Eat This Blog

FOOD....FOOD..AND FOOD. All you can eat blog.

[thedisneyseries]

Why I love Disney/Pixar movies: the details

[foodiebliss]

Chocolate And Coffee Cupcakes | Migalha Doce

[thetrencherman-blog]

There is a guy called Grant Achatz. He trained at El Bulli and has one of the most famous and respected (and probably the leading modernist) restaurants Stateside, Alinea in Chicago. Unorthodox ideas and techniques pervade his cooking style and the video after the jump shows the kind of groundbreaking approach to presentation his cuisine typifies. Pretty jaw-dropping.

Click Pic for Vid

[restaurantadara]

maryland blue crab parfait

inspired by the bountiful dungeoness crab harvests in the Pacific Northwest.

sous vide tender crab meat is blended with cream to create a “stabilized” parfait and is encapsulated in a citron jelly. citron is a fragrant asian citrus fruit that is transformed into a “confit” with lime, jelly, and a creamy aioli.

[archiemcphee]

Today we learned that slow-motion GIFs of bouncing cubes of red Jell-O aren’t just completely mesmerizing, they also make us surprisingly hungry.

These hypnotic GIFs were created from a video produced by Modernist Cuisine. It was was shot at rate of 6,200 frames per second to capture the awesomeness of a colloid gel showing off its exceptional elasticity.

[via io9]

[artful-cuisine-blog]

Craig Thornton’s modernist dishes at LA supper club, Wolvesmouth

[baselerd]

Foie gras terrine, ginger bread streusel, ginger bread puree, pomegranate reduction, sous vide squash. Recipe from Under Pressure.

[paulrollo]

Sous-vide Salmon, Beetroot Jelly, Quail Egg (by Boath House Hotel)

[adultrunaway]

[endless-screaming-into-voids]

I love this gif. Because as a culinary student, this gif is actually pretty acurate. 100%.

[girl-who-wants-to-fly-away]

[erinwyso]

Leftover pumpkin pie, using reverse spherification — recipe/method at www.olivesfordinner.com.

[kathrynyu]

Highlights of dinner at Alinea:

1. Raw scallops on a bed of seaweed and liquid nitrogen

2. Japanese charcoal on a rock slab, with seared tuna, pork belly, wagyu beef, and a crispy shrimp head

3. Duck five ways, served with 60 different garnishes

4. An edible helium balloon made out of green apple taffy

5. A milk chocolate tart, composed at the table, on top of a big silpat mat

[foodiebliss]

Magical Frosting Dust {Cupcake Project}

Imagine a frosting that comes in powdered format.  When you eat it, it dissolves in your mouth and tastes just like buttercream.  When Jonathan tried it for the first time, he screamed and called it “black magic.”  I’ve named the frosting of the future something a bit more friendly: magical frosting dust.

This is some kind of sorcery!

[culinary-arts]

[culinary-arts]

[culinary-arts]