Tonight I made something that failed… Actually, I didn’t just make one thing that failed, I made three things that failed. Mozzarella meringue: didn’t taste like mozzarella. Tomato Espuma: Too loose, didn’t stand up (literally). Bone Marrow Ravioli: WAY too rich- even for me!
Thankfully I was my only audience for this particular failure night… There was one success: the meyer lemon pasta came out awesome. So why blog about this minor disaster? Continue reading →
This is the cocktail I made myself after a 5hr drive home from Dallas:
Dirty martini with a sphericated olive and olive salt rim.
The MasterChef casting in Dallas went really well. Oddly enough, I was the only person with a portable immersion circulator in the tasting. Feel free to call me if you want the details, but I’ll share this highlight from the audition:
Casting Lady: What is your inspiration for cooking?
Me: I’m really inspired by my family…
Casting Lady: (After sampling my plate which featured SIX modern molecular techniques- Pressure infusion, alcohol powderization, xanthan gum, espuma, sous vide, and flavor scenting.) Who is your family? Wiley Dufresne? Jose Andres?
And I’ll take that as a compliment!
I’ve got a call back on Monday. Thank you all for the support!