Erich Berghammer, also known as Odo7 [homepage, myspace] is an aroma jockey or AJ for short. He blows scents over his audience with huge fans and has stocked up a pantry with exotic spices, roots, leafs, oils, extracts and herbs.…
Dominique & Cindy Duby, chocolatiers based in Canada, have put together two “scientific chocolate tasting kits” (one, two). Some of the science behind is explained in their “tasting notes” (copy the text into a wordprocessor to read it). For a…
In a recent survey 72% of chefs say they may want to experiment with molecular gastronomy in 2007. That’s an impressive number and considering the attention molecular gastronomy gets in media I bet many home cooks would want to experiment…
As a followup to the previous posts on chocolate pairings (chocolate sauerkraut cake and chocolate + caraway and other pairings), here’s a picture of an exotic chocolate I got for Christmas. It’s from Schloss Bückeburg in Germany, but a label…
I have been pondering on the chocolate sauerkraut cake I wrote about, and considering the fact that caraway is a spice used in sauerkraut I did some googling… And voilá – I found a page on different chocolate and cognac…
After giving a presentation about molecular gastronomy I was asked if I had ever heard about a chocolate cake baked with sauerkraut. I admitted that this was new for me, but that I would be very interested in the recipe.…
If two different foods share one or more volatile molecules, chances are they can taste pretty nice when eaten together. A further discussion of the science behind can be found here. I justed wanted to share a picture of the…
