Monthly Archives: April 2009

Bacon, Butterscotch, Apple, Thyme

I decided to do what some of my university buds would do for Friday exams on this one and take the Gentleman’s B. I’ve wanted to try making this dish ever since I first heard of Alinea. We didn’t have it when we dined there, so my curiosity was rooted in fascination with both the [...]

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Butterscotch

The bane of my existence this fine Sunday afternoon. I’ve been trying today to make Bacon, Butterscotch, Apple, Thyme. The Bacon, Apple, and Thyme have all been brilliant and easy. The Butterscotch has been a bit like my relationship with my ex girlfriend from Jersey; difficult in the face of tenacity. So far today I’ve [...]

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Dry Caramel, Salt

The first recipe out of the gate for this project is “Dry Caramel, Salt”. I picked this one because it seemed easy. It wasn’t. It took me 3 tries to make the caramel properly. The book is interesting in its minimalism; it instructs me to bring the ingredients for the caramel up to temperature, but [...]

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A few years back, I had the pleasure of dining at a relatively-young restaurant in Chicago named Alinea. The experience was incredibly memorable; Alinea’s dining experience is less a meal and more a performance exacted by Chef Grant Achatz. Over the span of the 23-course meal you’re asked to sample mostly-unrecognizable sculptures of food in [...]

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