Scott Heimendinger

Last week, I gave a talk at Seattle’s 0th ever Nerd Nite! 

Last week, I gave a talk at Seattle's 0th ever Nerd Nite!  My talk was titled "Food, Science, and Electric Bacon," and was a similar… Continue reading

 

Over a year ago I experimented with laser-cutting nori, the dried seaweed

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

 

 My feet hurt, my back is a mess, I’ve got blisters from

My feet hurt, my back is a mess, I've got blisters from endless brunoising, and my fingertips are still burning from the liquid nitrogen.  It… Continue reading

 

On Tuesday, July 19, Food Network will air a new show titled

On Tuesday, July 19, Food Network will air a new show titled Monster Kitchen, and I'm on it.  The show centers around a grudge match… Continue reading

For some reason I can’t remember, Jessie Oleson (of the fantastic blog

For some reason I can't remember, Jessie Oleson (of the fantastic blog Cakespy.com) and I decided to get together and absolutely destroy a few sweets… Continue reading

 As you may recall, last week’s peas + centrifuge experiment resulted in

As you may recall, last week's peas + centrifuge experiment resulted in three stages of pea: pea solids, pea butter, and pea water.  This week,… Continue reading

Did you know that you can cure meat at home using nothing

Did you know that you can cure meat at home using nothing more than a wine refrigerator?  This was my first attempt at meat curing,… Continue reading

For the past year, I’ve been meeting with Jethro Odom and Eric

For the past year, I've been meeting with Jethro Odom and Eric Rivera several times a month to challenge ourselves to learn modernist cooking. We… Continue reading

Ferran Adria is the most influential chef, living or dead, period. He’s

Ferran Adria is the most influential chef, living or dead, period. He's also likely the most controversial. At his Catalonia restaurant El Bulli, Adria has… Continue reading

2010 Specialty Food Guide

2010 Specialty Food Guide

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

2010 Specialty Food Guide
Belickis once cooked in one of Dale Chihuly's kilns.

MistralKitchen & Spur Bring Modernist Cuisine Downtown

Don't be misled by our city's lack of pitch-black dining rooms, cotton-candied fish, or foods that require you to solve a puzzle to eat—there's nothing… Continue reading

Belickis once cooked in one of Dale Chihuly's kilns.
Nothing excites the Food Geek quite like sous vide cooking.

Organic Cheetos, Wine Jelly, Sous Vide Salmon, and Other Geek Recipes

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

Nothing excites the Food Geek quite like sous vide cooking.

The Seattle Food Geek’s Tips for Being a Kitchen Chemist

• A French press does more than brew coffee. It also makes a fantastic strainer for sauces and stocks, though I'd recommend keeping your coffee… Continue reading

The ball on the far left was made from plain tap water

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

The nice folks at Polyscience were kind enough to loan me their

The nice folks at Polyscience were kind enough to loan me their new SousVide Professional heating immersion circulator. This is the first circulator that they… Continue reading

If you haven’t noticed, flavored salts are becoming wildly popular. On a

If you haven't noticed, flavored salts are becoming wildly popular. On a recent trip to Whole Foods, I spotted an aisle-end display with no fewer… Continue reading