Word: kitchener
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...colicky infant. Rosie Herman, of Tomball, Texas, worked 15 years as a manicurist before giving birth to twin girls and then noticing that the tasks of motherhood were drying out her hands (imagine changing a dozen diapers a day). She cooked up an exfoliating, moisturizing formula in her kitchen, then juggled eight credit cards and even resorted to bartering to get her One Minute Manicure business off the ground. Back in 1999, a neighbor who owned a computer would place orders and print invoices for Herman and get home-cooked meals in return. Since then, Herman has sold $20 million...
When something goes wrong in Heston Blumenthal's kitchen, it goes wrong in profoundly inedible ways. "Foie gras ice cream was probably a low point," says Blumenthal. "The fat crystals were too big, so the mouth feel was terrible. You could taste the sliminess. The smell wasn't lovely either." Of course, in Blumenthal's kitchen it's often hard to tell the difference between wrong and right. Among his signature dishes: snail porridge, salmon poached with licorice jelly and--after failed experiments with goose liver, parsley, garlic and other ingredients--smoked-bacon-and-egg ice cream...
...years ago, Blumenthal was a photocopier salesman. He had never worked in a kitchen, and his knowledge of food came entirely from books. Now he is one of the youngest chefs in history to earn three Michelin stars and, just shy of his 39th birthday, is the leading light of molecular gastronomy, an emerging school of cooking that emphasizes the science of cuisine--like understanding why meat is best slow-cooked at 136 (higher temperatures cause the proteins to tighten up and release their juices into the pan). "The name molecular gastronomy is quite bad," says Blumenthal. But his food...
With astonishing speed and obsessiveness, Blumenthal created a circle of foodie physicists and chemists and applied their wisdom to the kitchen. Barham exposed him to lab-equipment catalogs. Tom Coultate, a retired food biochemist from South Bank University, explained advanced gelling agents (used in the restaurant's tea, almond and quail jellies). Anthony Blake, a vice president of Firmenich, a Swiss fragrance and flavor company, was most influential. "The first time I went to Geneva," says Blumenthal, "Tony showed me thousands of flavor molecules and extracts in little jars. I was in heaven...
...let’s leave it to the filmmakers to represent their over-caffeinated, half-crazed festival. This line is from “Kombat Kitchen,” in which the producer of an extreme cooking show is attempting to explain its popularity: “We know what the people want; a little ‘T&A,’ a little violence, and a whole lot of eating...