Oh, I have been very busy

On February 9, 2011, in boston, update, by Stephanie

I did a little bartending last month, and worked at a con, and moved from Somerville to Quincy (it’s just one end of the red line to the other, but I feel very far away), and I’ve had I.T. work, and it’s just been a massive amount of stuff!

In the middle of all this, I took a class/seminar in scotch whisky tasting (I took notes and will transcribe them soon), provided some info to Stuff Magazine on the subject of ‘using liqueurs you’re sort of embarrassed to have in your bar’, sold some syrups to a bartender, and….hrm. You know, something else that I was thinking of when I started the list, and it’s gone now.

Next week I’m taking a class in molecular gastronomy – as I said to someone the other evening, I’m hoping to get some good ideas and skills from it for bartending – Jell-O Shots are one of the original attempts at molecular gastronomy. If you ever want to be blown out of the water by jelly shots gone upscale, go check Jelly Shot Test Kitchen. They are the most elegant jelly shots on the planet.

 

4 Responses to Oh, I have been very busy

  1. Rachel says:

    How did the molecular gastronomy class go?

    • Stephanie says:

      It did not go; it was cancelled due to illness. They’ve rescheduled it for March 2nd, but I don’t know if that will be possible. I’m not going to cancel another potential work day to go.

  2. Kathryn T. says:

    What other molecular gastronomy stuff could you do with drinks? I know there was a famous dish at Alinea that was garnished with applewood smoke; could you do something like that with a cocktail?

    • Stephanie says:

      Foams, which are pretty tired in the food area (ah, Marcel), are perfectly acceptable and interesting in drinks. Fruit Caviar is a good garnish addition. Because of the gelling process for fruit caviar, I don’t think that you could use much alcohol in it, though I want to find out. You can also mildly carbonate any drink with a little bit of dry ice to make it bubble.

      I also recently made ‘edible margaritas’, using a Food Saver vacuum marinade unit. It was done as a slice of lime, with a ‘marinade’ of tequila, sugar and triple sec. After the vacuum marinade of 5 minutes, you wind up with what is still a fresh slice of lime, that’s been infused with the other ingredients. It can be ‘rimmed’ with salt or not.

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