Comments on: The Flemish Primitives: A travel report (part 1) http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Martin Lersch http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-112437 Martin Lersch Sun, 01 Feb 2009 20:20:09 +0000 http://blog.khymos.org/?p=554#comment-112437 ubergrub: As far as I know the key odorants of soursop have not been studied so I'm not able to comment on the pairing with fennel. Fennel however has been included on the www.foodpairing.be website. Remember that the flavor pairings based on key odorants are really a niche when we talk about flavor pairing in general. Most of the foods we combine do not share the majority of their key odorants, but they still go very well together! You describe how soursop masks certain flavor aspects of fennel. This is interesting! Maybe other readers have similar experiences? ubergrub: As far as I know the key odorants of soursop have not been studied so I’m not able to comment on the pairing with fennel. Fennel however has been included on the http://www.foodpairing.be website.

Remember that the flavor pairings based on key odorants are really a niche when we talk about flavor pairing in general. Most of the foods we combine do not share the majority of their key odorants, but they still go very well together!

You describe how soursop masks certain flavor aspects of fennel. This is interesting! Maybe other readers have similar experiences?

]]> By: ubergrub http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-112296 ubergrub Sat, 31 Jan 2009 02:14:50 +0000 http://blog.khymos.org/?p=554#comment-112296 I have been meaning to contact you sometime now, love the site and everything you write about and have been reading for a year+, back in november last year I was still working in the seychelles and we were playing with flavours, we matched sour sop with fennel, what an amazing outcome. Now, I am all for flavours, but have been particularly non appreciative of anything aniseed all my life, it hasn't stopped me using the ingredients and flavour matches it produces seeing many happy people from the use of it, so overjoyed brendon and I were for discovering that sour sop seems to completely take the aniseed out of fennel and absolutey produce a smooth creamy texture in flavour, I invite and challenge you to take this to the next step, without science involved so far we could tell the perfect flavour match was there to discover, let me know your thoughts, could it possibly be a TGRWT???????..interested to hear anyones thoughts...grub I have been meaning to contact you sometime now, love the site and everything you write about and have been reading for a year+, back in november last year I was still working in the seychelles and we were playing with flavours, we matched sour sop with fennel, what an amazing outcome. Now, I am all for flavours, but have been particularly non appreciative of anything aniseed all my life, it hasn’t stopped me using the ingredients and flavour matches it produces seeing many happy people from the use of it, so overjoyed brendon and I were for discovering that sour sop seems to completely take the aniseed out of fennel and absolutey produce a smooth creamy texture in flavour, I invite and challenge you to take this to the next step, without science involved so far we could tell the perfect flavour match was there to discover, let me know your thoughts, could it possibly be a TGRWT???????..interested to hear anyones thoughts…grub

]]> By: Martin Lersch http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-112032 Martin Lersch Tue, 27 Jan 2009 19:19:11 +0000 http://blog.khymos.org/?p=554#comment-112032 Cool - I just found the <a href="http://www.gamberorosso.it/videogallery/videogallery_home?category=50" rel="nofollow">videos</a> at your site. Cool – I just found the videos at your site.

]]> By: Luciana http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-111865 Luciana Thu, 22 Jan 2009 15:59:37 +0000 http://blog.khymos.org/?p=554#comment-111865 Hi, I was in Bruges too, terrif event! I took some video, including the "chicago style hot dog" of Ben Roche, chips&salsa version. Not very high quality, anyway.... I'll publish them in a few days, I hope. Hi, I was in Bruges too, terrif event! I took some video, including the “chicago style hot dog” of Ben Roche, chips&salsa version. Not very high quality, anyway…. I’ll publish them in a few days, I hope.

]]> By: Daryl Rosenblatt http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-111706 Daryl Rosenblatt Mon, 12 Jan 2009 00:38:22 +0000 http://blog.khymos.org/?p=554#comment-111706 This is really a follow up from the sous vide posting, but I wanted to let people know. I cobbled together an immersion circulator using an Auber Instruments regulator and a non-digital rice cooker, which worked fine. I've just added an aquarium circulating pump -- the model is an AquaClear 50, which cost me about $40. I played with the setting a bit, and found it worked best without the little air tube. So I can now confidently say the temperature is set, and the water now circulates. I also returned the Food Saver vertical model, and replaced it with an older Food Saver model, without the feeding motor that doesn't work. Sorry to hijack the thread. This is really a follow up from the sous vide posting, but I wanted to let people know. I cobbled together an immersion circulator using an Auber Instruments regulator and a non-digital rice cooker, which worked fine. I’ve just added an aquarium circulating pump — the model is an AquaClear 50, which cost me about $40. I played with the setting a bit, and found it worked best without the little air tube. So I can now confidently say the temperature is set, and the water now circulates. I also returned the Food Saver vertical model, and replaced it with an older Food Saver model, without the feeding motor that doesn’t work. Sorry to hijack the thread.

]]> By: blog.khymos.org » Blog Archive » The Flemish Primitives: Chocolate surprise (part 2) http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-111693 blog.khymos.org » Blog Archive » The Flemish Primitives: Chocolate surprise (part 2) Sun, 11 Jan 2009 23:35:06 +0000 http://blog.khymos.org/?p=554#comment-111693 [...] - dedicated to molecular gastronomy « The Flemish Primitives: A travel report (part 1) [...] [...] – dedicated to molecular gastronomy « The Flemish Primitives: A travel report (part 1) [...]

]]> By: Sid Frisjes http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-111690 Sid Frisjes Sun, 11 Jan 2009 19:28:58 +0000 http://blog.khymos.org/?p=554#comment-111690 I had a blast at the flemish Primitives... what a mindblowing day. I had a blast at the flemish Primitives… what a mindblowing day.

]]> By: Alessio http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-111685 Alessio Sat, 10 Jan 2009 23:03:16 +0000 http://blog.khymos.org/?p=554#comment-111685 Hi Daryl, sometimes vegetables don't need to be fully cooked so blanching maintain them crunchy cooking almost only the exterior part and leaving the rest to heat conduction :) (when you don't cool down your veggies in ice water) Hi Daryl, sometimes vegetables don’t need to be fully cooked so blanching maintain them crunchy cooking almost only the exterior part and leaving the rest to heat conduction :) (when you don’t cool down your veggies in ice water)

]]> By: Daryl Rosenblatt http://blog.khymos.org/2009/01/09/the-flemish-primitives-a-travel-report-part-1/comment-page-1/#comment-111677 Daryl Rosenblatt Fri, 09 Jan 2009 14:34:54 +0000 http://blog.khymos.org/?p=554#comment-111677 Now I find the first part, about not needing to add salt to keep vegetables green almost mind blowing. Even Thomas Keller goes on about how necessary it is to have the water "as salty as the ocean," when blanching vegetables. If this really has no effect, then is the only purpose of blanching to "precook" vegetables to speed the cooking up time later, when it's mealtime? Now I find the first part, about not needing to add salt to keep vegetables green almost mind blowing. Even Thomas Keller goes on about how necessary it is to have the water “as salty as the ocean,” when blanching vegetables. If this really has no effect, then is the only purpose of blanching to “precook” vegetables to speed the cooking up time later, when it’s mealtime?

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