The Hungry Hunter
The Hungry Scientist packed up the labs and headed into the woods north of Canada for our first hunting excursion. New Brunswick on the Cains river where Atlantic salmon spawn and wild birds nest.
Backwoods cooking is always fun and we have had an interest in it since learning the knack from beloved Keewaydin Camp days. Hugh Fearnley-Whittingstall’s River [...]
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 [...]
Galileo goes digital
We recently came across a token in memorium of the Father of Science in the Museo di Storia della Scienza in Florence. We hope it was not a result of a kitchen accident, but rather a final rebel yell against the authorities that tried to quash his free thinking and scientific pursuits.
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 [...]
Edible puck
Our friend Kai got her hands on The Hungry Scientist Handbook. This is what happened:
http://2.recordertheapp.com/1cb95b237ddf0288ed78
We don’t know what happened next. We hope nothing blew up.
We’re working on making her an edible hockey puck. Any suggestions for an insanely durable yet edible material?
Oil for wine
We’ve learned that many locals in Tuscany buy their wine in bulk directly from the Chianti wineries and store it in refillable bottles. In order to keep the bottles air-tight, they pour a little oil at the top. Rather than using olive oil, which makes wine taste olivey, they use a petroleum jelly-based oil and a [...]
