I have recieved several emails and phone calls about an article in the New York Times Magazine section. The magazine heading is labeled "The Year in Ideas". Go figure. Anyhow, one article seemed to be most relevant to our open source approach to food, techniques, and ideas. The article is Gastronomic Reversals. It delves into a fair amount of the work we have openly shared here from Yogurt Noodles to Hot Ice Cream. The article talks about the gastronomic successes and failures of our peers. In fact, the article makes note about the difficulty of making Hot Ice Cream, and how it does not currently exist...well except that we openly serve it in our restaurant and published the recipe on our website.
I want to thank everyone who has brought the article to our attention
and patted us on the back for openly sharing ideas. I have said it before and want to say it again, ideas are free. But it sure is nice to get a pat on the back for a job well done. Well, I must then return the favor to our readers and those who dine with us, for it is your feedback which inspires and motivates us. Thank you.
In continuing to share ideas, we have another hot ice cream dish. This one ties together many ideas, from a broth made from burnt caramel, to carbonated pineapple made much easier thanks to a reader who suggested carbonating fruit in a whip cream canister with CO2 charge. Finally, the dish is topped with several scoops of hot vanilla ice cream.
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