Wow, More Beer Products for Babies

First it was Japan and their "Beer for Babies." Now we have a company creating tiny baby "Bunwiper" baby bottles made to look like Budweiser bottles complete with nipple. Needless to say Budweiser was not amused. They are suing the company making the bottles for trademark infringement.

Beer for Kids...Only in Japan...I Wish I Lived There

Check this article out from the OC Weekly. Yes, babies and beer. Soooo much better than Tony the Tiger.
What's next? Marketing smoking to kids with a cartoon camel? oh, right.

Why Foodmented?

I'm a scientist, ok ok, I'm a big nerd, and no, that's not me in the picture. Bazinga! I like reading about the latest application for stemcells, I listen to NPR, and I understand ALL the jokes on "The Big Bang Theory." Which, by the way is the best show on television. Bazinga!



Being the big nerd that I am, I really enjoy the scientific process of how things are made. Yes, I was that kid who took things apart and put them back togethersorta. Food is so cool to me because it really is all just science wrapped up in a pretentious artsy package. You have some pioneers in the molecular gastronomy world breaking down the mystique like Hervé This and chef Pierre Gagnaire and their quest for the perfectly cooked egg. Proteins are splendorous things that are completely predictable. They fold specific ways and change in specific ways relative to their treatments. Heat, cold, chemicals, all effect them in certain ways. The great thing is that with technology we can control these conditions to mold food to our liking.

The same can be said for alcohol. Whereas before in the middle ages they viewed fermentation as a "magical" occurance we now know that it is due to microscopic organisms called yeast.

 Yeast come in many different forms and they all impart a different flavor to those beverages we all know and love. The use and control of those yeasts along with the food(sugars) we give them is what makes Budweiser taste like well, nothing, and a craft brew taste like, well, much better.

So in a roundabout way I guess I've tried to explain foodmented. It's food, and fermented, combined.
Just like I'm a nerd and a foodie combined.

What's next for Foie? Tacos? Ice Cream Sandwiches? Done and Done

 

Grub Street Los Angeles has been doing a feature called The Food Chain where chefs nominate a favorite dish they have eaten recently and then the chef that created the dish nominates a dish that he has enjoyed recently and the "chain" continues. Newly crowned iron chef Jose Garces was the most recent chef to nominate a dish, Foie gras loco moco. This dish was created at Animal in Los Angeles. The chef there described his dish thusly, "just a dirty-ass teriyaki bowl with sweet and garlicky flavor."

The dish is basically a quail egg on top of foie gras, on top of pan fried spam, which is sitting on a burger patty, which is sitting on "special" rice, and the whole thing is drizzled with Sriracha(cock sauce), maple syrup, and terriyaki.


Really? Fois loco moco?
That's like making Grade A5 Wagyu Corned Beef Hash,
or possibly Foie gras tacos




Heck there have even been foie gras ice cream sandwiches made!




My question to you is: If you could use a "high end ingredient" to make a "low end dish" what would you make?

In honor of Superbowl I'm going with a 7 Layer dip of:
A5 Wagyu Beef (240$ per pound) Braised in Macallan Fine Rare Vintage Scotch ($38,000 per bottle)
Birds nest (US$5,000 per pound)

Foie gras (100$ per pound)
Beluga caviar ($2500 per pound in the United States)
Crispy shoe string fries of La Bonnotte potatoes (350$ per pound)
White Truffle ($2700 per pound)
Topped with edible gold leaf (46$ for 25 sheats)
Total:  $49,936 + Chips (expensive ones)
Grand Total: $50,000 World's Most Expensive 7 Layer Dip