor, butiken för charkuterister. Molecular recipies. Home » Blog » Gelification New Ocean and Mountain Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made with porcini ... CONTINUE Hot Baileys Ice Cream This hot Baileys ice cream is made using methyl cellulose, a hydrocolloid that has the ability to gel when heated and melts when it starts ... Arugula Terrine Recipe The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). Balsamic Vinegar Pearls Recipe The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method. About Modernist Cuisine. Welcome to The Cooking Lab, home to Modernist Cuisine.

Explore the space where the team does its research, recipe development, photography, and copious amounts of mad science. Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. The Cooking Lab is home to a state-of-the-art research kitchen and laboratory that is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza oven, laser cutter, autoclave, and even a soft serve machine, the lab is a culinary wonderland.

Dr. Experiment with molecular gastronomy - MOLECULE-R. Welcome to Modernist Pantry - Magical Ingredients for the Modern Cook. The siphon bandwagon | Food chemistry | Articles. The siphon is the latest trend in cooking. We owe the revival of this 70s favourite to the creativity of renowned Catalan chef Ferran Adriá, from elBulli restaurant in Spain. In 1994, Adriá took his siphon off the shelf, not to make traditional whipped cream, but to produce exceptionally light and flavoured sauces and toppings that he coined espumas (Spanish for foam).

Since then, countless chefs and professional bakers have jumped on board the siphon bandwagon. Do you want to play in the big leagues? How does it work? You need three things: 1. 2. 3. Espumas can be salty or sweet, hot or cold. For maximum eating enjoyment, highlight the light and fresh texture of Chantilly creams and espumas made in a siphon by combining them with contrasting textures, such as firm and crunchy. Buying tips Siphon You will find siphons in specialty cooking stores or you could also make an order online. Pro tips • Always strain your mixture through a fine sieve before pouring into the siphon. Modernist Cooking Made Easy - Modernist Cooking Made Easy. Nathan Myhrvold Official Site. The Center for Genomic Gastronomy - Studying the biotechnologies and biodiversity of human food systems.

Curious Cook. Foodpairing - Creativity for recipes. A Practical Guide to Sous Vide Cooking. Which is right for you? Sous Vide for the Home Cook My book, Sous Vide for the Home Cook, came out in 2010. You can now order the second eddition from Amazon.com (under “See All Buying Options.”), Amazon.co.uk (under “Available from these sellers.”), Vac-Star in Germany, and the SousVide Supreme site. My book has over 200 delicious recipes for beef, pork, lamb, game, chicken, turkey, duck, fish, shellfish, vegetables, fruits, legumes, ice cream bases, sauces, and yogurt. I first cover the basics of sous vide cooking with “learn by doing” sections; then I have a 10-page table with times and temperatures for every cut of meat or type of vegetable you’re likely to come across; this is followed by over 200 detailed recipes; and finally chapters on equipment, food safety, a select bibliography, and an index. I hope you enjoy using my book as much as I enjoyed writing it.

If you have any questions or comments on sous vide cooking or this guide, please feel free to email me. News: Table of Contents. Food + Drink | Editer. People | Eating Bodies Fluid Network. Here you will find a list of people connected to the network (eating bodies team in left column and fluid network in the right column), together with contact details and a brief description of current research activities. Eating Bodies Team Annemarie Mol (UvA) What is it to eat? How is ‘eating’ done in ordinary – and extra-ordinary – practice/s? These are the questions that we ask in the Eating Bodies project in various sites and situations and in various ways. As the project leader I hope to follow, contribute to and learn from all the casus studied. At the same time I have a specific passion to add, which has to do with the theoretical repertoires of the Western tradition.

These are inhabited by ‘a human being’ – an actor – who tends to know with his eyes, act with his hands, and be good by submitting his beastly body to his rational mind. Anna Mann (UvA) How can we think about moments, when food tastes good? Filippo Bertoni (UvA)All life forms are entangled through eating practices. Flavour. Around the Table: food, creativity, community | San Jose Museum of Art. You are what you eat. This exhibition—the catalyst for an accompanying festival of activities presented by thirty partnering organizations—celebrates and explores the role that food plays in our lives. The agricultural bounty of our region has brought waves of immigration (Italian, Japanese, Portuguese, Mexican, Vietnamese) and shaped a rich history of cultural diversity, which today we share in part via food.

From food trucks to molecular gastronomy, food helps define the Bay Area’s communities. Every time you sit down to eat, you make choices. Around the Table unfolds in three stages at SJMA this fall, and extends far beyond the Museum’s walls.