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I had a gentleman named John and his chef friend named Janos joined me in the kitchen last night. They are both from Tucson and were in town and asked if they could come and play with me. John is geochemist at the university of Arizona.

I have not done a post in a few days. I am trying to get my packet ready to send into Bocuse. I feel that I have some strong dishes. The only problem is that I heard of it last week so putting together a art full presentation might be a stretch. I will put in a entry no matter what.

As you can tell by my tasting menu I have an obsession with noodles. Molecular cooking has enabled me to come up with new flavors that are gluten free and are 95% or more of the ingredient you are highlighting. I think people are comfertable with this medium, they are willing to try new flavors because we all love it.

An updated version of “Texture - A hydrocolloid recipe collection” is now available for download (version 2.1). The version includes corrections of typos, minor additions to the property tables plus an important update in the gelatin section and a recipe for agar filtration.

I have been scaling back some of the techniques to see if the menus will sell better. I am relizing that the people that come in for it are looking for the freeky shit. I am going to experiment a little more with some flavor combinations and textures. I am using some rose pedals that I picked and some bok choy from our garden this week.

I am very busy this week with the planning of the media client party. It should be a great event. We did a photo shoot for the Rocky Mountain News a couple days ago. They are doing an article for fathers day and got a few shots of me and my dad. My father is a culinary instructor and is the reason I got into this business.

Took a trip to Kansas the last couple days. Thank god my mom can cook, there is not a lot of good restaurants out that way. The best meal we had was at the Topeka airport. I guess people like to watch the plains come in while they eat. It is certainly a whole different pace from my life here.

Texture - A hydrocolloid recipe collection It’s a pleasure for me to announce that an updated version of the hydrocolloid recipe collection is available for free download as a pdf file (73 pages, 1.8 Mb). What’s new? Several new recipes have been added (now counting more than 220 in total), including recipes with cornstarch, guar gum, gum arabic, konjac and locust bean gum.

Photo by Mel B via flickr.com (CC). Measuring powders by volume has serious limitations (more on this later in an up-coming post), but one great advantage is that for small quantities going by volume can sometimes be more accurate than weighing them. At least when you work in a kitchen and don’t have access to professional lab scales.