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Thread: New Modernist Cooking Website for Noobs

  1. #1
    Senior Member Mucho Bocho's Avatar
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    New Modernist Cooking Website for Noobs

    So I've had the Modernist Cuisine for Home book for about a week now. I've only cooked a few recipes out of it.

    Beautiful book, full of lots of new ideas and nothing that requires a commercial centrifuge or paco jet.

    Some recipes are, just cause you can as opposed to must try.

    It doesn't cover many of the new modernist ingredients. I've already had to solicit the feedback from Bienik. Man know kitchen science and is a artist at plating.

    But I found a new site looks like it dedicated to helping noobs explore this modern gastronomic approach to cooking.

    Hax--nobody's talking to you ;-) save your stories of herecy and the like.

    http://www.modernistcookingmadeeasy.com/

  2. #2
    Senior Member eaglerock's Avatar
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    Very nice website, thank you for sharing.

    I'll add ideas in food blog. they always have some cool ideas. i also own their book.

  3. #3
    Senior Member Mucho Bocho's Avatar
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    Eag, Back at ya. Thanks for sharing. How would describe the books approach? I love trying out moderns recipes but I just thumbed through the Volt Brothers book. Oh Man, I bet even Naxamy--Neil wouldn't attempt these at home. Like I'm going to make a sauce that cost $100 and ounce, takes all day to put three drops on the plate. Uh, no thanks.

    I'm waiting for my isi thermo whipper to come. Very excited about that.

  4. #4
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    Quote Originally Posted by Mucho Bocho View Post

    Hax--nobody's talking to you ;-) save your stories of herecy and the like.

    http://www.modernistcookingmadeeasy.com/
    Mr. Bucho, you misunderstand. I never suggested that the sous-vide is useless, as I recall someone on here was able to effectively oil the scales on a wooden handle with one. I don't mind lose students to show me something only new, when they had added to the sum total of culinary knowledge that they have made it as a chef. Just don't try to smoke pork with one; that profanes my religion. And btw, it’s HERESY, you heatheren. Good Carolina boy like you should know better!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  5. #5
    Senior Member Mucho Bocho's Avatar
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    LOL Hax, you're a funny guy. I live in Raleigh and i can't tell you how hard it is to find decent BBQ (of any of the flavors). so I make my own, using an electric smoker. I'm sure that you appreciate those devices too. I also inject them with phosphates but do buy Step 4 pork or pasture pork. that makes all the difference. I'm going to smoke a whole bacon slab this weekend. Pics to follow

  6. #6
    Senior Member eaglerock's Avatar
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    The book is simple and easy to understand.

    They have a lot of cool ideas too. here is an exp:








  7. #7
    Very nice website, thank you for sharing

  8. #8
    Senior Member quantumcloud509's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    (creepy vampire voice)yes, charcuterie, yes. tell me more, little computer, tell me, what else do you know?

    Thanks for sharing.

  9. #9
    Quote Originally Posted by hax9215 View Post
    I never suggested that the sous-vide is useless, as I recall someone on here was able to effectively oil the scales on a wooden handle with one.
    Sous vide as a technique doesnt involve packing under vacuum.

    You got that wrong.

  10. #10
    Senior Member Deckhand's Avatar
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    Nice link Mucho Bucho.

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