I am Putting Raisins On Notice
I recently asked the question, “Does anyone really like raisins? Not just tolerate them, but really like them?” on facebook, and the overwhelming response was this: (while some people do like them in trail mix or just by themselves) we certainly don’t want them mucking up our baked goods. Arguments were made for including raisins in some holiday dishes – and even in a grilled cheese, but over 80% of respondents didn’t want them in their cinnamon rolls, their cookies or their bread.
Look out, raisins, you’re officially on notice.
The Trouble with Tailor
Ever since I heard about the chocolate gnocchi and the cornbread ice cream at Tailor I’ve been wanting to go. I’m a huge fan of molecular gastronomy, and Sam Mason (formerly of WD-50) as the head chef just made it all the more appealing. Unfortunately, the kitchen abruptly closed over the summer this year for “a revamp” (according their recording), but it was to reopen in September.
Now that it’s October, (and after checking the website to make sure it really was open), I headed down there eager to bask in the originality of it all. Unfortunately, when I arrived they told me that the kitchen was still not open (just the bar). Here’s what the bartender said was the reason:
“I’m the last to know everything, but I think our chef is doing some sort of reality TV cooking show or something.”
A bit of googling, and I quickly realized how out of the loop I am (not to mention how out of the loop the bartender is). Sam Mason is competing on Iron Chef. You can watch him cook off against Morimoto here:
http://www.fancast.com/tv/Iron-Chef-America/100908/1192755342/Morimoto-vs.-Mason/videos
While it is certainly a pain that we still don’t know when the kitchen will reopen, at least we know he has a good excuse.
Ever since I heard about the chocolate gnocchi and the cornbread ice cream at Tailor I’ve been wanting to go. I’m a huge fan of molecular gastronomy, and Sam Mason (formerly of WD-50) as the head chef just made it all the more appealing. Unfortunately, the kitchen abruptly closed over the summer this year for “a revamp” (according their recording), but it was to reopen in September.
Now that it’s October, (and after checking the website to make sure it really was open), I headed down there eager to bask in the originality of it all. Unfortunately, when I arrived they told me that the kitchen was still not open (just the bar). Here’s what the bartender said was the reason:
“I’m the last to know everything, but I think our chef is doing some sort of reality TV cooking show or something.”
A bit of googling, and I quickly realized how out of the loop I am (not to mention how out of the loop the bartender is). Sam Mason is competing on Iron Chef. You can watch him cook off against Morimoto here:
http://www.fancast.com/tv/Iron-Chef-America/100908/1192755342/Morimoto-vs.-Mason/videos
While it is certainly a pain that we still don’t know when the kitchen will reopen, at least we know he has a good excuse.
The Doughnut Cheeseburger
The latest contribution to America’s obesity problem is this doughnut cheeseburger being served at a state fair in Springfield. It’s about 1500 calories (gasp!), and my only question is this: would you EVER see anything like this in Europe?
p.s. Yes, I want to try it.
The Starbucks Vai Verdict
the new Starbucks Vai (instant coffee) isn’t as amazing as the girl behind the counter promised me it would be. It’s pretty darn close to Sanka.