So, The Simpsons much-hyped foodie-centric episode, "The Food Wife," aired last night. And it wasn't inedible! To start, it is worth noting that the episode, which centers around the family starting a food blog, really did pack in the foodie references and guest appearances including, but not limited to: Anthony Bourdain, Mario Batali, Gordon Ramsay, Wylie Dufresne, Frank Bruni, Ruth Reichl, Charlie Trotter, Tom Colicchio, Paul Prudhomme, the Swedish Chef (!), Julia Child, Guy Fieri, Colonel Sanders, Wolfgang Puck, Jose Andres and the movie Ratatouille.
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Results tagged “moleculargastronomy”
Meth And Molecular Gastronomy Meet On The Simpsons
Molecular Gastronomists Will Blow Your Mind With... Water?
For those intrigued by the science of food, the rise of molecular gastronomy (at restaurants like wd~50 and Alinea, to name a few) has been one of the more exciting trends to hit in recent years. Molecular gastronomists are whipping up all sorts of crazy meat glues and foams, with the help of one simple ingredient: water. But how does it all work? Inquiring minds are about to find out.
Chef Grant Achatz Will Cook, Not Build A Time Machine at Astor Center
Acclaimed chef Grant Achatz, who recently put out a deluxe cookbook called Alinea (named for his Chicago restaurant), will be making a few NY appearances in the upcoming weeks, most notably a scaled Alinea dinner at the Astor Center on November 6th. At $225 a head, the price is steep, but each guest receives five courses (including ‘hot potato, cold potato;’ above left) from the restaurant, and some crazy-ass Champagne.
NYC Wine & Food Fest: Ferran Adrià Comes to Town
“We normally associate cooking with exposing protein to flame,” said Anthony Bourdain at the Times Center, introducing chef Ferran Adrià of elBulli, who rarely cooks proteins by exposing them to flame, and even more rarely appears at food festivals like the one that took place in the meatpacking district this past weekend.
A Food Store Specializing in Gourmet Sap
Time Out New York’s current issue has a feature documenting ingredients used in both restaurant kitchens and industrial settings like labs and factories: The chemical methylcellulose, for instance, is not only used by chefs like Sam Mason at Tailor, but is also very closely related to a key ingredient of K-Y.
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