https://gastronomer.info/2020/11/25/pumpkin-spice-cocktails-hot-cold/https://gastronomer.info/wp-content/uploads/2023/07/90d5d-pumpkin-spice-cocktails.pngPumpkin Spice Cocktails2023-07-31T14:53:10+00:00monthlyhttps://gastronomer.info/2020/07/09/fat-washed-brown-butter-bourbon-sour-cocktail/https://gastronomer.info/wp-content/uploads/2023/07/4175d-the-gastronomer-_-brown-butter-bourbon-sour.jpgFat Washed Brown Butter Bourbon Sour | The Gastronomer2020-07-09T18:44:33+00:00monthlyhttps://gastronomer.info/cooking/2020-06-11T23:16:10+00:00weekly0.6https://gastronomer.info/2020/06/11/un-mozzarella-sticks/2020-06-11T22:03:48+00:00monthlyhttps://gastronomer.info/beverages/2020-06-09T12:20:37+00:00weekly0.6https://gastronomer.info/2019/07/03/rose-gold-martini/https://gastronomer.info/wp-content/uploads/2023/07/97a34-rose-gold-martini-poster.pngRose Gold Martini Posterhttps://gastronomer.info/wp-content/uploads/2023/07/fc58a-img_1246.jpgIMG_12462020-06-09T12:11:02+00:00monthlyhttps://gastronomer.info/2011/05/05/dulche-de-leche-sous-vide/https://gastronomer.info/wp-content/uploads/2011/05/img_02641-e1304569263635.pngIMG_0264https://gastronomer.info/wp-content/uploads/2011/05/img_02761.pngSous Vide Dulce De LecheSous Vide Dulche De Leche: 7 samples of sweetened condensed milk that have been cooked for 2-14 hours at 2 hour intervals (the eighth sample at the back is uncooked).https://gastronomer.info/wp-content/uploads/2011/05/img_0264.pngDulce De Leche NirvanaDulce De Leche Nirvanahttps://gastronomer.info/wp-content/uploads/2011/05/2011-05-01_18-12-24_296-e1304567612249.jpgPolyscience Sous Vide Professionalhttps://gastronomer.info/wp-content/uploads/2011/05/img_0276.pngSous Vide Dulce De Lechehttps://gastronomer.info/wp-content/uploads/2011/05/img_0234.pngCan of Sweetened Condensed MilkAn aluminum can of sweetened condensed milk that has been boiled for 3-4 hours.2020-06-09T12:09:26+00:00monthlyhttps://gastronomer.info/experiments-hacks/2020-06-09T12:05:35+00:00weekly0.6https://gastronomer.info/2020/06/08/knife-sharpening-101/https://gastronomer.info/wp-content/uploads/2023/07/199ae-knife-sharpening-101-the-gastronomer.pngKnife Sharpening 101 | The Gastronomerhttps://gastronomer.info/wp-content/uploads/2023/07/41f77-intro-to-knife-sharpening-_-the-gastronomer.jpgIntro to Knife Sharpening _ The Gastronomer2020-06-08T17:15:17+00:00monthlyhttps://gastronomer.info/2020/05/07/the-pink-drink/https://gastronomer.info/wp-content/uploads/2023/07/93d3d-pink_drink_uncropped.pngpink_drink_uncroppedhttps://gastronomer.info/wp-content/uploads/2023/07/fffb9-pink_drink_small.pngpink_drink_smallhttps://gastronomer.info/wp-content/uploads/2023/07/63819-pink_drink.pngpink_drink2020-05-20T19:05:49+00:00monthlyhttps://gastronomer.info/cocktails/2020-05-07T22:32:08+00:00weekly0.6https://gastronomer.info/about-me/https://gastronomer.info/wp-content/uploads/2023/07/86285-110103_sitecompli_rg-0898.jpg110103_SiteCompli_RG-08982020-05-07T22:28:30+00:00weekly0.6https://gastronomer.info/2019/11/25/pumpkin-pie-martini/https://gastronomer.info/wp-content/uploads/2023/07/2ee9a-pumpkin-pie-martini.pngPumpkin-Pie-Martinihttps://gastronomer.info/wp-content/uploads/2023/07/83939-20191124_200937.png20191124_200937https://gastronomer.info/wp-content/uploads/2023/07/68da8-20191124_200937-rotated-1.jpg20191124_2009372019-11-25T20:31:46+00:00monthlyhttps://gastronomer.info/2019/05/31/chicken-tikka-grillin-indian-cooking-with-kids/https://gastronomer.info/wp-content/uploads/2019/05/chicken-tikka.jpgChicken Tikkahttps://gastronomer.info/wp-content/uploads/2019/05/chicken-tikka.pngChicken Tikkahttps://gastronomer.info/wp-content/uploads/2019/05/chicken-tikka-med.pngChicken Tikka - Med2019-06-02T12:30:11+00:00monthlyhttps://gastronomer.info/2019/05/25/how-to-cold-brew/https://gastronomer.info/wp-content/uploads/2019/05/img_0119.jpgIMG_01192019-05-29T00:41:38+00:00monthlyhttps://gastronomer.info/2018/06/09/the-secret-to-the-perfect-frozen-margarita-at-home/https://gastronomer.info/wp-content/uploads/2018/06/frozen_margarita.pngFrozen Margarita2020-05-07T00:48:55+00:00monthlyhttps://gastronomer.info/2011/11/21/sleeping-turkey-the-tryptophan-myth/https://gastronomer.info/wp-content/uploads/2011/11/20111120185242.png20111120185242https://gastronomer.info/wp-content/uploads/2011/11/thanksgiving-turkey.jpgThanksgiving TurkeyPhoto Credit: Tiny Banquet Committee on flickr.com2019-11-23T04:20:29+00:00monthlyhttps://gastronomer.info/2011/11/10/thanksgiving-fry-turkey-oil/https://gastronomer.info/wp-content/uploads/2011/11/oil_ready_for_storage1.jpgoil_ready_for_storage1A plethora of vacuum sealed oil ready to be storedhttps://gastronomer.info/wp-content/uploads/2011/11/oil_in_freezer-e13208989692071.jpgoil_in_freezer-e13208989692071A freezer with the bottom full of oilhttps://gastronomer.info/wp-content/uploads/2011/11/oil_stored_in_basement1.jpgoil_stored_in_basement1Non-frozen oil samples were stored in my basement ceiling atop cold water pipeshttps://gastronomer.info/wp-content/uploads/2011/11/ventilated_oil-e13208988759851.jpgventilated_oil-e13208988759851A well ventilated container of oil, which has a short shelf lifehttps://gastronomer.info/wp-content/uploads/2011/11/specific_gravity_of_oil-e13208986401681.jpgSpecific Gravity of OilA failed attempt to measure the specific gravity of oilhttps://gastronomer.info/wp-content/uploads/2011/11/pouring_through_cheesecloth11.jpgFiltering the OilFilter the nasty bits out by passing oil through a cheeseclothhttps://gastronomer.info/wp-content/uploads/2011/11/corn_oil_for_frying_turkey1-e13208999897841.jpgcorn_oil_for_frying_turkey1-e1320899989784https://gastronomer.info/wp-content/uploads/2011/11/8_clean_plate_club-e1320897656963.jpgClean Plate ClubGreg shows off his clean plate before getting a second helpinghttps://gastronomer.info/wp-content/uploads/2011/11/7_food_coma.jpgSatisfied CustomerOur pilgrim has been fed and is entering the turkey food comahttps://gastronomer.info/wp-content/uploads/2011/11/6_thanksgiving_plate-e1320897724738.jpgThanksgiving PlateGreg shows off his respectable plate of food2018-06-09T19:23:30+00:00monthlyhttps://gastronomer.info/2011/07/09/diy-individual-fondue-pots/https://gastronomer.info/wp-content/uploads/2011/07/fondue-party.jpgFondue PartyLaura, Sharon and Dave enjoying their coffee can cheese fondue course.https://gastronomer.info/wp-content/uploads/2011/07/finished-fondue-pots.jpgDIY Individual Fondue PotDIY Individual Fondue Pothttps://gastronomer.info/wp-content/uploads/2011/07/step6.jpgThe Finished ProductThe finished product! The bowl you see on the left, which I got for under $2 at Target, fits snugly into the top of the fondue pot and can be easily removed for cleaning.https://gastronomer.info/wp-content/uploads/2011/07/step5.jpgComplete Set of Ventilation HolesEarly tests using fewer holes and Sterno did not work. After drilling more holes and switching to a tea light I got enough heat to keep the cheese warm.https://gastronomer.info/wp-content/uploads/2011/07/step4.jpgStep 4: Drill Ventilation HolesI drilled holes in the side of the can to create ventilation for the flame.https://gastronomer.info/wp-content/uploads/2011/07/step3.jpgStep 3: Create FlangeI bent the metal down to create a flange which created a nice snug-yet-springy fit for the bowl that holds the fondue.https://gastronomer.info/wp-content/uploads/2011/07/step2.jpgStep 2: Create FlangesNext, I created flanges by cutting into the metal every inch or so. This allowed me to easily bend the metal down to create a flange.https://gastronomer.info/wp-content/uploads/2011/07/step1.jpgStep 1: Cut off TopFirst I cut off the top flange on the coffee can with a Dremel tool. Without this step, the metal bowl that holds the cheese would not have fit.2018-06-09T19:16:38+00:00monthlyhttps://gastronomer.info/2012/12/15/the-quest-for-the-perfect-matzo-ball-traditional-sweet-and-deep-fried-variations/https://gastronomer.info/wp-content/uploads/2012/12/dessert_matzo_ball_soup.jpgDessert Matzo Ball SoupSweet matzo ball in creme anglaise "soup" topped with crushed candy canehttps://gastronomer.info/wp-content/uploads/2012/12/sous_vide_creme_anglaise.jpgSous Vide Creme AnglaiseSous vide creme anglaise.https://gastronomer.info/wp-content/uploads/2012/12/matzo_ball_ingredients.jpgMatzo Ball IngredientsBasic matzo ball ingredients: 2 eggs, 2 tbsp oil, 1/2 cup matzo mealhttps://gastronomer.info/wp-content/uploads/2012/12/matzo_ball_dessert_variation.jpgSweet Matzo Ball VariationSweet matzo ball with chocolate sauce and crushed candy cane.https://gastronomer.info/wp-content/uploads/2012/12/fried_matzo_ball.jpgFried Matzo BallFried matzo ball served with Manischewitz wine-glazed pork belly and Jerusalem artichoke puree.2012-12-16T03:31:21+00:00monthlyhttps://gastronomer.info/2012/08/04/find-the-hotspots-in-your-grill-with-this-not-so-high-tech-device-or-why-food-geeks-like-me-bring-home-all-the-hot-grills/https://gastronomer.info/wp-content/uploads/2012/08/2012-07-29-14-29-44.jpg2012-07-29-14-29-44https://gastronomer.info/wp-content/uploads/2012/08/2012-07-29-16-26-50.jpgThe Grill Heat MapThis is the resulting grill heat map. The darker spots are hot spots in my grill and the lighter spots are the cool spots.https://gastronomer.info/wp-content/uploads/2012/08/2012-07-29-14-20-32.jpgSlices of Bread on GrillLay 16 slices of bread on a hot grill, toast them and remove them, being careful to leave each one on for the exact same amount of time.https://gastronomer.info/wp-content/uploads/2012/08/2012-07-29-13-39-48.jpgThe Grill Heat Mapping DeviceA Grill Heat Measuring Device for Only $1.99https://gastronomer.info/wp-content/uploads/2012/08/2012-07-29-13-42-10.jpgMe With My GrillThis grill is a reflection of me. Quite literally.https://gastronomer.info/wp-content/uploads/2012/08/2012-07-29-13-40-59.jpgMy New Kenmore GrillMy New Kenmore Grill2012-08-05T23:56:20+00:00monthlyhttps://gastronomer.info/2012/07/22/hot-summer-dry-ice/https://gastronomer.info/wp-content/uploads/2012/07/img_0626.jpgJamie Loves the SlushyMy son, Jamie, enjoying a Sunny D Dry Ice Sushyhttps://gastronomer.info/wp-content/uploads/2012/07/img_0622.jpgIMG_0622https://gastronomer.info/wp-content/uploads/2012/07/img_0610.jpgIMG_0610https://gastronomer.info/wp-content/uploads/2012/07/img_0607.jpgSlushyThe final product looking quite tasty.https://gastronomer.info/wp-content/uploads/2012/07/img_0601.jpgStirring the MixtureStir the dry ice / Sunny D mixture until it turns into a slushy and all the dry ice has evaporated.https://gastronomer.info/wp-content/uploads/2012/07/img_0592.jpgSunny D Being Poured into Dry IcePour the cold Sunny D into a cup or 2 of dry ice chips.https://gastronomer.info/wp-content/uploads/2012/07/img_0582.jpgDry Ice MakerThe Dry Ice Maker is fitted onto a 20 LB CO2 cylinder fitted with a syphon tube.2012-07-23T10:33:51+00:00monthlyhttps://gastronomer.info/2012/07/13/tortilla-or-not-tortilla-that-is-the-question-or-the-secret-to-making-restaurant-style-tortilla-chips-at-home/https://gastronomer.info/wp-content/uploads/2012/07/7150459279_d497e8476d_b.jpeg7150459279_d497e8476d_bhttps://gastronomer.info/wp-content/uploads/2012/07/7004364314_22161d59ca_b.jpegFrying the Flour Tortillas on Cinco de MayoFrying the Flour Tortillas on Cinco de Mayo<br>Photo Credit: Kris Arnoldhttps://gastronomer.info/wp-content/uploads/2012/07/2012-07-06-21-13-53.jpgWet Fry vs. Dry FryThe chips (at the top) cooked much more evenly when sprayed with water just before going into the fryer.https://gastronomer.info/wp-content/uploads/2012/07/2012-07-06-19-53-21.jpg2012-07-06 19.53.21https://gastronomer.info/wp-content/uploads/2012/07/2012-07-06-19-50-51.jpgThe Tasting PanelThe tasting panel after filling up on chips and about to dig into the guacamole.https://gastronomer.info/wp-content/uploads/2012/07/2012-07-06-19-49-50.jpg2012-07-06 19.49.50https://gastronomer.info/wp-content/uploads/2012/07/2012-07-06-19-39-30.jpgChip Taste Test 1: All VarietiesThe chips used in the first taste test. The control is in the bowl while the homemade varieties are on the plate (items 2-6 from the list shown left to right). The store bought chips are not shown.https://gastronomer.info/wp-content/uploads/2012/07/2012-07-06-19-11-42.jpgThe Raw MaterialsThe selection of tortillas about to be fried.2013-03-17T20:51:39+00:00monthlyhttps://gastronomer.info/2012/07/03/its-cherry-season-so-smoke-em-if-you-got-em/https://gastronomer.info/wp-content/uploads/2012/07/2012-07-03-18-11-34.jpgLime Basil Rum Drink with Smoked CherryA lime basil rum drink with smoked cherry.https://gastronomer.info/wp-content/uploads/2012/07/2012-06-26-19-58-42.jpg2012-06-26 19.58.42https://gastronomer.info/wp-content/uploads/2012/07/2012-06-26-19-58-02.jpg2012-06-26 19.58.02https://gastronomer.info/wp-content/uploads/2012/07/2012-06-26-19-57-27.jpgSmoked Cherry MargaritaMy homemade smoked cherry margarita.https://gastronomer.info/wp-content/uploads/2012/07/2012-06-24-22-01-22.jpgSmoked Cherrieshttps://gastronomer.info/wp-content/uploads/2012/07/2012-06-24-22-01-31.jpgSmoker CherriesThe final product.https://gastronomer.info/wp-content/uploads/2012/07/2012-06-24-21-10-16.jpgSmoke Wafting out of GrillA sufficiently smoky grill.https://gastronomer.info/wp-content/uploads/2012/07/2012-06-24-22-33-14.jpgGrill Smoker BoxThe smoker box in my grill with hot coals.2012-07-04T02:08:49+00:00monthlyhttps://gastronomer.info/2011/05/30/diy-immersion-circulator/https://gastronomer.info/wp-content/uploads/2011/05/2011-04-14_20-07-34_330.jpgSous Vide SteakPerfectly cooked steak courtesy of my Polyscience Sous Vide Professional.https://gastronomer.info/wp-content/uploads/2011/05/img_0368.jpgSeattle Food Geek: DIY Sous Vide Heating Immersion Circulator For About $75Seattle Food Geek: DIY Sous Vide Heating Immersion Circulator For About $75https://gastronomer.info/wp-content/uploads/2011/05/img_0365.jpgDIY Immersion Circulatorhttps://gastronomer.info/wp-content/uploads/2011/05/img_0360.jpgIMG_03602011-05-30T04:22:34+00:00monthlyhttps://gastronomer.info/2011/05/12/dulce-de-leche-redux/https://gastronomer.info/wp-content/uploads/2011/05/img_03334-e1305165068565.jpgimg_03334https://gastronomer.info/wp-content/uploads/2011/05/img_03333.jpgIMG_0333https://gastronomer.info/wp-content/uploads/2011/05/img_03332.jpgimg_03332https://gastronomer.info/wp-content/uploads/2011/05/img_0333-e1305163399556.jpgimg_0333https://gastronomer.info/wp-content/uploads/2011/05/img_03501-e1305163164113.jpgLayers of DulceWe combined the leftovers from all the samples into a single beaker at the conclusion of the tasting. Here you can see the variation of color/carmelization in a nice artistic form.https://gastronomer.info/wp-content/uploads/2011/05/img_0350.jpgLayers of Dulce De LecheWe combined the leftovers from all the samples into a single beaker at the conclusion of the tasting. Here you can see the variation of color/carmelization in a nice artistic form.https://gastronomer.info/wp-content/uploads/2011/05/img_0302.jpgThe Tasting PanelThe tasting panel, getting ready for our taste test. Notice that only 5 of the 7 samples are on the table. The 2, 4 and 6 hour samples were immediately dismissed as being more like sweetened condensed milk than like dulce de leche and not part of the blind tasting.2011-05-12T11:07:21+00:00monthlyhttps://gastronomer.infodaily1.02023-07-31T14:53:10+00:00