« Tomato, balloon of mozzarella, many complementary flavors | Main | Sponge Cake, tonka bean, dried cherry, vanilla fragrance ... or as I call it, Twinkies for grownups »

October 18, 2010

Media Roundup

First, let me say that I love that you love the Tomato Video.  I had so much fun putting it together, and even more fun making the dish.  Thanks for all your great comments and emails.

I took a much-needed break this weekend to visit my cousin, her husband, and their daughter, so I didn't cook.  I'm tackling a few dishes this week, so there'll be a new food-related blog post up over the weekend or next Monday.

In the meantime, I thought I'd include some Alinea-related links and videos you might be interested in ('cause I am).

First, here's a video of Chef Achatz explaining "flavor-bouncing," and how he plans a dish at Alinea:


David Tamarkin at Time Out New York did a great interview with Grant in their most recent issue.  Click here to read the article.

I find the title/topic of David Chang's December 6 Harvard lecture intriguiging: Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation.

And, last but not least, I can't stop watching this video... and wondering if I can make food do what this water droplet is doing (particularly at the 1:40 mark): Bouncing Water Droplet on a Superhydrophobic Carbon Nanotube Array.



TrackBack URL for this entry:

Listed below are links to weblogs that reference Media Roundup:


Feed You can follow this conversation by subscribing to the comment feed for this post.

I like the happy little bouncing droplet at about 1.17. Don't think that would work with food, though.

The comments to this entry are closed.

Alinea Book


  • I'm cooking my way through the Alinea Cookbook. Because I can. I think.


Comment Policy

  • Your comments and questions are welcome. However, please think of this web site as if it were my dining room table, and make sure your comments reflect the manner in which you'd treat someone in their home, as if you'd only just met them and were sitting across from them, sharing a meal. I've got thick skin and can take constructive criticism (because ultimately, we all learn from it), but nasty, rude, grossly off-topic, attacking, baiting, or blatantly self-promotional comments aren't welcome and won't be posted. It's just not cool.