During our our trip to the UK as part of the 2016 GGLC UK Lotus Trip, we were able to get a tour of the Zenos factory in Wymondham. If you havent heard of it before, Zenos Cars was founded in 2012 by Ansar Ali and MarkEdwards who had both spent time at Lotus and Caterham. I was lucky enough to attend the US unveiling of the Zenos E10S and was very impressed with what I saw. It struck me as an equivalent of the Lotus 211 and had significantly better fit and finish than the average Caterham I have seen in the US.… Read the rest
Thank you for sharing the last two years with us, I hope you enjoyed your time with us as much as we loved having you. RIP and keep on chasing all the critters you can find sweetie.
TL;DR summary – the Fat Duck is an incredibly theatrical experience that is as much about the “show” as it is the food. Highly recommended if you like complex meals and culinary surprises.
I first heard about Heston Blumenthal when I tried a sous vide recipe for scrambled eggs. The dish is one of my all time favourites and became a go to dish to show the power of sous vide. I then saw a few of his BBC shows and loved the way he does molecular gastronomy with a deep exploration of the science behind each dish. Plus The Fat Duck had 3 Michelin Stars and was consistently mentioned in the same breath as El Bulli and French Laundry in the late aughts.… Read the rest
One of the concepts I have been toying with is creating a dessert that looks like a savory course but is actually sweet in taste. Since my next fancy meal is going to have “Eggs” as its theme, I decided to try making a new version of Spaghetti Carbonara as that is probably my favourite egg based pasta. The end result is what you see below, Spaghetti Carbonara Dessert with white chocolate spaghetti, candied bacon, crystalline honey, black pepper and lava salt.
The first step was to make white chocolate spaghetti using the recipe from the Molecule R kit (175ml water, 2g agar agar, 85g white chocolate, boil, extrude).… Read the rest
Summer at Delphix is a time for many fun activities including the annual Delphix Summer Hackathon. Originally started in 2015, it has become one of the events that both employees and summer interns look forward to the most. This years hackathon included a wide variety of projects including a Raspberry Pi coffee pot tracker and a game to entertain users who hit unexpected 404 error pages. The judges spent a long time deliberating and chose the following winners:
Best Product Hack: Andrew Nguyen for Conditional Table Partitioning for a Masking Job
The current process of creating multiple masking jobs that each differently partition a single database table is incredibly tedious and error-prone.… Read the rest
After my recent Spheres and Circles dinner adventure I decide to put together a quick post on how to get started with frozen reverse spherification.
The basic recipe for reverse spherification is really quite simple. First create your flavourful liquid that you want to spherify and add 2% calcium lactate to the mix. Next freeze the liquid in a mould to create frozen spheres. While the spheres are freezing, prepare a 0.5% solution of sodium alginate dissolved in distilled water (5g sodium alginate in 1000g of water). Let the alginate sit for at least 2 hours to fully hydrate and also lose any bubbles that were created while mixing.… Read the rest
This was an interesting meal inspired by watching the Gaggan Anand episode of Chefs Table Season 2. Specifically we were watching a birds nest like dish which Nithya said might be a pani puri as well as his spherified yougurt amuse bouche. This idea of spherified Indian food combined with my fish in a barrel dish meant that this meal would have to be all about Spheres and Circles.
The first course was a straightforward mojito sphere encapsulating a mint leaf. Instead of using Xantham gum based preparations I decided to go the frozen reverse spherification route as described in this video.… Read the rest
While planning my second home tasting meal I was investigating some molecular cocktails and really fell in love with a recipe for a deconstructed white russian with rice krispies. I loved the fact that diners have no idea what they were going to get and the fact that it was a drink but looks exactly like breakfast cereal. So with that as the starting point I decided to create the meal around the theme of “breakfast for dinner” and that I would skip the wine completely for more interesting alcohol.
Deconstructed White Russian
Made from the White Russian Krispies recipe, this dish uses kahlua infused rice krispies with a half and half plus vodka “milk” to make a white russian that looks exactly like breakfast cereal.… Read the rest
Last weekend Nithya and I made our first really complex dinner at home. It was a 10 course vegetarian tasting menu for 6 and it defintely gave me a much greater appreciation for what chefs have to deal with in getting a multi course menu on the plate at the right time. The following post is a quick recap of the various dishes we made:
Our first attempt at spherification pretty much followed the Beet Sphere and Goat Cheese recipe with the only difference being the use of straight calcium lactate instead of calcium lactate gluconate in the beet juice.… Read the rest
Last week Tom Sutton from Boardwalk Lotus invited the GGLC to swing by and take a look at the new Evora 400 which will be begining US deliveries later this summer. This particular car was one of two euro-spec demo cars that have been going all over the US to attend the auto show circuit and had 21000 kms on it. I got the chance to drive it for a few miles and wanted to write up my thoughts on the car. These are all my personal opinions and will be coloured by my experiences from owning an Elise for 10 years and an Evora S IPS for ~8 months.… Read the rest