Oyster beer from the Atlantic’s food blog. Clickthrough for the whole story on this unique combination or check out Flying Fish’s Exit One to try the best reviewed oyster stout of the bunch.
The skillet-broiler method and the science behind it.
From the Fat Duck Restaurant and Life Magazine:
In this dramatic, mist-filled dish, Achatz explains, “Heston uses the reaction between dry ice and water not only as a vehicle for the aroma of the forest, but to create a cloud of swirling fog lying of the table surface. This definitely adds an element of excitement.”
I love food trucks. There’s nothing that brings out my inner libertarian more than the struggle between trucks carrying delicious lobster rolls, hot sliders or Indian curry and the restaurants trying to move them away from where I work.
One thing about me is that I’m a secret soda snob. I don’t buy coke and instead stock up on Mexican or Kosher Coca-cola which is still made with real sugar. So I found the idea of a small shop dedicated to unique sodas from across the world to be amazing. Hundreds of soda pops in one small shop, including:
- Rose petal soda
- Banana soda (Sold out, if you can believe it.)
- Double Cola
- Coffee soda
- Cucumber soda
And I’m just stopping there because I can’t wrap my mind across too many more. But the best thing about this shop is that you don’t need a trip to L.A. or a video to check out the choice because the soda store is online.
Delicious Innovation
If I had any talent for cooking, I would want to create new food inventions everyday.
I’m not a foodie, really. I can’t afford a four-dollar peach. What I can do is try new things. Korean tacos. Molecular gastronomy. Chinese food in India.
This is tumblr is dedicated to those giants of culinary innovation.
