A former professor of mine told me “you can’t shit if you don’t eat”. What she meant was that I needed to learn a balance between creative input and output. As a designer if you work too hard for too long, you start to loose the joy in what you do and that’s a death-knell [...]
Pata Negra Tapas, NYC How are the hams cured? The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least nine months, although some producers cure their jamónes [...]
Dave “I’m not your bitch, bitch” Martin (of Top Chef fame) has a new resturant called Crave. (via ChowHound): They’re really making using [sic] out of Dave Martin’s 15 minutes of fame. He made the rounds around the tables. If you order Dave Martin’s truffle mac and cheese (the dish that earned him the win [...]
After checking out an old favorite of mine, Area 17, I noticed they designed a site for Nove (Grupo Gastronómico Galicia) – it’s a group of gastronomic chefs based in Galicia, Spain. In 2007 I spent three months in Raxo (Pontevedra) and 99.9% of the time the food blew me away. Galicia has some of [...]
Foodfordesign has great lab projects for making some of those crazy molecular gastronomic creations like glass-like sugar creations and juice roe – check it out: Photo Credit: Michael O’Boyle. See this and other amazing food photographs at the Chicken Fried Gourmet
Foodpairing is a site that shows which foods’ flavor components match with each other. Check it out: