Lily Binns
Lily Binns is a writer and a producer for the dance company Pilobolus. She lives in Brooklyn.
19 Posts
Pickled Christmas
One of us is cooped up in the house with a busted foot (a cracked navicular, to be exact), and, with a whole lotta time on her hands, is experimenting with fruits, vegetables, and acetic acid, starting a line of homemade pickled presents to fit within a recession-era gift-giving budget.
The apartment reeks of hot vinegar [...]
Hungry Scientists Heart NPR
Watch Patrick on NPR’s Science Friday making carbonated fruit. Also listen to Andrea Seabrook interview the two of us on Weekend All Things Considered.
Sugar Papa
On a recent exploratory foray through Soho, we stumbled on the candy store Papabubble. Their shtick—demonstrating candy-making in an exquisitely minimalist shop—might be a euro-touristy gimmick, but we still swooned for the beakers, sugar, and stainless steel. A lass kneaded a hot log of sugar back and forth to cool it and snipped its tail [...]
Pig Candy
Jennifer 8. Lee’s blog in today’s Times about Roni-Sue’s bacon-covered chocolate reminded us of one of our beloved long-lost recipes from the book. (Backstory: most of the straightforward “food” recipes had to be cut because of—ahem—marketing concerns.) With our cromagnon love of combinations of sugar and salt, we originally included a simple but orgasmic treat of [...]
Purple Haze, All in My Brain
One of the chapters in our book is a collection of drinks one can make with dry ice, including fizzy lemonade, root beer, and martinis. CO2 is a gift to mixology for a couple reasons. At regular atmospheric pressure, it sublimates directly from a solid to a gas when the temperature rises above -109.3 degrees [...]
Swooning from the Fumes
We can hardly see straight we’re so overcome by the New York Times running Julia Moskin’s story and Gabriel Stabile’s gorgeous photos on the cover of the Dining Section today. We entertained the two of them last week at home (Lily’s home; not Patrick’s. We are NOT married!) and nervously demonstrated our geekoid tricks for [...]
C Us on CBS
Mutt and Jeff appeared Tuesday morning on the CBS Early Show.Â
Watch us make fools of ourselves as our gracious host Harry asked us about The Hungry Scientist Handbook. And share our amusement over the comment we elicited from a citizen seemingly equally paranoid about kitchen safety and politics.Â
Ice Cream Glory
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Make cryogenic icecream
Maker Faire 2008
We spent last weekend at the Maker Faire in Austin and made, as our pal Alex Polvi who helped us out a LOT said, a crap-load—as in, five HUNDRED—servings of ice cream with liquid nitrogen.Â
And here is [...]
Edible foil
One of the very first projects that we developed for our book was an electric candle cake. We tried several different materials and methods for creating edible circuitry: gold leaf (from Goldschlager), electrolyte-saturated sports-drink-powder, even nontoxic electrode pad gel (YUCK), then finally, edible silver foil. This atomically thin silver leaf is traditionally used as a [...]
Monstera deliciosa
We’ve seen a lot of fruits in our time, but a visit to the local crunchie food co-op this weekend yielded a queen we had never before seen. A monstera deliciosa, or “delicious monster”, beckoned from the exotic fruit table, daring us to shell out the $5.99 the store was asking for it. Never weak [...]
