slow food @ fort mason june 21st/09

amazing event ...$20 bought a ticket in and all the wine pours you wanted...silent auction..i won a tasting at drakes bay oysters for 25 people...craig stole was serving his own pizza at delfina stand, framani salamis and delicious mortadella...fine wines from italy and around the world..no crowds!!  a most pleasurable slow afternoon.

Science, Sous Vide, Harold Mcgee and Bruno Goussault

A visit to Cuisine Solutions in Alexandria, Virginia to attend a training with the man who invented SousVide, Bruno Gaussault. He is the man who perfected the technique and provides precision testing for many of the recipes of top chefs around the world like Thomas Keller.

see

http://www.cuisinesolutions.com/professionals/chef-profiles/

http://www.sousvidecooking.org/bruno-goussault-dvd-about-sous-vide-technique-and-recipes/

http://www.nytimes.com/2005/08/14/magazine/14CRYOVAC.html?pagewanted=all

So seeing as we are talking food Science I went to hear Harold Mcgee, science and food writer talk at a book signing.

http://topics.nytimes.com/top/reference/timestopics/people/m/harold_mcgee/index.html

http://curiouscook.com/

http://curiouscook.typepad.com/site/keys-to-good-cooking.html

Welcome to PDT-pleasedontell Just remember only one T

I went to this bar in New York, it's name PDT "Please don't Tell" and I thought what a great name even though the bar sucks!!! You had to walk through a fried hotdog restaurant and climb into the smallest telephone booth and then pick up the phone and ask to be let in...oh so pretentious!!

Now meet my friends

I like to think there are a few discerning people out there who would like to find out where I go and what I like to eat and where I like to eat, maybe you will follow in my footsteps...so off we go