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    Articles by Scott Heimendinger
    Last week, I gave a talk at Seattle’s 0th ever Nerd Nite! 
    Last week, I gave a talk at Seattle’s...
    By Scott Heimendinger • October 6, 2011 12:00 am

    Last week, I gave a talk at Seattle’s 0th ever Nerd Nite!  My talk was titled “Food, Science, and Electric…

    Read Story

    Over a year ago I experimented with laser-cutting nori, the dried seaweed
    Over a year ago I experimented with laser-cutting...
    By Scott Heimendinger • September 1, 2011 12:00 am

    Over a year ago I experimented with laser-cutting nori, the dried seaweed paper used commonly in making rolled sushi.  Because…

    Read Story

     My feet hurt, my back is a mess, I’ve got blisters from
     My feet hurt, my back is a mess,...
    By Scott Heimendinger • August 10, 2011 12:00 am

    My feet hurt, my back is a mess, I’ve got blisters from endless brunoising, and my fingertips are still burning…

    Read Story

    On Tuesday, July 19, Food Network will air a new show titled
    On Tuesday, July 19, Food Network will air...
    By Scott Heimendinger • July 13, 2011 12:00 am

    On Tuesday, July 19, Food Network will air a new show titled Monster Kitchen, and I’m on it.  The show…

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    For some reason I can’t remember, Jessie Oleson (of the fantastic blog
    For some reason I can’t remember, Jessie Oleson...
    By Scott Heimendinger • July 6, 2011 12:00 am

    For some reason I can’t remember, Jessie Oleson (of the fantastic blog Cakespy.com) and I decided to get together and…

    Read Story

     As you may recall, last week’s peas + centrifuge experiment resulted in
     As you may recall, last week’s peas +...
    By Scott Heimendinger • June 8, 2011 12:00 am

    As you may recall, last week’s peas + centrifuge experiment resulted in three stages of pea: pea solids, pea butter,…

    Read Story

    Did you know that you can cure meat at home using nothing
    Did you know that you can cure meat...
    By Scott Heimendinger • May 18, 2011 12:00 am

    Did you know that you can cure meat at home using nothing more than a wine refrigerator?  This was my…

    Read Story

    For the past year, I’ve been meeting with Jethro Odom and Eric
    For the past year, I’ve been meeting with...
    By Scott Heimendinger • March 9, 2011 12:00 am

    For the past year, I’ve been meeting with Jethro Odom and Eric Rivera several times a month to challenge ourselves…

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    Ferran Adria is the most influential chef, living or dead, period. He’s
    Ferran Adria is the most influential chef, living...
    By Scott Heimendinger • February 2, 2011 12:00 am

    Ferran Adria is the most influential chef, living or dead, period. He’s also likely the most controversial. At his Catalonia…

    Read Story

    2010 Specialty Food Guide
    2010 Specialty Food Guide
    By Scott Heimendinger • November 3, 2010 12:00 am

    A foodie’s guide to Seattle’s niche markets.

    Read Story

    Belickis once cooked in one of Dale Chihuly's kilns.
    MistralKitchen & Spur Bring Modernist Cuisine Downtown
    By Scott Heimendinger • November 2, 2010 12:00 am

    Don’t be misled by our city’s lack of pitch-black dining rooms, cotton-candied fish, or foods that require you to solve…

    Read Story

    The Seattle Food Geek’s Tips for Being a Kitchen Chemist
    The Seattle Food Geek’s Tips for Being a...
    By Scott Heimendinger • November 2, 2010 12:00 am

    • A French press does more than brew coffee. It also makes a fantastic strainer for sauces and stocks, though…

    Read Story

    Nothing excites the Food Geek quite like sous vide cooking.
    Organic Cheetos, Wine Jelly, Sous Vide Salmon, and...
    By Scott Heimendinger • November 2, 2010 12:00 am

    The Seattle Food Geek shows you how to become a confident, cut-rate kitchen chemist.

    Read Story

    The ball on the far left was made from plain tap water
    The ball on the far left was made...
    By Scott Heimendinger • September 28, 2010 12:00 am

    The ball on the far left was made from plain tap water – never boiled, never filtered.  The 2nd ball…

    Read Story

    The nice folks at Polyscience were kind enough to loan me their
    The nice folks at Polyscience were kind enough...
    By Scott Heimendinger • September 23, 2010 12:00 am

    The nice folks at Polyscience were kind enough to loan me their new SousVide Professional heating immersion circulator. This is…

    Read Story

    If you haven’t noticed, flavored salts are becoming wildly popular. On a
    If you haven’t noticed, flavored salts are becoming...
    By Scott Heimendinger • July 6, 2010 12:00 am

    If you haven’t noticed, flavored salts are becoming wildly popular. On a recent trip to Whole Foods, I spotted an…

    Read Story

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