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[personal profile] mattbell
Why are desserts too sweet?  Why don't they put yellow masala curry mix, paprika, uncandied ginger, copious amounts of nutmeg, or pepper into cupcakes?  What happens if we alter the flour/egg balance?  We are here to answer these questions.  Like good scientists, we will create lots of different samples, and then taste them all.  

Last time we discovered some interesting things trying to make the darkest dark chocolate cupcakes we could.  This time, we're going to mess with spices.

This will be at a house in Pacifica, not my house.  The event will run roughly 7pm-11pm.  I can take carless people with me if thet take BART to my house.  

LMK if you're interested.

Date: 2011-01-21 07:11 am (UTC)
From: [identity profile] nancyblue.livejournal.com
Scientists? Also artists, I think.

Date: 2011-01-22 01:07 am (UTC)

Date: 2011-01-21 07:22 am (UTC)
From: [identity profile] sacra-imbri.livejournal.com
Which reminds me that I want to find every dessert recipe that the resort in Costa Rica used for their desserts. Every single cake, custard, mousse, and tart was rich and texturally pleasing without being actually sweet. I doubt DoubleTree will release the recipes, but I did think about you with every bite.







Date: 2011-01-21 07:25 am (UTC)
From: [identity profile] nasu-dengaku.livejournal.com
You thought about me with every bite? :D

You could say you're counting calories and need the nutrition information. They probably won't have this available, at which point you could say "if it's less work, could I just have the ingredients?"

Date: 2011-01-21 10:38 am (UTC)
From: [identity profile] sacra-imbri.livejournal.com
Should I go back next year, I shall do precisely that ^_^
In the mean time, I shall surf the web and see if anyone has found the recipes I'm looking for and shared them >.>

Date: 2011-01-21 05:24 pm (UTC)
From: [identity profile] easwaran.livejournal.com
I just read this article two days ago. You might find it interesting, on the topic of savory desserts. Unfortunately, he didn't explain as much of the technical aspects of dessert as I was hoping, especially given that he was focusing on some molecular gastronomists. I suppose the cultural aspects are interesting too, but it wasn't what I was looking for.

Date: 2011-01-22 01:05 am (UTC)
From: [identity profile] nasu-dengaku.livejournal.com
That was interesting. I didn't know El Bulli was closing. Are there molecular gastronomy restaurants you'd recommend?

Date: 2011-01-22 01:29 am (UTC)
From: [identity profile] easwaran.livejournal.com
I've actually never been to one, though I really want to!

Date: 2011-01-22 01:29 am (UTC)
From: [identity profile] easwaran.livejournal.com
I've heard very good things about Alinea, in Chicago.

Date: 2011-01-21 07:29 pm (UTC)
From: [identity profile] hypatia156.livejournal.com
I'd love to come, but couldn't be there until 8pm... Would that be too late?

Date: 2011-01-22 01:05 am (UTC)
From: [identity profile] nasu-dengaku.livejournal.com
no, that's fine. I'll email you the address.

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