Medellitin

Squishycups! Cite: TheWayWeSeeTheWorld Such a simple and clever idea .  Agar Agar is a hydrocolloid derived from a sea algae, making it vegan.  It has all kinds of great culinary purposes, and now we can add another one. Many great applications ahead for the use of edible, flavored cups... if they aren't too squishy or slimy. Would this work for cocktails?  Pour some Patron into a margarita shot glass.  Tomato glass with horseradish infused vodka?  Think that's gross? No worries, it is also biodegradable/compostable.

Escolar is the most controversial fish that you are likely to find in your fish market. This firm, white fleshed fish has an incredibly rich flavor, often described as 'succulent', or a fattier version of swordfish. Why so rich? It turns out that Escolar's diet contains food high in wax esters. Wax esters that are really difficult for Escolar to digest. As a result, these esters build up in the fish. Where is the controversy in a buttery, delicious fish? I would say it is in the laxative like effect it has on a certain percentage of the population. Well, a 'laxative like effect' is how my fish monger described it. Others would describe it as closer to diahhrea. An expert would call it 'keriorrhoea'. Literally translated, it means 'flow of wax'. Oily orange droplets pouring out your pooper.  Keriorrhoea occurs because the wax esters in the flesh of the fish pool up in your intestine. Some reports of Escolar related illness include cramp

It has been several months since The Health Scare That Was Mostly In My Head.  This blessing in wolves' clothing was the final push necessary to affect change. The good news is that the time it is taking to lose weight is lightyears faster than the time it took to gain it.  The bad news is, I still have a ways to go. I gained weight gradually.  Maybe, a pound or two a year.   It's easy.  You just sit there. The weight finds you. Every couple of years, my pants would go from fitting well, to getting tight, to fitting well again, to not fitting.  It wasn't till the second time it happened that I realized the fitting well again stage was just my waistline moving south. The secret to my success is not rocket science.  I do the following: Exercise:   Not even that much.  I try to go 2-3x a week for 30 minutes. Eat More Good Stuff:   Salads.  Chicken.  Fish.   Eat Less Bad Stuff:  Red Meat.  Pork.  Fat.  Pork Fat.   Eat Out Less:   For me, restaurants means fatfuck

I am sorry for folks who are new to the blog, expecting me to be all sous-vide this and sous-vide that.  I promise I will get back to you with your regularly scheduled broadcasting.  But in the interim, I need to continue to write about the trip to France.  Paris was amazing, and there were many delicious meals.  Summing them up quickly: Bistro Paul Bert, Comptoir Du Relais, Chateaubriand, L'Atalier du Joel Robuchon, and the wedding I was fortunate enough to be able to attend.  I am pretty sure those five meals accounted for about 30 individual plates of food, if not more.  All of them awesome, special and deserving more detail than you are going to get. Day 1 Route After the aforementioned wedding, we rented a car with the plan of driving around France looking for adventure and cheese and wine.  We left Paris and headed for the number one place I wanted to go to.  Epoisses.  The actual town where the cheese is made. The first time I had this amazing cheese was at Artisanal