Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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The Spirit of Radio

July 12th, 2010 · Uncategorized

This week’s Cooking Issues radio show will be streaming live on the Heritage Radio Network tomorrow (Tuesday) from 12pm-12:45pm EST, so remember to call in with your questions at 718-497-2128.  It makes us happy to hear your voices.  If you can’t make a call, email questions to Nastassia at nlopez@frenchculinary.com and we’ll answer them in the order they come in.

Heritage has also created a link on iTunes for downloads of free Cooking Issues podcasts here.

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Giant Lobsters and Their Puny Brethren. Plus, A Wild Vegetable.

July 7th, 2010 · Uncategorized

by Dave Arnold

Fish joint in Truro, Ma.

This 4th of July weekend I visited family in the town of Truro on Cape Cod –lobster country. I stopped at a local fish and lobster shop and asked the owner how big his biggest lobsters were. The answer shocked me: twenty pounds. “Do you normally get 20 pound lobsters?” I asked him. “Yep,” he replied, “we sell ‘em all the time.”

One big lobster. This one weighs 20 pounds.

Now, conventional wisdom holds that large lobsters aren’t as good as smaller ones. They’re tough, we are told, and not as sweet. I have always maintained that there are no inherent large-lobster problems; they just need to be cooked and served properly. I have frequently enjoyed a six- or eight- pounder. Here was a chance to really put my large-lobster theories to the test, while also feeding six adults and two kids. I was excited to get started, but first I had to contend with a few issues:

The Morality of Eating Huge Lobsters:

There are two arguments against eating large lobsters:

1. Eating older animals is wrong because they have survived long enough to earn a pass; and
2. Killing large lobsters is detrimental to fishery conservation.

Let’s look at the first one. So just how old is a 20 pound lobster? The fellow in the Truro shop estimated 130 years. A similar age claim was made by PETA about a 20-pound lobster that they helped liberate from a New York City restaurant last year (read about George the Lobster here). These guesses are very inaccurate. They are derived from formulas that don’t work on older lobsters, like age=(weight in pounds)x4 +(3 years). There is no accurate way to determine a lobsters age based on weight. According to the best published accounts I could find, the upper known limit for lobster age is about 100 years and the heaviest on record is 44 pounds. A 20 pounder might be anywhere from 60-80 years old

Whether the lobster is 60, or 130, should advanced age preclude eating it? Why does age impart nobility? Newspaper articles about George the Lobster made statements like: “this lobster might have nibbled at the toes of the soldiers in Normandy.” The nobility, then, is a sentimental idea we attach to the animal based on a theoretical list of human experiences we think the lobster might have been party to. In reality, an 80 year old lobster hasn’t been getting smarter and smarter, and it hasn’t been following history. It has spent 80 years just being a lobster.

I decided the age issue was really not an issue at all. So how about conservation? Does eating a large lobster disproportionately impact the lobster population? The answer is yes, if the lobster is female. Lobsters get more and more fertile as they age. Unlike most animals, they just get randier and randier. Larger, older, females have vastly more eggs and can produce vastly more offspring than younger, smaller, lobsters. The very large lobsters for sale in Cape Cod – including the one I was eyeing — are taken by divers, not caught in traps, and are males.

I handed over my $139.

How to Cook It and Serve It Properly:
When large lobsters don’t taste as good as smaller ones it’s usually because they are overcooked. The Truro fish store, like many others, will cook lobsters for their customers. This store uses a convection steamer.

One of four steamers at the lobster store.

 Steaming is a good technique, heating large batches of lobster quickly and relatively evenly. I asked the store owner how long he would cook a 20 pound lobster. 45 minutes – Ouch. The outside of a lobster steamed for 45 would be hopelessly overcooked, but it probably would take that long to cook the center. So high-temperature cooking would not be an option. Unfortunately, long-time, low-temperature cooking is also not an option; Lobster meat turns to mush if it is cooked slow and low –the enzymes in the meat keep on working. I decided that the lobster shouldn’t be cooked whole. I would use a variant of the technique we use at the school: steam the lobster just long enough to kill it and set the meat (so the shell can be easily removed); cut the meat into pieces small enough to cook quickly; Ziploc-bag the pieces with butter (technique here); cook in simmering water until done.

Overcooking is only one of the dangers of large-lobster preparation. The second is improper butchering. As lobsters grow, their muscle fibers become thicker and coarser. If you take a bite out of a large lobster tail it might feel tough, because your teeth must shear many thick muscle fibers. Avoid this unpleasantness by slicing large tails into discs. Doing so limits the length of the muscle fibers and assures your teeth bite into the grain –not against it. I knew this technique from my previous experience with 6-8 pound lobsters. But now the trick was butchering the whole lobster, not just the tail, such that all the pieces would be cut across the grain.

The Cooking:
I couldn’t effectively par-cook the lobster in my mom’s equipment-challenged Cape Cod kitchen, so I convinced the shop owner to cook the lobster for 8 minutes in his steamer and then plunge the lobster into ice water to halt the cooking.

Picking up the par-cooked lobster.

The beast unwrapped.

After I picked up the par cooked beast I returned to my mom’s place to remove the meat. Even using metal shears, it was difficult to cut through the thick, tough shell.

One thick tough shell.

I removed the claws first. The claw joint knuckle meat was as big as a smaller lobster tail. I was pleased with the amount of par cooking I had requested, and I removed the claw meat intact. I butterflied the larger claw, and the smaller one I trimmed and basted in butter – I intended to grill that one for a little side-test.

Cutting the claw with metal shears, removing the meat, and butterflying.

A whole claw. I trimmed it for grilling.

I took off the tail, sheared the membrane off the bottom, and removed the meat with relative ease. I sliced the meat into thin discs.

Preparing the tail.

Cross section of the tail. You can see the texture of the meat in this shot. The thick fibers need to be cut across the grain to properly enjoy the meat.

Even the swimmerets on the bottom of the tail had meat in them. Below, right,  you can see the first swimmeret –the one that helps you determine gender. On the left,  the meat from the smaller legs:

Left: even the little legs had a lot of meat in them. Right: the first pair of swimmerets can be used to determine gender. These hard pointy ones indicate a male.

I dumped the fluids out of the body and reserved them. I ripped off the top of the carapace and removed the gills and gunk from the body. The body meat didn’t seem set enough to remove, so I cut the body in half.

Removing the gills and cleaning and prepping the body.

I bagged everything in butter. I cooked the body for 12 minutes, the knuckle meat for nine, the tail and claw meat for eight, and the leg meat for five. I didn’t time the grilled claw.  After the meat was done, I decanted the butter and juices out of the bags and put them into bowls for dipping.

Bag in butter, cook, serve.

I boiled the blood and tamale (the green gunk) in a pot because I didn’t have time to do anything more proper. It curdled and turned into a fluffy omelet-textured mass with a distinct lobster-ocean flavor surrounded by clear ocean-y brine. Ugly as hell but pretty darn delicious.

Body goop "omelet." looks terrible, tastes good.

The Result:

The cooked lobster meat.

The tasting panel consisted of me, my wife, my mom and stepfather, and two long-time family friends with whom I have eaten many a lobster. We all agreed that the meat was as sweet and delicious as any smaller lobsters we had eaten. We also agreed that the meat’s texture wasn’t tough, but was indeed different from young lobster meat. The claw meat fibers had the texture of pot roast. I preferred it to young lobster claw.

Cooked claw meat. The fibers come apart like pot roast --sweet lobstery pot roast.

The tip of the claw was akin to a rubber band, which no one enjoyed. The grilled claw was a revelation. The tail meat had a bit more bite than the meat from a smaller tail but was universally liked. The knuckle meat and leg meat were devoured instantly. The leg meat in particular was very sweet and umami filled –almost like crab meat. The body meat was a little mushy –maybe it took too long to get to temperature, maybe I cooked it too long in total. But it was still extremely sweet.

Conclusion:
Done properly, a large lobster is every bit as good as a small one. Maybe better.

Special Bonus: a Wild Vegetable

Around this time of year I usually go to an island in Maine that is a forager’s paradise. I posted about it here. I won’t make it this July, which is a real disappointment – there are few things I enjoy more than foraging in a place as rich as that island. But while on the beach in Cape Cod I noticed a bunch of wild sea rocket growing just above the high tide line. I was ecstatic!

Wild sea rocket. Notice the buds on the right.

Wild sea rocket is one of my favorite greens. Intensely pungent, juicy, a little bitter. This rocket, however, had developed flower buds, a phenomenon I had never seen before. Raw, the buds tasted a lot like the leaves. I picked a bunch of them and took them home, where I boiled them in salted water till tender.

Rocket buds.

They had the texture and feeling of edamame, and the taste and bitterness of broccoli rabe. Pretty cool. Next year I’ll boil them in three changes of water and sauté them with garlic and olive oil.

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Cooking Issues on the Radio

July 5th, 2010 · Uncategorized

Howdy readers!

The Cooking Issues radio show on Heritage Radio Network will be on haitus this week, so please save up your questions for next Tuesday’s show at noon (July 13).

If you can’t call us live, email Nastassia with your questions at nlopez@frenchculinary.com and we’ll try to get to as many as we can on air. 

In the meantime, listen to last week’s show here

-The Cooking Issues Team

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Stretch Today, Gone Tomorrow: Potato Ice Cream 2

June 30th, 2010 · Uncategorized

by Dave Arnold

We  love our stretchy potato ice cream. Read about it here.

Stretchy potato ice cream

Our interns enjoy dipping it in liquid nitrogen:

Here’s  the recipe.  We use sous-vide, but you can make this ice cream base traditionally, too.

Ingredients:

250 ml milk (cold)
250 ml cream (cold)
160 grams sugar (cold, if possible)
1.5 vanilla beans, scraped
2.5 grams salt
5 egg yolks (cold)
225 grams steamed peeled potatoes, cool
Liquid nitrogen

Preparation:

Combine milk, cream, sugar, vanilla scrapings, salt, and egg yolks in a blender.  Pour into a vacuum bag and seal at the highest vacuum you can muster without spraying anglaise mix all over your vacuum machine. Cook the base in a circulated bath at 82 C for 17-20 minutes.  Remove the base from the bath and smack the bag around a bit on the counter to smooth it out (we learned this technique from Joan Roca’s book, “Sous Vide Cooking”;  it is a really useful step). Chill the base in an ice bath.  Blend the base with the potatoes in a blender and freeze the mix with liquid nitrogen (see the liquid nitrogen primer) in a kitchen aid mixer fitted with a BeaterBlade attachment (see our other post).

People often ask us if our recipe would work with other starches or with naturally stretchy ingredients. Wylie Dufresne asked us to test the recipe with vital wheat gluten instead of potatoes. 

 

Wheat Gluten

 

We first tried a dose of 80 grams of wheat gluten in an anglaise base of 250ml milk, 250ml cream, 5 yolks, 100 grams sugar, and some vanilla.  It wasn’t stretchy, but it did show some promise, so we upped the gluten to 150 grams.  It tasted like frozen sweet bread dough ice cream. Not stretchy.  Potentially useful for a cookie dough like texture, but we weren’t huge fans.
We tried the same anglaise ice cream base with 80 grams of Ultrasperse 3 instantized agglomerated starch, made by National Starch.  No Stretch.

Upper left, wheat gluten --very dough-like. Upper right, Ultrasperse --not stretchy enough. Bottom, potato ice cream --the real deal.

A Call for Help! Stretchy Potato Ice Cream’s Texture is Fleeting:

We recently tested our recipe with potatoes that had been cooked the day before and stored in the fridge overnight.  The recipe didn’t work. WTF?  Starch retro-gradation?

Johnny Iuzzini tested our recipe and said that it loses its texture as it is stored in the freezer.  We haven’t noticed this problem, because we eat the stuff instantly.  Ideas, anyone?

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Manna Update: Candygram

June 29th, 2010 · Uncategorized

by Dave Arnold

I recently posted on manna, the stuff that God sent to the Israelites in the Bible.  You can read the post here, or read the New York Times article I wrote here.  Manna isn’t one single thing, it is a category of foods –sweet to the taste and providential in nature.  Most of mannas are the dried sap (or the honeydew excreted by bugs who eat the sap) of various desert shrubs.

Theorizing about exactly which shrub variety produced the manna in the bible is a favorite debate in some circles, and Tamarisk manna, from the Tamarisk tree, is often the top contender.

In Iran, tamarisk manna is know as Gaz.  It has been used for centuries to make a candy also known as gaz, whose primary ingredient is manna.  Most gaz candy today is counterfeit, but friend of the blog Kitchengrl (www.upstartkitchen.com) managed to send us the real deal.  This one isn’t from Iran, it’s from Iraqi Kurdistan.  Here is a picture of the box:

Tofiq Halwachy manna candy, outside of the box on left, inside on right. Photo courtesy of Kitchengrl.

And a closeup of the picture of the town inside the box:

The town where they make this stuff. Photo courtesy of Kitchengrl.

Here is the best part: the ingredient list, and a description of the history, uses, and gathering of manna:

This is a must read. It has some translation issues --like "john death" instead of "jaundice."

The candy is flavored with cardamom and pistachios, which balance well with the manna.  The most manna-like aspect of the candy is its texture –chewy, gummy, with a bit of a snap as it breaks.

The candy in its wrapper.

This photo shows the texture of the breaking manna:

You can guess the texture by looking at the way it breaks in this photo.

Great stuff.  Thanks Kitchengrl.

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Radio Gaga: Dave Gets an Internet Radio Show

June 28th, 2010 · Uncategorized

Starting tomorrow at 12 noon Eastern Standard Time (US), Dave will host Cooking Issues with Dave Arnold, a 45-minute long call-in show on the Heritage Radio Network.  He’ll be doing the show every Tuesday at noon.

Anyone can call in to the show and talk about their cooking issues.  The questions don’t need to be tech related.  We can’t guarantee we know the answers but we hope the discussions will be interesting.

Got cooking issues?

Listen in during your lunch break. Go to www.heritageradionetwork.com and click on the “Listen Live” link in the top right-hand corner on the home-page.
If you have any Cooking Issues related questions, or just want to call and say howdy, dial in anytime between 12pm -12:45pm EST: 718-497-2128.
If you didn’t catch the show live, click here for an iTunes link.

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Big Pimpin: My New Buchi, and the Buchi-Cooking Issues Summit

June 28th, 2010 · Uncategorized

by Dave Arnold

My new rotovap. The R-210.

The Buchi corporation invented rotary evaporation, and rotary evaporators. They design their machines to remove solvents from chemicals in a laboratory setting. Because rotovaps distill gently at low temperature under vacuum, they happen to also be good at preserving flavors — much better than traditional distillation. The rotovap lets you make uncooked port wine reductions and the freshest herb liquors in the world. It helps you remove specific unwanted flavors from any liquid, and keep the ones you want. It’s your aroma thief, removing and retaining volatiles so you can drink them. (For in-depth information, see the rotovap primer.) Buchi visited me several weeks ago to discuss rotovapping in the kitchen. I showed them my in-progress prototype (my long-time back-burner project, as loyal readers know: see here). I’m happy to say that Buchi was receptive to a lot of my ideas.  Rob Crotchfelt, our regional sales rep (and Cooking Issues’ newest best buddy), Herve Lacombe, President of Buchi Corporation, and Matthias Schacht, Product Manager for Rotary Evaporators at the main factory in Switzerland (a real rotovap engineer!) engaged me in a great discussion, then left behind a spanking-new Buchi R210. It’s still built for the lab, but even in the kitchen it is one sweet machine.

The R210

A quick history of my rotovap lineup. About five years ago I built a rudimentary vacuum still, a ghettovap that was a finicky pain in the rear.  Fed up, I bought an early 80’s EL131 Buchi rotary evaporator on eBay the next year (they’re cheap at auction – check it out). I customized it to better suit my kitchen needs, adding a peristaltic pump to remove distillate as it was produced. My pride and joy, that rotovap pumped out many bottles of delicious booze. It earned its retirement, which was effective the day I got my state-of-the-art R210.

My new Buchi evaporator is much easier to take apart and clean than its predecessor– which means I’ll be much calmer when Habanero pulp sprays all over the inside. It’s sturdier than the EL 131, and it has a motorized lift mechanism to move its glassware up and down – a feature I initially thought was extravagant, but now realize is essential: it keeps you from slipping and breaking another $350 worth of glassware. The new machine leaks a hell of a lot less air, so no more hours testing and fixing vacuum leaks.

My sit-down with Buchi

Good news: Buchi showed interest in developing a more kitchen friendly (read: cheaper) machine. They aren’t really up for something as different as I proposed — a ground-up, purpose-built kitchen tool – but they see the logic in making some chef-and-bartender-friendly modifications to their design. Buchi agrees that the food world could use its own rotovap, because:

1. Kitchens and fragile, expensive lab-quality glass don’t mix

Lab-vaps must withstand a wide range of corrosive chemicals, so they’re made with expensive (and fragile) lab glass.  In the three years I’ve run the tech intern program we’ve destroyed about $1500 worth of lab glass –ouch.  Kitchens don’t require the purity and chemical resistance of glass. We are better off with more durable materials, a fact I demonstrated to the Buchi guys by banging my fist repeatedly on the polycarbonate/stainless-steel skeleton of my prototype (the machine won). The Buchi team was convinced.

Accurate variable speed rotation is another pricey rotovap feature essential for labs but not kitchens. Buchi agreed it could be done away with.

2. Vacuum control is great, but really expensive the way it is done now.

Distillation is boiling. The boiling point of a substance is a combination of a temperature and pressure. In traditional distillation, pressure is constant (atmospheric pressure) and temperature is adjusted to control the distillation.  In rotary evaporation, on the other hand, temperature is the constant and pressure is the variable, controlled by the level of vacuum. Old-school rotovap junkies (and lab paupers) fly their machines by adjusting the vacuum pressure with a bleeder valve.  A bleeder valve and an inexpensive refrigeration-style vacuum pump costs less than $120. That system is cheap, but it requires constant monitoring, is loud, and takes lots of practice to master. Modern rotovap vacuum pumps and vacuum control units solve these problems, but are very expensive –several thousands of dollars.

The Pump

Modern lab vacuum systems use quiet, dry vacuum pumps.  They are a joy to use and don’t make nasty oil fumes, but they will set you back at least a thousand dollars. We couldn’t think of a cheaper alternative to the loud, oily refrigeration pumps that would both work and be affordable.  I guess we’ll deal with noise and fumes.

The Controller

Modern vacuum controls let technicians walk away from the machine while it’s running.  These controls are not cheap.  Their vacuum sensors are expensive, and so is the software development they require: vacuum gauges measure only the level of vacuum, and require sophisticated microprocessor control to determine the optimal pressure for a distillation based on extrapolations from the pump’s current vacuum-pumping rate.

And adding insult to injury, these pricey automated distillations are not really good for kitchens. Kitchen distillation, unlike most lab distillation, needs to be quick (for flavor, and for practicality) and involve multiple solvents (usually ethanol and water) whose boiling points are constantly changing. The automated lab systems tend not to be speedy enough for kitchen distillations and don’t handle multiple solvents well.

I would love the luxury of walking away from the rotovap while it is running. I have long maintained that good automated control of distillation would be possible using inexpensive thermocouples rather than expensive vacuum gauges.  Controlling distillation using the temperature difference between areas with and without distillation vapors in the condenser would ensure an aggressive distillation is maintained throughout the distillation cycle – and it would be cheap to build. I was elated to find that Buchi offers this option on their high-end controller.  Unfortunately, it’s only offered as an addition – not an alternative — to their high-end vacuum controller.  After I test it, I’ll tell you how it works.  Maybe they can make a cheap controller that uses only temperature.

2. Lab rotovaps lack features kitchens need, like:

Ability to pump out the distillate:

To make my rotary evaporator kitchen-worthy I add have added a pump that constantly pumps out distallate.  I have gone through several versions of this pump. I eventually settled on a peristaltic pump. Peristaltic pumps work by squeezing liquids or gasses through lengths of tubing. Most tubing won’t work.  I tested dozens of varieties and ended up with semi-rigid polyurethane tubing; it’s connected to the rotovap using a spherical glass adapter.  On my old EL131 rotovap, the pump was separate– inconvenient when raising and lowering the machine. I bolted the pump on the side of my new rotovap, so the automatic lift raises and lowers it– very swanky. I developed this system for two reasons: 1. you want to taste the distilled product as it’s being made, so you know when to cut distillation off; and 2. You want to remove product as you make it so the distillate doesn’t sit in the machine over the whole run – I believe that doing so kills the flavor.

It’s my hunch that in the unaltered rotovap, flavor compounds are always re-distilling a little bit in the flask, and they aren’t always re-condensing 100% –they get lost through the vacuum pump. Matthias, the engineer, made an interesting counter-observation on this point.  “Assume,” he said, “that your rotovap had no leaks in it whatsoever. You would be able to suck an initial vacuum, turn off the pump, and do the entire distillation without turning it back on. In that scenario there could be no flavor loss because the system is sealed.” I had to agree.

In a leak-proof rotovap, flavor won’t be lost in the flask. I now believe that leaky rotovaps and continuously running vacuum pumps are the prime cause of flavor loss in an otherwise properly done distillation. In fact, I have noticed that leaks in different places have different impacts on flavor. Maximum flavor loss occurs when the air leak is located at the distillate collection point.  The incoming air strips out the flavor.

The guys from Buchi understood why I added the pump, but I didn’t get the feeling they wanted to go in that direction.  They say they currently have a system that, with a little modification, will allow the operator to remove the distillate in small batches for testing without breaking the vacuum —  I need more information before I can weigh in on that one.

Ability to pump out reduced product or waste:

The lab rotovap’s distillation flask is constantly rotating, so you can’t pump the spent product out as you are working.  There’s no way to drain from a rotating vacuum flask, so waste or reduced product builds up inside the distillation flask. In our system you can only rotovap about three liters of product before you must break the system down and empty the flask.  In my ideal rotovap design, the distillation area doesn’t rotate, so it can be drained with a pump similar to the one I use to pump out distillate. You can operate continuously if you can pump out product, pump out waste, and add fresh product without stopping the machine.  If you can develop a good automatic distillation system, you could run continuously and unattended. The Buchi guys weren’t really willing to go down this path with me.

Easily cleaned flasks:

Our new, easy to clean, Buchi beaker flask.

The Buchi guys left me with a distillation flask that I really like: it is built like a wide mouth beaker with a screw-on cap.  It is half the capacity of my narrow-necked 3 liter flask, but it is so easy to clean that it makes me smile just thinking about it. Cleaning out the distillation flask is typically a crummy job because it’s very hard to scrub the inside.  Additionally, when we make thick reductions it’s hard to recover all of the product from the narrow necked flasks.  The beaker flask fixes those problems.  If only they made a three liter beaker…

No boil-over:

One of the big problems with the rotovap is boil-over –you start a distillation, and – blammo- the trapped air inside your product foams up and sprays all over the inside of the rotovap.  Big drag.  I talked with Matthias about using a fritted material in the distillation path to prevent bubbles from getting into the condenser side of the machine.  He said Buchi makes something similar, but it is problematic because the fritted material restricts too much airflow.  The vapor duct that separates the distillation side from the condensing side is fairly narrow, and the speed of the vapor shooting through it is quite high.  Restricting airflow through that passage isn’t such a great idea –which is why they nixed another of my anti-boilover ideas: an electrical sensor that tests for boiling liquid.  They make those sensors for their larger units, where constriction at the vapor duct isn’t so severe.

Happily, the beaker flask Buchi dropped off has made possible a cheap and simple boilover remedy –Scothbrite pads.  I bought some fine pads (the white ones) and cut them to fit just inside the head of the beaker.  It barely impedes the flow of vapor and is difficult to clog (although I have managed to do it.)  But you must be careful not to let the pad fibers get on the sealing surface of the beaker.

The beaker taken apart. In the lower right is an anti-boil-over Scotchbrite pad (it is stained with mint).

Look ma, no boil-over!

Next up in the rotovap chronicles:

What I learned in England; some experiments with mint; a refreshing summer drink.

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Jimmy Fallon and The Roots Skoal

June 21st, 2010 · Uncategorized

After Friday’s show, we skoaled Jimmy Fallon: 

Jimmy Fallon: Late Show host; lover of gin and tonics; all around good sport.

And his bad-ass house band, The Roots:

The Roots (from left to right): Damon "Tuba Gooding Jr" Bryson, James Poyser, Tariq "Black Thought" Trotter, Frank "Frankie Knuckles" Walker, Ahmir "Questlove" Thompson, Captain Kirk Douglas, Owen Biddle; Phili boys; just released their new album, How I Got Over. We wish they could always play behind us as we distill on the rotovap.

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Mixing it Up in London

June 14th, 2010 · Uncategorized

posted by Nastassia Lopez

We’re here in Islington, London where Dave was invited to demo in Bar 10’s London Cocktail Summit. 

When we return to New York, Dave will publish our new tests on stretchy ice cream and write another installment for Cooking Issues’ mammoth Sous Vide Primer.  Until then, here’s a look at what’s going on in London.

Tony Conigliaro's Bar, 69 Colebrook Row, where demo prep is happening.

This Tuesday and Wednesday, Dave and master mixologist/friend, Tony Conigliaro will give a demonstration on Classic Cocktails with a Technological Twist.  Our good friend Harold McGee will lecture on cocktail science both days. 

Dave distilling with a new Buchi rotovap.

 At the moment, Dave is distilling product for the show in Tony’s lab (which is just as cramped, gadgety, and filled with booze as ours) above his bar, 69 Colebrook Row.

Hanging out inside Tony's lab.

If any of our UK readers are in the area, come by the Cocktail Summit and say howdy.

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Late Night with Jimmy Fallon

June 12th, 2010 · Uncategorized

 

After the show with Jimmy.

Check out Friday night’s episode here!

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