Podcasts about Molecular gastronomy

As editor of the Fine Wine & Food Guide Kevin Flanagan visited some of the best restaurants in the world, including the legendary The Fat Duck by Heston Blumenthal.  In this podcast Kevin describes what it was like to meet the man who helped create the Molecular Gastronomy movement which changed all our perceptions of food.  He also describes eating such iconic dishes as Blumenthal's Bacon & Egg ice cream while drinking his Hot & Cold tea! Just some of the fare that won The Fat Duck the award of best Restaurant in the World! Do visit our website at www.TheTopTravelDestinations.com You can also follow The Top Travel Destinations on social media for updates:  Instagram: @thetoptraveldestinations X: @becreativkev

This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef's Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark's son's creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner's experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can't put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant's culinary journey began at his family's diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter's, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant's culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant's story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix's Chef's Table.InfoAll of Grant's RestauranReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Food scientist Arielle Johnson has worked with some of the most acclaimed restaurants in the world, and recently offered up much of her knowledge in a surprisingly fun, accessible, and comprehendible book, Flavorama: A Guide to Unlocking the Art and Science of Flavor. In this interview, Arielle recounts her path to becoming a food scientist (a relatively new field), and discusses some of the key messages of Flavorama. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating system for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez Network podcasts and newsletter! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O'Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.

Chemistry is everywhere and cooking is no exception! In this podcast, Ilham joins Christophe Lavelle  –  one of the foremost experts on molecular gastronomy  – in the kitchen to learn about the chemistry of cooking, molecular gastronomy, how cooking is both an art and a science, and even how to make caramel foam with bicarbonate of soda and liquid nitrogen! Christophe Lavelle is a biophysicist, an epigeneticist and one of the foremost experts on the chemistry of cooking, or molecular gastronomy. His research focuses on the regulation of gene expression and the biophysical properties of macromolecules… including the ones you eat! He is a researcher at the Centre national de la recherche scientifique (CNRS), co-founder of the Food 2.0 LAB and runs a lab at the National Museum of Natural History in Paris.  He also teaches in many universities and establishments throughout Paris including the famous Le Cordon Bleu.Timestamps2:43 - Why chemistry AND cooking?4:09 - What is molecular gastronomy?7:30 - Inspiration to start cooking and role models8:58 - Teaching10:13 - Demo: making caramel with bicarbonate of soda and liquid nitrogen22:14 - Favorite recipes and foods25:05 - Advice to young scientists and chefs26:46 - Love of music For additional details about the podcast, show notes, and access to resources mentioned during the show, please visit https://www.solvay.com/podcast

We chat about various Paul Bunyans, Mario getting stuck in L.A. traffic, and Alton Brown's fart sauce.

Eric reviews the most popular modernist mixology methods that are on the rise behind the world's best cocktail bars in 2023. Many of the culinary ingredients and techniques featured in this episode have evolved from classic or low-tech versions of processes like clarification or freeze-thaw distillation. Others employ cutting-edge science to completely shake up the way we think about our favorite cocktails.

Hello! Today I am taking you to a very quick journey along molecular gastronomy. If you want to look into some names: Nicholas Kurti and Herve This are the two scientists that I am citing in the episode. Ferran Adrià is the Spanish chef that owns the restaurant elBulli. Some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes:

This week, Christophe Lavelle shares his double passion for science and for cookingChristophe left engineering studies for the freedom of research science. And then he jumped from physics to biology for his PhD studiesHe thinks science makes him a better cook and cites lots of specific examplesHe describes his very free mentoring style and questions what makes a good mentorHe describes his chaotic ‘schizophrenic'' interdisciplinary interestsWhat has to be done has to be well done - else don't bother doing itHe tells us that the ‘wow' in the lab is when you finally understand something, but the 'wow' in the kitchen is when you don't understand something.He mentioned these institutions, researchers and resourcesNational Museum of Natural History : https://www.mnhn.fr/enHandbook of Molecular Gastronomy : https://www.routledge.com/Handbook-of-Molecular-Gastronomy-Scientific-Foundations-Educational-Practices/Burke-Kelly-Lavelle-Kientza/p/book/9781466594784Je Mange donc Je Suis : https://www.museedelhomme.fr/fr/je-mange-donc-je-suisTo find out more about Christophe visit his websites or follow him on TwitterFood Lab 2.0 : https://food20.fr/chercheur/christophe-lavelle/Lab website : https://biophysique.mnhn.fr/fr/annuaire/christophe-lavelle-9027Twitter : https://twitter.com/kristoflavYou want to support our work ? Buy us a coffee ! ==> https://www.buymeacoffee.com/lonelypipetteTo find out more about Renaud and Jonathan : Twitter : https://twitter.com/LePourpre LinkedIn : https://www.linkedin.com/in/renaudpourpre/ Twitter : https://twitter.com/Epigenetique LinkedIn : https://www.linkedin.com/in/jonathanweitzman/%20 More about the soundtrack :Music by Amaria - Lovely Swindler https://soundcloud.com/amariamusique/

We'll introduce you to incredible organizations combatting hunger and homelessness in the LGBTQ+ community and take stock of queer culinary spaces that are safe, joyful, and liberating. Join us for an episode all about Pride as we dig into the rich intersection between food, drink, and the LGBTQ community.Further Reading:Learn more about the work that the Brave Space Alliance does here. To learn more about the Los Angeles LGBT Center Culinary Program and find out how you might enroll in it, visit this website, visit the Liberation Coffee House and their Anita May Rosenstein campus or contact them here.For more on Ginger's check out their instagram page. For more information on the work being done by the Lesbian Bar Project to document and support lesbian bars across the country, click here. HAGS will be opening on July 20th! Keep an eye on their website to get your reservation and follow their restaurant's journey on Instagram. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three  is powered by Simplecast.

Be there, will be wild; when chickens were revered and Molecular Gastronomy promises foam Porterhouse steaks--

Our parents did it to us when we were kids, so we're doing it right back to ours. It doesn't stop there, though. Now we're trying to scare each other.

This week it's a COOKING show! Billy Ferguson returns to the program to talk about braising, air frying, The Danger Zone, carryover cooking, and more! Plus, games! We play I See What You Did There: Celeb Chefs Edition... and FMK! A watched podcast never boils, so look away and release me from my lobstery prison!You heard it from Billy... Eat less sugar and indulge in some tasty, savory BONE BROTH! Check out Roll For Blank STREETS OF MAGE!And if you like sci-fi, visit Spaceboy Books at readspaceboy.com! 

Caution! This episode of Geek Squad will get your mouth watering, and leave you craving for some atrangi food. From caviar liquor shots, to butter chicken foam, and mint chutney chaat we're talking about the latest culinary craze molecular gastronomy.

How good is food in space? Neil deGrasse Tyson and comic co-host Jordan Klepper feast on food science and the challenges we face sending food to space with chef Alton Brown, food chemist Dr. Arielle Johnson and NASA food scientist Dr. Grace Douglas. NOTE: StarTalk+ Patrons can watch or listen to this entire episode commercial-free here: https://www.startalkradio.net/show/food-in-space-with-alton-brown-and-guests/Thanks to our Patrons Jeni Morrow, Hyrule Ok, blufor, Timothy Dalby, John Turnham, SkellyIRL, and Chuck H for supporting us this week.Photo Credit: Pink Sherbet Photography from USA, CC BY 2.0, via Wikimedia Commons

Purijagannadh

JeffThe420Chef, author of The 420 Gourmet: The Art of Elevated Cannabis Cuisine is the creator of “Tasteless" canna-butter and canna-oils and the inventor of Culinary Cannabis, cannabis flower that mimics the smell and taste of familiar herbs and spices like oregano, rosemary, thyme and cinnamon. Using a secret process rooted in molecular gastronomy, Chef Jeff has been able to create cannabis ingredients that are simple to use and precisely dosed.  Dubbed “The Julia Child of Weed” by The Daily Beast, and a legendary cannabis chef by Cheddar, JeffThe420Chef, works with cannabis in ways that no other cannabis chef in the world does. He has been redefining the cannabis consumption experience since 2012 with a mission “to make cooking with cannabis simple and easy for everyone and to bring the cannabis consumption experience into the mainstream”. In 2014, he pioneered "layered micro-dosing”, and created the popular "THC/CBD Calculator" app to help home cooks and chefs determine the approximate THC and CBD dosage of the edibles they make. Jeff is also a culinary instructor and teaches a series of classes called "The Art of Cooking with Cannabis" in medical and recreational states. The goal of his class is to help people understand the value of both cannabis and hemp as an ingredient, the power of THC and CBD as ingredients, how to gauge and manage the potency of edibles, and how to dose those edibles properly. JeffThe420Chef and his recipes are continuously featured in numerous high profile publications including the High Times, Cheddar TV, MerryJane, Emerald Magazine, The Forward, Culture Magazine and Edibles Magazine. He has also been featured on TruTV with Margaret Cho, Bakeout.tv, Vice, Business Insider, WeedmapsTV (soon to be released), Elite Daily, The Daily Beast, The Boston Globe The New York Daily News, The Huffington Post, the San Francisco Chronicle and more... I learned a LOT! I hope you do too- enjoy! ----------  ***CORONA VIRUS EDITION*** In this episode Peter & Jeff Danzer discuss:      :42  -  Intro and welcome Jeff   3:29  -  How did this become something you wanted to pursue?    5:25  -  On becoming a more accomplished chef/moving forward while learning to create tastes people like   7:22  -  On being ADHD and achieving acclaim & success. What type of systems did you put into place to partake and not fly off the rails?    9:38  -  On scheduling while working on all different projects, keeping it all in line   10:45  -  On cannabis, and how it changed your relationship with ADHD   11:44 -  On certain situations where it made sense to work while high, and what to do when it’s time hyperfocus   12:53  -  On feeling in control of a situation and taking care of business as far as negotiating, doing what needs to be done, etc.   14:45  -  On advising people who might be fearful of partaking in either cannabis or hemp in the hopes of it helping with their ADHD   17:56  -  How can people find you?  Website: https://www.jeffthe420chef.com/  @JeffThe420Chef on Twitter  INSTA and a bunch of goodness on his YouTube page HERE      18:56  -  Thank you Chef Jeff!  https://www.jeffthe420chef.com/ And thank YOU for subscribing, reviewing and listening. Your reviews are working! Even if you’ve reviewed us before, would you please write even a short one for this episode? Each review that you post helps to ensure that word will continue to spread, and that we will all be able to reach & help more people! You can always reach me via peter@shankman.com or @petershankman on all of the socials. You can also find us at @FasterThanNormal on all of the socials. As always, leave us a comment below and please drop us a review on iTunes and of course, subscribe to the podcast if you haven’t already! As you know, the more reviews we get, the more people we can reach. Help us to show the world that ADHD is a gift, not a curse! Do you know of anyone you think should be on the FTN podcast? Shoot us a note, we’d love to hear! 19:41-  Faster Than Normal Podcast info & credits   TRANSCRIPT:  Hi everyone, Peter Shankman here. Welcome to another episode of Faster Than Normal. I hope you're having a wonderful Wednesday wherever you happen to be.  It is in fact, Wednesday here as well when we are recording this and it is a gorgeous day in New York City, a beautiful, beautiful day, uh, more and more people are getting vaccinated and pretty soon, we will all be able to go outside and start licking things again, as if there was no other care in the world.  Hope you’re staying safe. We’ve got a fun guest today who is going to talk to us about, well, I'm gonna let him tell you what we're going to talk about, but needless to say that it's going to be a lot of fun and it might make you change how you think of, well, cannabis and weed and who the hell knows. Let's just see. Jeff Danzer, otherwise known as https://www.jeffthe420chef.com/ He's the author of the https://www.jeffthe420chef.com/cookbook The Art of Elevated Cannabis Cuisine, is a creative tasteless canna butter and canna oils, and the inventor of culinary cannabis. Cannabis flower that mimics the smell and taste of familiar herbs and spices like oregano, rosemary, thyme and cinnamon using a secret process rooted in molecular gastronomy, which I've been to molecular gastronomy restaurants and  oh my God, that's so much fun. Jeff, Chef Jeff has been able to create cannabis ingredients that are simple to use and precisely dosed.  He's been dubbed the Julia Child of weed, by The Daily Beast and a legendary cannabis chef by cheddar Jeff.  The 420 Chef works with cannabis in ways that no other cannabis chef in the world does.  He's been redefining the cannabis consumption experience in 2012, with a mission to make cooking with cannabis simple and easy for everyone, and to bring the cannabis consumption experience into the mainstream.  He's pioneered something called Layered Microdosing, created the popular https://www.jeffthe420chef.com/calculator  It's an app that helps home cooks and chefs determine exactly how much to put into the edibles they make. He's a culinary instructor, he teaches a series of classes called... what else? The Art of Cooking with Cannabis in medical and recreational States. Jeff, you've been all over the place you've been mentioned in countless media outlets.  I am so thrilled that you took the time to be on the podcast.   Thanks so much, man.  Thank you so much for having me. I love what you're doing and your podcast is pretty awesome. So you've got a fan on this side as well.  Thank you. So, you know, over, over time, I've heard a lot of, we've had several guests on the podcast who swear that cannabis and edibles and things like that have really changed how they handle their ADHD and how they handle their ADD.  Um, it has, you know, it has benefited them in so many ways. Um, we're really sort of entering a new mindset in terms of cannabis and in terms of weed and pot and all that, uh, you know, especially in New York where, where last week we just passed a law to make it legal. So, you know, talk to us, first of all, but how'd you, how'd you get involved in this?  How, how did this become a thing that you wanted to pursue and then, and then we'll move into, uh, what it can do?  Yes. I mean, I say, you know, uh, like many people, I also, um, have ADHD. I don't say I suffer with it because it's literally helped me get to exactly where I am today. Um, but I did, you know, way back in the day I used to smoke weed and it would totally calm me down and focus me.  Um, I didn't have to take any more Adderall, you know, I was literally able to focus with cannabis because it brought me into that state that I needed to, um, and it works for a lot of people in the same ways. And I was really just smoking for a very long time until, um, about 2010, um, a family member was diagnosed with a terminal brain tumor, and, uh, another person, um, one of my best friend's mothers was diagnosed with terminal ovarian cancer, and they both wanted to medicate with cannabis, but didn't want to smoke and wanted edibles. And at that time I was in the fashion industry, but I was always a really good cook and chef or so they say, and these people had asked me if I could maybe make them some infused, um, cookies or brownies or whatever, just so they could medicate with cannabis, you know, to make life a little easier, you know, towards the end of their journey here. And, um, first thing I did was go back to my college days and I made 'em brownies and cookies and they tasted terrible. Uh, they, in both of them said, well, it works, but it doesn't taste right. So, you know, thanks, but no thanks. Yeah. You know, it's like, they just hated the taste of the weed in their food. So basically I was challenged to take out the taste of the cannabis from the, um, uh, from the edibles. Interesting. So, so... you had a whole goal of, okay. I know how to cook now. I'm going to make it taste like something that people would actually want.  Right. You know, so, you know, it took me a long time, took me about 18 months to figure it out, and, uh, unfortunately neither of them really got to experience it, you know, they got to experience along the way, you know, uh, how far I had gotten, but at the point where I actually finally figured out how to remove the taste from my edibles, unfortunately they were not able to, uh, you know, to enjoy it. Um, but since then many other people have, and I cooked for a lot of sick people.  Um, that's where it really started this. And you know the thing that I realized that people that are seriously ill, terminally ill, is that, you know, they want to enjoy as much of life as possible, not knowing that they're medicating. And a big part of it was, you know, if you're going to taste the weed in your food, they know you're medicating when you're eating and that just makes it even worse.  So if you're already nauseous and feeling really bad, you know, from their medications or the chemo or whatever else that you're getting, the last thing you want to do is put something in your mouth, you know, it's a try to eat, that's going to make you feel even sicker. So, you know, we try to make, you know, great tasting food, that they didn't, they didn't have to eat a lot of that would, you know, make them feel good, maybe increase their appetite a bit. And, um, Uh, yeah, get them to that point where maybe they might have something that they would enjoy. So, um, like I said, it took me about 18 months to get to that place. I finally figured out how to do it, and from there on, um, just, I mean, uh, I met with a guy from The Daily Beast, gave him one of my cupcakes... a week and a half later an article came out, said “meet the Julia Child of Weed.” Newsweek did…. Newsweek did like a, I think a four-page thing on me in their Weed 2.0 Edition, and uh, things just skyrocketed from there, to the point where I literally left my fashion career in New York, closed down my business and moved to California to become a cannabis chef.  And in the interim, um, I got a book deal with Harper Collins to write The 420 Gourmet. And I had been approached by alot of really well known chefs out there through Facebook, because at the time that's all we really had to communicate and they're like, listen, can you teach me how to do what you do?  And I said, oh, sure, you know, but you would have to teach me some skills in return. I didn't charge them any money for it, but I asked for skills and before I knew it, I became an award-winning cannabis chef. And then the rest is history.  Now, you're ADHD. So talk to us, talk to us about how you've managed to achieve this level of success.  Uh, success and still be ADHD. Is it, is it strict from cannabis or, you know, what, what sort of systems we put into place to live your life and do it in such a way that you're, you're not flying off the rails?  Well, the crazy thing is that I was always all over the place with everything that I did, but, you know, I came up with this mission way back when, when I started... to make the cannabis consumption experience, simple and easy for everyone, and everything that I do, falls within that, but there's many different things that I could do. So instead of having to focus just on one thing, I was able to focus on the cookbook and I was able to do classes and focus on those. I was able to take small pieces and actually create little businesses around these small pieces.  So when we have catering, we have, um, education, we have, you know, the cookbook. We have, um, obviously all the PR stuff that I do out there, we have a new company called https://www.jeffthe420chef.com/scarborough-fair-market which as you mentioned earlier, we have cannabis, that's culinary cannabis, which mimics the order and tastes of herbs like oregano basil, thyme, cinnamon and, etc. Now we're doing the same thing with hemp, so I've been able to take all of that and create little, um, I guess, spinning a silos. And each one of those only takes a small chunk of my time every day. So I'm able to do all these different things that I enjoy and that I can focus on for a very short period of time before I move on to the next thing.  And that's always been, my problem is that, you know, I... I've, I can focus on something for a short period of time, but I can't focus on it for a long period of time. I could only imagine being ADHD, how difficult it was to write that cookbook, right? But again, I broke up the cookbook into different parts.  First, I did the recipes, then I explained, you know, on the head notes, what they were.  But then I went to a whole new, uh, version of it where I was telling you how many milligrams are in each serving of everything that you make within that cookbook. It was a whole different project that I was then able to incorporate into that cookbook. So for me, being able to take everything in small little pieces and then sew them together to meet that mission of making cooking the cannabis for the cannabis consumption experience, simple and easy for everyone was how I did it and how I used my ADHD to create all this.    Did your schedule at all? I mean, was everything did you have to schedule the times like, OK, from 9-10 I'm going to be working on this aspect from 10 to 11 we're working on dosage from the, you know, how did you put that together?  Yeah, loosely and I still do it that way, you know? So like, you know, I know that, you know, for example, in the mornings I will work from full. I started around 4am, 4 or 5am, so for 4 or 5am, I answer my emails, do whatever I can get all this stuff out of the way. And yeah, it's done. Then all of a sudden I'm like, okay, I have a dinner party coming up. So I've got, you know, an hour or two to start working on the dinner party, get those emails out of the way, get my list together, get my shopping list together. And then on to my next thing, you know, the next thing might be, you know, with the culinary cannabis, working on packaging, then we'll, you know, I'll call my packaging guys. I'll get my guys and say, Hey, let's do this. You know? And it's a whole different thing. We have a website business, um, you know, that's running on one side selling the culinary hemp now, uh, we have, I mean, all these different businesses and I've got some great people, you know, they're helping me, you know, spearhead this, but literally I'm able to do everything by taking my time and maximizing it in chunks.  So I do schedule, but I would say I loosely schedule because I know that sometimes I go over, sometimes I go under.  How has cannabis in, in a few words, how has it changed your relationship with ADHD?  Uh, I think it's calmed me down a lot. I will tell you that when I wrote my book, um, I was bong hitting on a constant basis and I started doing edibles just because it allowed me to just sit there and focus on what I was supposed to do. Um, but on the other side of it, you know, some of this stuff I really didn't want to be high when I was writing, for example, you know, the headnotes was fine, but when you're talking about a recipe, you really need to be focused on that recipe, and I wanted to make sure that I had all, everything, all the ingredients and all of the, um, the measurements, etc, needed to be precise, you know, so to do that, you know, when you're cooking, especially the equivalent weight, it's easy to just throw it over to this and throw a little bit of that, and, but in order to really be able to, um, uh, to focus on what actually the actual ingredients were, that's when I really didn't smoke or,,,, but I didn't have cannabis.  I find it interesting in the respect that, you know, what was it, uh, what did Hemingway say? Write drunk, edit sober?  Yeah, that's very true, so the same principle, the same premise.  Um, tell me about, uh, situations where, you know, it's not necessarily prudent to be working while high, right? And what is, what happens when you need to focus or you need to do something about your ADHD?  Uh, you know, you can't. A microdose, do you can't, you can't eat an edible or something like that because you need to be always there. Wait, you definitely don't want to be operating, um, any equipment or heavy machinery machinery, you know, that's for sure. Yeah. I also feel that, you know, if you really need to be engaged, um, a little bit, a little bit of cannabis  is actually a really good thing, you know, for me when I have business meetings and stuff, and I really need to be engaged a lot more on when I've taken an edible about an hour before my business meeting, and I can literally sit there and engage and my personality. It just, I think it, it, it almost like blossoms more when I don't have, when I, you know, when I don't have cannabis in my system, you know what? I haven't had an edible or smoke. Um, I'm a lot more tense.  And you feel like, you feel like you feel like you're in control, you feel like you're not like you can go in and negotiate or do whatever it is you have to do? Yeah. Yeah. You know, I feel like I'm, I'm in a lot more control as a matter of fact, let's say an interesting story. When we, uh, we, we got our license to open up one of the first cannabis edibles restaurants in West Hollywood. And, um, part of that process was also going up in front of the business license commission and speaking on behalf of the other, uh, lounges and restaurants that, um, wanted to open up and giving them, you know, the prompts and actually supporting them, and I remember right before one of these meetings, I was testing some of my culinary cannabis and I made a, um, uh, a dish called Stuffed Shells. Now I had had that, those stuffed shells at around three o'clock in the afternoon. And the BLC meeting was at 6:00 PM. I get there at 6:00 PM and I am flying. I mean, I was super high, I didn’t realize how potent this this edible was, I mean, that's actually one of the more potency tests. And I was like, Oh my God, like I should be done with this, but I just kept getting higher and higher. And all of a sudden they call me up to speak on behalf of this company. And, you know, thank thankfully, you know, I had written out my notes on my phone, so at least I had something to look at, but I literally looked at my phone, glanced at the notes, put my phone down and then just spoke on behalf of this company to the point where everybody who is in the audience, listening, you know, like in the, I guess they call it the, um, the gallery or whatever, just started clapping because it was that intense and passionate. It just came straight out. And like, as I walked back, my business partners, from the lounge were like “damn, that was crazy, I hope you do that for us.”  And I was like, dude, that was the culinary cannabis. So I mean, it definitely helps for me, you know, it definitely helps, you know, in certain business settings, other ones, you know, as when I'm creating, I love being high, right. But when I'm doing a dinner party for people, I'm not.  What do you say, um, to someone who, uh, has maybe never tried or has tried pot once, like in college and, and has heard from people though, that it can benefit ADHD, , or you know, let me, let me rephrase that. What do you say to me….. who is someone who has tried pot like once or twice in his life and has never has never thought about it as a way to manage or control my ADHD?  Um, you know, there's a part of me that's a little scared to do it, right? How does, how does one start in that regard?  Well, for starters, cannabis today is very different than it was back in the day. Right. So I've been smoking cannabis for God 44 years. That's a long time. I'm 58 years old.  Yeah I was going to say, I assume you're not like 45, right? Okay. Yeah, yeah, yeah. I'm actually 58, and although people think I'm a lot younger, cause I guess my, my energy is a bit younger. I blame that on the ADHD too, which is great. Um, but you know, at the end of the day I've been at this for a long time. It's different today. And there are a lot of, uh, we'll be called canni-curious people out there that either like yourself had tried it once or twice back in the day, and they're maybe afraid of it.  Now we're learning to what does he know with all the fuss is about now and they want to check it out. They may want to check out hemp CBD, but you know, they still want to feel what a high feels like, etc. What I would say is this, first of all, make sure you get clean cannabis from somebody. Also, you should try both, um, smoking and or vaping and also edibles, cause those are two different feelings and no matter what you do start very, very low and go very, very slow. What does that mean? So if it comes down to an edible, a low-dose edible, is about two and a half milligrams of THC. Most people who are new to this, they'll feel two and a half milligrams of THC, but it's going to feel like they maybe had half a glass of wine.  If you want to feel like you had more than half a glass of wine, a five milligram edible is probably the most that I would suggest for somebody just starting out. And that'll probably make you feel like you’ve had  about a glass. to a glass and a half, depending on how your body processes it.  Some people have five milligrams and they're like, Oh man, this is too much, so that's why I say start with two and a half, but you know, if you want to go higher, you can. Um, I never take anybody above 10 at our dinner parties, unless they've proven that they're what they called a decca-doser. So people are just starting out just a very low and very slow when it comes to smoking.  If you're going to smoke something to make sure you're getting clean cannabis from a legal dispensary, and I would only do one hit. And see how that makes you feel then about five minutes. So it's got a quick onset time. Something else you should know with edibles is that with the exception of the culinary cannabis, that we're now getting ready to put out there into the market, most edibles take about two hours to kick in.  So you can have a gummy or you can have a bite of a cookie and be like, Oh, this tastes good. If I'm not feeling anything, I'll try more. Don't do it. Wait two hours and see how you feel. You know, it's one of the biggest problems people have is like, Oh, I eat the whole cookie. Cause I didn't feel anything. And then all of a sudden, two hours later they're flying kite.   You know, I've heard stories, you know,  I always say go low. Yeah. So you've got to really go low. You have to abide by the rules until you understand what it's all about, how it makes you feel. But two and a half milligrams, you know, a bite of a cookie or, you know, a half of a gummy bear or something like that, you know, that's a five milligram, you know, make sure you know the dosage and get it from a legal, reputable dispensary.   Amazing. Amazing. What cool stuff. How can people find you, Jeff? What, where can they go?  Well,it’s  https://www.jeffthe420chef.com/ anywhere you look.  So it’s https://www.jeffthe420chef.com/ that's our website, um, https://www.instagram.com/jeffthe420chef/?hl=en on Instagram, if you want to see all the fun stuff we're creating. Um, then we have https://twitter.com/jeffthe420chef?lang=en  for some, you know, some of my thoughts and comments and stuff, um, that you can reach out to me through  https://www.jeffthe420chef.com/  or you can also reach out to me through a DM’ing on Instagram. Um, so just, you know, and also https://www.youtube.com/channel/UC4c5MriI1vcHd45S5O2ntbA, we have a really great YouTube channel, right? Teach people how to do things at home. Do-it-yourself became really big this past year. And this has increased five fold this year, our, in our online business, um, where we actually sell products having to do with cooking with cannabis, um, that business has increased five fold.  Um, my classesI do virtual classes, those have increased scale tremendously because people want to learn how to do things in home. And cannabis was an essential business, so they had the weed, but they didn't know how to, you know, how to, how to work with it. So, you know, things like that have been doing really well, and then you can reach me those ways.  Very cool. Uh, all right guys, this, this was….. eye opening. I learned a lot about this. This is really cool. We're going to have to have you back. We’ll have to do a follow up on this side a couple of months. Most definitely. Guys, you've been  listening to Peter Shankman and https://www.fasterthannormal.com/ um, that was Jeff Danzer with  https://www.jeffthe420chef.com/  who, uh, yeah.Um, Wow. That was pretty cool. Thank you for that. I appreciate that. Um, guys, if you like what you’ve heard, drop us a note, let us know. Uh, Jeff came recommended, um, as a guest by someone and, uh, we would love more recommendations. So if you have anyone you think should be on the podcast. Please tell us we would love to have them on as well.  Shoot me an email atwww.petershankman.com   or @petershankman on all the socials. We will see you next week. Keep safe, stay healthy. And remember, your ADHD is a gift, it's not a curse. Thanks for listening, we'll talk to you soon. Credits: You've been listening to the Faster Than Normal podcast. We're available on iTunes, Stitcher and Google play and of course at www.FasterThanNormal.com I'm your host, Peter Shankman and you can find me at petershankman.com and @petershankman on all of the socials. If you like what you've heard, why not head over to your favorite podcast platform of choice and leave us a review, come more people who leave positive reviews, the more the podcast has shown, and the more people we can help understand that ADHD is a gift, not a curse. Opening and closing themes were composed and produced by Steven Byrom who also produces this podcast, and the opening introduction was recorded by Bernie Wagenblast. Thank you so much for listening. We'll see you next week. 

Katie Hannigan joins Mike Vecchione both straight from Aruba and discuss Katie unable to get drunk on the resort, how New Yorkers act on vacation, Katie getting hit on by tourists and terrorized by lizards, trying molecular gastronomy, the struggles of spending the past month together in a hotel room, Bad Cop/Bad Cop, relationship advice and so much more!(Air Date: January 28th, 2021)Support our sponsors!HempireDirect.com - Use promo code: GASDABS to get $5 off any order! And right now, if you go to their site, you can enter for a chance to win a $999 Dab Rig!Hempire Direct App: bit.ly/3irWZ9mIPVanish.com/nd - Click here to claim your 65% savings!No Disrespect merchandise is available at https://podcastmerch.com/collections/no-disrespectYou can watch No Disrespect LIVE for FREE every Thursday at 3pm ET at GaSDigitalNetwork.com/LIVEOnce you're there you can sign up at GaSDigitalNetwork.com with promo code: NDP for a 14-day FREE trial with access to every No Disrespect episode show ever recorded! On top of that you'll also have the same access to ALL the shows that GaS Digital Network has to offer!Follow the whole show on social media!Katie HanniganTwitter: https://twitter.com/katiehanniganInstagram: https://instagram.com/katiehanniganforeverMike VecchioneTwitter: https://www.twitter.com/comicmikevInstagram: https://www.instagram.com/comicmikevShannon LeeTwitter: https://www.twitter.com/imshannonleeInstagram: https://www.instagram.com/shannonlee6982No DisrespectTwitter: https://www.twitter.com/nodisrespectpodInstagram: https://www.instagram.com/nodisrespectpodGaS Digital NetworkTwitter: https://twitter.com/gasdigitalInstagram: https://www.instagram.com/gasdigital/

MUSINGS

This branch of food science studies the physics, chemistry, and creative art of making food. Anney and Lauren explore the difficult definitions and delightful nerdery behind molecular gastronomy. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

C-Welcome to Episode 25 of This Is Yu Podcast.C -This Is Carole Yu and Scott StewartThis Is Yu Podcast Music intro….C-You just heard a clip from Justin Warner’s show for Marvel called “Eat the Universe.” More on that later.But, first, today, taking inspiration from Justin and his quirky science meets food mashup world, we’re going to talk Molecular Gastronomy. Stay tuned to after the interview with Justin where we’ll actually step you through one of his super galactic recipes.S-Carole, I remember about ten years ago you bought Dara a molecular gastronomy kit for her to play around with. I think you got it on Amazon right? How did that come about as even an option?S- Today we welcome Justin Warner who burst onto the food scene by winning Season 8 of Food Network Star.What’s amazing is he’s totally self taught and has created a life full of creative and idiosyncratic food.C- I remember watching that season, and I was so blown away by his inventiveness. I think because he doesn’t have that formal training, his vision isn’t clouded by traditional ways to cook foods, and pair flavorings.S- We talk to Justin about his early competitive spirit when he was still in middle school in Maryland. Justin worked his way up through the front of house in restaurants, until he worked in NYC for Danny Meyer. He was a captain at The Modern which is a restaurant in the Museum of Modern Art.C- Justin then appeared on 24 hour restaurant battle on the Food Network in August 2010 and won with his brunch restaurant concept. Then, he got called back in 2012 to be on Alton Brown’s team on the 8th season of Food Network Star. He won, and that’s how his food media career took off.S- Around this same time, Justin had a restaurant called Do Or Dine, in Brooklyn, which paired unusual tastes together, like and caviar nachos, shishito with yuzu, wasabi, hickory and green tea, or venison wontons with Jarlsberg cheese.C- I remember we ate there with Dara, and Justin was super engaging and even sat down with us for half an hour talking about food TV competitions, since Dara had just finished her show on MasterChef Jr. I was dying over the fish and chips. It had an entire deep-fried fish that looked like it was swimming on top of a huge pile of fries. Mmmm, so mouthwatering. S- Justin has several cookbooks, and more to come and now has a partnership where he has done over 47 videos for Marvel Comics with his Eat the Universe cooking show. He represents as Marvel’s food expert at all the great comic conventions.C- Here you go, Take a listen…..C-Thank you so much to Justin for joining us in today’s conversation. It’s been so awesome to follow your career from restauranteur to Food Network Star to Marvel comics food expert. S- We’re so happy that you’ve found a way to really make the most of your creative and innovative food spirit!S-As always, we really appreciate your thoughts and feedback about the show. C-You can reach us on Instagram or Facebook at [This Is Yu Official] or you can leave us a voice memo at [562-291-6037]. We listen to all the voicemails.S- Home base is www.ThisIsYu.comC- Thanks for listening to the show. Speaking of APPLE PODCASTS, Please SUBSCRIBE, COMMENT and RATE our THIS IS YU PODCAST. S-Have a great week! Thanks for listening and letting us make your life more delicious.Justin Warner's Information:Twitter @EatFellowHumansInstagram @EatFellowHumansMarvel & Justin - Eat The Universe - On You Tube - https://www.youtube.com/watch?v=uKWPfouH9vcWebsite - http://www.eatfellowhumans.com/

I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.—Chef Ferran AdriàWhen I was a young man I wanted to be a chef. Food always fascinated me. I loved to taste it, I loved to cook it, and I loved—well, before the rise of food porn, I loved to read about food, talk about food, and watch people prepare it. When other kids were watching The Price Is Right on days home sick from school, I watched The Frugal Gourmet, Yan Can Cook, and shows featuring Julia Child, TV's cooking matriarch. Combine this passion with an over-encouraging mother and an Italian grandmother who made a mean Sunday gravy, and you have all the makings of a future chef. I followed my passion diligently, even at a young age, constantly experimenting and honing my craft. Then, opportunity knocked: close friends of my mother were friendly with Wolfgang Puck (thank you, Ron and Nancy), and encouraged me to write to him to apply for a culinary stage my junior year of high school. I followed her advice, and a few months later, during summer break, I headed to Los Angeles to work in the kitchen at Wolfgang's original restaurant, Spago, on the Sunset Strip. After a couple of bumps in the road (including not knowing that chefs brought their own knives to work), I hit my stride and began the daily grind that is working in a professional kitchen.The backbone of modern kitchens is formed by immigrants (many illegal), who are highly skilled cooks but willing to work for the wages that give restaurants the possibility of making a profit, and young culinary students willing to work for next to nothing to learn their craft. I spent months chopping fruits, vegetables, herbs, and spices, occasionally worked on meats or fish, and, when I was lucky, got to prepare a staff meal. The experience was magical. I still remember the smells, the tastes, and even the first time I ever got drunk—with the staff—and spent the next morning in the bathroom throwing up when I wasn't chopping jalapeños while the staff cheered me on. I rubbed my bloodshot eyes with the same hands I used to chop the jalapeños—and let's just say it was a painful mistake I never made again.After a couple of months, just as I was getting the hang of it, I had to leave. School was starting, I had a girlfriend back in New York, and it was my senior year of high school. I remember returning and being really stoked about cooking, but I was also no longer in the kitchen. While Wolfgang wrote me a college recommendation and I got accepted to Cornell, I also got back into the regular life of a teenager. And the further I drifted from the energy of that kitchen, the more I convinced myself I would be wasting my talents as a chef. Why should I be a manual laborer when I could use my Ivy League degree to become a wealthy businessman? Most chefs made an hourly wage, and I would probably have to spend many years struggling. So I abandoned my dream and pursued the business side of hospitality. While the decision worked out well for me professionally, I can say without question that not pursuing a career in the kitchen is a decision I continue to regret.While in general I don't believe in regret, I keep it alive in my consciousness in this case as a reminder that I made a decision for the wrong reasons. I wasn't willing to sacrifice my short-term comfort to pursue the purest form of my purpose. I didn't recognize or accept that I couldn't start at the top; my ego got in the way, as it does for many of us. If Mark Zuckerberg can start Facebook and be the CEO, isn't anything less a failure? After all, that's what the media sells us. We've discussed the error in this kind of thinking, but at the time, I was blissfully unaware of it, and it cost me—maybe not financially, but in many other ways.

In this episode, Ragnar talks with Hervé This, a French physico-chemist commonly known as the father of Molecular Gastronomy. Hervé is ushering in a new phase of culinary evolution with note by note cooking, using chemical compounds instead of plant or animal tissues to not only redefine the art of cooking, but to also help stave off the energy crisis, eliminate food waste, and end world hunger. Hervé intends to see molecular cuisine dead and buried, and explains why note by note cooking is the future of food. Explore how this culinary pioneer is reimagining the food frontier and bringing today's chefs into the fold. World on a Plate is supported by Nestlé Professional.

This week, Shift Drink alum Boby Pradichith continues to do the heavy lifting by bringing us chef, and mentor, Ruben Garcia. Freshly funemployed, we look back at Ruben’s 16-year legacy with Think Food Group and how that translates into future plans (think mezcal), “fighting nature,” and the cycle of culinary maturation and creativity. Ruben goes all George Clooney, Boby goes all Benjamin Button, Eddie goes all Julia Roberts, and Mathew tries to go all Daniel Day Lewis. Powered and distributed by Simplecast.

World-renowned chef, Heston Blumenthal says Molecular Gastronomy is a misnomer at the 17th Hindustan Times Leadership Summit. Click to hear his rather funny explanation of what it actually is.

Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs need grit in the face of never-ending roadblocks, and how his very understanding girlfriend provided the (literal!) space he needed to succeed. Links and Show Notes Maker culture (https://en.wikipedia.org/wiki/Maker_culture) CAD (Computer-aided Design) (https://en.wikipedia.org/wiki/Computer-aided_design) SketchUp (https://www.sketchup.com/) R&D (Research and Development) (https://www.investopedia.com/terms/r/randd.asp) ROI (Return on Investment) (https://www.investopedia.com/terms/r/returnoninvestment.asp) Pared (https://www.pared.com/) —Making restaurant life easier Liquid nitrogen (https://makezine.com/projects/liquid-nitrogen/) Sous vide (https://en.wikipedia.org/wiki/Sous-vide) Molecular Gastronomy (https://en.wikipedia.org/wiki/Molecular_gastronomy) Stage (https://en.wikipedia.org/wiki/Stage_%28cooking%29) —“An unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines.” Chez Panisse (https://www.chezpanisse.com/) Opportunity cost (https://www.investopedia.com/terms/o/opportunitycost.asp) Burnout (https://www.psychologytoday.com/us/basics/burnout) Tinker Kitchen Kickstarter project (funded, 2018) (https://www.kickstarter.com/projects/20846993/tinker-kitchen) Microsoft Excel (https://products.office.com/en-us/excel) SBA (https://www.sba.gov)—Small Business Association SBDC (https://americassbdc.org)—America’s Small Business Development Centers SEO (https://moz.com/beginners-guide-to-seo)—Search Engine Optimization Processed Food Registration (PFR) (https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/ProcessedFoodRegistration.aspx) —“Processors of general food commodities (e.g. baked goods, noodles, processed fresh vegetables, seafood, snack foods, dietary supplements, etc.) must obtain a Processed Food Registration (PFR) from FDB. A PFR certificate is a firm’s basic health permit. The PFR allows firms to manufacture products not specifically covered by another FDB license.” We talk more about the PFR in episode 7 with Guilianna Glassman of Alma Superfoods (https://www.lettucewrappod.com/7) . Ideating (https://en.wikipedia.org/wiki/Ideation_(creative_process)) Combi-Oven (https://www.webstaurantstore.com/guide/628/types-of-combi-ovens.html) Cataplana (Portuguese tomato chorizo stew) video recipe (http://how2heroes.com/videos/seafood/portuguese-cataplana) Laziness, Impatience, Hubris: The Three Virtues of a Programmer (http://threevirtues.com) Takeru Kobayashi (https://en.wikipedia.org/wiki/Takeru_Kobayashi) Episode 8, The Ice Cream Atmosphere, with Lori Phillips of Rocko’s Ice Cream Tacos (https://www.lettucewrappod.com/8) where Lori answers our "take a bath in what food" Wrapid Fire question (@ 56:48). Our thanks to Dan for joining us. You can find him at tinkerkitchen.org (https://tinkerkitchen.org), and follow him on Twitter (@tinkerkitch) (https://twitter.com/tinkerkitch) and Instagram (@tinkerkitch) (https://instagram.com/tinkerkitch/). Thank you for listening. You can follow us on Twitter and Instagram: Lettuce Wrap: @lettucewrappod (https://twitter.com/lettucewrappod) / @lettucewrappod (https://instagram.com/lettucewrappod) Christine Doerr: @christinedoerr (https://twitter.com/christinedoerr) / @neococoaconfections (https://www.instagram.com/neococoaconfections/) Tammy Tan: @spicehound (http://twitter.com/spicehound) / @spicehound (https://www.instagram.com/spicehound/) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show. Special Guest: Dan Mills, Tinker Kitchen.

This week our guest on Talking Pork is Brian Steel, MMDS, MA (Gastronomy) who is a Former Military Officer and Pilot with 31 years experience across a diverse operational and combat background that spans The 1st Gulf War; counter terrorism operations, and complex search and rescue. Brian has both a Masters Degree in Leadership and a Masters Degree in Gastronomy with the Cordon Bleu. In this capacity, he is now an Industry Judge, Consultant and Restaurant Critic, and he is one of Australia’s few Sake sommeliers. He has consulted with Breville, Merisant and Lion, and he advises restaurateurs in optimising both menu content and front-of house operations, with a focus on fostering return custom. He is an accomplished corporate speaker and a regular lecturer at the Cordon Bleu. Brian explores through what molecular gastronomy is, isn't, why and how people us it.     

Kali ini, Chef Andrian Ishak akan berbagi kisah kecintaannya terhadap seni yang diwujudkan untuk menaikkelaskan kuliner Indonesia melalui teknik Molecular Gastronomy. Dalam BukaTalks ini juga, Chef Andrian Ishak akan menunjukkan sedikit kepiawaiannya memasak dengan teknik Molecular Gastronomy, yang tentunya membuat kita berdecak kagum. Seperti apa ya? Yuk, tonton BukaTalks sekarang. Jangan heran jika melihat pisang bakar berbentuk lilin, opor ayam berbentuk buku tulis, kue gemblong berbentuk seperangkat perhiasan atau menemui the real es teh panas. Inspirasi dalam mengkreasikan kuliner Molecular Gastronomy berasal dari budaya, pop culture hingga kehidupan sehari-hari.

We're watching the French Connection Job, ask us about Truffles, Community Theatre, and Molecular Gastronomy.We also discuss a great week, Shadowbringers solo, Fabby-Ann's first Pride, Glitter and Axes, pills that make girls pee a lot, hair-passing, let's go watch Spiderverse, Cass solves a murder, Shawshank Redemption and humanisation of Prisoners, ‘Celebrity' chef guests, Don't trust John Rogers or Cops, Eliot's unfortune backstory, Hardison is a total jerk this episode, tipping and taxes, Pepper is the only dog, the only good Randy (maybe), Is This Racist?, projecting, I can't believe I forgot what spreader bars were called, food is life, Hardison being childish, when Parker loves her job she never works a day in her life, gold leaf doesn't change physical taste but commodity fetishism is extremely yucky, Alec Hestonson, Pepper is a rowdy boyo, why doesn't Parker like Jazz?, Eliot murderman, Palmer and Snead are good, we've never played Stardew Valley, the rapping door, Cass is always Dick Van Dyke, Noble Gases, how to get Fabby-Ann to watch something: invoke One Day at a Time, one George Washington.Recommendations:Mr IglesiasSummer Depression by Girl in Red

We’re watching the French Connection Job, ask us about Truffles, Community Theatre, and Molecular Gastronomy.We also discuss a great week, Shadowbringers solo, Fabby-Ann’s first Pride, Glitter and Axes, pills that make girls pee a lot, hair-passing, let’s go watch Spiderverse, Cass solves a murder, Shawshank Redemption and humanisation of Prisoners, ‘Celebrity’ chef guests, Don’t trust John Rogers or Cops, Eliot’s unfortune backstory, Hardison is a total jerk this episode, tipping and taxes, Pepper is the only dog, the only good Randy (maybe), Is This Racist?, projecting, I can’t believe I forgot what spreader bars were called, food is life, Hardison being childish, when Parker loves her job she never works a day in her life, gold leaf doesn’t change physical taste but commodity fetishism is extremely yucky, Alec Hestonson, Pepper is a rowdy boyo, why doesn’t Parker like Jazz?, Eliot murderman, Palmer and Snead are good, we’ve never played Stardew Valley, the rapping door, Cass is always Dick Van Dyke, Noble Gases, how to get Fabby-Ann to watch something: invoke One Day at a Time, one George Washington.Recommendations:Mr IglesiasSummer Depression by Girl in Red

Mark and Dr. Gladden invite Ariel Garten to discuss the neuroscience behind Muse™, an EEG device that uses advanced signal processing to interpret your mental activity to help guide you toward better focus in meditation. Ariel is a co-founder of InteraXon Inc., the company that makes the device. On the show, they discuss how meditation and focus can help improve your overall life and health. They talk about how the brain is instrumental in being able to achieve peak performance and fight aging (or, in the reverse, hold you back or cause you to age faster). Ariel discusses her own meditation practice, as well as the other habits she uses to promote her own health and performance, including a healthy diet, exercise and social connection. Special Guest: Ariel Garten is a Canadian artist, scientist and intellectual. She was an avant garde clothing designer with a store called Flavour Hall (now closed) in Toronto, Ontario, Canada. She is deemed to have made a "significant contribution to the field" for her work in integrating art and science. She is pursuing cutting edge art and performances in other media, including dance, music, percussion, and cutting-edge instruments (such as hydraulophone, quintephone, and other). She creates work that explores the intersection of art and neuroscience. Garten lectures about interdisciplinary neuroscience topics, such as "The Neuroscience of Morals" (on TVO's Big Ideas televised lecture series), "The Neuroscience of Molecular Gastronomy," as well as psychotherapy and mental health. Garten is co-founder (with Trevor Coleman) and Chief Executive Officer of InteraXon, a Canadian company specializing in software for Non-invasive Brain-computer interfaces. Garten is also a psychotherapist trained in Neuro-linguistic programming. She has performed in many venues, including The Power Plant, and shown at the Art Gallery of Ontario and Banff Center for the Arts and sold her fashion across North America, including Holt Renfrew in Toronto, and lectured in North America and Europe. Learn more about Muse™ here: https://choosemuse.com/  Follow Ariel on Twitter: @ariel_garten.

Artist Georges Le Chevallier had his first major solo exhibition over 25 years ago, and since then his paintings have been exhibited extensively nationally and internationally in… Read more "065: Complex simplicity. Artist Georges Le Chevallier creates “visual molecular gastronomy”" The post 065: Complex simplicity. Artist Georges Le Chevallier creates “visual molecular gastronomy” appeared first on Artist Soapbox.

We're not sure about anything except we love Cowboys, Aliens and Ramen. INTRO: (00:00) Lulu thinks it's episode 41. It's not, this is episode 42. But ahhhh, what a great episode 41 was. You can watch it here. After a fun month in NYC with amazing meals and amazing guest googlers, we are settling back in to everyday life. Thankfully we found this upgrade from your basic Ramen noodles that helps us not miss the bougie kind as much.OBSESSIONS: (4:28) Alison is obsessed with this cartoon her friend Anthea created, Jimmy Dean Adventures. To no surprise, Lulu is obsessed with fall in New York. Your makeup doesn't melt, and you can wear layers!WISHLIST: (8:47) Alison is wanting a handheld spiralizer. Lulu wishes for shipments from Get Maine Lobster. Wait, unless they are live lobsters that show up at your door.ALISON’S 10K DAY - ST. PETERSBURG, RUSSIA: (12:34) Alison stays in the Royal Suite at Rocco Forte Astoria Hotel. A luxe day in Russia includes black car service and caviar at Astoria. She heads to Sandunovsky Banya, a luxurious bath house. Whoops! Alison mistakenly thinks this is in St. Petersburg, when it is actually in Moscow. Maybe we shouldn't have ditched our guest googlers just yet. For dinner she goes to Staraya Tamozhnya where they do molecular gastronomy. Also, Alison orders a $900 bottle of Sauternes Wine before taking in a performance of A Midsummer Night's Dream at the Mariinsky Theater.LULU’S 10K DAY - PIONEERTOWN, CA: (23:00) Lulu is staying at an eclectic villa in this hip desert community that was founded as a western movie set. A stop at C&S Coffee Shop then a walk down old-timey streets. Next is a sound bath at The Integraton, a resonant tabernacle located on a geomagnetic vortex in the desert. Alison interrupts to tell Lulu that her day sounds like a "cowboys & aliens" theme. Guess what, IT IS! Lulu's using Sixt to bring in friends from LA to be a part a Star Trek Flash Mob! And in true 10k style, she selected the upgrade to SiriusXM access. Lulu orders everyone Star Trek costumes. Time for a screening with the box sets of several series, projectors, and these inflatable movie screens. She caters dinner for everyone from Pappy & Harriet's. She paid for everything for these folks, glad I'm friends with her!CHARITIES: (36:04)Passage ZebraThe Wildlands ConservancyFOLLOW US: FacebookInstagramYoutubeTwitterWebsiteApple PodcastsGoogle Podcasts

He has lived in the shadow of his brother most of his life, and now he is building an empire of his own. For decades, when people thought of El Bulli, it was synonymous with Ferran Adria. But those who knew the inner workings of that project were well aware that it was Albert who was responsible for its success all along.

We talk with Peter Barham, a professor of ‘Molecular Gastronomy' about what his delicious subject entails. He wrote the book “The Science of Cooking”. His idea is that “a kitchen is like science laboratory”... The post scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014) appeared first on Roger Frost: science, sensors and automation.

Taking Care of Yourself During Busy Times & Molecular Gastronomy for Anyone in 2018

La cocina española está experimentando un cambio. Los cocineros españoles empiezan a ser conocidos mundialmente por su creatividad, un ejemplo de este fenómeno es Ferran Adrià cocinero jefe y dueño del Bulli, el restaurante con el menú más sorprendente que puedas imaginar. Sus clientes pueden degustar la “gastronomía molecular”, la ciencia en la cocina. Sus creaciones sorprenden a sus clientes y el sabor es siempre el logro más importante. También es conocido por inventar la “esferificación” técnica que consiste en mezclar sabor con un agente congelanteconsiguiendo esferas líquidas por dentro y sólidas por fuera.Los cubos de sandía lacados con pistacho, el lacado es una nueva técnica Nipona, la croqueta de mango hecha con polvo de albahaca, este polvo cuesta alrededor de 5000 euros el kilo, orejas de conejo crujientes con mantequilla de cacao, paella de kellogs, quinoa de foie gras con consomé de ajo blanco y sorbete de almendras, o sorbete de maíz a la parrilla, una mezcla extraña de hielo y fuego que dicen que debe probarse para apreciar su excelente sabor, 28 platos diferentes con texturas y sabores sorprendentes. Es imposible saber que se va a servir cada temporada.La revista Gourmet dice de Adrià que es el “Salvador Dalí de la cocina” y para seguir manteniendo sus índices de creatividad, el restaurante cierra seis meses al año, durante este tiempo Adrià viaja en busca de inspiración y lleva a cabo todo tipo de experimentos en su laboratorio culinario, El Taller.El menú cuesta alrededor de 275 euros y 75 cocineros trabajan a diario para dar de comer a 50 comensales. Además de camareros y el mismo Ferran Adrià que cocina, pasea entre las mesas y habla con los clientes.¡Que aproveche!Cook RevolutionThere’s a revolution going on in Spanish cooking.Spanish cook is changing, chefs have a high level of creativity, a good example of this change is Ferran Adrià the head chef and owner of the Bulli, the restaurant with the most amazing menu you can imagine. His diners can try Molecular Gastronomy, the application of science to culinary practices. His creations surprise his guests and the importance of taste is always the ultimate goal.He is also well known for creating “culinary foam” a technique that consists of natural flavors mixed with a natural gelling agent getting “esferas” that are liquid inside and solid outside.The cubes of watermelon lacquered with pistachio, lacquering is a new Nippon-inspired technique, the mango croquette made with basil powder, this powder costs about 5,000 euros 1 kg, cocoa butter with crispy ears of rabbit, kellog’s paella, quinoa of foie gras with consommé, white garlic and almond sorbet or sorbet of grilled corn, a bizarre mix of fire and ice that people say that must be tasted to appreciate it’s excelente flavor, 28 different presentations that feature surprising flavors and textures. It's impossible for people to know what they are going to eat each seasonGourmet magazine referred to Adrià as “the Salvador Dali of kitchen” and in keeping with the creative goals, the restaurant closes for six months each year and during this time Adrià travels for inspiration and performs experiments in his culinary lab, El Taller.The menu is around 275 euros and 75 cooks work every day for 50 diners as well as waiters and Ferran Adrià who cooks, walks among the tables and talks to the guests.

Ferran Adria has been named the world's greatest chef because of his restaurant ElBulli which was named the #1 restaurant in the world more than any other in history. In this episode, we will share the insights on his unique approach to creativity, inspiration, and more that I got as one of the few outsiders ever allowed to visit Ferran at his private workshop in Barcelona.SHOW NOTES:http://thecrazy1.com/episode-15-creativity-my-conversation-with-ferran-adria-the-worlds-greatest-chef/ FOLLOW THE CRAZY ONE:Twitter, Instagram, LinkedIn, Facebook

Fern Adria Gastromic hero, pioneer and illustriously great chef. Ferran’s culinary empire stems around the world, blessing each location with boundary-pushing, gastronomic phenomena that leave its guests dumb-struck and in love. Most popular is the now defunct elBulli, which was voted The World’s Best Restaurant five times in a row from 2002 to 2009, with over 2 million reservation requests every year. Experimenting with ingredients, flavours and techniques, chef Adrià’s culinary career began in a renovated beach shack in Spain, pioneering Molecular Gastronomy. In 1984, upon joining the kitchen staff at ElBulli as a line cook, Ferran was nominated Head Chef only to make it one of the most sought after restaurants showcasing avant-garde cuisine. Today, chef Adrià writes cookbooks, teaches and lectures on cooking, stars in culinary programs and has launched LaBullipedia, a type of culinary Wikipedia and heads up the Elbulli Foundation.

MOLECULAR GASTRONOMY, the marriage of food and science (it's like the marriage of Ned and Rich only it's legal in most states).

Welcome to a special Radio Nibbles version of How On Earth. Nibbles' (and pie aficionado) John Lehndorff, chef Ian Kleinman and How On Earth's Jim Pullen set to work making and eating high-tech delicacies. Liquid nitrogen sorbets, strawberries floating above superconducting magnets, and more! Food and tech on the show that makes you smarter. Yum! Host/Producer/Engineer: Jim Pullen Executive Producer: Jim Pullen Listen to the show here:  

This week we discuss cheese made from human bacteria, an interview with René Redzepi of Noma, music made by microbes, how to make sriracha, dairy waste turned useful, and more. Show notes: [The Q&A: René Redzepi: Foraging and fermenting The Economist](http://www.economist.com/blogs/prospero/2013/11/qa-ren-redzepi) [René Redzepi: A Work in Progress Amazon](http://www.amazon.com/exec/obidos/ASIN/0714866911/fermup-20) [Human Cheese Dezeen](http://www.dezeen.com/2013/11/20/olafur-eliasson-tears-used-to-make-human-cheese/) Christina Agapakis Fermentophone [MSG, Seasoned For A Comeback NPR](http://www.npr.org/blogs/thesalt/2013/11/17/245728214/msg-seasoned-for-a-comeback) [Judge Orders California Sriracha Factory to Halt Odor-Making Operations Eater National](http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php) [How to Make Sriracha from Scratch Serious Eats](http://www.seriouseats.com/2012/02/how-to-make-sriracha-from-scratch-sauces.html) [Milwaukee Will Smell Extra-Cheesy This Winter Take Apart](http://www.takepart.com/article/2013/11/24/dairy-brine-milwaukee-cheese-roadways) [Bacteria Turn Dairy Waste Into Clean Burning Biofuel Wisconsin Public Radio News](http://news.wpr.org/post/bacteria-turn-dairy-waste-clean-burning-biofuel) [Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate PNAS](http://www.pnas.org/content/early/2013/11/20/1317377110.abstract?sid=8f8cd724-4105-404f-ac6b-b1f4716426de) [Plastic tanks catch on in wine industry The Press Democrat](http://www.pressdemocrat.com/article/20131103/business/131109940#page=0) [Why We Don’t Eat Beef for Thanksgiving Mother Jones](http://www.motherjones.com/environment/2013/11/seasonal-meat-beef-turkey-thanksgiving) [Science After Dark Facebook](https://www.facebook.com/ScienceAfterDarkSLO) [Science and Cooking 2013 Lecture Series Harvard School of Engineering and Applied Sciences](http://www.seas.harvard.edu/cooking) [The Science of Gastronomy Coursera](https://www.coursera.org/course/scigast) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

FIPDES Introducing module Molecular Gastronomy activities and teaching in DIT, Ireland Roisin Burke, Professor at DIT

FIPDes Introducing module Molecular Gastronomy activities and teaching in Napoli University, Italy, with some examples of mediterranean Molecular Cuisine Vicenzo Fogliano

FIPDES Introducing module Molecular Gastronomy activities and teaching in AgroParisTech, France Includind applications of Molecular Gastronomy : Molecular Cuisine, Note by Note cuisine Hervé THIS

Steven Dugger talks about his start in the food business and Molecular Gastronomy. Produced and hosted by Jennifer Bell, khsu.org

Rachel Ankeny is Senior Lecturer in the School of History and Politics and Manager of the Graduate Program in Gastronomy at the University of Adelaide, Australia. She holds a Ph.D. in History and Philosophy of Science from the University of Pittsburgh and a Master of Arts degree from the University of Adelaide. Although the term “molecular gastronomy” was coined only in the late 1980s, investigations of the application of science to culinary practices have a long history. So what distinguishes recent efforts, and more generally, what is molecular gastronomy as opposed to food science? Rachel’s talk explores the concepts underlying molecular gastronomy and particularly its connections to the content and rhetoric of molecularization in the late twentieth century. Outreach in Biotechnology’s Food for Thought Lecture Series brings together internationally recognized experts to talk about the best (and worst) ways to use biotechnology for food and fuel. For more information, go to http://OregonState.edu/OrB A study guide to this lecture is available at http://oregonstate.edu/orb/food-for-thought Recorded 8 Nov 2007

After botching a particularly tricky dish, molecular chemist Herve This decided to figure out why his recipe didn't work. He ended up creating a new field of cuisine: Molecular gastronomy. Join Josh and Chuck as they explore this new frontier of cooking. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

After botching a particularly tricky dish, molecular chemist Herve This decided to figure out why his recipe didn't work. He ended up creating a new field of cuisine: Molecular gastronomy. Join Josh and Chuck as they explore this new frontier of cooking. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Show 82 This And That Podcast61 minutesdownload mp3:   play right NOW:   The kids are back in the studio and a lot has happened since we last put on a show. See topics below and thanks for listening!Show Notes:Political Comments In The Weirdest PlacesThe Big SpillTerrorists In NYMore Toyota ProblemsMy Dead Baby PossumIt's Allergy Season Like CrazyArizona's New LawiTunes And The Music BusinessET Might Not Be So Cute!The World's 50 Best RestaurantsMolecular GastronomyHealth NewsCoffee!New Adult Playground Sports Making A ComebackParkourMagic 8 Ball Movie!Stupid Facebook CommentsFacebook And Twitter Musings

The term molecular gastronomy can sound pretentious, but food writer Harold McGee describes it as “the science of deliciousness.” Learn more about the science of food (and deliciousness) in this week’s episode. SHOW CLOCK 00:00 Opening Credits 00:30 Introduction 01:14 Element of the Week: Bismuth 03:39 Mystery Solved! The Perfect Egg 06:28 Chemistry in the Kitchen: Making Mousse Without Dairy 11:04 Quote: Jean Anthelme Brillat-Savarin 11:19 Closing Credits CREDITS Special thanks to Chi Chan for researching this show. Additional credits available at chemheritage.org/distillations.

This week one of the world’s top chefs Heston Blumenthal , the man behind dishes such as ‘Snail Soup’ and ‘Egg & Bacon Ice Cream’ , and whose scientific approach to cooking is often referred to as Molecular Gastronomy…... Also on the show is one of the UK’s leading conductors Richard Hickox who has over 300 recordings to his name..

"Dear Broken Friend" by Sunset from Bright Blue Dream; "Red Algae" by Food from Molecular Gastronomy; "Old Spy" from the self titled CD by AFGCT; "Offer Rota" by Joakim Skogsberg from Jola Roka. Ripped by a friend from an old piece of vinyl; "Hypnotists" by Bardo Pond from Batholith; "A Slow March Becomes A Flight" by Random Touch from A True Conductor Wears A Man; "Rockist Part 2" by School of Language from Sea From Shore; "Pyh�pietarinaukio" by Eleanoora Rosenholm from Vainajan Muotokuva; "An Event (Helicopter Passing)" by Jason Forrest from The Unrelenting Songs of the 1979 Post Disco Crash; "Up in Flames" by Odd Nosdam from Level Live Wires; "Summon" by the Starving Weirdos from Summon with Electronic Sorcery

"Dear Broken Friend" by Sunset from Bright Blue Dream; "Red Algae" by Food from Molecular Gastronomy; "Old Spy" from the self titled CD by AFGCT; "Offer Rota" by Joakim Skogsberg from Jola Roka. Ripped by a friend from an old piece of vinyl; "Hypnotists" by Bardo Pond from Batholith; "A Slow March Becomes A Flight" by Random Touch from A True Conductor Wears A Man; "Rockist Part 2" by School of Language from Sea From Shore; "Pyh�pietarinaukio" by Eleanoora Rosenholm from Vainajan Muotokuva; "An Event (Helicopter Passing)" by Jason Forrest from The Unrelenting Songs of the 1979 Post Disco Crash; "Up in Flames" by Odd Nosdam from Level Live Wires; "Summon" by the Starving Weirdos from Summon with Electronic Sorcery

What's in a name? Avant-garde chefs rebel against the term Molecular Gastronomy. Nation's Restaurant News food editor Bret Thorn examines the latest twists in creative cookery.